Question

Give examples of co-branding and ingredient branding practices in the hotel and restaurant industry. What are the advantages and disadvantages of these practices?

Answer 1

This could be an interesting assignment for students to conduct outside of the classroom. You could ask them to research via the web or visit different hospitality operations in order to identify five different types of co-branding and/or ingredient branding in their local hospitality operations. Common examples include McDonald’s placed inside of Walmart stores or Starbucks “We Proudly Brew” outlets placed in Target stores or even hospitals. Some examples of ingredient branding include Angus beef in restaurants and Hershey’s chocolate used in Betty Crocker baking mixes.

Assignment: Research local hospitality operations to identify five types of co-branding and/or ingredient branding, e.g., McDonald’s in Walmart.