The Good Food CFO podcast
Join Food Industry Finance Expert Sarah Delevan as she breaks down the need-to-know financial concepts for running a profitable food business, shares case studies and lessons from around the food industry, and highlights the many different ways to build a successful food business on your own terms through conversations with founders and industry experts.
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BABOYOT with People's Choice Beef Jerky: Crafting Legacy on Their Own Terms
03/31/2025
BABOYOT with People's Choice Beef Jerky: Crafting Legacy on Their Own Terms
In a world where food startups chase rapid growth and quick exits, People's Choice Beef Jerky stands as a refreshing counterexample. This Los Angeles-based company has been crafting premium meat products since 1929, and is now thriving under fourth-generation leadership. Their story offers valuable lessons for food founders looking to build sustainable, profitable businesses that can withstand the test of time. In this episode of the Good Food CFO podcast, Sarah Delevan sits down with owners and siblings Brian and Sara Bianchetti as they share all that they have learned while continuing to build a durable family business. You’ll hear Family Legacy: The Bianchetti siblings discuss how their great-grandfather's neighborhood butcher shop evolved into today's premium beef jerky company while maintaining core values of quality and personal relationships "Choose to be great, not big": Brian and Sarah share their philosophy on intentional, profitable growth versus rapid scaling Marketing Evolution: How they built their marketing strategy from scratch when taking over the family business Omnichannel Approach: Their strategic decisions about where to sell their products, with a focus on their own website for best margins and customer relationships Product Innovation: Creating unique products like their controversial Pumpkin Spice jerky and their Jerky Crisp (a protein-packed alternative to potato chips) Made in LA Coalition: Brian discusses co-founding an organization supporting local manufacturers and advocating for small businesses with policymakers Connect with People’s Choice Website: Instagram: LinkedIn: LinkedIn: Learn more about Made in LA Website: Instagram: LinkedIn: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Community, not FOMO: Sarah Returns to Expo West After 10 Years Away
03/24/2025
Community, not FOMO: Sarah Returns to Expo West After 10 Years Away
After more than 10 years away, Sarah decided to return to natural foods' biggest industry event - but why now? In this candid Season 14 opener, Sarah takes you behind the scenes of her Expo West experience, revealing what's changed, what hasn't, and whether the industry hype actually lives up to reality. The conversation also explores the striking contrast between the big business of Expo West and the Intense Conference for farmers market founders, managers and vendors Sarah attended just days later. This juxtaposition frames an honest discussion about what really matters in our food systems - from $19 imported strawberries getting social media buzz while local farmers struggle for support, to knowing when your brand is genuinely ready for distribution conversations. Whether you're curious about Expo West, contemplating if trade shows belong in your growth strategy, or simply enjoy thoughtful conversations about the natural foods industry, this episode offers Sarah's refreshingly honest perspective. Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Breaking the Monopoly: How Founders Can Navigate a Consolidated Market
03/10/2025
Breaking the Monopoly: How Founders Can Navigate a Consolidated Market
In this eye-opening episode of the Good Food CFO podcast, Sarah Delevan talks with Stacy Mitchell, co-executive director of the Institute for Local Self-Reliance, about the myths of market consolidation and how food founders can fight back against corporate monopolies. Stacy Mitchell is a writer, strategist, and policy advocate whose work focuses on dismantling concentrated corporate power and building thriving local economies. As co-executive director of the Institute for Local Self-Reliance, she has played a leading role in today's growing anti-monopoly movement and has authored influential works including "Big Box Swindle" and "Amazon's Stranglehold." You’ll hear: The Invisible Rules: How corporations have made market rules invisible, positioning us as consumers rather than citizens with power to change policies Myth-Busting: Hard evidence disproving the "bigger is better" narrative, including the North Dakota pharmacy model that outperforms corporate chains Food System Consolidation: How the suspension of the Robinson-Patman Act in 1980 allowed big retailers to demand preferential treatment, squeezing independent grocers Beyond Consumer Power: Why "voting with your dollars" is important but insufficient for creating systemic change Paths Forward: Practical actions for founders to engage with local policymakers and join the growing movement to enforce antitrust laws Signs of Hope: Recent shifts in policy approach showing how the tide is turning against unchecked consolidation More from Stacy: in The Atlantic Stacy's TED Talk: This episode is brought to you by Settle. Settle helps you make smarter decisions, and keep your business on track to grow sustainably. Head over to to learn how brands like Carnivore Snax use Settle to manage their cash flow and growth. Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Ask The Good Food CFO: Is Rent a COGS, How to Establish Channel Margins, and the Hidden Costs of Co-Packers
03/03/2025
Ask The Good Food CFO: Is Rent a COGS, How to Establish Channel Margins, and the Hidden Costs of Co-Packers
In this special episode of The Good Food CFO podcast, we’re sharing highlights from our live Q&A session with BABOYOT members. These quarterly events are an awesome opportunity to connect with Founders and answer their most pressing financial questions. Some of the topics we tackled: Food Service vs. Wholesale Pricing: Discover why conventional wisdom about which channel is most profitable doesn't always hold true. One founder shares how running her numbers completely changed her channel strategy. The COGS “Gray Area”: Is your kitchen rental really part of your Cost of Goods Sold? Sarah provides clarity on this common question and explains her COGS philosophy for better visibility into your true business health. Hidden Costs of Co-packers & 3PLs? The best partners will be upfront and clear about all of the costs of doing business. Sarah shares specific questions to ask potential partners to avoid surprise fees signing with co-packers and 3PLs. Whether you're just starting out or looking to optimize your existing food business, this episode offers real-world solutions from Sarah and the collective wisdom of our BABOYOT community. This episode is brought to you by Settle. Settle helps you make smarter decisions, and keep your business on track to grow sustainably. Head over to to learn how brands like Carnivore Snax use Settle to manage their cash flow and growth. Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Building a Profitable Business: Advice from a $400 Million Brand Founder
02/24/2025
Building a Profitable Business: Advice from a $400 Million Brand Founder
In this episode of The Good Food CFO Podcast, Sarah Delevan shares candid insights from a recent meeting with the founder of a brand generating over $400 million in annual revenue, and doing it profitably. Through a series of powerful "sound bites" captured during their conversation, Sarah reveals how this founder's approach challenges traditional industry wisdom while delivering remarkable results. You’ll hear: Why marketing shouldn't drive your offers and how to structure profitable promotions The surprising truth about driving trial in e-commerce vs retail How to identify and grow your most profitable sales channels The real math behind hitting your gross profit margin targets Essential management reports every founder needs This episode is validation for every founder choosing to build their business on their own terms, who remains focused on consistency and doing the work, and practices patience and resilience in the face of conventional wisdom. Big News: Sarah announces our next book club selection - "BE 2.0 (Beyond Entrepreneurship 2.0)" by Jim Collins and Bill Lazier. , and read along with us . on Wednesday, April 9th at 9am PT. This episode is brought to you by Settle. Settle helps you make smarter decisions, and keep your business on track to grow sustainably. Head over to to learn how brands like Carnivore Snax use Settle to manage their cash flow and growth. Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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BABOYOT with Hope Lawrence of Hudson Henry Baking Co.: Building and Selling a Million Dollar Brand
02/17/2025
BABOYOT with Hope Lawrence of Hudson Henry Baking Co.: Building and Selling a Million Dollar Brand
In this episode of the Good Food CFO Podcast, Sarah Delavan sits down with Hope Lawrence, founder of Hudson Henry Baking Co., who shares her remarkable journey of building a profitable granola business on her own terms. From starting with just $4,000 in her farmhouse kitchen to reaching $1.25M in annual revenue, Hope's story proves that sustainable growth and profitability are possible without outside investment. In this conversation, Hope shares: The strategic reason she chose granola Why she was laser focus on profitability from day one, and the sales channel strategy that enabled her to maintain 60% margins as the business grew Why she deliberately kept her brand regional, focusing on deeply serving stores within a 200-mile radius before ever thinking about expansion How she managed a lean team of 12 part-time employees, and the simple but game-changing decision to switch from making multiple flavors per day to just one The thoughtful process of selling her business to a values-aligned company that has maintained the brand's quality and integrity This episode is brought to you by Settle. Settle helps you make smarter decisions, and keep your business on track to grow sustainably. Head over to to learn how brands like Carnivore Snax use Settle to manage their cash flow and growth. Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Pivot Tables: A Secret Weapon for Food Business Profitability
02/10/2025
Pivot Tables: A Secret Weapon for Food Business Profitability
In this episode, Sarah is sharing her favorite tool for quickly and easily transforming your basic data into actionable business intelligence - Pivot Tables. From helping you recognize sales patterns and trends, to identifying issues and opportunities, and seeing your customer and sales channel profitability, pivot tables are truly a secret weapon for improving your business profitability and cashflow! Tune into this episode to explore all of the valuable insights that pivot tables can provide and hear real world examples of how pivot tables helped Sarah’s clients. Learn more about our News Story: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Values over Volume: Why Big Spoon Roasters is Breaking up with Big Grocery
02/03/2025
Values over Volume: Why Big Spoon Roasters is Breaking up with Big Grocery
After a decade of national growth, Big Spoon Roasters made a decision that has the CPG industry talking: they're walking away from Whole Foods, UNFI, and other national grocery chains. But this isn't a story about failure – it's about what happens when a good food brand chooses values over volume. In this episode of The Good Food CFO podcast, we dive into the pivot that has founders across the industry applauding. Discover why this prestigious nut butter brand is saying goodbye to national distribution despite consistent growth, and how AI-driven pricing systems, automated forecasting, and erroneous chargebacks factored into their decision. You’ll hear about: The hidden costs of "making it" in national grocery The moment that made them say "enough" How letting go of revenue might lead to higher profits What this means for the future of craft food brands Whether you're a founder dreaming of national distribution or already navigating its challenges, this episode pulls back the curtain on one of the industry's biggest myths: that more stores automatically mean more success. Get the story straight from Big Spoon Roasters: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Revolutionizing Local Food: The Story of Argus Farm Stop
01/27/2025
Revolutionizing Local Food: The Story of Argus Farm Stop
When Bill Brinkerhoff and his wife stumbled upon a unique store model during a college drop-off trip, they had no idea it would lead them to transform an abandoned gas station into a revolutionary market that's paid out over $22 million to local farms. In this episode, discover how Argus Farm Stop flipped the traditional retail model on its head, giving farmers 70% of sales and complete control over pricing, and hear how they navigated legal battles over egg sales (and won!), and why farmers are actually moving TO their county instead of leaving. From University of Michigan athletes using special cards to buy local produce, to working with state officials to change laws, this conversation reveals how a "crazy experiment" became a blueprint for transforming local food systems across America. Plus, find out the surprising connection between gas station architecture and the perfect farmers market layout. Whether you're a food entrepreneur, farmer, or someone who cares about building stronger local food systems, this episode shows how rethinking traditional models can create lasting change - and sustainable profits - for small farms. Connect with Argus: Website: Instagram: Facebook: Learn About the ! Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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6 Strategic Questions to Drive Personal & Business Growth
01/20/2025
6 Strategic Questions to Drive Personal & Business Growth
Ready to dig into some questions that could transform the way you think about your business? In this episode, Sarah and Chelsea share six questions that every founder should ask themselves. They tackle everything from "If we close 100 more deals like this, will we be happy?" to "What's one thing I'm afraid to ask my team, but probably should?" Through real world examples and their own experiences, they explore how these questions can help you understand what your customers really want, when to kill a project that's not working, and how to spot (and break through!) those tricky revenue ceilings. Plus, they share some super practical tips on creating an open team culture where tough conversations can happen. Whether you're evaluating partnerships, trying to understand customer needs better, or looking to build a more transparent team environment, this episode offers insights you can put into action right away. Original Article: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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The $20,000 Mistake: What CPG Founders Need to Know About Branding & Trademarks
01/13/2025
The $20,000 Mistake: What CPG Founders Need to Know About Branding & Trademarks
What’s worse? A $20,000+ legal battle, or having to completely rebrand your CPG company in 30 days? In this eye-opening episode, trademark attorney Nicole Swartz shares how losing her own brand to trademark issues led her to protect over 1,200 brands with a 99.8% success rate. Together with CPG brand strategist Kelly Bennett, they reveal their unique approach combining legal protection with strategic brand growth. Learn exactly when to trademark your brand name, what makes a name trademarkable, and why proper timing can save you tens of thousands in legal fees and rebranding costs. Whether you're testing at farmers markets or preparing for retail launch, this episode delivers crucial guidance for protecting your brand's future. Plus, get the inside scoop on Amazon's trademark requirements and some entertaining celebrity trademark drama. Connect with Bread & Butter Law! Website: Instagram: Instagram: Instagram: their free Trademark checklist! Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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BABOYOT with Sarah Nathan of Nooish: How an Industry Veteran Created a Buzz-Worthy and Profitable Product
01/06/2025
BABOYOT with Sarah Nathan of Nooish: How an Industry Veteran Created a Buzz-Worthy and Profitable Product
Meet Sarah Nathan, founder of Nooish, who transformed traditional Jewish matzo ball soup into an instant comfort food sensation. On this episode of The Good Food CFO podcast, Nathan shares how her decade of experience in CPG and deep roots in Jewish culinary culture led her to invent freeze-dried matzo balls - a culinary breakthrough that turns an hours-long cooking process into a 2.5-minute preparation. Beyond the innovation, she reveals how authenticity in branding and patience during development helped Nooish become a runaway success in the gifting market, particularly resonating with parents sending comfort to college students. Nathan's candid insights about pricing, growth strategy, and building a sustainable business make this episode essential listening for food entrepreneurs looking to create both meaningful products and profitable brands. Connect with Sarah Nathan: Website: Instagram: TikTok: LinkedIn: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Grateful & Growing: Saying Goodbye to Where This All Began
12/16/2024
Grateful & Growing: Saying Goodbye to Where This All Began
In this special bonus episode of the Good Food CFO podcast, Sarah Delavan shares a deeply personal moment as she prepares to leave the home office where her consulting business was born seven years ago. From an unexpected job loss that led to her first consulting gig, to launching a podcast that's grown into a thriving community, Sarah reflects on how this single room has witnessed hundreds of conversations with founders across the globe – from Los Angeles to New Zealand. With characteristic authenticity, she explores the complex emotions of being simultaneously grateful for a space while yearning for something different, a feeling many founders might relate to. As she prepares for this next chapter, Sarah shares how this unexpected journey has transformed not just her career, but her understanding of building something meaningful. Join us for this intimate look behind the scenes as we bid farewell to where it all began. The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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A Fresh Take on Planning for the New Year: Why Looking Back is the Secret to Moving Forward
12/09/2024
A Fresh Take on Planning for the New Year: Why Looking Back is the Secret to Moving Forward
In this must-listen season finale, Sarah Delevan flips the script on typical year-end planning by exploring why looking back is crucial before looking ahead. Inspired by an Office Hours member's approach to evaluating progress, Sarah reveals how understanding your past performance in context can transform your decision-making. She challenges the "bigger is better" mindset, explaining why sometimes declining revenue in certain channels can actually signal success. Through real-world examples, Sarah demonstrates how to conduct an effective year-end review - from analyzing specific metrics that matter for your unique goals to understanding why some goals weren't achieved (and why that's okay). Whether you're closing out a banner year or facing challenges, this episode offers practical insights for conducting your own year-end review and using those insights to chart a meaningful path forward. Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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BABOYOT with Sydney Karmes-Wainer of French Squirrel: Lessons in Pricing, Negotiations and Sustainable Growth
12/02/2024
BABOYOT with Sydney Karmes-Wainer of French Squirrel: Lessons in Pricing, Negotiations and Sustainable Growth
From accidental entrepreneur to confident business owner: Sydney, founder of French Squirrel, reveals how she transformed her healthy snack company by confronting hard truths about pricing and profitability. After years of underpricing her premium date-based treats and struggling with razor-thin margins, Sydney shares the pivotal mindset shifts that helped her raise prices, say "no" to unprofitable opportunities, and put her business health first. She candidly discusses overcoming people-pleasing tendencies, learning to be transparent with retailers about costs, and finding manufacturing partners who believe in her vision. This eye-opening conversation challenges common assumptions about food business margins and scale, offering valuable lessons for founders about sustainable growth. Sydney's journey proves that understanding your numbers and staying true to your risk tolerance can lead to better business decisions – and sometimes even increased sales after raising prices. Connect with French Squirrel Website: Instagram: and Tiktok: LinkedIn: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Answering Listener Questions: Customer Profitability Analysis, Cash Flow Management, and Bubble Goods
11/18/2024
Answering Listener Questions: Customer Profitability Analysis, Cash Flow Management, and Bubble Goods
In this value-packed episode of The Good Food CFO podcast, we tackle three critical business questions asked by our BABOYOT Members. First, we reveal why your cash flow tools might not be delivering results (hint: it's probably not the tool's fault!). Then, we dive into a step-by-step guide for analyzing customer profitability – essential knowledge for any business owner wondering if their biggest customers are actually their most profitable. Finally, we explore how to evaluate new retail opportunities, from local collectives to e-commerce platforms, breaking down the real costs and considerations before making commitments. Plus, we’re announcing our latest ! Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Breaking Free from the Food Industry Playbook: How to Stop Comparing and Start Customizing
11/11/2024
Breaking Free from the Food Industry Playbook: How to Stop Comparing and Start Customizing
This week on The Good Food CFO podcast, we explore financial benchmarks for CPG brands, emphasizing that many common questions about business finances often lead to the answer 'it depends.' Sarah discusses the importance of understanding individual business contexts rather than relying solely on industry standards, challenges prevalent beliefs in the food industry such as the notion that founders must sell their businesses to achieve financial success, and encourages founders to create unique business models that align with their values and goals, and breaks free from conventional expectations. From Our News Segment: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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BABOYOT with Keesha of Live Loud Foods: Building a Bold and Authentic Brand
11/04/2024
BABOYOT with Keesha of Live Loud Foods: Building a Bold and Authentic Brand
In this BABOYOT episode of The Good Food CFO podcast Sarah chats with Keesha, the vibrant founder of Live Loud Foods, a brand that’s redefining the nut market with bold, unique flavors. Keesha shares her fascinating journey from information systems engineer to culinary entrepreneur, highlighting the challenges of launching a food business, including crucial financial insights and marketing strategies. She emphasizes the importance of gathering customer feedback and adapting products for success while staying true to her mantra: "live your bold, authentic life." As we explore her mission to create impact beyond profit, you'll gain valuable insights into the intersection of food, finance, and brand identity. Don’t miss this inspiring episode—tune in to learn how Keesha is making delicious waves in the culinary world! And remember to and leave us a ! Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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Why Doesn’t My Model Match Reality? How to Know and What to do When Your Model isn’t Working
10/28/2024
Why Doesn’t My Model Match Reality? How to Know and What to do When Your Model isn’t Working
Financial Modeling helps build financially successful businesses. But what if your model doesn’t match reality?! Sarah and Producer Chelsea are discussing the importance of regularly comparing your models to your actual business outcomes, how to identify if your model doesn’t match reality (because as you’ll hear it is not always obvious!) and, of course, what to do about it. Sarah shares a recent instance where she recognized that a founder's model and reality weren’t matching up, how a Good Food Founder identified that labor costs were higher than modeled causing profit margin and cash flow issues, and the steps she’s taking to get her business back on track. Whether you’re a modeling expert or novice, this episode provides valuable insights for aligning your theoretical models with real-world data so you can make informed decisions, mitigate risks, and position your business for long-term success. From Our News Segment Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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Sarah’s Take: What the Siete Acquisition Says About Our Food Industry
10/21/2024
Sarah’s Take: What the Siete Acquisition Says About Our Food Industry
Stay Connected! Instagram: YouTube: us in The Good Food CFO Community There were a lot of “hot takes” on the recent PepsiCo acquisition of Siete Foods, a popular brand known for its grain-free tortillas and snacks. In this episode, Sarah offers her nuanced perspective, explores the reactions from various groups, including consumers, industry experts, and other founders, and discusses how the challenges and limitations of the CPG industry, coupled with the influence of investors and advisors create a system that is driving toward complete industry consolidation. We ask the question, how do we break the consolidation cycle? Explore the idea of rethinking what success looks like for good food businesses, and advocate for a reimagined food industry model that prioritizes financial viability, community impact, and sustainability, rather than national market share. Tune in to hear Sarah’s full take!
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Old School Meets New Tools: How to Use CPG Automation to Do More of What You Love with Jessi Freitag
10/14/2024
Old School Meets New Tools: How to Use CPG Automation to Do More of What You Love with Jessi Freitag
What advice would you get from a CPG Operations Expert that believes in building a business on your own terms (BABOYOT), and enhancing productivity to do more of what you love, rather than simply doing more? Sarah invited CPG Operational Expert, Jessi Freitag to the show to find out. Jessi is an operations and project management consultant helping CPG businesses get organized and scale. She’s also the former host of the Startup CPG podcast and has successfully led businesses from startup through growth while managing operations and teams. Jessi is shedding light on how well-organized operations and effective information sharing can transform your business and foster a vibrant company culture with happy employees and improved financial outcomes. She also shares that despite current cultural pressures to “automate everything” there are benefits to doing some things the old fashioned way. Through real-life examples Jessi shares practical advice and invaluable insights for avoiding common pitfalls when implementing new tools and systems, how simple file management strategies and team check-ins can save time, money and a lot of frustration, and her top picks for file sharing, project management, CRMs and more. Connect with Jessi: Website: LinkedIn: Listen to Jessi’s Podcast: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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How to reduce risk in your CPG business with 3 Financial Models
10/07/2024
How to reduce risk in your CPG business with 3 Financial Models
Is it possible to de-risk your CPG business? We’re exploring three financial models that every founder should use to make smarter decisions and mitigate business risks. Discover how a Pricing Model can align production costs with market expectations and reveal hidden margin opportunities, and dive into the practical application of the Good Food CFO's Perfect Pricing Calculator, a versatile tool for navigating various pricing scenarios and negotiations. Learn how to create a Breakeven Model to identify critical sales numbers and break-even points to shape effective sales and spending strategies. Uncover the value of the Cash Flow Model in predicting future liquidity, ensuring that your business can meet its financial obligations even in challenging times. Packed with actionable insights, this episode is a must-listen for founders looking to ensure the financial health and success of their food business. about the tools mentioned in this episode! From our News Segment: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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BABOYOT with The Fishtown Pickle Project
09/30/2024
BABOYOT with The Fishtown Pickle Project
Sarah chats with the Founders of The Fishtown Pickle Project about how their pickles went from wedding favors to the shelves of major retailers. Niki and Mike share their entrepreneurial journey and the strategic decisions that propelled their business forward, as well as the important role that staying true to their values, and taking an innovative approach to team building and community engagement has played in their success. Hear insights around their hiring practices, the benefits of a four-day workweek, and their preference for traditional marketing strategies over social media. And of course, we discuss how becoming more financially confident led to smarter business decisions and better net profits. This episode is packed with practical advice, inspiring BABOYOT moments, and valuable insights for food entrepreneurs. Connect with Fishtown Pickles IG: Facebook: Tiktok: Website: Inquiries: Stay Connected! Instagram: YouTube: for our Newsletter us in The Good Food CFO Community
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BABOYOT with Kait of Savorista: How Shipping and Subscriptions Can Make or Break Profitability
09/02/2024
BABOYOT with Kait of Savorista: How Shipping and Subscriptions Can Make or Break Profitability
The Holiday shopping season is getting closer, and with it comes some of the biggest opportunities to generate revenue! But higher sales don’t automatically equal higher profits in your business. In this episode, we kick things off with a Holiday primer to get you ready for the last quarter of 2024. Sarah shares what you should consider, analyze and plan for as we head into fall, as well as a list of free and low cost resources to support a successful Holiday shopping season. Then you’ll hear her conversation with Kait, founder of Savorista, that centers around the work Kait took on during our CFO Office Hours this summer. Savorista is a caffeine conscious coffee company that Kait founded after she made the decision to switch to decaf herself. Working with Sarah in CFO Office Hours, Kait identified that her shipping and subscription offers were impacting her profitability in the wrong direction. She shares the steps she took to create new offers, and how she’s built the confidence to make those changes. Highlights from this episode include: What lead to Kait identifying that her shipping offer was eating into Savorista’s profit margin The importance of always planning for the worst case scenario How to bring customers along when increasing prices or modifying your services Discovering that losing revenue doesn’t have to mean losing profits After listening, if you’re feeling inspired to follow Kait’s lead as we head into Q4 check out all the food business holiday tools and resources mentioned in the episode below: From the Podcast Good Food CFO Tools and Courses Connect with Kait Website: Instagram: Facebook: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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The Profit Assessment: How One Founder Doubled Their Monthly Profitability, and the Steps You Can Take To Do the Same
08/26/2024
The Profit Assessment: How One Founder Doubled Their Monthly Profitability, and the Steps You Can Take To Do the Same
"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? The Good Food CFO Book Club: 4000 Weeks by Oliver Burkeman Grab your copy in our for our Live Discussion on Sept. 18th Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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Cash Flow vs Profitability: Which is Most Important for Your Food Business?
08/19/2024
Cash Flow vs Profitability: Which is Most Important for Your Food Business?
"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: Connect with John Website: Facebook: Instagram: Book a From Our News Segment Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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BABOYOT with Sara Hauman of The Tiny Fish Co: How a Top Chef is Prioritizing Financial Security and Her Commitment to Sustainability Over Growth
08/12/2024
BABOYOT with Sara Hauman of The Tiny Fish Co: How a Top Chef is Prioritizing Financial Security and Her Commitment to Sustainability Over Growth
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: Instagram: Instagram: From our News Segment Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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3 (more) Things Food Founders Should Never Do: Listening to Bad Advice, Data-Sync Chaos, and COGS Miscalculations
08/05/2024
3 (more) Things Food Founders Should Never Do: Listening to Bad Advice, Data-Sync Chaos, and COGS Miscalculations
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: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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Co-Ops: How Transitioning to Employee Ownership Creates a More Equitable Food System, Solidifies Community Ties, and Builds a Legacy for Your Food Business
07/29/2024
Co-Ops: How Transitioning to Employee Ownership Creates a More Equitable Food System, Solidifies Community Ties, and Builds a Legacy for Your Food Business
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 - Monica Rocchino - Devra Gartenstein - The Good Food CFO Book Club: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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BABOYOT with Emily Winston of Boichik Bagels: Navigating Growth and Expansion from a Single Location to a Bagel Empire
07/22/2024
BABOYOT with Emily Winston of Boichik Bagels: Navigating Growth and Expansion from a Single Location to a Bagel Empire
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: Connect with Emily Website: Instagram: From Our News Segment: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
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