With nearly 30 years of experience in communication & marketing, Sandrine Doppler has developed an expertise recognized by food sector players. She has created a network of skills with which she leads her missions on the food transition.
She has created around her a network of skills with which she conducts her missions around the food transition.
Integrate the food transition into the building of the brand to create a new customer experience for a consumer in "quest for meaning".
I put my skills at the disposal of private and public actors of the ecosystem in connection with food to anticipate the food transition, in order to build a more sustainable food.
Diagnosis, advice, workshops, design thinking
mentoring and coaching
Tip
Prioritize projects according to your company's or institution's strategy.
What are the stakes of the food transition for your company and your organizations?
How to create a dynamic ecosystem for sustainable food!
Identify areas / opportunities for growth
Assess / Validate their feasibility
Define the action plan
How to communicate on the process
Creativity and design thinking workshops
Stimulate creativity to find marketing solutions
Transforming creative ideas into growth projects for the company
Manage individual and collective creativity on a daily basis
Diagnosis
"In-house" workshop animations, where your strategy is confronted with the knowledge and know-how of Sandrine and her team.
A quick diagnosis
A very precise roadmap at the end of the session
Mentoring and coaching
An innovative project within your company?
Support the company and its employees at all stages of project validation
Create the internal circuit to facilitate project implementation
Help to enhance the value of the initiative internally and externally
An accelerated go-to-market
Innovation is a race against time. Time is a determining factor in success, legitimizing the use of open innovation and professionals/start-ups who know how to reconcile the qualities of strategists, watchmen, creators and entrepreneurs innovation.
The 3 benefits for a successful innovation
1. A new, more strategic product / service
2. Richer and more relevant creativity
3. An optimized launch mix and an accelerated "go to market"
Digital, content or brand strategy
Digital & content strategy
Who to talk to? Which channel? What content?
How to create animate and retain your community?
Definition and implementation of the digital brand strategy
Brand Strategy
Create and bring to life your approach
Brand Experience / Customer Experience
Brand strategy
Brand content
Brand platform
Graphic identity
Motion and video
Creative and editorial identity
Business intelligence, Eductour and Food exploration program
Identification of weak and strong signals
Monitoring and benchmarking your activity
Decrypting and analysing trends
Need for a broad and accurate view of trends
What are the "good practices" in sustainable food abroad?
Exploration trips (learning expeditions) of international points of sale (supermarkets, organic stores, new concepts...)
Exploration of BtoB trade fairs with detailed reports
on innovations and trends on ingredients (Vitafoods, HIE, Supply Side...)
On food innovations (SIAL...)
Sustainable food as a source of sales growth
Sustainable food as a source of revenue growth for restaurateurs
Decrypting Trends vs Opportunities
Turning trends into growth opportunities
Delivery of a roadmap
Personalized development according to the project (organic, gluten-free, locavore, food waste, vegetarian ...)