{"id":7357,"date":"2022-03-02T09:53:00","date_gmt":"2022-03-02T08:53:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7357"},"modified":"2022-04-29T11:06:43","modified_gmt":"2022-04-29T09:06:43","slug":"chaque-produit-doit-etre-une-experience","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/chaque-produit-doit-etre-une-experience\/","title":{"rendered":"Chaque produit doit \u00eatre une exp\u00e9rience"},"content":{"rendered":"\n

Quelle est l\u2019importance du caf\u00e9 dans une boulangerie-confiserie? Jens Jung, directeur de John Baker, et Shem Leupin, torr\u00e9facteur chez Stoll Kaffee, sont unanimes: le caf\u00e9 est pass\u00e9 du statut de \u00ab\u2009nice to have\u2009\u00bb \u00e0 celui de produit important, auquel il faudrait accorder davantage d\u2019attention.<\/strong><\/p>\n\n\n\n

Directeur de John Baker \u00e0 Zurich, Jens Jung a fait appel \u00e0 l\u2019entreprise Stoll Kaffee, \u00e9galement \u00e0 Zurich, pour revoir l\u2019offre de caf\u00e9 dans sa boulangerie-confiserie.<\/p>\n\n\n\n

Jens Jung, pourquoi avoir d\u00e9cid\u00e9 de collaborer avec Stoll Kaffee\u2009?<\/strong>
Jens Jung\u2009: il y avait plusieurs raisons. L\u2019origine et la tra\u00e7abilit\u00e9 sont essentielles. Je voulais donc utiliser des grains de caf\u00e9 torr\u00e9fi\u00e9s dans la ville de Zurich. Je veille \u00e0 ce que les entreprises avec lesquelles nous collaborons partagent notre fa\u00e7on de penser. Nous souhaitons aussi b\u00e9n\u00e9ficier de conseils personnalis\u00e9s et travailler avec des conseillers disposant d\u2019un grand savoir-faire.<\/p>\n\n\n\n

Comment la consommation de caf\u00e9 a-t-elle \u00e9volu\u00e9 ces derni\u00e8res ann\u00e9es\u2009?<\/strong>
Jens Jung : Les meilleurs jours, les ventes de caf\u00e9 sont devenues 10 \u00e0 15 fois plus \u00e9lev\u00e9es. Un changement de culture s\u2019est produit. Le caf\u00e9 est devenu un produit substantiel qui g\u00e9n\u00e8re des ventes suppl\u00e9mentaires.<\/p>\n\n\n\n

Shem Leupin, que recommandez-vousaux boulangeries-confiseries\u2009?<\/strong>
Shem Leupin\u2009: C\u2019est tr\u00e8s individuel. Jens a opt\u00e9 pour un concept et s\u2019y tient, aussi polaris\u00e9 soit-il. Le caf\u00e9 doit correspondre \u00e0 ce concept. Il y a des boulangeries-confiseries qui veulent un produit conforme. Un caf\u00e9 simple avec une histoire, pour \u00e9viter toute confrontation avec les clients. \u2026..<\/p>\n\n\n\n

Vous trouverez l’interview compl\u00e8te de Jens Jung et Shem Leupin dans \u00abPanissimo\u00bb du 25 f\u00e9vrier 2022.<\/p>\n","protected":false},"excerpt":{"rendered":"

Quelle est l\u2019importance du caf\u00e9 dans une boulangerie-confiserie? Jens Jung, directeur de John Baker, et Shem Leupin, torr\u00e9facteur chez Stoll Kaffee, sont unanimes: le caf\u00e9 est pass\u00e9 du statut de \u00ab\u2009nice to have\u2009\u00bb \u00e0 celui de produit important, auquel il faudrait accorder davantage d\u2019attention. Directeur de John Baker \u00e0 Zurich, Jens Jung a fait appel \u00e0 l\u2019entreprise Stoll Kaffee, \u00e9galement […]<\/p>\n","protected":false},"author":1,"featured_media":5048,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-7357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries"],"acf":[],"yoast_head":"\nChaque produit doit \u00eatre une exp\u00e9rience | 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\/chaque-produit-doit-etre-une-experience\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chaque produit doit \u00eatre une exp\u00e9rience\" \/>\n<meta property=\"og:description\" content=\"Quelle est l\u2019importance du caf\u00e9 dans une boulangerie-confiserie? 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