Catering consultants are industry experts who work in establishments to contribute their know-how in a variety of areas: staff training, menu creation, marketing strategies, or even optimization of financial ratios.
This profession is currently booming, attracting more and more professionals, whether on a full-time basis or as a sideline.
Whether you’re a foodservice professional considering a career change, or simply curious about the field, here’s a comprehensive look at the profession of foodservice consultant.
What is restaurant consulting?
The consultant, or catering coach, assesses the operation of the establishments to identify their strengths and weaknesses, then suggests improvements.
This first stage includes examining the origin of ingredients, studying the menu, assessing reception, checking hygiene standards and analyzing service times.
His role extends beyond this diagnosis.
In the case of a project to open a restaurant, it guides future restaurateurs in the choice of legal form and the preparation of a business plan, aspects that are often complex for novices.
Faced with a drop in business, the consultant provides an outside view of restaurant management.
He proposes solutions to revitalize the business and focuses on team management, since staff play a crucial role in the success of the establishment.
Without taking the place of a chartered accountant, the restaurant coach can help owners use management software and assist them with certain administrative procedures.
His expertise in serving business owners also extends to business development, increasing profits or plans to open new establishments.
He examines performance indicators and helps owners use them to guide their decisions and boost their business.
The benefits of a kitchen consultant for a restaurant in difficulty
There are several advantages to hiring a restaurant consultant.
In addition to analyzing the situation, the coach implements new working methods to improve the operation of the establishment.
After the coach’s intervention, the entrepreneur has concrete tools at his or her disposal to improve the offering and potentially attract new customers.
Running a restaurant requires a wide range of skills in management, administration, accounting and law, areas in which restaurateurs are not always trained.
The consultant brings his expertise to these lesser-known aspects, enabling the restaurateur to learn at the same time.
The consultant is also interested in personnel management.
He proposes management techniques and work organization aimed at reducing absenteeism, a recurring problem in the hotel and catering sector.
This approach can help reduce absenteeism and increase the profitability of the business, the main objective of the consultant’s intervention.
The consultant can also support the restaurateur in adapting to new market trends, whether these involve digital integration, the introduction of delivery services or the adoption of more sustainable practices.
How to become a hotel and catering consultant: training and skills required
Although there is no specific curriculum for becoming a catering consultant, training in this field is an asset.
A BTS in hotel and catering management or a professional degree in this sector can provide a solid foundation.
However, it is above all the experience accumulated over the years that forges the coach’s expertise.
The skills required to work as a consultant are diverse.
The ability to establish a climate of trust with customers is essential to convince them of the relevance of the services offered.
Composure in stressful situations is also essential.
What’s more, you need a sound professional background to provide sound, credible advice.
Restaurant consultants can work in a variety of settings: within a restaurant chain, in a consulting firm, or as freelancers.
Each option offers its own advantages and challenges, allowing professionals to choose the mode of practice that best suits their aspirations and working style.
Versatility is another major asset in this profession.
The consultant must be able to juggle different aspects of the sector: financial management, marketing, human resources, hygiene standards and culinary trends.
This versatility enables them to add global value to the establishments they advise.
Adaptability is also important.
Each restaurant presents unique challenges, and the consultant must be able to adjust his or her approaches to the specifics of each establishment, whether it’s a small family-run bistro or a large gourmet restaurant.
Finally, constant monitoring of developments in the sector is essential.
The consultant must keep abreast of new trends, technological innovations and regulatory changes to offer relevant, up-to-date advice.
Success in this field depends on the ability to combine culinary expertise, strategic vision and communication skills.
Whether you’re planning to open a new restaurant or revitalize an existing one, the services of a consultant can be crucial.
This professional accompanies restaurateurs from A to Z, from concept design to sales optimization.
Ultimately, becoming a restaurant consultant represents an opportunity to make a significant contribution to the evolution and sustainability of the restaurant sector, while pursuing a dynamic and rewarding career.
