Overview

You didn't plan to become a consultant. Someone asked for your help. You said yes. And suddenly you were in the middle of a project with no clear scope, no real price, and no roadmap for what comes next. That's exactly where this book begins. Breaking Down F&B Consulting is a practical, field-tested guide for chefs, baristas, bakers, restaurant managers, and hospitality professionals who want to turn real operational experience into structured, paid consulting work-without sounding salesy, without underpricing, and without getting trapped in unlimited work. Inside, you'll learn: Why ""full consulting for a fixed price"" almost always ends badly-and what to do instead The Module Framework: how to break any project into clearly scoped, individually priced consultancies How to price your first project with confidence (with scenario examples in multiple currencies) What to say in the first client meeting, how to write a simple proposal, and how to close without pressure The traps that quietly drain consultants' time, income, and energy-and how to avoid them A copy-and-paste toolkit: invoice templates, scope documents, deliverables checklists, proposal formats, client scripts, and KPI snapshots This book is for you if: Someone has already asked for your help-and you don't know how to scope it, price it, or structure it You're early in your career and want a smarter path than long shifts, weekends, and burnout You want a second income stream from your F&B expertise without starting a new business from scratch You're based outside the US and want examples that don't assume American pricing, rules, or context From a practitioner, not a theorist. G. Thomazini started consulting at 17 from a food truck in South America. This book reflects real projects across Brazil, Europe, and the Middle East-written for professionals who know the craft and want the consulting business side explained clearly. 156 pages. 25 chapters. One practical idea repeated until it becomes instinct: every step is a consultancy.

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