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. 

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?

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.

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.

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.

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 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, 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.

In this episode, Sarah is breaking down 3 methods for projecting and managing your Cash Flow. 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's looking to your past. A cash flow projection is looking to the future.

A million dollar deal can be a game changer for most small businesses, but it could also be a financial burden, and not a benefit at all if the product pricing and the deal aren't structured correctly. In this episode, Sarah is sharing the role she played in the negotiations between her client and a distributor that could result in $1 Million in the first year alone! She walks us through everything the founder has done to ensure the deal will be successful, beneficial and profitable.