{"id":7233,"date":"2022-04-07T10:07:48","date_gmt":"2022-04-07T08:07:48","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7233"},"modified":"2022-04-29T09:30:36","modified_gmt":"2022-04-29T07:30:36","slug":"tirer-profit-en-ligne-de-ses-recompenses","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/tirer-profit-en-ligne-de-ses-recompenses\/","title":{"rendered":"Tirer profit en ligne de ses r\u00e9compenses"},"content":{"rendered":"\n<p><strong>Apprendre \u00e0 optimiser et valoriser les r\u00e9compenses glan\u00e9es lors du Swiss Bakery Trophy sur les r\u00e9seaux sociaux\u2026 Tel \u00e9tait l\u2019objectif du s\u00e9minaire de l\u2019Association romande (ARABPC) des artisans boulangers-p\u00e2tissiers-confiseurs \u00e0 l\u2019attention des m\u00e9daill\u00e9s de la taxation nationale 2021.<\/strong><\/p>\n\n\n\n<p>Artisans suisses distingu\u00e9s lors du Swiss Bakery Trophy (SBT) 2021, ils \u00e9taient une vingtaine \u00e0 avoir accept\u00e9 l\u2019invitation de l\u2019Association romande des artisans boulangers-p\u00e2tissiers-confiseurs, le 30 mars \u00e0 Yverdon-les-Bains (VD). Troisi\u00e8me \u00e9dition du genre, le S\u00e9minaire des m\u00e9daill\u00e9s du SBT a pour mission d\u2019offrir aux participants des outils pour valoriser au mieux les r\u00e9compenses obtenues, comme l\u2019a rappel\u00e9 en pr\u00e9ambule Nicolas Taillens, directeur de la manifestation. \u00ab D\u00e9velopper des produits repr\u00e9sente un investissement en temps, en \u00e9nergie, mais aussi en argent. (\u2026) Vous \u00eates tous des entrepreneurs, vous attendez donc tous qu\u2019il y ait un retour sur investissement. C\u2019est pour cela, que nous sommes l\u00e0 aujourd\u2019hui. \u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-generer-des-ventes\">G\u00e9n\u00e9rer des ventes<\/h2>\n\n\n\n<p>Cette ann\u00e9e, le th\u00e8me de la rencontre ciblait en particulier les r\u00e9seaux sociaux. Plusieurs intervenants ont anim\u00e9 la matin\u00e9e. Rahel Venema a abord\u00e9 les m\u00e9dias sociaux sous l\u2019angle th\u00e9orique. La collaboratrice du Centre de comp\u00e9tences Richemont a notamment pr\u00e9cis\u00e9 lesquels \u00e9taient particuli\u00e8rement adapt\u00e9s \u00e0 la boulangerie-confiserie, les raisons d\u2019y figurer, de publier et \u00e0 quelle fr\u00e9quence.<\/p>\n\n\n\n<p>Dans la deuxi\u00e8me partie de son expos\u00e9, l\u2019oratrice a trait\u00e9 plus en d\u00e9tail des strat\u00e9gies \u00e0 adopter pour cr\u00e9er de nouvelles relations clients et g\u00e9n\u00e9rer des ventes. S\u2019il \u00e9tait fr\u00e9quent de publier un post \u00e0 \u00ab la va-vite \u00bb, il y a quelques ann\u00e9es, aujourd\u2019hui ce n\u2019est plus le cas. Le spontan\u00e9 n\u2019est ni toujours ni partout le bienvenu. Une r\u00e9flexion sur le type de contenu, sur sa cr\u00e9ation, sur un calendrier de diffusion, sur la mise \u00e0 disposition ou non d\u2019un budget, etc. doit \u00eatre men\u00e9e. Il est \u00e9galement tout aussi important d\u2019analyser l\u2019influence des nouvelles publi\u00e9s. Le nombre d\u2019interactions, de vue ou de tags sont quelques-uns des moyens qu\u2019a point\u00e9s Rahel Venema.<\/p>\n\n\n\n<p>Julie Jammes, Emmanuelle Paczka et Christophe Ackermann ont alors partag\u00e9 leurs exp\u00e9riences en la mati\u00e8re. L\u2019entreprise des premi\u00e8res, Canonica \u00e0 Vernier (GE), a \u00e9t\u00e9 sacr\u00e9e Swiss Bakery Trophy Champion 2018-2020, celle du second, Ackermann Artisan Boulanger \u00e0 Grandson (VD), Championne cantonale 2017-2018. Les \u00e9changes se sont ensuite prolong\u00e9s durant l\u2019ap\u00e9ritif d\u00eenatoire qui a cl\u00f4tur\u00e9 le s\u00e9minaire.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Apprendre \u00e0 optimiser et valoriser les r\u00e9compenses glan\u00e9es lors du Swiss Bakery Trophy sur les r\u00e9seaux sociaux\u2026 Tel \u00e9tait l\u2019objectif du s\u00e9minaire de l\u2019Association romande (ARABPC) des artisans boulangers-p\u00e2tissiers-confiseurs \u00e0 l\u2019attention des m\u00e9daill\u00e9s de la taxation nationale 2021. Artisans suisses distingu\u00e9s lors du Swiss Bakery Trophy (SBT) 2021, ils \u00e9taient une vingtaine \u00e0 avoir accept\u00e9 l\u2019invitation de l\u2019Association romande des [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6771,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39,50],"tags":[],"class_list":["post-7233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche","category-vente-marketing"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tirer profit en ligne de ses r\u00e9compenses | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/tirer-profit-en-ligne-de-ses-recompenses\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tirer profit en ligne de ses r\u00e9compenses\" \/>\n<meta property=\"og:description\" content=\"Apprendre \u00e0 optimiser et valoriser les r\u00e9compenses glan\u00e9es lors du Swiss Bakery Trophy sur les r\u00e9seaux sociaux\u2026 Tel \u00e9tait l\u2019objectif du s\u00e9minaire de l\u2019Association romande (ARABPC) des artisans boulangers-p\u00e2tissiers-confiseurs \u00e0 l\u2019attention des m\u00e9daill\u00e9s de la taxation nationale 2021. Artisans suisses distingu\u00e9s lors du Swiss Bakery Trophy (SBT) 2021, ils \u00e9taient une vingtaine \u00e0 avoir accept\u00e9 l\u2019invitation de l\u2019Association romande des [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/tirer-profit-en-ligne-de-ses-recompenses\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-07T08:07:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-29T07:30:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/7_1_seminaire_sbt.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" 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