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Strategies for creating value through individual and collective customer experiences

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  • Heinonen, Kristina
  • Campbell, Colin
  • Lord Ferguson, Sarah

Abstract

Despite tremendous interest in how online communities create value, existing research tends to focus on limited means through which such value is generated. In this article, we develop a conceptual model of customer value formation. This model rests on two dimensions, namely whether value is formed in the customer or provider domain and whether the value is individual or collective in nature. This enables value formation to be characterized in four ways and enables a more nuanced view of value formation to emerge. Firms are encouraged to reflect on their efforts to support each of the four value formation types. In particular, our conceptualization challenges companies to consider customer contexts outside of customer-firm interaction as important sources of value creation for customers. Such reflection enables practitioners to develop strategies for supporting individual and collective value creation across both the customer and provider domains.

Suggested Citation

  • Heinonen, Kristina & Campbell, Colin & Lord Ferguson, Sarah, 2019. "Strategies for creating value through individual and collective customer experiences," Business Horizons, Elsevier, vol. 62(1), pages 95-104.
  • Handle: RePEc:eee:bushor:v:62:y:2019:i:1:p:95-104
    DOI: 10.1016/j.bushor.2018.09.002
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    References listed on IDEAS

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    Cited by:

    1. Yuan Yuan & Tianhui You & Tian’ai Xu & Xun Yu, 2022. "Customer-Oriented Strategic Planning for Hotel Competitiveness Improvement Based on Online Reviews," Sustainability, MDPI, vol. 14(22), pages 1-30, November.
    2. Ying Yu & Tung-Jung Sung, 2023. "A value-based view of the smart PSS adoption: a study of smart kitchen appliances," Service Business, Springer;Pan-Pacific Business Association, vol. 17(2), pages 499-527, June.
    3. Anna Sieczko & Anna J. Parzonko & Wioletta Bieńkowska-Gołasa, 2020. "Principles of the experience economy in designing an agritourism product," Agricultural Economics, Czech Academy of Agricultural Sciences, vol. 66(4), pages 175-182.

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