The Good Food CFO podcast

"Increasing sales is not the solution to profitability." Sarah recently shared on Social Media that one of her clients increased their July profit - year over year - from $19,000 to over $43,000. It got lots of hearts and clap emojis, and one reply that said “this is so inspiring - how did they do it?” In this episode, Sarah shares all of the details of how her client doubled their profitability. She walks Chelsea through the process of using a Profit Assessment to easily analyze the business, pinpointing what could (and should) be changed to improve profitability, the planning process, and how the founder successfully executed change. You’ll also learn: Why “selling more” was not part of this founder’s strategy for increasing profitability How and when increasing revenue can actually make your profitability and cash flow worse Tactics for balancing growth with cost-saving methods as you work to increase profits The reason Sarah always starts her process with a Profit Assessment, and the actionable insights the Profit Assessment provides Why the “check and adjust” cycle is crucial to building a financially successful food business … and more! Ready to dig into this work inside your food business? Take the Profit Assessment. The Good Food CFO Book Club: 4000 Weeks by Oliver Burkeman Grab your copy in our Book Shop RSVP for our Live Discussion on Sept. 18th Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

"Things can look really good from the outside and your business can be failing." 20% of businesses fail in their first year, 30% by their 2nd year, and an additional 50% fail in year three. In this episode, Sarah is joined by John Haskell, CFO Consultant and owner of Ranch Right, LLC. John has over 20 years of experience helping ranches become more profitable, starting new ranch businesses, and turning around failing ranches. Together, they are shedding light on the common causes of failure in business, and answering the question: Is it more important to have positive cash flow in your food business, or to be profitable? They explore the difference between the “economics” and “financials” of your business, and the need to be honest with yourself about both. Sarah and John also define the various stages of starting, building and running a business, and share their guidance for prioritizing cash flow or profitability at each stage. You’ll hear: What costs you MUST consider before launching your business, a new product or a new sales channel Why focusing on gross profit and cash flow is crucial in the early stages of your business to ensure financial stability What it means to “catch up to your overhead”, and how that impacts growth When you should start focusing on profitability in your business How to build cash reserves so can you weather the storms and seize opportunities during challenging times And More! Bonus Clips from this Episode: Is leaving money in your business smarter than investing in the market? Connect with John Website: Ranch Right LLC Facebook: Ranch Right LLC Instagram: @ranchrightllc Book a Discovery Call From Our News Segment Kroger-Albertsons Deal Would Remake Seattle-area Grocery Map Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

As a Good Food Founder, you will face many challenges as you work to grow your business. Staying true to your mission and vision is essential to being grounded in that work. In this episode, Sarah is joined by Sara Hauman, Founder of The Tiny Fish Co. to discuss her vision for bringing the same values of sustainability and quality she stands by in a professional kitchen to the retail world. Sara shares her journey into CPG, which began with her desire to find a more balanced and fulfilling career outside of the restaurant industry. After appearing on Top Chef, she decided to pursue her passion for canned fish and started her own brand. They discuss: Why Sara believes that staying true to oneself and doing things in a way that aligns with personal values is more important than pursuing maximum profitability. What it can look like to prioritize financial security and a healthy work-life balance. How a business can be a side hustle rather than a full-time venture if it aligns with personal goals and priorities. Sara’s commitment to education and consumer awareness on making sustainable choices about seafood and understanding the impact of the fishing industry. How she has adapted to customer feedback And more! Connect with Sara Website: The Tiny Fish Co Instagram: @thetinyfishco Instagram: @chefsara_h From our News Segment Bringing Back Local Milk, Ice Cream, and Cheese Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

It often seems like there are more people offering business advice than those actually running businesses! As a Food Founder, it can be overwhelming to sift through all that guidance and find what truly works for YOUR business. In this episode, Sarah shares another set of crucial "Never Do's" for Good Food founders and business owners. This list aims to help you avoid common pitfalls perpetuated by traditional business media and make informed decisions tailored to the unique needs of your food business. You’ll hear: The importance of thinking critically about any advice you get to determine if it truly makes sense for your food business How two-way sync between QuickBooks and bill pay systems can create chaos in your financial reports Why you should never include overhead costs (like rent) in the calculation of cost of goods sold (COGS) What you should be including in COGs, and how to differentiate And more! From Our News Segment: Kroger-Albertsons Deal is Haunted by "Spectacular" Past Failure Kroger-Albertsons Deal Would Remake Seattle Area Grocery Map Albertsons COO to Lead C&S Retail Kroger-Albertsons Companies Announce an Updated Divestiture Plan Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Transitioning to a cooperative structure isn’t just a trend; it’s a transformative journey. In this episode, Sarah welcomes a panel of leaders to explore the real-life experiences and benefits of transitioning to employee ownership and cooperative business structures. Stacey Smith from Project Equity explains the different models like ESOPs, EOTs, and worker cooperatives, emphasizing their role in economic stability and community retention. Devra Gartenstein, founder of Patty Pan Cooperative, shares her journey of converting her food business into a worker cooperative to improve employee quality of life. And Monica Rocchino discusses her experience transitioning The Local Butcher Shop to a cooperative, highlighting the importance of financial literacy and structured management. You’ll hear: About the challenges and successes in converting traditional business structures to cooperatives. The role that financial literacy and education plays in employee ownership The variety of Governance and management structures in employee-owned businesses The importance of financial viability for transitioning to employee ownership How employee ownership promotes equity and fair compensation in the workforce The ongoing support and resources available for businesses considering employee ownership transitions And more! Connect with our Panel: Stacey Smith - Project Equity Monica Rocchino - The Local Butcher Shop Devra Gartenstein - Patty Pan Co-Op The Good Food CFO Book Club: BookShop https://www.thegoodfoodcfo.com/live-events Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Growth isn’t always linear. From opening new locations to driving retail sales, the story of Boichik Bagels offers valuable lessons for food founders on their own path to building a successful business. In this episode, Sarah welcomes back Emily Winston, Founder and CEO of Boichik Bagels, to discuss the growth and expansion of her business. Emily opened her first bagel shop in Berkeley in 2019 to huge success, with the New York Times declaring Boichik the best New York-style bagel in the country - full stop. Since her first visit to the podcast, Emily has opened 5 locations in the Bay area, as well as an 18,000 sq. ft. bagel factory. She has completed 2 hugely successful raises on SMBX’s small business bonds platform, launched nationwide shipping, announced plans to expand to Los Angeles, and been awarded “Most Admired CEO” by the SF Business Times. Along the way, Emily has had to make strategic decisions, lean into her role as a CEO, and adjust her expectations that everything will be a “home run”. But one thing remains the same: her vision to take over the world with great bagels! You’ll hear: How Emily is approaching new store growth differently from her last appearance on the show The impact that promoting a key employee to COO has had on the business What’s different now that she has officially taken on the title of CEO The challenges of breaking into distribution, and how Emily is adjusting her strategy Why Boichik is starting with 2 locations in Los Angeles And More! Bonus Clip from this episode: How to Create a Company Culture, and Why You Should Enjoy Saying No Connect with Emily Website: Boichik Bagels Instagram: @boichikbagels From Our News Segment: The Revolution that Died on Its Way to Dinner Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Uncover the many advantages of bill pay systems for a more efficient and organized operation! In this episode, Sarah Delavan and producer Chelsea Stier dive into the topic of Bill Pay Systems and the financial workflows of food businesses. Along with learning about the primary functions and benefits of bill pay systems, you’ll hear how they can be utilized beyond simply paying your bills. Sarah also emphasizes the importance of implementing these systems even for solopreneurs and small teams. In this episode, you'll learn: What Bill Pay Systems can do, AND what they are not yet capable of managing How implementing bill pay systems can declutter your inbox and create a more organized workspace. Why delegating bill pay tasks and utilizing approval functionality allows for better cash flow management and control over payments What you should consider when choosing a Bill Pay System for your food business And More! Join the discussion, and explore how creating efficiencies and improving communication can lead to unlocking potential and growth in your food business! In this week’s News Segment, Sarah and Chelsea tackle the eye-opening stories about the lesser-known world of restrictive covenants in the grocery industry. They delve into the practices that impact food access and shed light on the role big retail and grocery businesses play. This is another story that emphasizes the need to advocate for a more equitable and accessible food system! As always, if you have any questions, insights, or feedback on this episode, please reach out to our team at [email protected]. We'd love to hear from you! From our News Segment: How Leaving Stores Closed for Years Helps Grocery Chains and Hurts CommunitiesHow Closing Grocery Stores Perpetuate Food Deserts Long After They’re GoneHow Some Big Grocery Chains Help Ensure That Food Deserts Stay BarrenLease ResistanceFood Deserts, Racism, and Antitrust Law Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

How can cutting-edge technology like generative AI benefit Good Food Founders? What opportunities and challenges might arise from incorporating AI into your business operations? In this episode, Sarah welcomes Meg Faibisch Kuhn, an expert in AI, to discuss the applications of generative AI in your food business. Meg is the founder of Aioli, an AI education and consultancy firm specializing in helping founders understand, learn, and apply AI in their work. Meg's first hand exposure to critical operational and marketing bottlenecks has equipped her with the insights needed to harness the potential of user-friendly AI technology. By combining her deep industry knowledge with the latest AI innovations, Meg offers tailored training programs, expert guidance, and practical resources to empower her clients on their AI journey. You’ll hear Meg explain how tools like ChatGPT and Fathom can streamline processes, improve efficiency, and save time (and money) for food businesses. Whether it's drafting newsletters or conducting market research, AI can bring you a step closer to your goals. Meg also highlights the importance of data privacy and offers practical advice for founders on leveraging AI. They discuss: How to get started with AI, and the tools available to streamline your business The ways AI can elevate your communications strategy Saving time by creating standard operating procedures (SOPs) with AI How generative AI can create synthetic focus groups to test new ideas and gauge customer reactions Tips for keeping your data secure And so much more! Sign up for your free 30 minute audit with Meg, and get started with Generative AI today! Then check out our bonus episode with Meg, recorded exclusively for BABOYOT members. Connect with Meg: Website: Spread Aioli LinkedIn: Meg Faibisch Kuhn From our News Segment: Can AI Help Cut Plastic Waste from the Food System? Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

From starting small and leveraging diverse experiences to embracing challenges and making strategic decisions, this story is a testament to the power of resilience and adaptability. In this episode, Sarah is joined by entrepreneurs Pace Webb and Chris Georgalas as they share their journey in the food industry. They discuss their backgrounds, the founding of their businesses, and the challenges they faced, including the impact of COVID-19. Pace talks about her early entrepreneurial experiences and her catering company, Taste of Pace, while Chris shares his transition from Wall Street to co-founding Daddy's Chicken Shack. They highlight the importance of customer feedback, strategic decisions, and forward thinking. With a track record of entrepreneurial success spanning 20 years, Pace has proven herself as a dynamic force in the business world. As the founder of Taste of Pace and Daddy's Chicken Shack, she has a reputation for excellence in the culinary industry. Chris Georgalas is a seasoned professional and entrepreneur with over two decades of experience in business analysis, investment strategy, client relations, and technology. His passion for hospitality, the guest experience, and consumer insights, coupled with an affinity for innovative technologies, has been a driving force throughout his career. Pace and Chris went on to collaborate with Area 15 Ventures to expand the company infrastructure, develop franchise models, and successfully sell 150 units nationwide within 18 months, ultimately leading to the sale of Daddy’s Chicken Shack to Area 15 Ventures. In this conversation, you’ll hear: How Pace pivoted from high end catering to selling fried chicken sandwiches What the pandemic did to their catering business, and why they knew it was time to pivot Chris’s vision for the future of the food industry, and how that played into they way they built Daddy’s Chicken Shack from the start How they decided to franchise Daddy’s, and when they knew it was time to walk away And so much more! Connect with Taste of Pace LinkedIn: Taste of Pace LinkedIn: Chris Georgalas From Our News Segment: PBS: A Brief but Spectacular take on Painting the People Who Feed America BABOYOT Member Highlight: Wild Muskoka Botanicals Annual Member Chris Gilmour Website: Wild Muskoka Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Trusting in the process can be the hardest and most rewarding thing you can do for your Good Food business. In this episode, Sarah is joined by Lauren Montgomery, the founder of Monty’s, to discuss the intricacies of building a sustainable food brand. Lauren's journey from a deep passion for nutrition to creating the cleanest ingredient cashew cream cheese and plant-based butter on the market is both inspiring and educational. Lauren shares how Monty’s early and fast growth caused some growing pains, and how a pause to recalibrate helped her lay the foundations that would eventually allow for the sustainable growth she is enjoying today. You’ll hear: What made Lauren decide to slow down and ensure every aspect of the business was in alignment with her vision How she approached reducing costs without sacrificing the integrity of her product The importance of diversifying your business Lauren’s best advice for emerging food business founders And more! Connect with Lauren Montys Website: livemontys.com Montys Social: @montysnyc / @thefulllaurenmonty From Our News Segment: Foxtrot Returning to Chicago Under New Company Foxtrot Reopen Chicago, Dallas, Austin Locations Foxtrot Chicago, Dallas, and Austin Corner Store Comeback Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

You’ve got questions The Good Food CFO has answers! In this episode, Sarah Delevan, The Good Food CFO is answering financial and business questions submitted by our BABOYOT members, and offering live coaching to member Chris Gilmour, Co-Founder of Wild Muskoka Botanicals. Sarah answers: What is the difference between Debt and Equity funding? I know I need to increase my margin, but where do I start? How do I create a marketing budget for my new retail opportunities? Do you have questions for The Good Food CFO? You can join us for our next Live Q+A by becoming a BABOYOT member. Your membership is direct investment in this podcast, and our goals of creating a more equitable and vibrant food system, as well as helping us keep this podcast ad-free. In exchange, you’ll get access to benefits like: Access to our library of bonus clips A brand highlight on the podcast Beta testing of new tools before we release them And more! Learn more about BABOYOT membership From our News Segment Last Call: Sacred Serve serving up last pints Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Navigating the distribution maze is no small feat for emerging brands. Join us in peeling back the layers of this complex process, examining the limitations when partnering with large distributors and the dire need for alternatives. In this episode, Sarah is joined by Peter Gialantzis, CMO of Pod Foods, as they explore the difficulties that emerging food brands face in national distribution. Peter is a 25-year veteran of the Grocery industry, with senior leadership roles at Whole Foods Market, Lucky’s Market, and KeHE Distributors prior to joining Pod Foods. His passion for food has led him to dedicate his career to opening accessibility to good, healthy foods to as many markets as possible. Sarah and Peter discuss the high transportation costs and the challenges of collaborating with large distributors. Emphasizing the need for a growth plan that matches a brand's financial resources, the conversation also introduces Pod Foods, which aims to address these issues by offering a secondary distribution option for innovative emerging brands. They also discuss the need for cost certainty and transparency to facilitate a smoother distribution process, underscoring the importance of a distribution model that supports the unique needs of growing brands for sustainable market success. You’ll hear: Insight into the high costs of transportation and complexities of working with larger distributors Why there are limitations to working with larger distributors for smaller brands The importance of cost certainty and transparency in the distribution process Difficulties faced by emerging brands in the food industry How a tailored distribution model can meet the specific needs of emerging and smaller brands And more! Bonus Clips from this episode: Food Industry Veteran Talks About Distributor PrioritiesDeductions Hurt, Especially Spoilage Connect with Peter Website: Pod FoodsLinkedIn: Peter Gialantzis From our News Segment: Tony’s Chocolonely Secures Deal with Howard Schultz Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

There is a lot to consider when it comes to online marketing: ​​ Are you confident in choosing the right platforms to reach your consumer base? How do you incorporate consumer preferences into your marketing strategies? How can you measure the success of your marketing efforts? In this podcast episode, Sarahis joined by Ali Cox, CEO of Noble West, to discuss the intricacies of online marketing and advertising for Good Food brands. Ali Cox is an agriculture and food ingredient marketing visionary and founder of Noble West, an award-winning marketing consultancy that specializes in the entire agricultural ecosystem. From fresh produce and nuts to dairy and agTech, Noble West works in all aspects of agriculture. As a fifth generation farmer, Cox returned home to California’s Central Valley in 2007 with the singular goal of making world-class marketing services available to the abundance of farmers and growers in the area. A fierce advocate for farmers, Ali’s deep personal connection to the land blended with her business acumen has made her a highly sought after strategist by her clients. Together, Sarah and Ali explore the challenges of achieving a return on investment and the importance of understanding consumer insights and brand identity. Ali stresses the significance of setting Key Performance Indicators (KPIs) and aligning them with business goals. They also highlight the necessity of transparent reporting from marketing agencies and the value of establishing a partnership rather than a transactional relationship with these agencies. You’ll hear: The common challenges and strategies related to marketing and advertising for brands How to measure ROI in marketing and online ads The importance of setting clear KPIs and understanding business goals Understanding consumer insights quantitatively and qualitatively How to spot the difference between a partner and vendor relationship The strategy for a targeted approach based on budget and goals And much more! Connect with Ali! Website: Noble WestInstagram: Ali CoxLinkedIn: Ali Cox Visit our BookShop to get your copy of our newest Book Club selection! BABOYOT Member Highlight Ovtene Monthly member - Sharon Jorgensen Website - www.Ovtene.com Instagram: @ovtene Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Ever wondered how a promising startup can suddenly falter? Sometimes, growth isn't just about expanding - it's about evolving. In this episode, Sarah and Chelsea delve into the story of Foxtrot - the convenience store delivery business that soared with ambition but faced the stark reality of rapid expansion. Founded in 2015, Foxtrot's initial success was noteworthy, but the journey from a single retail location to 33, plus the leap into other markets, provides a cautionary tale about the perils of scaling up too fast. We discuss Foxtrot's initial success, its expansion, and the diverse funding rounds it went through. The conversation also covers the company's focus on technology and the challenges of rapid growth, including the sustainability of their business model. Then we get to Foxtrot's merger with Dom's, leadership changes, and the eventual closure of the company, highlighting the financial struggles and the impact on employees and suppliers. We hate to see any small food business close the doors, but it is important for us to take a look and understand what happened, so that we can avoid the same outcome. For Founders Impacted by the Closure: How Pod Foods is helping Brands impacted by the closure of Foxtrot and Dom’s Founders supporting each other on Instagram Sources: What Went Wrong at Foxtrot Dom’s Kitchens and Markets Parent Company Names New CEO NVC Alum Foxtrot Closes $42 Million Series B Round with $200,000 Investment from UChicagoFoxtrot, Dom’s Kitchen & Market Closing All LocationsFive Years on, Foxtrot Hasn’t Broken its StrideFoxtrot Raises $100 Million Series CFoxtrot Funding History Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

This is a testament to the power of building a business on your own terms. When you focus on YOUR vision, the health of your business and brand loyalty, and have the patience to see those seeds blossom, there is no limit to what you can achieve. In this episode, Sarah welcomes Jeff Wiguna to the show. Jeff is the co-founder and CEO of Kuju Coffee, the leading single-serve pour over brand in the US built on the foundation of their outdoor roots. They discuss the origins of his outdoor-focused coffee company, which began with a successful Kickstarter campaign in 2015. Jeff emphasizes the importance of brand consistency, customer trust, and understanding market dynamics. He also talks about the strategic decision to avoid traditional venture capital funding, focusing instead on profitability and organic growth. They touch on the significance of cash flow, forecasting, and honest business relationships. Jeff also highlights the value of patience in business and his vision for using his brand to support children in the foster system. Tune in to hear: If a Kickstarter campaign is still a viable method of initial funding Importance of consistency in what differentiates your business What it truly means to have a healthy business The value of patience in business and its impact on long-term vision An argument for avoiding traditional venture capital funding And much more! Bonus Clips from this Episode: Can You Build a Successful CPG Business without Funding? What Role Does Brand Loyalty Play in Growing Your Sales Channels? Connect with Jeff Website: Kuju Coffee LinkedIn: Jeff Wiguna Instagram: @kujucoffee From our News Segment How Pod Foods is helping Brands impacted by the closure of Foxtrot and Dom’s Founders supporting each other on Instagram BABOYOT Member Highlight Boichik Bagels Annual Member - Emily Winston Website: Boichik Bagels Instagram: @boichikbagels Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

For a Good Food Business there are many paths to success, and for some that path may include outside investment. But today’s Venture Capital landscape can be difficult to navigate, with high expectations for returns, investors that don’t quite understand your business, and the overall slow down of venture funding in the last year. In this episode, Sarah is joined by Melissa Facchina, Co-Founder & Co-Managing Partner of Siddhi Capital. Growing up in the food industry and working in her father's factory, Melissa went on to support more than 300 food and beverage clients through her first venture, Siddhi Ops. Since March 2020, she has served as Managing Partner at Siddhi Capital, which she co-founded with Steven Finn that manages an early-stage venture capital fund in the food and beverage industry. In 2019, Melissa co-founded, and sits on the board of, a non-profit organization called the Women on Boards Project which was formed to ensure that board seats in the consumer packaged goods industry are filled by diverse women. Sarah and Melissa discuss the evolution of funding in the food industry. The investment world is tricky, and Melissa didn't shy away from discussing the pressures and expectations that come with it. They dove into the importance of picking the right investors and staying true to your business's core values, especially in today's capital-constrained environment. She emphasized the need for practicality and sound business fundamentals amidst investor pressure for growth. You’ll hear Sarah and Melissa discuss: Melissa's experience in the dairy factory and her passion for being an efficient operator The founding of Siddhi Ops and its role in launching, scaling, and de-risking businesses The challenges of financial forecasting and the need for realistic projections Investor-created pressure for unrealistic growth targets and its consequences for good food founders Different life cycles of businesses and the varying paths to success, including the impact of outside investment Bonus Clip from this episode: What you MUST consider before working with an Investor Connect with Melissa Website: Siddhi Capital Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Ever encountered challenges with syncing apps to accounting software or using online-only banks? You are not alone! In this episode, I’m sharing the financial "never do's" - things that founders should be wary of, and the cautionary tales from my experience as a CFO consultant that I believe are crucial for any business owner to heed. Chelsea and I discussed: The problems with syncing apps and e-commerce sites to accounting software Why you shouldn’t be using new online-only banks without proper research into their reliability, FDIC insurance, and fee structures The importance of good data management My experience with Square's checking account and the challenges of reconciling transactions The importance of testing financial systems and consulting with financial teams And More! We're compiling a list of "never do's" to save you from extra headaches and work, and we want to hear from you! Your story could be the cautionary tale that saves a fellow founder from financial frustration. Let us know at [email protected] From our News Segment: We Need to Talk About Trader Joe’s Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Inclusivity isn't just a buzzword – it's a strategic imperative. Our population is growing more diverse by the day, and businesses must evolve to meet the changing demographics. In this episode, Sarah is joined by brand strategist Kathy Guzmán Galloway. Kathy shows us that success doesn't necessarily mean creating a product for every niche, but rather making strategic decisions informed by a deep understanding of consumer behavior and preferences. With 20 years of CPG experience, Kathy, known as The Clarity Wizard, has helped hundreds of organizations increase revenue and decrease risk by clarifying their brand positioning. She’s worked with brands like Nature Made, Lay’s, and Chiki Chiki Boom Boom, among others, to turn strategy and data into action. Sarah and Kathy dive into the intricacies of consumer needs. It's not just about the what – it's about the why behind the choices our customers make. Flavor, serving size, and cultural context can shape product development, pricing, and marketing strategies. Kathy emphasizes the importance of holistic brand strategy and the implementation through your entire business model. You’ll hear: Why brand positioning is crucial for success in the market, and how brands should align their pricing decisions with their brand promise and target audience. The importance of understanding the real-life experiences of different demographics How emotional and cultural nuances can impact messaging and product offerings The financial impact of understanding and catering to diverse consumer groups And more! BABOYOT Member Bonus Clips from this episode: How to Approach Diversity within Your Organization More News with a Branding Expert Connect with Kathy Instagram: @yes_kg_is_me Facebook: Kathy Guzmán Galloway LinkedIn: Kathy (Guzmán) Galloway ​​Schedule a discovery call here: www.calendly.com/kathygalloway Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

You’ve probably heard The Good Food CFO say “50% is not good for your food business!” Well today, we’re diving into what that really means. In this episode, Sarah walks Chelsea through the nuances of profit margin, specifically challenging the commonly accepted 50% target in the food industry. She shows that this one-size-fits-all approach doesn't suit every business and can lead to cash flow struggles and increased reliance on debt. We look at some examples, and demonstrate how 3 different margins affect financial stability, and emphasize the importance of founders setting their own financial comfort levels and understanding the implications of their margin choices. We also share our tools and resources that will help business owners make informed decisions about pricing and growth strategies. You’ll hear: The importance of being in control of your finances and making informed decisions about your business Why Sarah picks on 50% product margins How a 40%, 50% and 60% margin can dramatically impact your need to take on more debt in order to grow your business The things you should consider about running your business at each of these margins And more! Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Errol Schweizer has over 25 years of experience in the food industry and was V.P. of Grocery for Whole Foods from 2009-2016. His team grew sales to over US$5 Billion by supporting the launch and commercialization of thousands of new products, many of which are now household names. He has developed plant-based, Organic, Non-GMO and regenerative supply chains and product standards for decades. He was awarded a NOSH Top 50 grocery industry award in 2023 and was recognized with a Retail Game-changer award from Supermarket News and a Lifetime Achievement Award from Hemp Industries Association. Errol is now a Partner in the leading investor-grade sustainability benchmarking firm, Impakt IQ and has been a board member, advisor and partner for over 30 emerging brands and independent grocers. He is active in regional food policy, is Host of The Checkout Podcast and frequently writes for Forbes. In this episode, Errol joins Sarah for a lively discussion covering everything from how grocery stores make money to the lack of policy enforcement that continues to hurt small food brands looking to find space on the shelf. You’ll hear: How grocery stores make money through promotions, trade spend, and product differentiation. The business models of grocery stores vary, with mass market chains focusing on everyday low cost and smaller supermarkets emphasizing higher gross margins. Why product differentiation and innovation are crucial for grocery stores to stand out in a competitive market. How consolidation, centralization, and the lack of enforcement of antitrust laws continue to create challenges for independent brands And so much more! Learn more about Errol: The Checkout Grocery supply chains: Understanding why eggs cost what they costForbes Articles Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

In this episode, The Good Food CFO, Sarah Delevan breaks down the concept of cost of goods sold (COGS) and its importance in understanding the financial health of your business. We explore the differences between accrual-based accounting and cash-based accounting, and how each method affects the calculation of COGS. We also clarify the distinction between unit COGS and business COGS, and the significance of knowing both. Then Sarah shares the industry “rules” that she breaks, like including overhead in COGS and emphasizes the importance of keeping COGS elements separate. You’ll hear: Why the concept of cost of goods sold (COGS) is crucial for assessing the financial health of a business. How accrual-based accounting and cash-based accounting have different implications for calculating COGS and understanding cash flow. The importance of differentiating between unit COGS and business COGS, as they provide different insights into the profitability of a product and the overall business. Why excluding overhead from COGS allows for a clearer understanding of the true cost of producing a product. How keeping COGS elements separate and analyzing them individually helps identify areas for cost optimization and pricing strategies. From Our News Segment Federal Trade Commission Sues to Stop Kroger-Albertsons Merger Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Most Good Food Businesses start out selling their products at the local farmers’ market. Many continue to utilize markets as a consistent sales channel for their business as they grow. But at the end of the day, transporting your goods, setting up your tent or booth, and working all day, just to break it all down and load out can be a lot for any one person. Not to mention the cost! What if there was an easier way? That was the question Peter Henry asked himself when he created Ten by Ten logistics in December 2019 after five years of selling cheese and running stands in NYC’s Greenmarkets. Now, with the help of an incredible team at markets, at the warehouse and behind the wheel, he helps twelve producers and farmers operate their NYC farmers markets. And while he may not be ready to take his services nationwide, he has a lot to say about connections at the Farmers’ Market, and how you can create your own system through team work with other farmers and small batch producers in your region. Connect with Peter Website: Ten By Ten Instagram: @tenbyten_logistics From Our News Segment Investment Is Flowing to US Grass-fed Beef Again. Will It Scale Up? Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Every business needs to understand their cash flow, ESPECIALLY if you don't have a lot of cash on hand, or a 12 week cash runway. You won’t find the answers looking at your P+L statement. That shows the operational profitability of your business and it's looking at your business in the past. A cash flow projection is looking to the future. In this episode, Sarah is breaking down 3 methods for projecting and managing your Cash Flow, so that you can understand how cash is flowing through your business, make spending decisions with confidence and even run scenarios to see what’s possible for the future. The Good Food CFO is also sharing our low cost Cash Flow Projector tool so you can take control of your cash flow today! Just visit thegoodfoodcfo.com today to get started. Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

When you are running your own business, it's never a question of if burnout will come, but when. Every founder has been there, and there are some telltale signs you might be going through it right now. But what if you could slow down, take a pause, and reflect on what is really important to you, in business, and in life? That’s what our guests, Elizabeth and Maggie, want to help you accomplish with their Slow Business Retreat. In this episode, they join Sarah to have a discussion about their business philosophy and how that evolved into their latest venture. A returning guest to the podcast, Elizabeth Eichhorn is a seasoned entrepreneur and a dedicated leader who believes that true leadership is rooted in active participation. With over a decade of entrepreneurial experience, Elizabeth has emerged as a guiding force in the business world. Having coached over 1,000 business owners on strategy and business development, she brings a wealth of knowledge and insights to the table. As the owner of MaggieGentry.com and founder of Own Your Why®, Maggie Gentry believes that heart and intuition are the keys to an impactful business. Maggie supports high-conscious entrepreneurs who are looking to intentionally grow their business with more ease through her unique blend of insightful business coaching and mindful marketing consulting. Listen in as they connect with Sarah on: Their very similar philosophy on business and how to do it on your own terms The signs on burnout that they each have experienced as business leaders How those experiences lead to the development of the Slow Business Retreat What the retreat has to offer Good Food Founders looking for a sacred pause. And much more! You can hear Sarah’s full conversation with Elizabeth and Maggie as a +(plus) member inside The Good Food CFO Community. When you upgrade your membership, you’ll get access to this full length episode, as well as our library of bonus clips and episodes, live Q&As with podcast guests, and even attend live podcast recordings. Learn more at thegoodfoodcfo.com/join Learn More about the Slow Business Retreat! Connect with Elizabeth Website: Elizabeth Eichhorn LinkedIn: Elizabeth Eichhorn Connect with Maggie Website: maggiegentry.com LinkedIn: Maggie Gentry From our News Segment Sweetgreen wants to be the ‘McDonald's of its generation.’ A rival could beat it. Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

A million dollar deal can be a game changer for most small businesses, but it could also be a financial burden, and not a benefit at all if the product pricing and the deal aren't structured correctly. In this episode, Sarah is sharing the role she played in the negotiations between her client and a distributor that could result in $1 Million in the first year alone! She walks us through everything the founder has done to ensure the deal will be successful, beneficial and profitable. You’ll hear: How the opportunity came to be The pre-work that the founder did to analyze if the deal would work (yes, we are revisiting the time study!) What questions were key in developing a product that could deliver on margin And how Sarah’s work helped bring the numbers all together! Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Are you getting ready to launch a new business? Or maybe you're preparing to launch a new product, or considering launching into a new sales channel? You don’t want to miss this episode! Jason McAlpin is the Founder and CEO of daio – a better sparkling water that combines incredible flavor with functional ingredients. The brand is set to launch in 2024. As a former college basketball player for the University of Maryland, Jason quickly learned the vital role of proper nutrition. After college he went on to launch Under Armour’s first ever basketball footwear business, received an MBA from UNC and spent 9 years at Coca-Cola in brand management across iconic brands such as Coke Zero, Coke, POWERADE and vitaminwater. In this episode, Jason joins Sarah to discuss the work that he did throughout the pre-launch process. They both share the biggest lessons they have learned around planning and forecasting so that you can enter a launch with confidence. You’ll hear: The COGS “trap” that Jason is avoiding His approach to COGS, and what happened when vendors couldn’t meet his targets His margin expansion plan that DOES NOT factor in scale Jason’s approach to sales planning And much more Being a certified minority-owned business, Jason also recognizes the importance of nurturing the next generation of successful minority entrepreneurs, which is why daio will donate to and partner with charities that provide top grade school education access and resources to kids – particularly Black and Brown kids - living in underprivileged neighborhoods across the nation. You can hear Sarah’s full conversation with Jason as a +(plus) member inside The Good Food CFO Community. When you upgrade your membership, you’ll get access to this full length episode, as well as our library of bonus clips and episodes, live Q&As with podcast guests, and even attend live podcast recordings. Learn more at thegoodfoodcfo.com/join Connect with Jason Website: Drink daioLinkedIn: Jason McAlpin Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

We’re back with another selection for The Good Food CFO Book Club! The Great Game of Business written by Jack Stack and Bo Burlingham, is a documentation and story telling of how SRC Holdings Corporation was approaching business differently. SRC wasn’t run in the traditional top-down way most other companies are. They practiced what Jack calls “Open Book Management” and found success playing “The Great Game of Business”. The result was that they built a repeatable system that enabled their associates to run the company and even branch off to build a new arm of the business. In this episode you’ll hear what I took away from this book, including: How to communicate to your team about the big picture, and what you are trying to accomplish What it means to operate under Open Book Management Creating the game plan, setting the right goals, and getting buy-in from the team The tools and resources you can use to support all of this work You can read along with us, get your copy of The Great Game of Business from our BookShop today! From Our News Segment: The Food System is Having a Big Screen Moment - Civil Eats Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

In this episode we are celebrating the life of a hugely influential member of the food industry, Bryce Fluellen. Sarah had the honor of sitting down with Bryce at the end of 2023. Unfortunately, the world lost Bryce in early 2024. We hope that this interview tells his story and preserves his legacy as a Servant leader for so many in this industry, as he fought for food justice and social equity in every role he served. Bryce Fluellen developed and implemented strategic programs at Starbucks, Magic Johnson Enterprises, and the American Heart Association to drive systemic change to benefit underserved populations and communities. He was a classically trained chef, and operated a Los Angeles full-service catering company, Yams Catering, where he created partnerships with health-focused organizations to educate black and brown communities about healthy eating. In 2022 Bryce Fluellen was named one of the 50 most influential restaurant leaders by the NRN Power List. He also served on the executive committee of the Los Angeles Food Policy Council. Bryce shared: How his family influenced his path in life The college job that changed his trajectory All the experience in the food industry that shaped him into the leader and mentor that he was His passion for learning that led to finding unconventional ways to fund a for-profit business And much more Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Scaling promises to bring not just more revenue, but more profit, more cash flow, and a sense of ease in doing business. And it seems every business owner is eager to get there. In this season opener, we are answering the #1 question we get asked inside The Good Food CFO Community - “How do I scale my business?” You’ll hear Sarah breakdown: The difference between growth and scale If it’s even possible to scale a food business The steps you can take to create a financially sustainable growth plan And a list of free resources to support you in creating that plan Episodes we mentioned: Episode 56 - Rethinking Cash Flow Episode 58 - Demystifying Sales Projections & Annual Planning Episode 89 - Breaking Down the Price vs Margin Conundrum From the News Segment: Indoor Agriculture Faces a Reckoning Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Profitability is the goal of every business. But at times it can feel like you are doing everything right, everything traditional business media says that you should be, and yet your business is still running out of cash. In this episode, Sarah breaks down a different way of thinking about your finances and improving your cash flow and profitability. She takes us step by step through the same process she uses with founders everyday to understand what is keeping them from profitability, and what steps can be taken to improve cash flow in the business. Learn more about the Profit Assessment. From our News Segment So Many Unicorns, So Little Cash A Once in a Lifetime Financial Event is Here Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Nikki McNeil is a Co-Founder at Vividly, a trade spend management software which aims to deliver clear value through efficiencies when analyzing trade spend dollars. Whether you’re a founder managing trade spend for one partner or hundreds, having the right system in place can ensure you stay on budget and receive proper payment from all of your distributors and retailers. In this episode, Sarah got to sit down with Nikki to discuss managing trade spend, and what kind of systems you can put in place to support you and your team at any size. You’ll hear: How Nikki’s background in CPG at companies like Lily’s Sweets, Perfect Snacks and Justin’s Nut Butter inspired her to create Vividly What you need to get started managing your trade spend. Spoiler alert: You can start with just Excel Ways to support your sales and accounting teams, and ensure everyone has access to the right information When it might make sense to utilize a partner like Vividly in managing your trade spend. Free Resources from Vividly: Deduction Scanner ROI Calculator Retail Playbook Connect with Nikki Website: Vividly Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Sourcing the best ingredients for your good food product has many implications for your business. Eran Mizrahi co-founded Ingredient Brothers to support founders in this process. Eran grew up watching his father grow a successful import business that was built on integrity and customer service. A South African transplant, Eran started his career at Deloitte, giving him a strong background in finance. He was an early employee at Plated, where he focused on building planning and sourcing programs. He then went on to join Nuts.com, one of the world’s largest nuts and specialty ingredient e-commerce companies. He was quickly elevated to COO and quadrupled the company’s capacity to support growth in 2020. All of this experience led to Ingredient Brothers, where Eran and his team are trying to solve some of the biggest problems he encountered in the food industry. In this episode, Sarah and Eran connect over their shared buyer and finance experience, building a relationship with your purveyors, and Eran shares an approach to strategically reducing ingredient costs that was spot on and totally new to us! You can hear Sarah’s full conversation with Eran as a +(plus) member inside The Good Food CFO Community. When you upgrade your membership, you’ll get access to this full length episode, as well as our library of bonus clips and episodes, live Q&As with podcast guests, and even attend live podcast recordings. Learn more at thegoodfoodcfo.com/join Connect with Eran Website: Ingredient Brothers LinkedIn: Ingredient Brothers LinkedIn: Eran Mizrahi From our News Segment Civil Eats : The Government Spends Billions on Food. Who Benefits? Federal Good Food Purchasing Coalition Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Traditional business media celebrates big revenue, new accounts, and most of all growth and scale. Cutting revenue in the short term, letting go of accounts and scaling back are the exact opposite of that. So of course right-sizing your business can make you feel bad, and like you’re moving in the wrong direction. We need to look at the benefits of doing things differently, the benefits of doing what is right for YOUR business, rather than what is generally celebrated in the public eye without context. In this episode, Sarah shares the reasons behind right-sizing and pulling out of retail, and we hear from 2 founders that chose to right-size, and their reasons behind the move. Sarah also discusses how right-sizing can impact your bottom line in a positive way, and gives us an update on our founders’ stories. You can hear Sarah’s full and uncut conversations with founders April and Leah as a +(plus) member inside The Good Food CFO community. When you upgrade to +(plus) membership you gain access to full length episodes, bonus clips and episode, live Q&As with podcast guests, and even attend live podcast recordings. Learn more about upgrading to a +(plus) membership at thegoodfoodcfo.com/join Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

In 2022, Francesca Pittaluga launched Ciao Pappy, drawing from her 14-year career in luxury fashion. Her inspiration came from a passion for high-quality food, a love for the California and Italian coastal lifestyles, and a dedication to her Italian father's culinary traditions. In this episode, Francesca joins Sarah to talk about her transition to the Food Industry and the lessons she’s learned along the way. You’ll also hear about her approach to giving back, as well as her mindset around setting goals and taking Ciao Pappy into the New Year. You can hear Sarah’s full conversation with Francesca as a +(plus) member inside The Good Food CFO Community. When you upgrade your membership, you’ll get access to this full length episode, as well as our library of bonus clips and episodes, live Q&As with podcast guests, and even attend live podcast recordings. Learn more at thegoodfoodcfo.com/join Ciao Pappy is graciously offering our listeners 15% off your purchase using the discount code "ciaoCFO15" Connect with Ciao Pappy! Website: Ciao Pappy Instagram: @ciaopappy TikTok: @ciaopappy Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Retail is a complex and, at times, difficult sales channel to navigate for Good Food Founders. In this episode, Sarah and Chelsea discuss two articles that put the Brand/Retail relationship at the forefront. First, in the news segment, Sarah shares a Civil Eats article that highlights why mid-size farms and brands are disappearing from retail shelves. Then in the main episode, Sarah and Chelsea discuss an article that has been on Sarah’s mind since January 2023. Read the Grub Street Article Welcome to the Shoppy Shop : Written by Emily Sundberg Read the article from our News Segment As Grocery Stores Get Bigger, Small Farms Get Squeezed Out : Written by Lisa Held We will continue the conversation from this episode during a Live Fireside Chat inside The Good Food CFO Community on Tuesday, November 28th. Fireside Chats are open to ALL community members. Join us inside the community, and RSVP for this discussion! Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Emily Dyer-Schiefer traded her chef's knife for a business blueprint, and she hasn't looked back since. Tired of the conflicting advice and clichés saturating the food business landscape, Emily founded two platforms designed to streamline success. Whether through bite-sized lessons at Food Biz School or a dive into strategy at The Kitchen Think, she's committed to helping foodpreneurs build strong, thoughtful businesses that defy the status quo. In this episode, Sarah gets to connect with Emily after years of following each other’s careers online. They become fast friends as they discuss all the common pit-falls they have encountered while working in the food industry and supporting Good Food Founders. Emily will be joining us inside The Good Food CFO Community on Tuesday, January 9th 2024 for a Live Q&A with our +(plus) members. Visit thegoodfoodcfo.com/join to learn more about becoming a +(plus) member. Connect with Emily Website: kitchenthink.co Instagram/TikTok: @the.kitchen.think Learn More About Food Biz School Website: foodbizschool.co Instagram/TikTok: @food.biz.school YouTube: @food.biz.school Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Sarah Delevan is an avid reader, committed to reading at least one book a month. Those around her know when the current read is a good one, because she won’t stop talking about it! This inspired us to create The Good Food CFO Book Club. In this episode, Sarah and Chelsea share all the details on the Book Club, and announce the very first book, Stolen Focus by Johann Hari. You’ll hear: How the Book Club will work Why Sarah chose Stolen Focus as the first book Key takeaways from Stolen Focus with our friend Lindsay O’Donnell, Founder of Piquant Marketing All about our new partnership with Bookshop.org Our first Fireside Chat :: Book Club will be held on Tuesday, December 12th. If you want to join us, you can RSVP inside The Good Food CFO Community. Not a member yet? Join now, it’s free! Visit The Good Food CFO Bookshop to get your copy of Stolen Focus today! Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

When it comes to building a business, it can be tempting to skip to the tactical work that feels like action, but we really need to make sure we get a few foundational pieces of strategy in place first to get all those tactical decisions optimized and working together as part of an integrated plan so have the ability to be proactive and cohesive vs feeling like things are disjointed. In this episode, we are taking a step back and doing just that. Sarah is joined by Katie Mleziva, a Food Brand Strategist with over 20 years of experience in Brand & Marketing Strategy working across a range of brands from Fortune 500 companies back in her corporate days, and now choosing to work with smaller food startups and farms as the founder of Real Food Brands. Katie is the host of the Real Food Brands Marketing Podcast and creator of Brand Strategy Streamlined™ where she’s working to shake up shopping carts and help more people get access to real food by guiding food producers to go from making a great product to building a strong brand. Katie walks us through her step by step process to develop a brand strategy that is authentic to you and your business and will connect to your audience. We were also joined by Good Food CFO+ members in this Live recording. You can hear Katie answer their questions, as well as the full length episode, as a +(plus) member inside The Good Food CFO Community. For more information visit thegoodfoodcfo.com/join Connect with Katie: Website/Podcast: Real Food Brands Instagram: @realfoodbrands Facebook: Real Food Brands group LinkedIn: Katie Mleziva Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

We are kicking off Season 8 of the podcast with a run down of the changes that are happening this season. You’ll meet our show producer, Chelsea Stier, as she and Sarah share all that we have in store for you. Then, you’ll hear the conversation that has been on Sarah’s mind since August. It all started on a birthday road trip, while overhearing many frank conversations about money. Sarah asks the questions that came up for her after noticing an interesting pattern. Sarah and Chelsea discuss: Why women don’t often talk about money Just some of the reasons this conversation is so complicated Whether or not we should let go of the “social norms” that dictate how we talk about money And they contemplate ways we can all break free of the hold money can have over us Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

As a Food Founder, knowing your costs is the first and most important step you can take toward profitability. Having a tool that helps guide that work will make your life easier, and give you the confidence that you are on the right track. In this episode, Sarah talks with Percy Swint, founder and designer of Prophit App. Percy has worked for some of the biggest tech companies including Quicken Loans (Rocket Mortgage), Compass Real Estate, and Intuit. Percy was born and raised in Philadelphia, PA, before receiving a Bachelor's degree in Landscape Design from Penn State University and moving to Southern California in 2013. An entrepreneur at heart, Percy began his graphic design business and acquired much of his clientele via craigslist and word of mouth. One client in particular would come to be his wife. Early in their relationship, Percy and his wife Maile operated a gourmet dessert business. Some of the hardships they faced brought about Prophit, a software for food & beverage manufacturers that helps them track their costs and inventory. In November 2022, Percy launched Prophit, and he’s on the podcast today to share the evolution from spreadsheet to online tool, how it works, and how it can impact founders across the good food industry. Percy is offering a special discount for our listeners! You can start your free trial of Prophit, and get access to 30% off when you sign up for any subscription here. Connect with Percy Prophit Website: prophitapp.com Prophit IG: instagram.com/prophittech Prophit FB: facebook.com/prophittech Design Portfolio: percyswint.com Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Q4 and the Holiday season bring with them HUGE opportunities for sales and top line revenue. But without the proper planning, sales don’t always translate to profits. Q4 planning includes having a strategy for not only your sales, but also production, labor and shipping! In this episode, Sarah is taking the stress out of creating your Q4 plan! And she’s offering up all the free and low cost resources available to make it even easier. Free + Low Cost Resources: Episode 26 : How to Create a Profitable Shipping Offer Episode 28 : Tips for a Profitable Holiday Season! Episode 58 : Demystifying Sales Projections & Annual Planning Annual Planning + Forecasting Course Bundles + Discounts Tool Kit Creating a Profitable Shipping Offer Workshop Quick Question CFO Office Hours Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

In this Building a Business on Your Own Terms episode, Sarah is joined by Bree & Michaela Fuller. Bree and Michaela are Seattle natives who have been paving their career paths with a mission to lead a purpose-driven and passion-filled life. The sisters currently own three businesses: Fuller Nutri-Fuel, a Seattle-based meal prep company; Table & Tines, a full-service catering company; and they co-host the PAVED Podcast. Not only are they super passionate about their brands, but they are equally passionate about self-care, which is at the core of everything they are doing. The Fuller Sisters are sharing: The transition that took them from the body-building world to building a meal prep company How digging into the financial ground work early on built their financial confidence and set them up to make the investments that would support their vision The importance of setting boundaries Why making self care a priority is a must, not an option How their vision has expanded and created more opportunities to live their purpose Connect with Bree & Michaela Website: Fuller Nutrifuel Instagram: @fullernutrifuel Instagram: @tableandtinescatering Instagram: @pavedpodcast Instagram: @michaelacfuller Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

When you are ready to grow your food business beyond your backyard, you may seek the support of a broker. And how you build that relationship can make or break your business. In this episode, Sarah is joined by Paul Christian. Paul is an industry veteran with over thirty years of experience working with powerhouse companies like Hormel, Coca-Cola, Unilever Ice Cream, and Smuckers. When Paul realized how much he loved using his knowledge of the industry to help smaller brands and early-stage startups break down that barrier to entry, he founded Come Sell or High Water with a simple mantra: small brand focus with big brand ambitions. Paul is sharing all that knowledge and experience in this conversation all about building an effective and successful partnership with a broker. Sarah & Paul discuss: What exactly a broker does, and can do for your Good Food business How to know if you should be onboarding a broker Tips for choosing the best broker for you and your business What red flags to look out for The most important things you can do to build an effective partnership Connect with Paul Website: Come Sell or High Water LinkedIn: Paul Christian Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

The conversation about the true cost of food is one of layers, complexity, and nuance. As good food founders, and those in the industry who support and work daily to create a food system that is based on fair wages for all members of the supply chain, consider their impact on the environment, center transparency, and deliver real, good food. We know that it only works – that good food business can only continue - if the price is based on the true cost of the food produced, and the consumer can afford it. In this episode, we’ve invited individuals from throughout the food industry for a discussion about the true cost of food. Sarah is joined by food industry members from up and down the supply chain as they start to crack open the layers and consider all of the costs (financial and otherwise) that create the food system that we work within today, and discuss the changes that could benefit producers and consumers. This was a live recording, which means Good Food CFO+ members joined us and were able to comment and ask questions during the recording. Connect with our Panel Tyler Dawley: Big Bluff Ranch Leah Ferrazzani: Semolina Pasta Vincent Finazzo: Riverwards Produce Markets Eve Cohen: Marcellus Foods Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

In this Building a Business on Your Own Terms episode, Sarah is joined by Chauniqua Major, affectionately known as Major. Major is a dynamic creative based in Orlando, Florida. Her unwavering commitment to doing good work powers her to achieve remarkable feats in her community. She is the founder of Whatever’s Good, a PR and marketing shop, and the Chief Snack Officer of Major's Project Pop, an award-winning popcorn company that ships nationwide. This conversation covers everything from Major’s indirect path into the world of Food CPG to when she realized she would have to change her mindset around what success looks like. Sarah and Major discuss: How Major’s personal food journey lead to the creation of Major’s Project Pop The importance of being ready for an opportunity, and the value in saying “not now” The conversations with her husband and her mentor that lead to her “divorcing” herself from her business What the future holds for Major’s Project Pop, and the power of asking “what if?” Connect with Major Website: Major’s Project Pop Facebook: Eat Project Pop Instagram: @eatprojectpop LinkedIn: Major’s Project Pop Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

In this episode, Sarah is joined by Cat Turner, Founder of CZero. Cat is an entrepreneur, software engineer, and scientist who is passionate about using technology to empower people and solve hard problems. CZero is a company that’s providing a solution for CPG brands to distribute their products without the need to have warehouses or transportation facilities. And with their platform, brands can now have access to carbon accounting, enabling them to shift towards eco-friendly logistics and achieve carbon neutrality. Cat and Sarah are peeling back the layers of the transportation industry, carbon neutrality and technology, how they come together and why you, as a Good Food Founder should be paying attention. You’ll hear: How the transportation industry really works, and the many inefficiencies it currently faces What it really means to be a carbon neutral business, and how to go about achieving it Why technology will become a pivotal tool to making distribution easier and more cost efficient for CPG Brands How CZero is bringing all of this knowledge together to create a one-stop solution that can bring joy to distribution If you’d like to hear more from Cat about the work she is doing, or if you have questions about anything we discussed today, be sure to join us on August 1st for a Live Q&A inside the Good Food CFO Community. This event is exclusively for Good Food CFO+ members. Become a Good Food CFO+ Member to get access to this event, plus all our Live Q&As, Live Podcast Recordings, and Exclusive Podcast Bonus Content. Connect with Cat Instagram: @czerofoods Twitter: @czerofoods Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Whether your business already has a team of employees, or you are getting ready to hire and expand, clarity in your organization matters! In this episode, Sarah is sharing how role clarity affects every aspect of your business and day to day activities. You have a unique vision and goals, and creating clear accountability for your team enables them to support your vision to the fullest. She is also sharing helpful tips for documenting and communicating organizational roles to your team through an accountability chart. You’ll hear: How Sarah came to understand the need for role clarity in her own business A book recommendation that covers the tips and tools shared in this episode The way to break down the main functions of your business How to approach creating accountability based on those functions And more! Sarah will be answering all of your questions about organizational roles and accountability, and sharing her own accountability chart inside the Good Food CFO Community in Live Q&A for Good Food CFO+ members. Details inside the community. Become a Good Food CFO+ Member. Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

B2B E-Commerce sites can be a great channel to expand your business beyond your backyard. And a platform like Mable can serve as a bridge to growing into national distribution on your own terms. In this episode, Sarah is joined by Arik Keller, Founder and CEO of Mable, the B2B wholesale platform designed to make it easy for grocery & convenience stores to easily discover and buy emerging, local brands. In 2018, Arik bought a small corner store in New England. At the time it seemed like an easy break from technology start-ups, but he quickly learned how hard it was to discover & buy all the unique brands he wanted to bring into his store. And so in 2019, Mable was born and now connects thousands of stores across the country with unique, emerging grocery brands. Sarah and Arik discuss: How Mable was born from Arik’s mission to get more Good Food on more shelves How his technology background shaped his approach to building out Mable’s B2B platform The difference between Mable and other B2B platforms The role distributors play in the food industry And what the near future holds for the company, and how they are expanding their business model to become a bridge between B2B and National Distribution Mable will be joining us inside the Good Food CFO Community for a Live Q&A and Demo of the platform. This event is available only for Good Food CFO+ members. You can get all the details inside the community. Connect with Mable: Website: meetmable.com LinkedIn: Mable Instagram: @meet_mable Stay Connected! Instagram: @TheGoodFoodCFO YouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Getting clear on where you are, so that you can decide where you are going Like many founders, you may be asking yourself, “how can I make my business financially sustainable?”. Maybe you have big ideas for how to move your business forward, but lack the confidence to bring those ideas to life. This episode is for you. Today, Sarah is sharing her process for getting clear on the current state of your business, and how she uses a 3 point Profitability Checklist to determine your path forward to financial sustainability and profitability. You’ll hear: How the Profit Assessment is Sarah’s go-to tool for understanding where a business is at financially, and determining the best path forward The 3 things you should check and adjust on your road to profitability Why the order of operations matters! And so much more The Good Food CFO is releasing an updated version of the Profit Assessment course, so now you can have access to the same tools Sarah uses to work through this process with her clients. Learn more about the Profit Assessment course. Stay Connected: Instagram: @TheGoodFoodCFO YouTube: @thegoodfoodcfo Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe

Networking is so important for personal and professional success, but you told us that it can feel scary, uncomfortable, too salesy, and aimless. In our first ever live recording of The Good Food CFO Podcast, Sarah is joined by Felice Thorpe, and our Good Food CFO+ community members, to break down all the hang ups we have around networking, and how with a little preparation and clear intentions, you can make networking work for you. You can’t build a business alone, and it’s way more fun when you have a supportive network! Felice is a Sales Director, Consultant, Founder of Felice Foods, and the greatest connector we know! She is sharing her tips and tricks for getting the most out of the time you spend getting to know your peers. Felice shares: How she overcame her own nerves around networking Her 2 reasons for networking The value she gets and gives to her network The tricks she uses to stay in the know Sarah and Felice are also answering questions from community members! Connect with Felice Website: FeliceFoods.com Instagram: @thorpefelice LinkedIn: Felice Thorpe Got a question or idea for the show? Email us at [email protected] Stay Connected! Instagram: @TheGoodFoodCFO Join us in The Good Food CFO Community This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe