Strategy & Corporate Performance

Global presence, local expertise: enomyc supports companies in all their markets

Interview with Martin Hammer, founder and CEO of enomyc, and Franz Wenzel, Managing Director of enomyc USA

With the opening of its US office in Anderson, South Carolina, enomyc is taking an important strategic step in international consulting. In an interview, founder Martin Hammer and Managing Director Franz A. Wenzel explain why local American consulting expertise is a key success factor for the US market, what differences between European and American corporate and work culture are decisive, and how enomyc will provide even more targeted support to medium-sized companies in their global core markets in the future

Digital Strategy

1 year enomyc: Insights from the digitization and rebranding process

Exactly one year ago, "K & H Businesspartner" presented itself with a completely new brand identity. Today we are celebrating 1 year of enomyc. What exactly were the motivations for the rebranding? What were the biggest challenges in the digital transformation process and what are the benefits for companies we advise? Julia Hammer, Change Officer and Director at enomyc, talks about this in an interview.

Strategy & Corporate Performance

Predictive analytics – how companies create advantages for themselves within industry competition

Knowledge is power and this is especially true for knowledge about future developments. Those who know with a very high probability what will happen next are literally one step ahead of their competitors. Predictive analytics is a technology that aims to achieve precisely these insights. How does the process behind this technology work and how can companies use the data gained from it profitably for their own business model? Mario Trapp, senior consultant at enomyc, shares his insights with us.

Strategy & Corporate Performance

A bakery without bread? How companies can benefit from structural change

The bakery industry is creaking under the continuous structural change that is taking place. New economic conditions, competition from food retailers and changing consumer habits are some of the reasons for this. How can bakeries take advantage of this structural change? Which consumer trends determine the market, and what opportunities are there today that could benefit the future of the bakery industry?

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