Three of the UK’s foodservice-related associations have come together to support new hospitality consultants. 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 events to help new consultants or those considering consultancy.
With the challenges that hospitality has faced over the last year, the FCSI UK&I has noticed many new consultants starting their own business and wanted to offer them support and advice as they begin this journey.
‘Lessons from the experts – the information every consultant wished they knew when they started’ was hosted yesterday by Mark Taylor, who recently launched Bloom Foodservice. Attendees heard from experienced consultants about what it is like to run a consultancy.
Chair of FCSI UK&I Julian Edwards from GY5, Giovanna Grossi at Sauce Intelligence, Louise Wagstaffe from Delicious by Design and Ken Winch from Ken Winch Design shared their stories, the highs and lows, and answered consultants’ burning questions.
Tomorrow, Wednesday 9 June, consultants can also visit the FCSI website to listen to a webinar on ‘How to find new work opportunities and get the most out of networking’. This is chaired by Alistair Sandall, head of professional development at the Institute of Hospitality, with advice from Ann Elliott, Mary Jane Flanagan and Vic Laws.
The experienced 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 637pixels.com, cyber security tips, marketing and social media advice from Karen Fewell at Digital Blonde Marketing, and a range of videos from FCSI UK&I consultants.
FCSI UK&I’s 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.”