Best Foodbusiness Podcasts (2025)

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100 Apply, 2 Get In: Expert Advice on How to Beat the Co-Manufacturer Odds and Create a Bidding War 48:29

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8d ago48:29

48:29

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…

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KeHE Uncovered: Real Case Study of a Food Brand's First Payout 40:44

15d ago40:44

40:44

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 t…

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40 Successful Years in Food: Financial Lessons from D'Artagnan's Founder 47:07

22d ago47:07

47:07

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 wa…

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Cash First, P&L Later: How Successful Food Brands Actually Track Their Finances 53:22

29d ago53:22

53:22

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 manage…

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BABOYOT with Harvest Chocolate: Using Data to Drive Smart Growth in a Bean-to-Bar Chocolate Business 52:56

1M ago52:56

52:56

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 op…

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The Resilient Food Brand: Financial Strategies to Weather Economic Storms 35:20

1M ago35:20

35:20

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 themselv…

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BABOYOT with Benny Blanco Tortillas: Premium Pricing, Patient Expansion, and the Secret Code of Giving 1:02:18

2M ago1:02:18

1:02:18

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 …

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Beyond 51%: Determining Your TRUE Product Margins for Food Business Success 44:40

2M ago44:40

44:40

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…

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BABOYOT with People's Choice Beef Jerky: Crafting Legacy on Their Own Terms 52:00

2M ago52:00

52:00

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 sustain…

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Community, not FOMO: Sarah Returns to Expo West After 10 Years Away 44:48

2M ago44:48

44:48

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 …

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Breaking the Monopoly: How Founders Can Navigate a Consolidated Market 47:58

3M ago47:58

47:58

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 o…

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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 38:45

3M ago38:45

38:45

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 wis…

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Building a Profitable Business: Advice from a $400 Million Brand Founder 51:09

3M ago51:09

51:09

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 …

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BABOYOT with Hope Lawrence of Hudson Henry Baking Co.: Building and Selling a Million Dollar Brand 1:03:32

4M ago1:03:32

1:03:32

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…

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Pivot Tables: A Secret Weapon for Food Business Profitability 53:31

4M ago53:31

53:31

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 …

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Values over Volume: Why Big Spoon Roasters is Breaking up with Big Grocery 28:51

4M ago28:51

28:51

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 di…

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Revolutionizing Local Food: The Story of Argus Farm Stop 54:57

4M ago54:57

54:57

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, g…

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6 Strategic Questions to Drive Personal & Business Growth 50:11

4M ago50:11

50:11

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?" Thro…

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The $20,000 Mistake: What CPG Founders Need to Know About Branding & Trademarks 55:08

5M ago55:08

55:08

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 uniq…

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BABOYOT with Sarah Nathan of Nooish: How an Industry Veteran Created a Buzz-Worthy and Profitable Product 52:50

5M ago52:50

52:50

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 …

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Grateful & Growing: Saying Goodbye to Where This All Began 13:30

6M ago13:30

13:30

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 …

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A Fresh Take on Planning for the New Year: Why Looking Back is the Secret to Moving Forward 47:43

6M ago47:43

47:43

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 "b…

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BABOYOT with Sydney Karmes-Wainer of French Squirrel: Lessons in Pricing, Negotiations and Sustainable Growth 1:07:22

6M ago1:07:22

1:07:22

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 tha…

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Answering Listener Questions: Customer Profitability Analysis, Cash Flow Management, and Bubble Goods 49:56

7M ago49:56

49:56

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…

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Breaking Free from the Food Industry Playbook: How to Stop Comparing and Start Customizing 42:17

7M ago42:17

42:17

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 t…

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BABOYOT with Keesha of Live Loud Foods: Building a Bold and Authentic Brand 1:09:47

7M ago1:09:47

1:09:47

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, includin…

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Why Doesn’t My Model Match Reality? How to Know and What to do When Your Model isn’t Working 1:02:03

7M ago1:02:03

1:02:03

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 …

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Sarah’s Take: What the Siete Acquisition Says About Our Food Industry 33:18

8M ago33:18

33:18

Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join 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, …

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Old School Meets New Tools: How to Use CPG Automation to Do More of What You Love with Jessi Freitag 1:17:24

8M ago1:17:24

1:17:24

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 …

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How to reduce risk in your CPG business with 3 Financial Models 1:08:52

8M ago1:08:52

1:08:52

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…

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BABOYOT with The Fishtown Pickle Project 1:12:11

8M ago1:12:11

1:12:11

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 innovativ…

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BABOYOT with Kait of Savorista: How Shipping and Subscriptions Can Make or Break Profitability 1:12:43

9M ago1:12:43

1:12:43

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 an…

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The Profit Assessment: How One Founder Doubled Their Monthly Profitability, and the Steps You Can Take To Do the Same 1:01:18

9M ago1:01:18

1:01:18

"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 detai…

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Cash Flow vs Profitability: Which is Most Important for Your Food Business? 1:21:11

10M ago1:21:11

1:21:11

"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…

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BABOYOT with Sara Hauman of The Tiny Fish Co: How a Top Chef is Prioritizing Financial Security and Her Commitment to Sustainability Over Growth 1:02:34

10M ago1:02:34

1:02:34

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 …

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3 (more) Things Food Founders Should Never Do: Listening to Bad Advice, Data-Sync Chaos, and COGS Miscalculations 46:36

10M ago46:36

46:36

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 ai…

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Co-Ops: How Transitioning to Employee Ownership Creates a More Equitable Food System, Solidifies Community Ties, and Builds a Legacy for Your Food Business 1:05:32

10M ago1:05:32

1:05:32

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, …

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BABOYOT with Emily Winston of Boichik Bagels: Navigating Growth and Expansion from a Single Location to a Bagel Empire 1:07:49

11M ago1:07:49

1:07:49

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 o…

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The Hidden Benefits of Bill Pay Systems: Clear Your Inbox, Eliminate Tasks, and Get Back to Building Your Business 1:04:22

11M ago1:04:22

1:04:22

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 …

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Can Generative AI be a Game-Changer for Your Food Business? A Candid Conversation with Meg Faibisch Kuhn of Aioli 59:27

11M ago59:27

59:27

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 e…

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BABOYOT with Taste of Pace: The Journey From High End Catering to the Sale of a Fried Chicken Franchise 1:10:13

11M ago1:10:13

1:10:13

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 fo…

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BABOYOT with Lauren Montgomery of Monty’s: A Story of Recalibration, Patience and Growth 1:00:43

12M ago1:00:43

1:00:43

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 crea…

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Ask The Good Food CFO: How to Establish a Marketing Budget, Tips for Increasing Margin, and Clarifying Debt vs. Equity Funding 55:32

1y ago55:32

55:32

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…

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Real Talk with Peter Gialantzis from Pod Foods: The Boomerang Effect of Transparent Distribution 1:02:47

1y ago1:02:47

1:02:47

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 emergin…

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Stop Losing Money on Online Marketing: Advice for Finding the Right Partner and Strategy with Ali Cox 1:02:34

1y ago1:02:34

1:02:34

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, …

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The Rise and Fall of Foxtrot: Lessons on Funding, Expansion and Cash Management 47:48

1y ago47:48

47:48

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 succe…

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BABOYOT with Jeff Wiguna of Kuju Coffee: How a Clear Vision, Consistency & Patience Lead to Success 58:29

1y ago58:29

58:29

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, …

1
The Realities of Investment and Good Food Business: A Candid Conversation with Melissa Facchina About Finding the Right Investor and Navigating Expectations 51:22

1y ago51:22

51:22

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, …

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3 Things Food Founders Should Never Do: Advice for Avoiding Banking Issues, Preventing Bookkeeping Headaches, and Ensuring Accurate Financials 42:03

1y ago42:03

42:03

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…

1
Holistic Brand Strategy: The Exponential Value of Understanding and Addressing Diverse Consumer Needs with Kathy Guzmán Galloway 48:32

1y ago48:32

48:32

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 rat…