In this episode, Sarah Delevan, The Good Food CFO and Ali Cox, CEO of Noble West, 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.

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 seven, plus the leap into the Dallas market, provides a cautionary tale about the perils of scaling up too fast.

In this BABOYOT episode, Sarah welcomes Jeff Wiguna to the show. The co-founder and CEO of Kuju Coffee shares how they built the leading single-serve pour over brand in the US built on the foundation of their outdoor roots.

In this episode, Sarah Delevan is joined by Melissa Facchina, Co-Founder & Co-Managing Partner of Siddhi Capital. They 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.

In this episode, Sarah Delevan shares the financial "never do's" - things that founders should be wary of, and the cautionary tales from her experience as a CFO consultant that she believes are crucial for any business owner to heed.

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 deep understanding of consumer behavior and preferences.

In this episode, Sarah Delevan 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 struggles and increased reliance on debt.

In this episode, Errol Schweizer joins Sarah Delevan, The Good Food CFO, for a lively discussion covering everything from how grocery stores make money to the lack of policy enforcement that continues to hurt small food brands looking to find space on the shelf.

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 significance of knowing both.

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 there was an easier way? That was the question Peter Henry asked himself when he created Ten by Ten logistics in December 2019 after five years of selling cheese and running stands in NYC’s Greenmarkets. In this episode, he’s sharing all he’s done.