{"id":5814,"date":"2022-05-04T10:27:02","date_gmt":"2022-05-04T10:27:02","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5814"},"modified":"2022-05-05T09:54:48","modified_gmt":"2022-05-05T09:54:48","slug":"mow-lespace-de-coworking-a-casablanca-reprend-son-evenement-mensuel-en-mai","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=5814","title":{"rendered":"Mow : l\u2019espace de coworking \u00e0 Casablanca reprend son \u00e9v\u00e9nement mensuel en mai"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"593\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/Mow-event-2.jpg\" alt=\"\" class=\"wp-image-5815\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/Mow-event-2.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/Mow-event-2-300x178.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/Mow-event-2-768x455.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Mow, espace de travail communautaire install\u00e9 \u00e0 Palmier, organise chaque mois un \u00e9v\u00e8nement workshop et networking, une sorte d\u2019atelier collaboratif, avec des experts de diff\u00e9rents domaines (finance, marketing, gestion, d\u00e9veloppement personnel et professionnel et digital \u2026). Apr\u00e8s deux premiers \u00e9v\u00e8nements networking r\u00e9ussis, un 3\u00e8me est pr\u00e9vu le 12 mai sous la th\u00e9matique \u00ab Business model vs business plan, mieux d\u00e9finir son business model pour r\u00e9ussir son business plan \u00bb. Il est organis\u00e9 en partenariat avec Rabii Outamha, strat\u00e8ge et conseiller entrepreneurial et consultant en marketing digital.<\/p>\n\n\n\n<p>Par cette initiative, le Mow\u00ae souhaite promouvoir la mise en relation entre les jeunes entrepreneurs pour partager leurs exp\u00e9riences et cr\u00e9er des opportunit\u00e9s de r\u00e9seautage. \u00ab <em>Nous avons cr\u00e9\u00e9 le Mow\u00ae, une communaut\u00e9 de pionniers, de r\u00eaveurs et de cr\u00e9atifs convaincus qu\u2019un entrepreneur, un freelance ou un consultant n\u2019a pas besoin d\u2019un simple espace de travail, mais d\u2019une famille capable de le soutenir dans les moments difficiles et pr\u00eate \u00e0 partager ses exp\u00e9riences pour que son projet devienne une success story ! <\/em>\u00bb, d\u00e9clarent Anas Taleb et Ali Kettani, fondateurs de MOW.<\/p>\n\n\n\n<p>Vous pouvez vous inscrire sur le lien suivant :\u00a0<a href=\"https:\/\/www.instagram.com\/p\/Cc8I7cOKUa7\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.instagram.com\/p\/Cc8I7cOKUa7\/<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mow, espace de travail communautaire install\u00e9 \u00e0 Palmier, organise chaque mois un \u00e9v\u00e8nement workshop et networking, une sorte d\u2019atelier collaboratif, avec des experts de diff\u00e9rents domaines (finance, marketing, gestion, d\u00e9veloppement personnel et professionnel et digital \u2026). Apr\u00e8s deux premiers \u00e9v\u00e8nements networking r\u00e9ussis, un 3\u00e8me est pr\u00e9vu le 12 mai sous la th\u00e9matique \u00ab Business model &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5815,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5814","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5814","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=5814"}],"version-history":[{"count":2,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5814\/revisions"}],"predecessor-version":[{"id":5832,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5814\/revisions\/5832"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5815"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}