Juliane Van Cauter

Shannen trains salespeople and entrepreneurs to sell with ethical mastery, relying on decision psychology rather than superficial techniques to transform expertise into concrete and lasting results.

My work:

- Structure and manage Shannen's editorial calendar to position SforSales Academy as a reference in B2B sales and decision psychology.

- Develop Instagram sequences aimed at transforming the audience into qualified leads, while reinforcing an image of authority, method, and rigor.

- Daily community moderation (200k)

{As a freelancer}

The Elles bougent association now has a presence on several platforms.

Conception of the monthly editorial calendar according to the activity's highlights,

Creation and optimization of content for Instagram and LinkedIn (visuals, wording, etc.),

Management and animation of the community (65k followers on LinkedIn) in comments, private messages, and tags of association members,

Monthly report of key statistics.

Results: over 900,000 impressions generated, coverage at major international events (like the Paris Air Show) and shares by national institutional accounts.

{As a freelancer}

I supported Ana and Rémy in developing the brand image of their new cafe, as well as in the communication around its opening. After a questionnaire and in-depth market analysis, I defined the visual direction of the project. This step allowed me to propose a strategic visual universe, perfectly adapted to their objectives, their concept, and their target audience.

This visual identity then came to life on various communication supports — custom cups, Instagram account, promotional poster, and storefront — to ensure consistent and professional communication.

Secondly, I worked on the digital launch strategy, setting up optimized profiles (Instagram and TikTok) and developing a communication plan. Thanks to the video content developed by GUP to highlight their values, Ana and Rémy generated nearly 200,000 views on Instagram and gathered over 2,500 followers in less than 15 days, starting from scratch.

On opening day, the cafe was full, and during peak hours, a queue extended outside.