Gaelle Akahori
Education
Solvay Brussels School of Economics and Management
Executive Master, Finance 2009-01-01 - 2010-01-01
ETP
, 1998-01-01 - 1999-01-01
University of Paris I: Panthéon-Sorbonne
DESS, Economics 1993-01-01 - 1996-01-01
Lycee Janson de Sailly
Khagne S, Economics 1989-01-01 - 1992-01-01
Ecole Active Bilingue
, 1980-01-01 - 1989-01-01Work Experience
Le Cordon Bleu Japan
Current
Le Cordon Bleu Japan
Laduree Japan
2013-10-01 - 2017-10-01
Laduree Japan
Suzuoto
2008-10-01 - 2010-01-01
Suzuoto
Global Dining
2003-04-01 - 2008-06-01
Global Dining
Neoteny
2000-01-01 - 2003-01-01
Neoteny
Advance in Knowledge
1997-01-01 - 2000-01-01
Advance in Knowledge
Skills
Summary
Being French in Japan has played quite a fair bit in my becoming a food consultant : I first specialized in bringing French food concepts to Japan. From then, I became the brand manager of a Japanese Chocolate brand, called Decadence du Chocolat. Decadence du Chocolat belongs to a large restaurant group called Global Dining. I am now using my expertise of the Japanese chocolate market to help a French brand develop its Japanese presence. My experience ranges from operations management in a Japanese context to merchandising and promotion planning: * Product planning in collaboration with R&D team. * Promotion Planning * Merchandising (Demand forecast and sales record analysis /Visual Merchandising) Specialties: * Support to market entry in Japan (competitive analysis, adaptation of concept, funding, franchising) * format improvement and renewal, Menu consulting, menu renewal process...
