Houssard Pierre

J'aide les entreprises B2B à installer un système prévisible d'envoi d'emails à froid, entièrement fait pour vous. Nous nous occupons des domaines, de l'échauffement, de la rédaction, des listes de prospects et des réunions. Nous ne percevons qu'un pourcentage des revenus générés.

At MPépite, I spearheaded the commercial strategy for high-end gastronomic experiences tailored to a sophisticated B2B clientele — including global corporations, creative agencies, and SMEs. Total of €2.2M annual revenue in 2024. I managed the full sales cycle: from strategic prospecting and needs assessment, to crafting bespoke culinary proposals in close collaboration with renowned chefs (Michelin-starred and Meilleurs Ouvriers de France), and overseeing seamless event execution.We also refined product offerings based on client feedback in collaboration with the production lab and chefs. Key Clients: BCG, JP Morgan, Richemont Group, Salesforce... Event scope: 10 to 400 guests – annual contracts, private dinners, corporate events, and curated catering services. Objective: To build lasting relationships, deliver exceptional culinary experiences, and drive business growth. https://www.mpepite.com/

https://www.odenwald-fruechte.de/

At Andros Chef, I led the expansion and account growth strategy in Germany for a premium portfolio of fruit-based products tailored to high-end gastronomy, working with a wide range of clients — from Michelin-starred chefs to international hospitality groups. I managed the entire sales process, from lead generation and product presentations to contract negotiation and client follow-up. I engaged directly with key decision-makers — including Executive Chefs, Pastry Chefs, F&B Managers, and Purchasing Directors — to identify needs and deliver tailored solutions. I represented the brand at major international food fairs: Anuga (Cologne), Bar Convent (Berlin), iba (Düsseldorf), Gast (Salzburg). Furthermore, I served as the primary liaison between the French headquarters and the German team, facilitating seamless communication, aligning market strategies, and optimizing operational efficiency. A key achievement was my contribution to the implementation of a new CRM system, designed to organize client data and enhance internal workflows. Clients: SMBs, national distributors, luxury hotels, and international restaurant groups
 Key focus: Premium foodservice, tailored B2B sales, cross-cultural collaboration

In this role, I built and launched the group’s B2B strategy and commercial department from the ground up. I conducted in-depth analysis of B2C data to identify growth opportunities, optimize commercial responses, and drive both B2C and B2B sales performance. I also developed key commercial processes and defined the brand offering, including the creation of sales materials, pricing structures, and distribution strategies.

As an early team member at EatClub, a dynamic pricing platform co-founded by chef Marco Pierre White to help restaurants optimize occupancy and margins, I supported the regional launch in Melbourne. My responsibilities included identifying and onboarding new restaurant partners through negotiation and relationship-building. I ensured contract follow-up and partner engagement, and contributed to local promotional activities both on-site and in the field to drive user adoption. I worked closely with the founding team to support the operational rollout, helping build a portfolio of over 600 partner venues, including acclaimed restaurants such as +39 Pizzeria, Rockpool Dining Group, and Taxi Kitchen.

As a Business Developer in the Paris region, I was responsible for both growing and managing a portfolio of B2B clients in the hospitality sector, including hotels and restaurants. Key responsibilities included: – Managing client relationships and overseeing logistics and order fulfillment – Conducting market research and field prospecting to expand the client base – Developing planning and analysis tools to track revenue performance and contract evolution

AIESEC Lille was two years ago in debt and unattractive, sending less than 10 students abroad for the all year. One year later, we reached the 4th rank in France for sending students abroad and gave a new impetus to the association. The mission of MaC members is to promote AIESEC at all scales, above all growing the local community. To reach that goals, the tasks of the MaC department are: - to develop and administrate pages on social media (we created this year an Instagram account) - to ensure the promotion of the structure through diverse supports that we have to create - to organise meetings and events to encourage students to choose AIESEC to find an internship or an opportunity abroad.

A junior enterprise is a local non-profit organization entirely managed by students. Related to their field of studies the students offer consulting services to the market; experiencing unique learning opportunities by doing professional project work on the one side and managing small- to medium-sized enterprises on the other, by doing this the students add practical experience to their theoretical skills and bridge the gap between academia and the business world. Skema Conseil lille belongs to the Top 4 of French Juniors-Entreprises since 2012 and realises 100k € of sales figures. As a project manager, my tasks were: - to deal with the customer portfolio (talks, monitoring) - to write commercial propositions for various applications of studies: launch survey, market study, strategy plan... - to follow and run studies - to manage contributors - to write final reports and to defend it verbally