“The Uber of (food) consulting ?”

Note: this article was written before some “difficulties” arose at Uber. I have kept the title as it refers to the good innovative services that Uber brought to the market, despite some recent adverse publicity. Olivier Cambridge, December 12th, 2016 – Olivier Goudineau, founder of food microconsulting, talks about his company and its ambition. Can you…

A network approach to food industry consulting

We build our food industry consultants’ teams based on the mission’s needs rather than drawing from fixed resources We advise food SMEs. Their needs are extremely diverse. Having a fixed team of food industry consultants available to answer all these needs would be nearly impossible. We have decided to organise ourselves in two main streams:…

The new consultant: fast and furiously efficient?

The traditional model of consulting is being seriously challenged in times when everything must be done instantly. Are we heading towards a new model? I remember when in my “old” time in engineering at Nestle (early 90s) I had a chat with a project manager in Switzerland who had overseen the building of a factory…

Why email consulting is better

My job is to help food entrepreneurs a simple, fast, and efficient way. We communicate via emails. I am convinced that it works better than face to face meetings. I started advising food SMEs only two years ago. It happened by chance. I was contacted by a small South African company who needed help but…

What is food microconsulting about?

Simple professional advice for “normal” people Microfinance (or microcredit) was introduced 50 years ago to provide financial services to individuals lacking access to traditional finance. I created food microconsulting to provide help to food professionals lacking access to traditional consulting. Over the years, as I advised friends, ex-colleagues, and lately small entrepreneurs, I was always…