The efficient network microconsulting

Hiring full time experts for food industry consulting does not make sense anymore. Networks make it possible to build a “perfect” project team for each mission.

Why would a client pay for admin costs nowadays? My food industry consulting company builds a different project team for each project.

Networks are key

I have around 6’300 contacts on LinkedIn. Probably 75% at least in the food industry. Imagine that they have on average (this is conservative) 200 contacts each, 50% of them in the food industry (conservative again). Let us as well discount another 50% of this total to cater for common contacts. My second level contacts amounts to over 300’000 food industry professionals.

Enough to find someone with certain skills for a food industry consulting mission, right?

 Microconsulting uses networks

In average, when I need to find a specialist for a specific mission it takes me one day to identify potential candidates and another one or two days to get in touch. So far, never more than four days to have my team ready.

This means that in less than a week I can offer a food industry consulting to any company in the world (we do nearly exclusively remote consulting) on nearly any subject.

Geography does not matter anymore

Because my company provides mainly remote consulting and can source expertise very quickly there is no geographical constraint.

My first food industry consulting missions were in South Africa, France, the UK, Slovenia, Egypt, Ireland…

The only real barrier is language.

Time zones are only a slight inconvenience (a large part of the consulting is done by email).

The best team

If I had some specialists in a permanent team I would of course use them as my preferred food industry consultants. Even if they were not 100% suitable to the mission.

I would also face an issue if one of my specialists was already busy on another mission.

Having the possibility to tailor the team to the mission is by far offering the best possible service to my clients, and I am certain that I always have someone available.

Only variable costs

I contact and offer a collaboration to the specialists only when I am contracted.

I therefore do not have to charge any admin or fixed costs to my clients, while offering the best quality.

Being flexible, fast, and affordable renders my food industry consulting efficient.

 

I created food microconsulting to provide simple, fast, and affordable help to food industry professionals. Active career management services.

You can read more at:

https://www.linkedin.com/pulse/uber-food-consulting-olivier-goudineau

or visit www.foodmicroconsulting.com