If you want to work in the food service industry, consider becoming a food consultant. Successful completion of related post-secondary training, work experience in the food production industry, the establishment of a consulting business, and the development of a professional portfolio are some of the steps toward achieving this goal. Retail food companies, restaurants, and food production companies all benefit from the expertise of food consultants. Food production and delivery is a huge and complicated industry. A food consultant is hired for a limited period of time to provide expert advice and support to food-related businesses.
Each niche area of the food consulting industry is dedicated to a specific skill set. A food consultant in the retail sector, for example, can help with advertising, market research, new product development, public relations, and competitive intelligence. These services are an important part of a food service company’s decision-making process, but they aren’t necessarily skill sets that would make it financially viable for the company to keep the consultant on staff full-time.
To become a food consultant, you must first complete a related post-secondary training program. There are numerous options available for this career path. A career as a food consultant requires a degree in hospitality, chef training, nutrition, or business. An accredited university or college should be used to complete the training.
Anyone wishing to work as a food consultant must have prior experience in the food preparation industry. In fact, potential employers and clients frequently value related experience over formal training. To build the skill set required to become a food consultant, a minimum of 10 years of progressive experience is typically required. Investigate opportunities in various industries to build a diverse experience base that you can use as a consultant.
A consultant can choose between two job options. Working as an employee for a consulting firm and assisting clients as needed is the most common approach. Another option is to start your own consulting business and work directly for clients. As an employee, you will have more stability and, in most cases, health benefits. As a sole proprietor, there is a higher level of risk, but also a higher level of reward.
For any food consultant, a professional portfolio is essential. As you work on high-profile projects, your portfolio will grow. Make a list of previous clients and business contacts and keep in touch with them. To find new opportunities and stay current with changes in the local business landscape, consultants rely heavily on others.