{"id":15012,"date":"2018-01-11T00:00:00","date_gmt":"2018-01-11T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/europain-bake-in-paris\/"},"modified":"2023-11-24T10:52:55","modified_gmt":"2023-11-24T09:52:55","slug":"europain-bake-in-paris","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/europain-bake-in-paris\/","title":{"rendered":"EUROPAIN BAKE IN PARIS"},"content":{"rendered":"<h4>La boulangerie de 2020<\/h4>\n<p><em>EUROPAIN BAKE IN PARIS est le salon international du secteur de la boulangerie, p\u00e2tisserie, de la cr\u00e8me glac\u00e9e, du chocolat et des friandises, un \u00e9v\u00e9nement complet de niveau mondial rassemblant tout le savoir-faire fran\u00e7ais et les nouveaut\u00e9s internationales sur le plan des produits, appareils et services.<\/em><\/p>\n<p>Europain 2018 se tiendra du 3 au 6 f\u00e9vrier \u00e0 Paris-Nord Villepinte. Ce salon est subdivis\u00e9 en trois parties: JE FABRIQUE &#8211; JE VENDS &#8211; JE G\u00c8RE. De ce fait, le visiteur pourra d\u00e9couvrir plus facilement les nouveaux services, produits et mat\u00e9riaux. Comment g\u00e9rer un \u00e9tablissement? Comment am\u00e9liorer l\u2019organisation? Comment accueillir les clients? Dans un secteur en pleine mutation, il est important d\u2019op\u00e9rer les bons choix et de trouver les bonnes solutions. Europain r\u00e9unit l\u2019ensemble des protagonistes requis pour une bonne gestion des entreprises dans le secteur de la boulangerie et de la p\u00e2tisserie en un seul et m\u00eame endroit.<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM180_NEWSLETTER_1801-2_Europain-5.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-7687\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM180_NEWSLETTER_1801-2_Europain-5.jpg\" alt=\"\" width=\"1385\" height=\"678\" \/><\/a><\/p>\n<h4>\u00a0JE VENDS<\/h4>\n<p>Aujourd\u2019hui, le client ne recherche plus uniquement une simple baguette ou une tarte ordinaire chez son boulanger. Il souhaite pouvoir s\u2019attabler en toute tranquillit\u00e9 et passer un moment agr\u00e9able, avec une boisson chaude et des collations gastronomiques \u00e0 emporter ou des formules plus savoureuses pour les repas. Pour les professionnels, les coffee corners, les espaces de travail et un meilleur agencement des \u00e9tablissements offrent davantage de possibilit\u00e9s pour dynamiser leur chiffre d\u2019affaires et relever les d\u00e9fis leur permettant de rester comp\u00e9titifs et couronn\u00e9s de succ\u00e8s. Les exposants d\u2019Europain proposent ensemble une offre compl\u00e8te de caf\u00e9t\u00e9rias, d\u2019ingr\u00e9dients et de produits finis pour la restauration boulang\u00e8re. Une place a \u00e9t\u00e9 pr\u00e9vue pour les petits appareils et services visant \u00e0 soutenir les professionnels dans la transformation des petits magasins de quartier en \u00e9tablissements d\u2019\u00e9change et de d\u00e9gustation polyvalents.<\/p>\n<p>Autre r\u00e9volution dans les mod\u00e8les de consommation: la num\u00e9risation qui fait son entr\u00e9e dans le monde du food service. Il va sans dire que le secteur de la boulangerie et de la p\u00e2tisserie n\u2019est pas \u00e9pargn\u00e9. De la simple consultation des heures d\u2019ouverture \u00e0 la vente en ligne, des paiements mobiles au retrait rapide d\u2019argent: les nouvelles technologies sont une r\u00e9volution dans la vie de l\u2019entreprise et dans les services \u00e0 la client\u00e8le, en particulier aupr\u00e8s des millennials. Tous les acteurs qui soutiennent les professionnels pour garantir cette transition sur le plan des conseils, de la technologie et des appareils adapt\u00e9s seront pr\u00e9sent\u00e9s \u00e0 Europain. L\u2019accent est mis sur les th\u00e8mes centraux comme la commande en ligne et la gestion des invendus.<\/p>\n<p>A ne pas manquer:<\/p>\n<ul>\n<li>Interview de Steve Broutin, CEO de Rapidle, \u00e0 propos de Click &amp; Collect, le dimanche 4 f\u00e9vrier \u00e0 10h50;<\/li>\n<li>Interview de Camille Colbus, directeur op\u00e9rationnel de Too Good To Go, \u00e0 propos des solutions num\u00e9riques permettant de g\u00e9rer les invendus, le mardi 6 f\u00e9vrier \u00e0 10h50.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM180_NEWSLETTER_1801-2_Europain-2.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-7685\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM180_NEWSLETTER_1801-2_Europain-2.jpg\" alt=\"\" width=\"1204\" height=\"804\" \/><\/a><\/p>\n<h4>JE G\u00c8RE<\/h4>\n<p>Tous les aspects manag\u00e9riaux de l\u2019entreprise de boulangerie et de p\u00e2tisserie seront \u00e0 l\u2019ordre du jour: assistance juridique, assurances, comptabilit\u00e9, planification de production sans oublier, naturellement, la formation et la gestion des ressources humaines. De la sorte, les visiteurs pourront par exemple d\u00e9couvrir des solutions logicielles englobant l\u2019ensemble des aspects de la gestion du personnel. On y d\u00e9couvrira aussi de nombreuses technologies permettant de gagner du temps et d\u2019optimiser les ventes. La caisse automatique, la gestion des stocks ou les rotations du personnel ne sont que quelques exemples des services propos\u00e9s aux professionnels du secteur de la boulangerie et de la p\u00e2tisserie, ind\u00e9pendamment de la taille de leur activit\u00e9.<\/p>\n<p>Enfin, au centre de la zone \u00ab\u00a0Je g\u00e8re\u00a0\u00bb, la Rue des Ecoles regroupera l\u2019ensemble des formations relatives aux m\u00e9tiers de ce secteur. Ces nombreuses formations vari\u00e9es peuvent \u00eatre organis\u00e9es tant sous forme num\u00e9rique que de perfectionnement, sp\u00e9cialis\u00e9es ou acc\u00e9l\u00e9r\u00e9es. Elles offrent \u00e0 qui le souhaite la possibilit\u00e9 d\u2019int\u00e9grer les m\u00e9tiers de la boulangerie et de la p\u00e2tisserie dans leur \u00e9tablissement ou de d\u00e9nicher de futurs collaborateurs comp\u00e9tents, motiv\u00e9s et d\u00fbment form\u00e9s.<\/p>\n<p>A ne pas manquer:<\/p>\n<ul>\n<li>Interview d\u2019Emmanuel Tertrais, fondateur de la Baguette Academy \u00e0 propos du th\u00e8me de la formation en boulangerie num\u00e9rique, le dimanche 4 f\u00e9vrier \u00e0 16h35;<\/li>\n<li>Table ronde avec C\u00e9dric Le Brian, consultant et g\u00e9rant d\u2019une boulangerie, \u00e0 propos de la probl\u00e9matique HR et de la gestion en magasin, le lundi 5 f\u00e9vrier \u00e0 15h10.<\/li>\n<\/ul>\n<p>Europain est repr\u00e9sent\u00e9 en Belgique par Promosalons (t\u00e9l. 02 534 98 98, esegura@promosalons.com).<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM180_NEWSLETTER_1801-2_Europain-3.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-7686\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM180_NEWSLETTER_1801-2_Europain-3.jpg\" alt=\"\" width=\"1600\" height=\"1200\" \/><\/a> <a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM180_NEWSLETTER_1801-2_Europain-1-logo-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-7684\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM180_NEWSLETTER_1801-2_Europain-1-logo-1.jpg\" alt=\"\" width=\"1180\" height=\"520\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.europain.com\">www.europain.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La boulangerie de 2020 EUROPAIN BAKE IN PARIS est le salon international du secteur de la boulangerie, p\u00e2tisserie, de la cr\u00e8me glac\u00e9e, du chocolat et des friandises, un \u00e9v\u00e9nement complet de niveau mondial rassemblant tout le savoir-faire fran\u00e7ais et les nouveaut\u00e9s internationales sur le plan des produits, appareils et services. Europain 2018 se tiendra du [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14062,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,63],"tags":[],"class_list":["post-15012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>EUROPAIN BAKE IN PARIS | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | EUROPAIN BAKE IN PARIS\" \/>\n<meta name=\"robots\" content=\"index, follow, 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