The Good Food CFO Podcast
Food Industry Finances are unique, and no one understands them better than The Good Food CFO.
New Episodes Weekly
Episode 117 :: Cash Flow vs Profitability: Which is Most Important for Your Food Business?
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?
Episode 116 :: BABOYOT with Sara Hauman of The Tiny Fish Co: How a Top Chef is Prioritizing Financial Security and Her Commitment to Sustainability Over Growth
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.
Episode 115 :: 3 (more) Things Food Founders Should Never Do: Listening to Bad Advice, Data-Sync Chaos, and COGS Miscalculations
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.
Episode 114 :: Co-Ops: How Transitioning to Employee Ownership Creates a More Equitable Food System, Solidifies Community Ties, and Builds a Legacy for Your Food Business
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.
Episode 113 :: BABOYOT with Emily Winston of Boichik Bagels: Navigating Growth and Expansion from a Single Location to a Bagel Empire
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. Now with 6 Bay Area locations, a Bagel factory, nationwide shipping, and retail distribution, Emily shares what building a bagel empire really looks like.
Episode 112 :: The Hidden Benefits of Bill Pay Systems: Clear Your Inbox, Eliminate Tasks, and Get Back to Building Your 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.
Episode 111 :: Can Generative AI be a Game-Changer for Your Food Business? A Candid Conversation with Meg Faibisch Kuhn of Aioli
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.
Episode 110 :: BABOYOT with Taste of Pace: The Journey From High End Catering to the Sale of a Fried Chicken Franchise
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, and how the franchised their Fried Chicken Sandwich business and sold 150 units nationwide!
Episode 109 :: BABOYOT with Lauren Montgomery of Monty’s: A Story of Recalibration, Patience and Growth
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.