07 Juil 2015
bucephalos project sales france business association paris

Notre association Bucephalos France a vu le jour en 2012 et a été crée par les fondateurs de Greek-Paris et de Bucephalos International dont le siège est basé à Bruxelles en Belgique. Elle est le fruit d’une passion pour l’entraide professionnelle et la promotion des savoir-faire et compétences des membres qui la composent.

Créer cette association était pour nous le moyen de nous développer dans le but d’élargir nos relations professionnelles et faire des affaires.

En effet, en créant cette association vous allez pouvoir disposer d’un réseau et contact et soutien nécessaires à votre activité professionnelle au quotidien.

FONDAMENTAUX RENFORCÉS
POUR UN SUCCÈS À LONG TERME

Les deux dernières années ont été fertiles en développements pour Bucephalos sur le plan associatif et business: de nouveaux membres qui s’ajoutent, le contact facile, des événements professionnelles dans des lieux insolites avec des intervenants de marque,  de nouveaux engagements et contrats obtenus entre les membres, un nouveau site internet et un nouvel outil intranet pour l’association et la collaboration entre entrepreneurs.

Dans un environnement dont les mutations s’accélèrent, notre Réseau démontre la solidité de son modèle de croissance qui s’adapte aux difficultés et, grâce à l’engagement très fort de son équipe internationale, Bucephalos prépare activement les succès de demain.

UNE DYNAMIQUE CONCRÉTISÉE PAR DE BELLES RÉUSSITES

Bucephalos opère désormais sur plusieurs pays en Europe et Asie afin de faciliter les rencontres entre entrepreneurs et professionnels. Bucephalos anime ces rencontres pour que les participants découvrent des outils et solutions business qui vont permettre à la création de valeur dans leur entreprise ou pour leurs produits. Mais aussi Bucephalos est un accélérateur de rencontres professionnelles pour obtenir de nouveaux clients ou de meilleurs fournisseurs!

DES FONDAMENTAUX SOLIDES ET ENCORE RENFORCÉS

L’équipe internationale de Bucephalos en partenariat avec l’équipe de Greek-Paris partagent en commun l’esprit familial et entrepreneurial qu’elle ont sus conserver dans le management de Bucephalos.

NOUVELLES GÉNÉRATIONS

Attentifs à la gestion de nos ressources humaines et de nos partenariats, nous ciblons les opportunités offrant les meilleures perspectives. Réactivité, rapidité de décision, agilité opérationnelle et vision à long terme : l’engagement fort de nos équipes continuera à assurer nos progrès continus sur les grands marchés mondiaux. Le mot d’ordre est « Synergie Stratégie Réussite ».

CONFIANCE DANS LE FUTUR

Il est de la responsabilité d’un leader dans les réseaux professionnels de s’ancrer dans le tissu local de chaque pays européen et de faire émerger des start-up et des PME qui seront de futurs partenaires pour Bucephalos et ses membres. L’implantation dans le marché européen et la qualité les opportunités business sont notre priorité pour aider les entreprises partenaires à gagner de la croissance.

Alexandros Mavridis

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15 Sep 2014

Portrait du Mois  : interview Panos Sarantopoulos

Name : Panos Sarantopoulos

Age : 46 ans

Nationalité : Grecque

Base : Paris

Education : Northwestern University, Chicago, Rutgers University, New Jersey

CAREER Having grown up in Greece, Panos completed his bachelor’s and master’s degrees in the USA. He returned to Europe and joined Hennessy Cognac, before moving to Veuve Clicquot Ponsardin. At 38, he became CEO of the Champagne house Krug. He joined Metaxa as CEO in 2011 and was recently appointed CEO of the Liqueurs & Spirits Division of Rémy Cointreau

“Success is a series of small victories…”

To many, it’s a drink associated with modern Mediterranean holidays in the sun, quaff ed over ice with a slice of orange, but Metaxa was actually invented in 1888. Since then it’s become rather popular across the world, meaning that Panos Sarantopoulos – House of Metaxa CEO until last month when he was promoted by parent company Rémy Cointreau – needs to know a thing or two about professional diplomacy in far-flung places.

Rule one: when you’re at a business dinner in China, make sure you eat whatever’s put in front of you, regardless of how you might feel about it…

Respect your hosts “When I was doing business in China in the 90s, we went out for dinner and they asked me if there was anything that I didn’t – or couldn’t – eat. I replied (perhaps too quickly), ‘Absolutely nothing’. Well, you can imagine the array of exotic south Chinese cuisine that I was faced with! Let your mind run crazy and you’ll be halfway there. Sometimes things take you out of your comfort zone, but you just have to go with it.”

It’s not all about me“Houses [drinks companies] are living organisms. It is not just a visible brand or a trademark, or even a building, it’s about the people who work together as a collective: they bear the house on their shoulders. What I’m saying is that while history may want big men or women to run businesses, it’s actually all about a team effort. I am merely a catalyst.”

Take your time

“I remember one time when I met with our biggest customer. The discussion was focusing in on our new (higher) price and it was going to be difficult, as I couldn’t afford to come down – but I also couldn’t afford to put his business with us in peril. I got stressed, I got hot under the collar, and I chose to leave the discussion and come back to it after a little while. It was a decision that served me well because I learned…”

Don’t be afraid to walk away “When I returned to the office that day, I spoke to a colleague. He gave me some valuable advice: if you’re negotiating and you feel that you’re unable to walk away from the deal you’re making, you’re not really negotiating. So, I went back to the customer and said to him that if he couldn’t accept our new price, we didn’t have a deal. I braced myself for the worst, but a week later – probably the longest week of my life – he accepted.” Turnarounds don’t happen overnight“ Sometimes, if you look at the whole task in front of you, it can seem impossible. What we did at Metaxa is to take on one challenge at a time, one bottle at a time. We started to achieve goals step by step and one small victory followed another. Confidence grew and our success snowballed. I’m happy to say our house has grown stronger today – but it took a couple of years for this turnaround.”

Mark each victory

“Talking of success, it’s important to get together with your team and make a mental note of what you’ve achieved. It could be over a glass of something or on a mountain-bike ride, a team picnic on top of a hill or any other type of activity. Stop, take a deep breath every once in a while and look back at where you came from and where you are today, right now. You’ll be ready for the next challenge.”

Double-check everything

“Certain phrases make me twitch my antenna – words such as, ‘Everyone has approved it already’. Once, because of this sort of attitude, we sent an expensive gift box to print with 1898 in big numbers on the front. It should have read 1888. Fixing that mistake delayed the project by a whole month. An extra pair of eyes on something doesn’t ever hurt, even if it’s been checked 10 times before.”

Do not accept “the impossible”

“I am always amused when people in business say that something is simply impossible. In fact, that’s what inspires me. When I worked in the Champagne trade, we were told that it was not possible to do any business without discounting. Well, we introduced innovation in our bottles and that brought added value to them. Champagne lovers recognised what we were trying to do and we were able to sell our products beautifully, without any kind of discount at all.”

Useful is the new powerful

“This may seem like an unusual phrase, but it’s one that I learned from my fi rst boss in France in the 1990s. Basically, it means that, although a director within a company may have the power on paper, a trainee may have more energy, ideas, involvement and eloquence – and their input can drive a given project forward just as effectively.”

You need meaningful support

“I travel, I’m up every morning at five and often back late in the evening. I can only do what I do thanks to a supportive home life – in particular, my wife, Claire, who holds the family together. I owe her a lot. She’s my social and cultural adviser, as well as my link with normal life.” Use your initiative“One time I found myself in the middle of winter in Tokyo. I’d been travelling and had passed the dateline without noticing, which meant that I had missed my hotel booking. I was considering sleeping under a bridge. However, I decided to go to the hotel’s bar, get warm and perhaps have a sip of the spirit sample in my bags to cheer me up. Luckily, I ran into the manager at the end of his shift, and so I offered to do a tasting with him there and then. He agreed, and later that night, he was able to make a few calls and fix me up with somewhere to stay in the city – quite a relief!

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