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.
info_outline
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:
/episode/index/show/goodfoodcfo/id/34733785
info_outline
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:
/episode/index/show/goodfoodcfo/id/34467160
info_outline
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
/episode/index/show/goodfoodcfo/id/34318465
info_outline
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:
/episode/index/show/goodfoodcfo/id/34232770
info_outline
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:
/episode/index/show/goodfoodcfo/id/33971367
info_outline
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:
/episode/index/show/goodfoodcfo/id/33878347
info_outline
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
/episode/index/show/goodfoodcfo/id/33772837
info_outline
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
/episode/index/show/goodfoodcfo/id/33639157
info_outline
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!
/episode/index/show/goodfoodcfo/id/33537572
info_outline
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
/episode/index/show/goodfoodcfo/id/33446282
info_outline
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
/episode/index/show/goodfoodcfo/id/33356817
info_outline
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
/episode/index/show/goodfoodcfo/id/33259697
info_outline
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
/episode/index/show/goodfoodcfo/id/32861417
info_outline
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
/episode/index/show/goodfoodcfo/id/32739962
info_outline
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
/episode/index/show/goodfoodcfo/id/32629052
info_outline
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
/episode/index/show/goodfoodcfo/id/32541207
info_outline
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
/episode/index/show/goodfoodcfo/id/32440167
info_outline
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
/episode/index/show/goodfoodcfo/id/32329922
info_outline
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
/episode/index/show/goodfoodcfo/id/32231812
info_outline
The Hidden Benefits of Bill Pay Systems: Clear Your Inbox, Eliminate Tasks, and Get Back to Building Your Business
07/15/2024
The Hidden Benefits of Bill Pay Systems: Clear Your Inbox, Eliminate Tasks, and Get Back to Building Your Business
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 . We'd love to hear from you! From our News Segment: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/32126732
info_outline
Can Generative AI be a Game-Changer for Your Food Business? A Candid Conversation with Meg Faibisch Kuhn of Aioli
07/08/2024
Can Generative AI be a Game-Changer for Your Food Business? A Candid Conversation with Meg Faibisch Kuhn of Aioli
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 with Meg, and get started with Generative AI today! Then check out our with Meg, recorded exclusively for BABOYOT members. Connect with Meg: Website: LinkedIn: From our News Segment: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/32045717
info_outline
BABOYOT with Taste of Pace: The Journey From High End Catering to the Sale of a Fried Chicken Franchise
07/01/2024
BABOYOT with Taste of Pace: The Journey From High End Catering to the Sale of a Fried Chicken Franchise
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: LinkedIn: From Our News Segment: BABOYOT Member Highlight: Wild Muskoka Botanicals Annual Member Chris Gilmour Website: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/31960052
info_outline
BABOYOT with Lauren Montgomery of Monty’s: A Story of Recalibration, Patience and Growth
06/10/2024
BABOYOT with Lauren Montgomery of Monty’s: A Story of Recalibration, Patience and Growth
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: Montys Social: @montysnyc / @thefulllaurenmonty From Our News Segment: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/31674172
info_outline
Ask The Good Food CFO: How to Establish a Marketing Budget, Tips for Increasing Margin, and Clarifying Debt vs. Equity Funding
06/03/2024
Ask The Good Food CFO: How to Establish a Marketing Budget, Tips for Increasing Margin, and Clarifying Debt vs. Equity Funding
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! From our News Segment Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/31577232
info_outline
Real Talk with Peter Gialantzis from Pod Foods: The Boomerang Effect of Transparent Distribution
05/27/2024
Real Talk with Peter Gialantzis from Pod Foods: The Boomerang Effect of Transparent Distribution
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: Connect with Peter Website: LinkedIn: From our News Segment: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/31478337
info_outline
Stop Losing Money on Online Marketing: Advice for Finding the Right Partner and Strategy with Ali Cox
05/20/2024
Stop Losing Money on Online Marketing: Advice for Finding the Right Partner and Strategy with Ali Cox
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: Instagram: LinkedIn: Visit our to get your copy of our newest Book Club selection! BABOYOT Member Highlight Ovtene Monthly member - Sharon Jorgensen Website - Instagram: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/31380692
info_outline
The Rise and Fall of Foxtrot: Lessons on Funding, Expansion and Cash Management
05/13/2024
The Rise and Fall of Foxtrot: Lessons on Funding, Expansion and Cash Management
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: Sources: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/31260192
info_outline
BABOYOT with Jeff Wiguna of Kuju Coffee: How a Clear Vision, Consistency & Patience Lead to Success
05/06/2024
BABOYOT with Jeff Wiguna of Kuju Coffee: How a Clear Vision, Consistency & Patience Lead to Success
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: Connect with Jeff Website: LinkedIn: Instagram: From our News Segment BABOYOT Member Highlight Boichik Bagels Annual Member - Emily Winston Website: Instagram: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/31141148
info_outline
The Realities of Investment and Good Food Business: A Candid Conversation with Melissa Facchina About Finding the Right Investor and Navigating Expectations
04/29/2024
The Realities of Investment and Good Food Business: A Candid Conversation with Melissa Facchina About Finding the Right Investor and Navigating Expectations
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: Connect with Melissa Website: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/31029353
info_outline
3 Things Food Founders Should Never Do: Advice for Avoiding Banking Issues, Preventing Bookkeeping Headaches, and Ensuring Accurate Financials
04/22/2024
3 Things Food Founders Should Never Do: Advice for Avoiding Banking Issues, Preventing Bookkeeping Headaches, and Ensuring Accurate Financials
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 From our News Segment: Stay Connected! Instagram: YouTube: us in The Good Food CFO Community
/episode/index/show/goodfoodcfo/id/30930828