{"id":11189,"date":"2025-06-03T12:19:40","date_gmt":"2025-06-03T11:19:40","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11189"},"modified":"2025-06-03T12:19:41","modified_gmt":"2025-06-03T11:19:41","slug":"georges-emmanuel-benhaim-un-leader-experimente-a-la-presidence-de-ceisa","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=11189","title":{"rendered":"Georges-Emmanuel Benha\u00efm, un leader exp\u00e9riment\u00e9 \u00e0 la pr\u00e9sidence de CEISA"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"655\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/06\/1748795636522.jpg\" alt=\"\" class=\"wp-image-11190\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/06\/1748795636522.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/06\/1748795636522-300x197.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/06\/1748795636522-768x503.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Le Cercle des Distributeurs Sp\u00e9cialis\u00e9s (CEISA) a annonc\u00e9 \u00e0 l\u2019unanimit\u00e9 la nomination de M. Georges-Emmanuel Benha\u00efm \u00e0 la pr\u00e9sidence pour le mandat 2025-2028. Cette transition a \u00e9t\u00e9 officialis\u00e9e lors de la convention annuelle du CEISA \u00e0 New Delhi, en Inde, un \u00e9v\u00e9nement marquant qui a rassembl\u00e9 les membres du cercle autour de d\u00e9bats et \u00e9changes fructueux.<\/p>\n\n\n\n<p>Fondateur de Foods and Goods SA au Maroc en 1992, M. Benha\u00efm dirige une \u00e9quipe de plus de 300 collaborateurs et repr\u00e9sente plus de 70 marques internationales, faisant de son entreprise un leader dans les secteurs de la confiserie, du chocolat, des biscuits, de l\u2019\u00e9picerie, des boissons non alcoolis\u00e9es, de la bi\u00e8re, du vin et des spiritueux.<\/p>\n\n\n\n<p>Au-del\u00e0 de ses activit\u00e9s commerciales, il a exerc\u00e9 pendant 18 ans les fonctions de consul honoraire du Mexique et s\u2019implique activement dans diverses organisations professionnelles et diplomatiques. Membre de CEISA depuis dix ans, il apporte \u00e0 la pr\u00e9sidence une vision ambitieuse, ax\u00e9e sur le renforcement des liens entre membres et fournisseurs et sur la conduite de l\u2019organisation face aux d\u00e9fis g\u00e9opolitiques actuels, avec unit\u00e9, d\u00e9termination et leadership.<\/p>\n\n\n\n<p>Pour M. Benha\u00efm, cette nomination est non seulement une reconnaissance des 33 ann\u00e9es de succ\u00e8s de sa soci\u00e9t\u00e9 FOODS AND GOODS SA et de son engagement au sein de CEISA depuis dix ans, mais aussi un honneur de repr\u00e9senter le Maroc sur la sc\u00e8ne internationale.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Cercle des Distributeurs Sp\u00e9cialis\u00e9s (CEISA) a annonc\u00e9 \u00e0 l\u2019unanimit\u00e9 la nomination de M. Georges-Emmanuel Benha\u00efm \u00e0 la pr\u00e9sidence pour le mandat 2025-2028. Cette transition a \u00e9t\u00e9 officialis\u00e9e lors de la convention annuelle du CEISA \u00e0 New Delhi, en Inde, un \u00e9v\u00e9nement marquant qui a rassembl\u00e9 les membres du cercle autour de d\u00e9bats et \u00e9changes &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11190,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-11189","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11189"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11189\/revisions"}],"predecessor-version":[{"id":11191,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11189\/revisions\/11191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11190"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}