The Good Food CFO podcast

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 engagem...

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 l...

"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 profitabi...

"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, an...

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.    S...

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 perpetu...

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 ro...

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...

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 al...

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...

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...

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...

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 d...

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. Pet...

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...

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 si...

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 t...

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-Founde...

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 app...

Inclusivity isn't just a buzzword – it's a strategic imperative. Our population is growing more diverse by the day, and businesses must evolve to meet the changing demographics.   In this episode, Sarah is joined by brand strategist Kathy Guzmán Galloway. Kathy shows us  that success doesn't necessarily mean creating a product for every niche, but rather making strategic decisions informed by a de...

You’ve probably heard The Good Food CFO say “50% is not good for your food business!” Well today, we’re diving into what that really means. In this episode, Sarah walks Chelsea through the nuances of profit margin, specifically challenging the commonly accepted 50% target in the food industry. She shows that this one-size-fits-all approach doesn't suit every business and can lead to cash flow stru...

Errol Schweizer has over 25 years of experience in the food industry and was V.P. of Grocery for Whole Foods from 2009-2016. His team grew sales to over US$5 Billion by supporting the launch and commercialization of thousands of new products, many of which are now household names. He has developed plant-based, Organic, Non-GMO and regenerative supply chains and product standards for decades. He wa...

In this episode, The Good Food CFO, Sarah Delevan breaks down the concept of cost of goods sold (COGS) and its importance in understanding the financial health of your business.    We explore the differences between accrual-based accounting and cash-based accounting, and how each method affects the calculation of COGS. We also clarify the distinction between unit COGS and business COGS, and the si...

Most Good Food Businesses start out selling their products at the local farmers’ market. Many continue to utilize markets as a consistent sales channel for their business as they grow. But at the end of the day, transporting your goods, setting up your tent or booth, and working all day, just to break it all down and load out can be a lot for any one person. Not to mention the cost!   What if ther...

Every business needs to understand their cash flow, ESPECIALLY if you don't have a lot of cash on hand, or a 12 week cash runway.   You won’t find the answers looking at your P+L statement. That shows the operational profitability of your business and it's looking at your business in the past. A cash flow projection is looking to the future.    In this episode, Sarah is breaking down 3 methods for...