Exploring the changing role of brand archetypes in customer-brand relationships: Why try to be a hero when your brand can be more?
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作者:
Merlo, Omar
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机构:
Imperial Coll London, Business Sch, South Kensington Campus, London SW7 2AZ, EnglandImperial Coll London, Business Sch, South Kensington Campus, London SW7 2AZ, England
Merlo, Omar
[1
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Eisingerich, Andreas B.
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机构:
Imperial Coll London, Business Sch, South Kensington Campus, London SW7 2AZ, EnglandImperial Coll London, Business Sch, South Kensington Campus, London SW7 2AZ, England
Eisingerich, Andreas B.
[1
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Gillingwater, Richard
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RADNB Ltd, Church St, Stonesfield OX2 98PS, EnglandImperial Coll London, Business Sch, South Kensington Campus, London SW7 2AZ, England
Gillingwater, Richard
[2
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Cao, Jia Jocelyn
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Univ Georgia, Terry Coll Business, 630 S Lumpkin St, Athens, GA 30605 USAImperial Coll London, Business Sch, South Kensington Campus, London SW7 2AZ, England
Cao, Jia Jocelyn
[3
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机构:
[1] Imperial Coll London, Business Sch, South Kensington Campus, London SW7 2AZ, England
[2] RADNB Ltd, Church St, Stonesfield OX2 98PS, England
[3] Univ Georgia, Terry Coll Business, 630 S Lumpkin St, Athens, GA 30605 USA
For over 20 years, managers have been encouraged to leverage archetypal meaning to strengthen their brands. Prior research has studied archetypes as universal patterns present in the collective unconscious that trigger an instinctive response in customers, arguing that brands should evoke one archetype at a time. However, recent evidence seems to suggest that the single archetype view proposed in previous work may have lost its relevance in the marketplace. This article responds to calls for further research into brand archetypes by analyzing more than 2,400 brands and the archetypes they evoke in their marketing communications. The current findings support the continued relevance and importance of brand archetypes in marketing, showing that brands connect with customers by consistently evoking specific archetypes. Critically, however, strong brands tend to leverage multiple archetypes at a time rather than just one as previously believed. We explore key implications of our findings for theory and management, discuss avenues for future research, and provide actionable guidelines for managers wishing to leverage archetypal meaning to build strong brands.& COPY; 2022 Kelley School of Business, Indiana University. Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/
机构:
Huazhong Agr Univ, Coll Econ & Management, Wuhan, Peoples R ChinaHuazhong Agr Univ, Coll Econ & Management, Wuhan, Peoples R China
Zhang, Gangren
Wang, Cheng Lu
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机构:
Univ New Haven, Coll Business, West Haven, CT USAHuazhong Agr Univ, Coll Econ & Management, Wuhan, Peoples R China
Wang, Cheng Lu
Liu, Jiaojiao
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机构:
Huazhong Agr Univ, Coll Econ & Management, Wuhan, Peoples R ChinaHuazhong Agr Univ, Coll Econ & Management, Wuhan, Peoples R China
Liu, Jiaojiao
Zhou, Liying
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机构:
Guizhou Univ Finance & Econ, Sch Business Adm, Guiyang 550025, Peoples R China
Guizhou Key Lab Big Data Stat Anal, Guiyang, Peoples R ChinaHuazhong Agr Univ, Coll Econ & Management, Wuhan, Peoples R China
机构:
Hong Kong Polytech Univ, Sch Hotel & Tourism Management, TST East, Hong Kong, Peoples R ChinaUniv Putra Malaysia, Fac Food Sci & Technol, Dept Food Serv & Management, Seri Kembangan, Selangor, Malaysia
Kim, Seongseop
Baah, Nancy Grace
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机构:
Hong Kong Polytech Univ, Sch Hotel & Tourism Management, TST East, Hong Kong, Peoples R ChinaUniv Putra Malaysia, Fac Food Sci & Technol, Dept Food Serv & Management, Seri Kembangan, Selangor, Malaysia
Baah, Nancy Grace
Moon, Hyoungeun
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机构:
Keimyung Univ, Coll Business Adm, Dept Tourism Management, Daegu, South KoreaUniv Putra Malaysia, Fac Food Sci & Technol, Dept Food Serv & Management, Seri Kembangan, Selangor, Malaysia
Moon, Hyoungeun
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机构:
Yu, Jongsik
Han, Heesup
论文数: 0引用数: 0
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机构:
Sejong Univ, Coll Hosp & Tourism Management, Seoul, South Korea
Sejong Univ, Coll Hospitality & tourism management, 98 Gunja Dong,Gwanjin Gu, Seoul 143747, South KoreaUniv Putra Malaysia, Fac Food Sci & Technol, Dept Food Serv & Management, Seri Kembangan, Selangor, Malaysia