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PITCH - Pâtisserie Taffin
Transcript of PITCH - Pâtisserie Taffin
A french bakery shop : pastries and restaurant service
Located in the 6th borough of Lyon
Familial business : marketing strategy with a traditional aspect
Excellent "pâtisserie" which deserves to be more well-known
Engaging loyal customers who could have strong influence on their close environment
Importance of the word of mouth
Apparition in Websites or forums (My Little Lyon, Petit Paumé)
Facebook page adds valuable information and facilitates the circulation of it
Creating a "Loyal card"
PITCH - Pâtisserie Taffin
But first...some short facts about it
First steps into the world of social media
What are potential influencers and how to engage with them?
What KPIs will measure?
Convincing new customers via digital campaign
Developing a new clients relationship-management
All you need is taste
Already existing Facebook page
BUT no current updates or information -
so no additional benefit for customers
Social Media Channels
Creating a blog to share new recipes, pictures...
Beeing present on other users' blogs
Social Media Networks
Creating a proper homepage
Publishing more often on its Facebook page
Instagram and Pinterest =
Online and mobile communities of photosharing, #Taffinpâtisserie
Wireframe of new Homepage
Think outside of the box
What about a new digital campaign
Idea 1: Creation of a virtual bakery
A web application which could allow customers to create its own pastry = Pastries collections according to their desires
Idea 2:Video to make the right choice
Predefined videos which help by interaction process to elaborate a pastry depending on the taste of customers
Local and traditional pastry shop
Good reputation, but lack of popularity
Rustic and classic logo, but classy
Increasing number of visitors
Beeing a reference in terms of pastries
What are the goals to accomplish?
As Kotler said "Social media networks will play an increasingly influential role in shaping brand evolutions"
Idea 3: Share your taste
Customers write on a post-it on a wall in one word, what they liked in the pastry they had
Marc Antoine Giffard