Les coulisses

Répondre aux avis Google : ce n'est pas au client que vous parlez Gusta Nissa
Responding to Google reviews: you're not talking to the customer
|Gusta Nissa
A one-star review hurts. But you're not responding to the dissatisfied customer: you're responding to the hundred people who will read the exchange before coming. Read more...
Un séminaire sur l'eau : dégustation du terroir niçois en catamaran, de Nice à Monaco Gusta Nissa
A Water Seminar: Tasting the Flavors of the Nice Region by Catamaran, from Nice to Monaco
|Gusta Nissa
An English company entrusted us with a simple yet formidable idea: introduce its team to the flavors of the Nice region, but on the water. The story of a catamaran... Read more...
Your Google listing generates more than your Instagram
|Gusta Nissa
“Pan bagnat vieux nice” is typed into Google, not Instagram. And yet, it’s the listing that shopkeepers leave half-empty. What really matters in it. Read more...
Photographier ses plats soi-même : la lumière fait 80 % du travail Gusta Nissa
Photographing your own dishes: lighting does 80% of the work
|Gusta Nissa
You don't need a better phone. What ruins a photo of food is almost always the lighting, and that can be fixed by moving a meter. Read more...
Instagram for shop owners: what to post without spending your whole life on it
|Gusta Nissa
You run a shop, you work eleven hours a day, and on top of that, you have to run an Instagram account. The most time-efficient approach: what to post, how often, and what you can stop doing. Read more...
EVJF à Antibes : un atelier cocktail en villa pour treize Anglaises Gusta Nissa
Bachelorette party in Antibes: a cocktail workshop in a villa for thirteen English women
|Gusta Nissa
Thirteen friends from England, a villa in Antibes, a bachelorette party: the story of a private in-home cocktail workshop, in English, with a bartender show, shakers for everyone, and the... Read more...
Immersion terrain à Nice : comment nous avons fait rencontrer des commerçants à Atria Gusta Nissa
Field immersion in Nice: how we introduced merchants to Atria
|Gusta Nissa
A Parisian agency, a major charcuterie group, three bosses from Nice: the story of the day of field immersion we organized for Atria and Seen Green, and what we can... Read more...
Opening a food business in Nice: what no one tells you about marketing in the first few months
|Gusta Nissa
A food shop opening in Nice almost always launches with the same strategy: an account created three days beforehand and photos taken on a phone. What really matters is what happens in the first six months. Read more...
Ouvrir à Nice : et si on vous présentait les commerçants du quartier ? Gusta Nissa
Opening in Nice: how about we introduce you to the local shopkeepers?
|Gusta Nissa
When you open a business, you arrive with a business plan and figures found online. What’s missing is half a day spent with the people who have run shops on... Read more...
A marriage of locally sourced products: what really changes
|Gusta Nissa
A wedding feeds one hundred people in a single evening. It’s the largest order a local producer can receive, and that’s when the word “local” is either proven or undermined. What you need to know before asking for a menu featuring locally sourced products. Read more...
Atelier cocktail à la maison : comment ça se passe vraiment Gusta Nissa
At-home cocktail workshop: what really happens
|Gusta Nissa
A patio, a countertop, and ten people who don't feel like going out: the at-home cocktail workshop has become one of the most frequently requested events. How does it really... Read more...