Many people are now buying water in bottles rather than drink straight from the tap because bottled water has been perceived to be safer and of higher quality than tap water, and it was viewed as a healthful alternative beverage to soft drinks or alcohol. Although purity marketing successfully increases sales of bottled water, it failed to address that plastic water bottles waste our environment.
One company takes a bold and interesting step forward. Water is in paper boxes and its brand name is “Boxed Water Is Better.” The package says boxes are better than plastic bottles for several reasons.
76% of our box is composed of a renewable resource.
Our boxes are made of trees from well-managed, FSC certified forests.
We efficiently ship our boxes flat to our filler to lower our carbon foot print.
Our boxes are recyclable at participating facilities.
Valentines’ day is one of the most “commercially successful” holidays in Asian countries such as Japan and Korea. According to Wikipedia, this holiday was first introduced in Japan in 1936 when a company ran an advertisement aimed at foreigners.
Later in 1953, it began promoting the giving of heart-shaped chocolates; other Japanese confectionery companies followed suit thereafter. In 1958, the Isetan department store ran a “Valentine sale”. Further campaigns during the 1960s popularized the custom. The custom that only women give chocolates to men may have originated from the translation error of a chocolate-company executive during the initial campaigns. In particular, office ladies give chocolate to their co-workers. Unlike western countries, gifts such as greeting cards, candies, flowers, or dinner dates are uncommon, and most of the activity about the gifts is about giving the right amount of chocolate to each person. Japanese chocolate companies make half their annual sales during this time of the year.
Nowadays, many students around me complain expensive, poor-quality chocolates. However, some want to take this opportunity to express their feelings to others and make their own chocolates. Certainly, very few succeed in creating “the only” chocolate for their friends, colleagues, or significant others.
Recently, I met a clever solution at a Japanese department store: a do-it-yourself kit for chocolate. This is probably the best solution for those who do not want to waste money on buying ready-made chocolates but want to voluntarily invest an adequate amount of effort to create only one.
We used a combination of qualitative research and CET to understand why consumers participate in creative activities and the conditions under which they enjoy these experiences… Respondents consistently noted a motivation for personal accomplishment, which was achieved by satisfying the needs of both autonomy and competence… Importantly, this study also provides insight into the influence of external constraints (e.g., target outcomes, instructions) on consumers’ creative experiences. Indeed, the pros and cons of these creative products (e.g., kits, models, patterns, recipes) highlight the tension between consumers’ desire for instructional guidance and their need for individualism. Hobbyists value the feeling of competence that creative products provide, and they create their own strategies to overcome the constraints that such products impose on both the creative process and the outcome. (Dahl and Moreau 2007, pg. 367)
Who knows? We may see a lot of chocolate-only chefs in the near future who do not follow given instructions but use their own ingredients to develop new chocolates!
From cooking kits to home improvement shows, consumers are increasingly seeking out products that are designed to help them be creative. In this research, the authors examine why consumers participate in creative activities and under what conditions these experiences are the most enjoyable. A qualitative study explores the diverse motivations for undertaking creative tasks and identifies the role of constraints in such endeavors. Then, the authors conduct two experimental studies to understand the importance of constraints (e.g., instructional guidance, target outcomes) in facilitating a balance between perceived competence and autonomy for consumers involved in a creative task. When consumers engage in creative activities with a sense of both autonomy and competence, they enjoy the experience more. The authors discuss implications for managers and provide opportunities for further research.
We often meet a product with a unique form and find it difficult to guess how it works. Examples include a donut-looking tape by 3M, a burger/fries/coke-looking USB key by Burger King, or a chocolate-looking mirror by Meiji, a Japanese chocolate manufacturer. One of my Japanese friends even pointed me a website in which a designer keeps posting his/her design prototypes (Prototype 1000).
I wonder whether consumers like a product more when its form and function are inconsistent than when they are consistent.
Marketers struggle with how best to position innovative products that are incongruent with consumer expectations. Compounding the issue, many incongruent products are the result of innovative changes in product form intended to increase hedonic appeal. Crossing various product categories with various positioning tactics in a single meta-analytic framework, the authors find that positioning plays an important role in how consumers evaluate incongruent form. The results demonstrate that when a product is positioned on functional dimensions, consumers show more preferential evaluations for moderately incongruent form than for congruent form. However, when a product is positioned on experiential dimensions, consumers show more preferential evaluations for congruent form than for moderately incongruent form. Importantly, an increase in perceived hedonic benefits mediates the former, whereas a decrease in perceived utilitarian benefits mediates the latter. The mediation effects are consistent with the view that consumers must first understand a product’s functionality before engaging in hedonic consumption.
One of the most distinctive current design trends is minimalism. Examples are ranging from electronics such as Apple’s iPod, LG’s chocolate phone, and B&O’s BeoSound system to interior accessories such as Muji’s fan and the humidifier at Plus Minus Zero (by Naoto Fukasawa). Since some of those minimally designed products made a huge commercial success, we need to understand how consumers respond to minimalist products, the products with the minimum number of design features such as colors, shapes and buttons.
Simplicity has been discussed in various areas. For instance, John Maeda (2007), a computer scientist and graphic designer argues in his book, The Laws of Simplicity that simplicity needs to be accomplished in graphic design as well as in organizations, business, and technology. Wallace (2006) also attributes the success of Apple and Google to their simplicity, urging marketers to deliver selective distinctive benefits in today’s visually overloaded environment. However, it is also true that many European designers complain that, mostly US, consumers are not ready to embrace the value of simplicity. Don Norman in his blog argues that simplicity is highly overrated. Then, when functionality is not sacrificed, does minimalism truly increase consumer preference?
Although designers aim at “less for more” when developing a product, they struggle with how to achieve simplicity and why making a product simple improves the commercial value of the product. To answer the two questions, we performed one experimental study. In the study, we searched for which of the six different types of lowering visual complexity is effective and examined whether authenticity mediates the effect of visual complexity on commercial value. Results show that three out of six types of lowering visual complexity (e.g., irregularity of arrangement, amount of material, incongruity) deemed to be more commercial value. Results also show that decreasing the amount of material is the only way to enhance authenticity, which in turn increases the commercial value of the product.
