Unlocking the Art of Consultancy: Transforming Decades of Food Service Experience into a Thriving Business
With two decades in the food service industry under my belt, and a successful café about to enter its second five-year lease, I’m excited to delve into another potential venture: consultancy.
Recently, while hosting a BOCES class at my café, I had an enlightening experience. As I discussed my business systems, unique recipes, and meticulous menu development strategies, a guest suggested I explore consulting. This resonated deeply, especially given my passion for gathering data on ingredient weights and yield measurements—insights that have significantly streamlined my food costing processes.
Imagine, for instance, an advanced barista program I’ve meticulously crafted, comparable to those at major chains like Starbucks. This program, complete with comprehensive food costing analyses and menu programming, was initially designed to enhance my café’s performance. Since its implementation, our sales volume and profits have soared, a trend that’s continuing to rise as we promote these new offerings.
The question now is, how can I effectively market and sell this wealth of information to assist other businesses? While this expertise is often sought after, it is typically expected as gratis advice. However, the substantial benefits it brings to business cannot be underestimated.
I am reaching out for insights and strategies from those who have successfully transitioned from industry expertise to consulting. How can I package my comprehensive experience and knowledge to create a marketable consulting service that others would value and willingly invest in?
Looking forward to your thoughts and suggestions on this venture!
