Jean-Pierre Baeyens’ Post

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Strategic Spicer at SPICE UP, Professor Emeritus at Solvay Brussels School of Economics & Management (ULB)

Today, I was inspired by vitalie taittinger, President of Champagne Taittinger, a renowned Maison and an international champagne brand. In an interview, she was asked about the challenges posed by competition—both from non-champagne sparkling wines and smaller, craft-style champagne producers. Her response was brilliant and thought-provoking: "Competition is good for the business. It expands the category and pushes big brands to create new spaces for growth." Looking deeper, I discovered how Taittinger has proactively "created new spaces" by expanding its operations into England—a bold and pioneering move among Champagne houses. The company established Domaine Evremond in Kent, planting traditional Champagne grape varieties on the region's chalky soils, which closely resemble those in Champagne. This strategic venture is set to produce high-quality English sparkling wine, with the first release anticipated in early 2025. This perspective aligns perfectly with the SPICE UP philosophy. It’s a powerful reminder that, instead of fearing competition, we should embrace it as an opportunity to: ✅ Broaden Market Awareness: When more players enter the category, they educate consumers and increase demand for everyone. ✅ Drive Innovation: Competition challenges us to rethink strategies, refine offerings, and stay ahead in the market. ✅ Find New Opportunities: Creating “new spaces” means identifying niches, redefining experiences, and building stronger connections with our audiences. What are your thoughts on competition as a driver for innovation and category expansion? I’d love to hear your perspective! #Leadership #Strategy #Innovation #Champagne #Taittinger #SpiceUpModel #ProfBaeyens

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