{"id":1847,"date":"2020-04-27T12:22:58","date_gmt":"2020-04-27T12:22:58","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1847"},"modified":"2020-04-27T12:22:59","modified_gmt":"2020-04-27T12:22:59","slug":"france-samia-fait-rayonner-la-gastronomie-maghrebine-avec-une-communication-redefinie","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1847","title":{"rendered":"France : Samia fait rayonner la gastronomie maghr\u00e9bine avec une communication red\u00e9finie"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"751\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/SAMIA_400x300_01.jpg\" alt=\"\" class=\"wp-image-1848\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/SAMIA_400x300_01.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/SAMIA_400x300_01-300x225.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/SAMIA_400x300_01-768x577.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Samia est la marque d\u2019\u00e9picerie orientale avec la plus large gamme de produits du Maghreb en \u00e9picerie et GMS. Marque du groupe Haudec\u0153ur (importateur et distributeur de produits alimentaires depuis 1932), elle reste cependant peu connue du grand public.<\/p>\n\n\n\n<p>Afin d\u2019accroitre sa notori\u00e9t\u00e9, la marque a confi\u00e9 \u00e0 l\u2019agence de Brand Narrative Design Shortlinks la red\u00e9finition de sa plateforme de marque ainsi que sa communication on et off-line, autour de sa raison d\u2019\u00eatre : promouvoir la double culture culinaire des maghr\u00e9bins vivant en France.<\/p>\n\n\n\n<p>Inspir\u00e9e par la g\u00e9n\u00e9rosit\u00e9, le partage, la richesse et le m\u00e9tissage de la cuisine orientale en France, la nouvelle campagne de brand content sign\u00e9e Shortlinks pr\u00f4ne une cuisine maghr\u00e9bine \u00e0 la cr\u00e9ativit\u00e9 lib\u00e9r\u00e9e. Elle comprend un spot radio, du contenu sur r\u00e9seaux sociaux et une campagne de sponsorisation et d\u2019influence. Et pour f\u00eater le Ramadan, d\u00e8s le 23 avril, la communication s\u2019est enrivchie d\u2019un spot radio sp\u00e9cifique, de posts sur Instagram et Facebook, d\u2019une animation pr\u00e9-roll sur Youtube et d\u2019un key visuel d\u00e9clin\u00e9 en annonce presse et affichage 4&#215;3.<\/p>\n\n\n\n<p>Destin\u00e9e \u00e0 une population d\u2019\u00e2ge et de culture vari\u00e9s, la communication Samia invite aussi bien \u00e0 perp\u00e9tuer les traditions culinaires qu\u2019\u00e0 inventer de nouvelles recettes cr\u00e9atives et m\u00e9tiss\u00e9es. En cette p\u00e9riode de repli, Samia invite \u00e0 l\u2019ouverture \u00e0 la double culture culinaire. Inspirant !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Samia est la marque d\u2019\u00e9picerie orientale avec la plus large gamme de produits du Maghreb en \u00e9picerie et GMS. Marque du groupe Haudec\u0153ur (importateur et distributeur de produits alimentaires depuis 1932), elle reste cependant peu connue du grand public. Afin d\u2019accroitre sa notori\u00e9t\u00e9, la marque a confi\u00e9 \u00e0 l\u2019agence de Brand Narrative Design Shortlinks la &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1848,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-1847","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1847"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1847\/revisions"}],"predecessor-version":[{"id":1849,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1847\/revisions\/1849"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1848"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}