Breaking Down F&B Consulting
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Home > Business and Economics > Business and Management > Ownership and organization of enterprises > Small businesses and self-employment > Breaking Down F&B Consulting: A Practical Guide to Structuring, Pricing, and Delivering Your First Food & Beverage Consulting Projects
Breaking Down F&B Consulting: A Practical Guide to Structuring, Pricing, and Delivering Your First Food & Beverage Consulting Projects

Breaking Down F&B Consulting: A Practical Guide to Structuring, Pricing, and Delivering Your First Food & Beverage Consulting Projects


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About the Book

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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Product Details
  • ISBN-13: 9798249971816
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 229 mm
  • No of Pages: 142
  • Returnable: N
  • Sub Title: A Practical Guide to Structuring, Pricing, and Delivering Your First Food & Beverage Consulting Projects
  • Width: 152 mm
  • ISBN-10: 8249971817
  • Publisher Date: 26 Feb 2026
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 8 mm
  • Weight: 249 gr


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