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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Answering Listener Questions: What Does My Inventory Turnover Mean? (And Why It Matters for Cash Flow)
06/23/2025
Answering Listener Questions: What Does My Inventory Turnover Mean? (And Why It Matters for Cash Flow)
Your inventory numbers are telling a story - but do you know how to read it? In this episode, Sarah answers listener questions about inventory turnover ratio - the metric that reveals whether your products are converting to cash or quietly draining your resources. She shows how to turn a confusing ratio like "2.75" into clear insights - that inventory turnover ratio means it takes your business 146 days to sell through the product on your shelves. The eye-opener: Sarah shares how a rapidly growing meat company with impressive revenue was hemorrhaging cash because they had eight months of chicken inventory collecting freezer rent. Listen in to learn: Step-by-step calculations for both accrual and cash-based businesses Why industry benchmarks miss the point And how to interpret your number based on lead times, growth plans, and cash runway. Essential listening for food entrepreneurs ready to make data-driven inventory decisions that protect cash flow. BABOYOT Member Spotlight: Amber Stevenson of Rosebud's Real Food Learn more at 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 Ilay Karateke of Bezi: Data-Driven Strategy Over VC Dollars
06/16/2025
BABOYOT with Ilay Karateke of Bezi: Data-Driven Strategy Over VC Dollars
What happens when you choose to 'control your growth' instead of racing to expand? Sarah sits down with Ilay Karateke, co-founder and CEO of Bezi, the labneh brand redefining growth through meticulous data collection and strategic expansion. Ilay shares her unconventional approach: launching direct-to-retail in handpicked New York stores, doing her own distribution, and running 5-10 demos weekly while tracking every data point. Every retail partner and expansion move is calculated to maintain profitability while building brand equity. The conversation reveals practical strategies for cash flow positive growth: How Bezi operates without brokers or distributors Why premium retailers outperform bodegas for brand positioning Using demo performance data to drive every expansion decision For founders questioning whether strategic growth can compete in today's rush-to-scale environment, this episode proves building on your own terms creates sustainable momentum. Learn more about Bezi Website: Instagram: 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: What Google Gets Wrong, Why Your COGS Don't Match Reality, and When Tiered Pricing Makes Sense
06/09/2025
Answering Listener Questions: What Google Gets Wrong, Why Your COGS Don't Match Reality, and When Tiered Pricing Makes Sense
You asked, Sarah is answering! We love these listener Q&A episodes, and today's cost of goods sold questions are absolute gold. First up: When Google gives you two different definitions for the same term, which one should you trust? Sarah breaks it down and explains gross profit margin vs. net profit margin and which should be your starting point for healthy food business cash flow. Then, we hear from a food founder who thinks they're "double charging" themselves for labor. Spoiler alert – they're not, but Sarah's explanation about theoretical COGS versus actual P&L numbers will probably change how you think about your own spreadsheets. The episode wraps with insights from a recent live Q&A where tiered pricing sparked a fascinating conversation among members. One founder wants to simplify their pricing structure due to rising & fluctuating costs, while another realized tiered pricing may be a benefit. Hear Sarah’s recommendation on how they should determine their best pricing strategies. Keep those questions coming – we read every single email! You can reach us at Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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100 Apply, 2 Get In: Expert Advice on How to Beat the Co-Manufacturer Odds and Create a Bidding War
05/26/2025
100 Apply, 2 Get In: Expert Advice on How to Beat the Co-Manufacturer Odds and Create a Bidding War
Ever wondered why finding a co-manufacturer feels impossibly difficult? Sarah sits down with Julia Megson, CEO of ReScale, who reveals the shocking reality that co-manufacturers receive about 100 inquiries monthly but only work with one to two brands from that entire pool. Julia's unique background – from auditing over 100 contract manufacturers at Trader Joe's to founding a tech platform specifically for emerging food brands – gives her unparalleled insight into what actually works in co-manufacturing partnerships. She breaks down why this process is more like sales than shopping, and how treating it as a relationship-building exercise can save you up to 30% on production costs. The episode uncovers game-changing strategies most founders never hear: why you should delay your co-manufacturing search as long as possible to strengthen your negotiating position, how to use simple email templates that achieve a 65% response rate (compared to the typical 10%), and why creating competition between manufacturers can dramatically reduce your costs. Julia also tackles the controversial topic of minimum order quantities, revealing they're often negotiable barriers rather than hard equipment limitations. For founders currently overwhelmed by demand but hesitant to make the manufacturing leap, she provides a clear framework for knowing when you're ready and how to present yourself as the kind of partner co-manufacturers actually want to work with. This episode delivers the insider knowledge that could transform your approach to scaling production and building the manufacturing relationships that will fuel your growth. Learn more about ReScale: Website: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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KeHE Uncovered: Real Case Study of a Food Brand's First Payout
05/19/2025
KeHE Uncovered: Real Case Study of a Food Brand's First Payout
In this eye-opening episode, Sarah breaks down the harsh food distributor chargeback reality that many founders don't discover until it's too late. Using a real-world example of a brand that invoiced KeHE for $68,267 but received only $13,345 (just 19.5%), she dissects exactly where that money went. From the surprising "initial PO" payment policy that can delay your first check for 3-6 months, to the specific chargebacks that consumed 80% of a brand's revenue, Sarah provides the financial transparency food entrepreneurs desperately need before signing distribution agreements. The episode explores several chargeback categories including intro allowances, free fills, spoilage allowances, and promotional fees – revealing how these can quickly transform an exciting distribution opportunity into a significant cash flow challenge. Sarah shares practical strategies for surviving the distribution onboarding process, emphasizing the importance of “velocity over doors” and suggesting regional distributors as potentially more transparent alternatives to national giants. Tune in for an essential financial reality check that could save your food business from a costly distribution mistake or help you prepare properly for sustainable growth through distribution channels. For content like this delivered straight to your inbox, ! Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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40 Successful Years in Food: Financial Lessons from D'Artagnan's Founder
05/12/2025
40 Successful Years in Food: Financial Lessons from D'Artagnan's Founder
Ever wonder how a food business thrives for four decades without compromising on quality? Sarah sits down with culinary visionary Ariane Daguin, who transformed America's specialty meat landscape with just $15,000 and an unwavering commitment to sustainability. Ariane shares the unvarnished truth about building D'Artagnan from the ground up. She walks us through those challenging first ten years managing tight cash flow, explains why turning down certain growth opportunities actually strengthened her business foundation, and describes the strategic "shotgun clause" she used when buying out her partner who wanted to prioritize rapid growth over maintaining quality standards. For food entrepreneurs navigating today's rising costs and economic uncertainty, Ariane offers practical wisdom: "Don't panic. Whatever goes down goes back up." She explains why economic downturns can become valuable moments to reassess, reinvent, and differentiate your business from competitors. Now mentoring the next generation through her Germinators program while building a new sustainable farm venture with her daughter, Ariane continues sharing insights that food founders won't find in typical business resources. This episode delivers straightforward financial guidance from someone who's weathered four decades of economic cycles while staying true to her founding principles. Connect with Ariane Daguin AOOA Farm Website: Instagram: Germinators: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Cash First, P&L Later: How Successful Food Brands Actually Track Their Finances
05/05/2025
Cash First, P&L Later: How Successful Food Brands Actually Track Their Finances
In this episode of The Good Food CFO Podcast, Sarah reveals the counterintuitive financial tracking system that successful food brands actually use to drive profitability. Responding to a listener's question about which financial reports matter most, Sarah challenges conventional wisdom by presenting a strategic hierarchy that puts cash flow management at the top of the priority list—not the P&L statement many founders obsess over. Sarah unpacks why most food entrepreneurs look at their financials in the wrong order and introduces a practical framework that helps spot problems before they become crises. Her systematic approach shows founders exactly which financial metrics to prioritize and how often to review them for maximum impact. This practical roadmap helps identify which levers to pull when adjustments are needed. Food founders will learn how to move beyond the overwhelming complexity of traditional financial statements and focus instead on the metrics that actually drive business decisions. Whether you're struggling with tight margins due to rising ingredient costs or trying to improve your cash position, this episode delivers the financial guidance needed for long-term success. 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 Harvest Chocolate: Using Data to Drive Smart Growth in a Bean-to-Bar Chocolate Business
04/28/2025
BABOYOT with Harvest Chocolate: Using Data to Drive Smart Growth in a Bean-to-Bar Chocolate Business
In this Building a Business on Your Own Terms episode, Sarah sits down with Matt Cross, co-founder of Harvest Chocolate, a bean-to-bar chocolate company in Tecumseh, Michigan. Matt shares how he and his wife Elizabeth transformed their culinary expertise into a thriving chocolate business that started in their kitchen during the pandemic and now operates a successful retail location with multiple sales channels. Matt reveals how Office Hours helped confirm his business was financially healthy and ready for strategic growth. Listeners will discover practical insights about: Using profit assessment to validate your business model before focusing on growth The power of creating simple revenue forecasts to set realistic channel-specific goals Leveraging data tools like Report Pundit to automatically track sales performance against targets This conversation is packed with actionable advice for food entrepreneurs looking to make data-driven decisions without getting overwhelmed. Matt's approach demonstrates how understanding your numbers leads to smarter growth strategies and ultimately the dream of "making more money while working less." Connect with Matt: 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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The Resilient Food Brand: Financial Strategies to Weather Economic Storms
04/21/2025
The Resilient Food Brand: Financial Strategies to Weather Economic Storms
Despite rising costs and economic uncertainty, Sarah brings her characteristic straight talk to food business finances in this timely episode: "All is not lost." Drawing from both historical patterns and current market insights, she explains why specialty food brands can still thrive during economic downturns as consumers continue treating themselves to small luxuries like artisan chocolate and premium coffee. "This is not a shelter-in-place moment," Sarah emphasizes, but rather a time to be strategic about where you invest your resources. The episode unpacks three critical focus areas for food founders: Tracking sales data by channel to spot shifting customer behaviors Responding strategically to rising costs that may shrink profit margins Managing cash as the ultimate protection during uncertain times Sarah shares a revealing case study of a client who's pivoting away from distribution-heavy growth toward higher-margin channels, and offers affordable tools from The Good Food CFO designed to help founders make confident financial decisions no matter what economic challenges arise. Tools and Resources mentioned in this episode: Share your stories and send your questions to 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 Benny Blanco Tortillas: Premium Pricing, Patient Expansion, and the Secret Code of Giving
04/14/2025
BABOYOT with Benny Blanco Tortillas: Premium Pricing, Patient Expansion, and the Secret Code of Giving
In this episode Sarah sits down with Christopher Hudson, the Arizona native behind Benny Blanco Tortillas. After years in food service, Christopher purchased the company in what he calls "a match made in heaven." Christopher's approach to building a business on his own terms combines premium quality ingredients with transparent sourcing, a premium pricing strategy and a willingness to say "no" to opportunities that don't make financial sense or support his vision for a thriving local food industry. In this episode you’ll hear: Why Christopher turned down a $1.2M deal and the principles guiding this decision The "almost obsession" with operational efficiency that drives profitability How building a collaborative and fun social media presence has supported his financial strategies How Benny Blanco gives back to the community with their Porcupine Project Connect with Benny Blanco Tortillas Website: Instagram: Join The Good Food CFO Community: Follow us on Instagram: Connect on LinkedIn: Watch on YouTube: Become a Member:
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Beyond 51%: Determining Your TRUE Product Margins for Food Business Success
04/07/2025
Beyond 51%: Determining Your TRUE Product Margins for Food Business Success
Did you hear the episode where Sarah told her client they needed 70% product margins? Were you curious why it was so much higher than the usually recommended 51%? In this episode, Sarah pulls back the curtain on how she determines the right product margins for different food businesses, and guides you to finding yours. She reveals where your P&L is hiding crucial information and walks through her "orange slice" method for visualizing what's really happening with the revenue you earn. You'll learn the importance of separating “core COGS” from “other COGS”, why so many people talk about “contribution margin”, what it is and the role it plays in determining your product margins. Through a real case study, Sarah demonstrates how breaking down these numbers guides you to your perfect product margins. This episode is your roadmap to financial clarity. Get ready to see your numbers in a whole new way! 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 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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