food microconsulting: a need on the market
Over the years, while advising friends and colleagues (mostly on career management, day to day work advice or when they were looking for a new job) Olivier realised that they had nowhere to turn to. Traditional consulting was both too expensive and too “impressive” to them. They needed a food consultant but just did not know where to turn to.
It was not Olivier’s job so he kept it very direct, short and to the point, which seemed to be exactly what they wanted. They all were very satisfied with the simple and direct interaction. Olivier’s friends then talked in turn to their friends and soon Olivier was advising them as well. It felt natural and nice to help people get better in their job, career, and business.