Pandemic sparks increase in people setting up foodservice consultancy businesses

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Three of the UK’s leading trade associations for the hospitality industry have come together to support individuals taking their first steps into consultancy work. 

The FCSI UK&I, the Institute of Hospitality and the Craft Guild of Chefs have worked together to create a toolkit of free online resources and inspiring events to help new consultants or those considering consultancy.

With the challenges that hospitality has faced over the last year, the FCSI UK&I said it has noticed an increase in new consultants starting their own business and wanted to offer them support and advice as they begin their journey.

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Yesterday, it organised a webinar titled ‘Lessons from the experts – the information every consultant wished they knew when they started’, which was hosted by Mark Taylor who recently launched Bloom Foodservice.

Attendees heard from experienced consultants about what it is like to run a consultancy, including FCSI chair Julian Edwards, Giovanna Grossi at Sauce Intelligence, Louise Wagstaffe from Delicious by Design and Ken Winch from Ken Winch Design.

Tomorrow, consultants will also be able to visit the FCSI website to listen to a webinar on ‘How to find new work opportunities and get the most out of networking’.

The session will be chaired by Alistair Sandall, head of professional development at the Institute of Hospitality, with advice from Ann Elliott, MaryJane Flanagan and Vic Laws.

The consultants will share ideas of where to get new work, meet new contacts and how to sell yourself at networking events.

The panel will also share their experience of managing workloads and getting that all important work-life balance.

The new consultant’s toolkit includes an accounting guide from David Howard Accountants, a seven-point website checklist for small businesses from, cyber security tips, marketing and social media advice from Karen Fewell at Digital Blonde Marketing, and an inspiring range of videos from FCSI UK&I consultants.

All the resources are free to view or download at the FCSI’s UK website.

Mr Edwards said: “I understand that taking the leap of faith to become a hospitality consultant can be a daunting and stressful time. However, it can also bring many rewards and exciting opportunities. Over the last year, many more people have considered or set up a new consultancy business due to the pandemic.

“We believe associations can achieve a great deal by working together and are proud to work alongside the Institute of Hospitality and Craft Guild of Chefs to bring new hospitality consultants this online toolkit. It’s packed full of content designed to equip people with all the knowledge they need to develop their own consultancy.

“The resources and events are aimed at anyone who already runs a consultancy, has just started one during the pandemic or those considering it and wanting to understand more about taking those next steps, either now or in the future.”

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Tags : ConsultantsFCSIFoodservice Consultants Society UK & Ireland
Andrew Seymour

The author Andrew Seymour

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