Foodpreneur with Chelsea Ford

Send us a textScaling a frozen food brand? It's not for the faint-hearted. Cold chain logistics, merchandising nightmares, and razor-thin margins make it one of the most challenging categories in the game.But Mrinali Kumar, CEO and co-founder of EatKinda, is flipping the script - proving that bold innovation, sustainability, and smart operations can carve out a winning edge.In this episode, Mrinali reveals how EatKinda - the world's first cauliflower-based ice cream - went from a small-town pitch comp in New Zealand to over 120 retail listings, and garnering international buzz, for its mission to reduce food and plastic waste.And now? They're exiting NZ (for now!) to go all to focus on the US market.Tune in to learn: 

Send us a textAlexandra Bekker, founder of Drink Nimbus, is on a mission to shake up plant-based milk and the sustainability issues that come with it. After a highly successful eCommerce career, she discovered the shocking truth: 138 billion long-life cartons end up in landfill each year. So, she set out to create a better alternative.In this episode, Alexandra shares how she:

Send us a textSandra Seah, founder of Six-Eyed Scorpion, has built a premium, seriously flavourful crispy chilli oil brand that's shaking up the condiment aisle. Voted #1 chilli oil by Gourmet Traveller, her range blends bold Singaporean flavours with top-tier Australian ingredients - and retailers are taking notice.For episode 131, fresh off landing in Harris Farm Markets, I spoke to Sandra about how she's scaling smartly, ensuring profitability while keeping quality at the forefront. In this episode, we dive into:

Send us a textBurnout is a real challenge in the industry. Many Foodpreneurs start their businesses as a side hustle - juggling production, marketing, sales, packing, and every other task that comes with running a business solo.But it doesn't have to stand in the way of scaling.For episode 130, I sat down with Laura Allan, founder of Isaac's Snacks, the wholefood bites brand keeping it real with fewer than 10 ingredients. With 900+ Woolworths stores stocking her products and a strong presence in independents, Laura has built what so many Foodpreneurs dream of. But it hasn't been easy.Scaling isn't just about getting more products on more shelves. It's about navigating MOQs, cashflow pressures, and the hidden costs of retail that no one warns you about. And for Laura, it also meant hitting a breaking point - stuck in the relentless cycle of doing everything herself, until burnout forced her to rethink how she was running the business.In this episode, we unpack:

Send us a textYou've got the vision - but do you have the supply chain to scale it?For episode 129, I sat down with Stefan Di Benedetto, founder of Solbevi, the limoncello spritz brand shaking up the drinks industry across Australia and New Zealand. His goal? Nothing short of global domination.But here's the reality: scaling a challenger brand isn't just about a great product, it's about making smart manufacturing and distribution moves, fast.Stefan's story is one of relentless ambition, resilience, and strategy. He went from a side hustle in construction to outselling Aperol in key venues, securing Dan Murphy's, and landing a major NZ retail deal with Super Liquor.But it hasn't all been smooth sailing, and in this episode, he opens up about:

Send us a textYou're burning out – but still not paying yourself a wage. So how do you afford a co-manufacturer without cutting corners?In episode 128 we're getting real about the biggest challenge many Foodpreneurs face: you're working non-stop, but your margins aren't big enough to pay yourself - let alone afford to outsource production.But here's the thing: sticking with in-house manufacturing might actually be costing you more.That's why I'm joined by Naishad Dalal, food scientist, entrepreneur, and Founder of the Food Entrepreneurship Academy. Naishad knows everything about scaling food and drink products the smart way, and in this episode, he's breaking down:

Send us a textBusiness isn't always exciting - and that's exactly the point.In episode 127 of Foodpreneur with Chelsea Ford, we're kicking off Season 13 with a solo session that dives into a truth many overlook: success isn't about chasing shiny new strategies. It's about implementation.Yep, the boring stuff. The routines. The consistency. That's where growth lives.This episode includes:

Send us a textSpotting a gap in the market often sparks the creation of something truly innovative - and that's exactly what happened for Tim and Liam from Bae Juice. They saw the need for a reliable hangover solution and turned it into a thriving business. Bae Juice - a Korean pear juice infused with a unique enzyme to tackle hangovers, launched in 2019, has become a go-to remedy, stocked in over 3,500 stores across Australia and now Brooklyn, New York!Their approach is all about smart, intentional growth and in this podcast episode, they share:

Send us a textWhen Roz White and her husband Michael started their first White's IGA store 31 years ago, they weren't just opening a business; they were planting roots. Fast forward to today, and they've grown into a Sunshine Coast icon with six stores, over 520 staff, and deep connections to their local community.Roz's formula for success? A steadfast commitment to people, relationships, and purpose-led retail. From choosing not to implement self-checkouts—valuing connection over convenience—to building partnerships with 200 local Sunshine Coast suppliers, Roz's vision has always been about more than just groceries; it's about community. If you want insights into the mind of a buyer, Roz's story is packed with practical lessons on creating impact in retail, including:

Send us a textWhen Jarahad Valeri saw parents struggling to get kids to eat more fruits and veggies, he saw an opportunity. That spark led to Welly — a snack company that turns fruits and veg into kid-friendly, gut-healthy bites that parents can trust. Launching Welly Kids in 2022 and expanding to adults in early 2023, Jarahad set out to bring these health benefits to a wider audience. His formula for success? A powerful mix of internal data, direct consumer conversations, and retailer insights that shaped Welly's path forward to where they are now - stocked in Coles and Woolies across the country as well as in 250 independent retailers.In this episode, Jarahad reveals the core strategies that have helped Welly grow, including:

Send us a textMason Bagios didn't set out to transform Australia's drinking culture - but that's exactly what happened when he chose to quit alcohol and embrace cleaner living. This personal journey inspired Kommunity Brew, a brand he co-founded to offer mindful, substance-free options that resonate with a new generation of health-conscious Aussies. From the start, Mason knew that authenticity was key, creating kombuchas, probiotic waters, and botanical shots that were as genuine as his mission.In Episode 123, Mason shares how he turned this vision into reality, touching on:

Send us a textWhat began as her mum's cherished muesli slice recipe, evolved into Springhill Farm, a brand house helmed by Fiona Whatley, bringing better-for-you, but equally delicious treats like Slice and Boodles to shelves across Australia. Together with her husband, James, Fiona has transformed a family recipe into a business that thrives on bold choices, from securing Woolworths' support before products were even made, to shifting focus from product to powerful brand storytelling.In Episode 122, Fiona shares her journey on:

Send us a textEver felt the frustration of squeezing lemons every day, only to watch the waste pile up? That's exactly what sparked the creation of Naked Rivals frozen lemon and lime juice. The brand's co-founders Andrew and Kate Gordon combined a passion for sustainability, with a sharp commercial lens, to build a brand that's catching waves in retail—and staying on top.In this episode, Andrew reveals the journey behind a product that's revolutionising kitchens across Australia. From the first squeeze to securing shelf space in Coles and Woolworths, Andrew shares how he and his partner, Kate, knew it was time to “take a swing” and lean into something big.Listen now and walk away with:

Send us a textGrassroots marketing strategies can propel food, drink, and pet food brands from zero to hero, and this episode is all about actionable, boots-on-the-ground tactics to get you there!Whether you're just getting started or looking to refine your brand's approach, this episode will help you take the next step. I break down three real-life examples of how local, customer-centric efforts turned small unknown brands into household names, including:✨ Fodbods: Their gut-friendly snack bars weren't just products—they were solutions for those with digestive sensitivities. Discover how connecting directly with health-conscious customers and leveraging influencer marketing, helped them expand.✨ Remedy Drinks: Now a beverage empire, also began at the grassroots. Offering free samples at farmers' markets and health expos, they started by showing consumers what kombucha was all about. Discover how they didn't just sell a drink; but a lifestyle rooted in health and sustainability.✨ Lyka Pet Food: Stood out in the crowded pet food market by prioritising transparency. Hear how engaging with customers at local events and online, they built trust with pet owners who valued knowing exactly what went into their furry friends' meals.So, whether you're a fresh face or a seasoned pro in the industry, tune in now and learn how to take your brand from the kitchen to the national stage.LINKS & RESOURCES:FodBodsRemedy DrinksLyka Pet FoodOobliThrive Collective WebsiteFood Entrepreneurship Academy WebsiteYour Free Pitch PlanBecome A Foodpreneurs Festival InsiderChelsea Ford Co. Industry NewsletterSeason 12, out now, is 'Brand Season' and is being presented by Thrive Collective, a boutique FMCG consultancy which has achieved significant growth with major retailers for Bae Juice, GYM BOD, Welly, The Kimchi Company and more.Click this link to find out how they do it.

Send us a textFrom brand identity to building customer loyalty, this week's episode of Foodpreneur with Chelsea Ford is packed with insights for emerging and challenger brand owners. I sit down with Hannah Murphy from Tracksuit and Matt Kowal from Naked Life Group, two experts who have successfully helped brands cut through the noise in today's crowded market.We dive deep into the power of branding—what it truly means, how it can make or break your business, and why packaged food, drink or pet food owners must focus on more than just their products to thrive. With real-world examples and candid stories, Hannah and Matt break down the strategic thinking that helps brands stay top of mind and competitive, whether they're launching a new range or scaling up.Tune in to this week's episode to discover:✨ What makes a brand memorable and successful.✨ The role of emotional connection in brand building.✨ Key strategies to differentiate your brand in the marketplace.✨ The balance between short-term performance marketing and long-term brand equity.✨ How tracking brand performance helps you make smarter decisions.✨ Why your brand matters just as much as your product.✨ Insights into how Naked Life is carving out space in the non-alcoholic drinks market.Ready to elevate your brand? Hit play now!

Send us a textFor Foodpreneurs the countdown to Q4—the "Golden Quarter"—is officially on with just 16 weeks to go! This is the season with epic sales including Black Friday, Cyber Monday, and the Thanksgiving, Christmas, New Year periods; unsurprisingly, the time of year when brand owners make the most money.In this episode I cover how to make every week, from now until then, count so that packaged food, drink and pet food founders make the most of it. Listen now to discover: ✅ Exactly what you need to focus on during this period.✅ Why you need to show value to your stockists, and how to do it.✅ How to break down your Q4 goals into manageable steps.✅ Why now is the perfect time to ‘follow up' with potential opportunities.Remember, busy doesn't equal effective. It's about smart strategies that deliver. Listen to Ep. 118 now and finish 2024 strong

Send us a textFrom an aspiring entrepreneur to the CEO of Australia's leading 'better for you' frozen dessert brand, Cass Spies' journey is a testament to grit and determination. In this week's episode of Foodpreneur with Chelsea Ford, I sit down with Cass, the powerhouse behind Twisted Healthy Treats.Cass launched her dream business in 2009 after returning from the UK, inspired by Janine Allis' Boost Juice franchise model. What started as a retail frozen yoghurt shop quickly evolved into a thriving wholesale business, landing Twisted's treats in 2,500 supermarkets across Australia, 5,000 school canteens, and even Costco in Australia, China, and the US.In this episode, Cass opens up about the highs and lows of running her own manufacturing facility, the importance of lean manufacturing, and how she's built a brand that's both innovative and sustainable.Tune in to this week's episode to discover:

Send us a Text Message.From award-winning Executive Chef to consumer packaged goods creator extraordinaire, Shaun Quade's journey is nothing short of inspiring. In this week's episode of Foodpreneur with Chelsea Ford, I chat with the talented Shaun. Shaun and his life and business partner Veronica Fil recently returned to Australia from the US where they scaled a plant-based CPG cheese product called Grounded. Together they landed Grounded in more than 2000 stockists across the US, raised $4M in investment and faced the challenges of an industry dominated by big food companies. In this episode Shaun speaks about doing business in the food industry at scale, including slotting fees, distribution, merchandising and brand building. With Shaun's love for good food and keen interest in the rapid changes in the food system, he shares insights from his global journey, answering practical questions about scaling a perishable product in this current economic client and what it takes to put more money in your pocket for every product you sell. Tune in to this week's episode to discover:

Send us a Text Message.From unlocking funds through grants, and winning awards can both be a game-changer for your business. In this week's episode of Foodpreneur with Chelsea Ford, I chat with Madonna Melrose, founder of Melrose International, about leveraging grants to fuel your growth.Madonna, a specialist in grant applications, shares how understanding the grant landscape and having a clear future growth plan are key to securing funds. With billions of funding dollars available, and with only 35% of businesses accessing these grants, now is the time to get grant-ready!Listen to discover:

Send us a Text Message.From tech exec to meal kit mogul, Ambika Malvia's journey is nothing short of inspiring. In this week's episode of Foodpreneur with Chelsea Ford, I chat with the amazing Ambika, co-founder of Spicecraft meal kits. Starting from a humble market stall in Sydney, Ambika and her partner, Vikram, have scaled their business to over 430 retailers across Australia.Ambika's unique approach to user experience, honed from her background as an electronics engineer, has been the secret sauce to Spicecraft's success, and she's sharing her insights in Ep 114: From Market Stall to Major Retailers: Scaling Through a Focus on Experience Excellence.

Send us a Text Message.From legal aspirations, to drama school, to brand owner and specialty distribution, it's been an interesting (to say the least!) pathway to the F&B industry for my latest guest on Foodpreneur with Chelsea Ford podcast. This week I chat with the incredible Melinda Dimitriades-Catt. As a professional cook, small goods and cheese expert, and speciality food distributor based in Sydney, Melinda has navigated the trenches of the speciality food world.With her profound love for speciality produce and keen understanding of consumer preferences, Melinda shares insights from her journey, highlighting the importance of packaging that captures attention, the strategic timing of involving producers in-store, and mastering the art of specialisation.Tune in to this week's episode to discover:

“Can you share advice for getting in contact with buyers” is a question I'm asked often. Brand owners can sometimes be afraid to make the approach. It's understandable, buyers can be pretty elusive and appear on the horizon like demigods with divine powers to consumer packaged goods (CPG) brand owners. But, the truth is, they're human too. Just like you and I. There are so many ways you can make the approach, but whichever one you choose, you should have the core knowledge that all buyers will want to know regardless of what you're selling.  In this episode of Foodpreneur with Chelsea Ford, the first episode of Season 11, I give you the method and the knowledge to prepare for your next buyer meeting so you have what it takes to land your product on more shelves to get the best results possible for your business.Listen to learn:

Scaling a consumer packaged goods (CPG) business is like a box of chocolates, you never know what you're going to get. There are so many options on how you can go-to-market and they all look shiny, delicious and different. But, what are the real opportunities? And the real pitfalls? There are more than 20,000 new food and drink products launched every year and the go-to-market strategy for each can just be like choosing a goodie from a mixed box of chocolates, too much choice, unless you know what you're doing. Of the new products launched every year, unfortunately many fail. I don't want you to be one of those. In this episode of Foodpreneur with Chelsea Ford, a quick fire final episode of Season 10, I help you know what to choose so you get the best results possible. Listen to find out:

What happens when you're not from the consumer packaged goods (CPG) industry, you've managed to bag $1M dollars in investment (I know right!) and you want to scale a big food business? You move to the other side of the world and participate in an accelerator program, lean heavily into everything you can learn and source as many contacts you can to grow your business fast and go on to land 200 retailers in just 12 months.That's what happened to Veronica Fil, former CEO of Grounded Foods Co. and her partner and Creative Director, Shaun Quade. In 2020 they landed in New York City with their world's first plant-based cheese that Shaun had created from hemp by isolating hemp protein. For the next four years, with Veronica leading their business to phenomenal success, she pitched to 100's (and we mean 100's) of more potential investors and they did land more millions of dollars in investment.In this episode of Foodpreneur with Chelsea Ford, you'll hear Veronica talk about all those investor pitches. She also speaks about managing the two highest costs; manufacturing and logistics and she highlights the struggles many brand owners face when surprised with all the other costs associated with retailing many don't know about, like slotting fees and trade spend.Listen to find out:

Buyers inside the Pitch Hub at Foodpreneurs Festival told me what brands and products they really loved and wanted to see more of.  Would you like to know what they told me? How handy would it be for you to understand why some brands were chosen, by the buyers, to pitch and others weren't?Now you can. In this episode of Foodpreneur with Chelsea Ford podcast, I invited Brent Vrdoljak and Mia Van Tubbergh to talk with me immediately following Foodpreneurs Festival 2024. Brent, a marketing strategist; Mia, a sales strategist; and me with my business scale lens on, discuss why some of the brands will land on the shelf and get picked up by consumers while others, unfortunately, will struggle.You'll hear:

According to Warren Spence, founder Motor, a brand design agency and my guest in this episode, the modern world is as fast as a Japanese bullet train and our generation is fixated on digital media content. Let's just say, according to Warren, that visual communication is a little out of control, mainly because of social media but it will only get faster. Supermarkets, pharmacies and other retailers stock thousands of brands that create visual noise. Products are competing fiercely so to cut through the ‘blah blah basic boring', you need to disrupt, be outstanding, and simply stand out.In this episode Warren tells me what his 8 Game Plan is for getting food, drink & pet treat packaging design selling. Listen and discover:

Want to know all the steps to develop a food or drink packaged product for commercial scale? Want to bring a product from overseas and launch it in your local market? How about trying to get ahead of the food trends and launch a product before anyone else does?All these questions and more are answered in this episode of Foodpreneur with Chelsea Ford podcast where I chat to food scientist and entrepreneur, Naishad Dalal from Food Entrepreneurship Academy. Naishad has launched over 110 products for 35 startups, so he knows a thing or two about the end-to-end process of getting product development right. And there's far more rigour than many think. Listen to find out:

Are you scaling your food, drink or pet treat brand and have taken time to think about how to get stocked into all the stores you've successfully landed? What about how much it's costing you to store inventory rather than landing it on the retail shelf? Or how much each carton is costing you to deliver so you can work out what your precise CLOGS are?You quite possibly haven't!!! Supply chain is not the first thing Foodpreneurs think about as they're making amazing products. Well… that is until they're scaling and got to get product into many, many different locations and make sure there's enough to fulfil orders but not too much that it ties up cash. These and other supply chain by design processes are the expertise of my guests in this episode, Cameron Aboud and Joost Bekker from sc3sixty logistics management. They're the supply chain masterminds behind the global expansion of the hangover-busting dream team that created Bae Juice, and countless other brands!If you want to get stock to stores without it costing a tonne of money, listen to what Cameron and Joost have to say about:

What should your sales script be when you get a ‘no, yes, or maybe' response from a buyer? In this episode I speak with sales superstar, Mia Van Tubbergh from Elm Professional, and she tells you.  For each reply, Mia says, there's a response that you can have prepared, even if you're not sure what they're going to say, because sales is a predictable cycle. A Foodpreneur just needs to get to know the steps. Listen to this episode and walk away knowing:  

Getting product off the shelf and into more consumers' baskets requires knowledge of what your consumer responds to, and what turns them off. Finding that out can be hard.  In this episode I speak with Sally Breden, Managing Director of The VGood Company, a busy working mum with brand management and product development expertise who launched VGood pea-not spreads to bring to life a dream of making healthier options more delicious and accessible to more people.   Sally knows how to discover the language her consumers want to hear. You don't want to make a product that sits on the shelf collecting dust, do you?If not, listen now to discover:

Do you know you can get money back in your pocket for all your hard work crafting delicious new products, experimenting with exciting ingredients, or streamlining your production process? All those research and development (R&D) efforts could translate into government funding. It's like getting paid to create! In this episode of Foodpreneur with Chelsea Ford podcast, I chat with with head of manufacturing and R&D tax incentive expert Jessica Olivier from RSM business advisory. Jess and her team have helped countless emerging and challenger brands in the food and beverage space get receipts out of shoe boxes, and navigate the world of government grants and tax incentives to turn packaged food and drink ideas into financial success stories. Jessica speaks in plain English about how to get the R&D tax incentive and grants, which could ultimately lead to you unlocking greater cashflow in your business.  This is some of what Jessica talks about in this episode: 

The first 90 days after your product lands on the supermarket shelf are crucial to your long-term ability to keep it there.Setting up your rate of sale to continually improve will avoid the risk of your product being delisted. One of the fundamentals of getting this right is by ensuring your first promotional plan doesn't sit outside of what else you're doing. In fact it should complement your existing activities and tie back to your overarching business strategy. Strategy should never change, but your tactics will.In this episode I go beyond just telling you, you need a plan, and give you the structure of what to include and what key performance indicators you need to measure to make sure what you're working on is worth your time and money. Identifying the vital signs for both your brand and your competitor's brand (yes their success is key to your success, listen to the episode for what I mean by that), is how to avoid being delisted. You don't want all your hard work going to waste do you?If not, listen now to discover:

Many food and drink founders dream of landing their product on the shelves of the major supermarkets.But why do they make it so hard for Foodpreneurs to do so?In this episode of Foodpreneur with Chelsea Ford podcast, I chat with Allen Roberts, a former FMCG senior executive with food giants like Vegetable Oils which became Goodman Fielder, Cerebos the makers of Fountain Tomato Sauce and Dairy Farmers.  Allen and I talk about the big issues for small brands when working with the majors and the multiples. We go beyond just speaking of the crippling price promotions asked of brand owners and retailers copying innovative products. We give insight into how to make it work, if this is the pathway you choose. If you've got the patience and willpower to commit to the long-game, it's ‘relatively' easy!

You might be a small business but that doesn't mean you have to spend more than you earn. There might be a constant list of activities on your ‘to do list', all seemingly urgent to keep your business afloat, but what are the things that are the most important that will put more money in your pocket, and not more money in the pockets of retailers or distributors?In this 100th episode of Foodpreneur with Chelsea Ford podcast, I outline six ways for consumer packaged goods businesses to be more profitable. I unpack conversations with successful brand owners (you'll hear them) who have spoken to me over the past two years about what they are doing and I give my insights into how you can do it too.This is an episode you'll need to come back to over and over again, as my guests and I outline key actions you need to take to overcome your biggest challenges, including making each product sale more profitable for YOU and how to hit or exceed your target revenue, pay yourself a wage, get more help so you don't burn out and put more money in your pocket rather than the retailers or distributors!These super valuable insights include:

Many food and drink founders dream of taking their brand global. But where do you start, what does it take and what are the challenges that come with expanding into international markets?In this episode of Foodpreneur with Chelsea Ford podcast, I chat with Kathryn Bricken, founder of Doughlicious - the London Dough Company. Kathryn shares the secrets behind scaling her cookie dough empire in just a few short years. We explore her journey from a London factory to landing on shelves in some of the largest retailers across the world, including Whole Foods, Costco and Marks and Spencer and now Woolworths!We go beyond just how delicious her products are (and trust me, they are!) and her initial story (which can be heard here), to delve into the next chapter in her global doughmination - from logistics to safety regulations to strategic marketing decisions - that comes with selling a product across three continents.If you knead inspiration or want to expand your brand globally, listen now to discover:

Many small packaged food and drink businesses see PR as complex, ill-defined, or expensive. But what if it could be simple, affordable, and highly effective?In this 2nd Anniversary episode of Foodpreneur with Chelsea Ford podcast, I explore the power of PR for Foodpreneurs. Join me as I chat with PR expert Celia Harding, who's worked with both major brands including Smirnoff, and boutique favourites like Mr Black Coffee Liqueur.Celia breaks down insider tips and tools to get your brand noticed, without breaking the bank (or spending anything at all!).Tune in to discover:

The world's top business leaders know the secret ingredient for scaling success: people. Not just employees, but a powerful network of mentors, allies, and even family.In these turbulent times, going it alone limits your growth potential. That's why in Episode 97: Behind the Scenes Look of what it Actually Takes to Scale, Scott Mendelsohn, the people-first powerhouse behind Australia's Raw C and Lesser Evil brands, shares his story of success by finding his ‘tribe'. He went from two shipping containers of coconut water to a $30 million international enterprise – and it wasn't through solo heroics.This episode goes deep into the real blueprint for scaling your packaged F&B business, including:

Forget the fantasy of buyers begging for your product. In the real world of packaged food and drink, thousands of brands are vying for limited shelf space. To stand out and get noticed, you need a strategic game plan.In this 2nd Anniversary episode of Foodpreneur with Chelsea Ford, I talk with RangeMe founder, Nicky Jackson, the queen of connecting suppliers with retailers. Nicki spills the beans on how to crush the buyer game and land more accounts. Get ready for insider tips and tricks on:

Picture this, you've just launched a food brand with no FMCG experience, producing in a saturated market from your garage in a local town. Fast forward four years, and that brand is now a household name, generating millions in revenue, selling nationally and internationally, and self-manufacturing not only your product but others as well.It may sound like a dream, but it's the reality for Cian Dawson and Courtney Brown, co-founders of GYM BOD – a better-for-you ice cream brand that has skyrocketed since its conception. With a dedicated following among fitness enthusiasts and health-conscious consumers, their products are now available in over 1,200 locations across Australia and New Zealand.In this episode, we dive into Cian and Courtney's journey that will ignite your ambitions, encouraging you to dream big, set goals, and focus on the right aspects to achieve them.Tune in to discover:

In the competitive world of packaged food and drink, your brand and packaging are your megaphone, your spotlight, your key to conquering the aisles, landing on more shelves and building loyal customers.In this 2nd Anniversary epsiode of Foodpreneur with Chelsea Ford podcast, I chat with with design experts Bex Deere and Nat Townsend from Griffin Grace. They've helped countless challenger brands in the food and beverage space cut through all the visual noise on shelves, and they're here to share their wisdom.These design wizards unveil the magic formula for forging that personal connection with your customers, including:

Knowing what trends are happening in your industry is a smart way to find out how to not just stay on top of what's happening, but ahead of it; differentiating yourself from a lot of the competition while doing so.Brands that don't evolve, get left behind. It's not about jumping on every new trend that comes along or creating a new product to meet every consumer's demand. It's about being in the know, staying attuned to consumer trends, and knowing which of these trends align with your brand and are feasible to incorporate into your NPD, marketing messaging, and content strategy.If you're ready to dive into the trends that could shape 2024 and beyond to give your business a strategic boost, then you won't want to miss Episode 93 of Foodpreneur with Chelsea Ford podcast: Three Trends for 2024 You Need to Hear. You'll walk away informed and empowered to capitalise on trends that resonate with your business plan, and garner insights into:

2023 was for many, a shock to the system. A steep change in consumer behaviour relative to previous years. We heard ‘cost of living crisis' mentioned continually on the news. But was it all bad for emerging food and drink consumer packaged good brands? Absolutely not. In this week's Foodpreneur with Chelsea Ford podcast episode, the final for 2023, I review what the landscape was like for startups and emerging brands and help you prepare to make more sales in 2024. Becoming aware of the marketplace patterns; the changing conditions; what consumers want; and what the mix of Australian grocery retailers currently looks like, will help you capitalise on all of it. And the insights might surprise you.If you don't know and prepare for them, you may end up chasing your tail as you scale.

Navigating social media as a brand owner is like wielding a double-edged sword. Master it, and you're on the path to becoming a household name, raking in sales through heightened social awareness. Misstep and you might find yourself pouring heaps of time into creating content that goes unnoticed or fails to captivate. Add the ever-evolving landscape of multiple platforms to the mix, and the challenge to stay on top of and adapt to constant changes becomes a wild (and exhausting!) ride.My guest this week on the podcast is Mary Proulx from Bread Agency, a specialised social media agency renowned for generating fresh and effective ideas. Social media evolves rapidly, making it challenging to stay on top of of the latest trends and strategies to monetise your channels.  Mary, a former PR professional turned social media expert with a global perspective, delves into the most pressing issues and opportunities in social media. Tune in as she shares valuable insights on building your brand without succumbing to burnout, including:

We are now two-thirds of the way through the ‘golden quarter' – typically retail's most profitable period. But from what I'm hearing, it hasn't been terribly ‘golden' for many. Weekly, I encounter food and beverage entrepreneurs facing challenges in profitably growing and scaling their food and drink businesses.After 30 years of industry experience, the reasons for their struggles are usually very clear to me. This is why this episode is all about putting more money in your pocket (not just making sales, but increasing profit); and how to do this during this tough economic period.The truth is, if you're a food or drink entrepreneur who's not in the business of business, you won't survive.In this episode I outline the three big money-making aspects you need to scale, and how you can overcome them. I will explore each of these elements from your perspective as a brand owner, the partner's outlook, and the consumer's standpoint. This approach will provide you with a thorough grasp of their interactions and the favourable results that arise from successfully implementing key actions.Listen now as I guide you through these three key factors to generating profit in your business:

The ‘selling' aspect of creating a packaged food and drink brand is often an afterthought for food or drink entrepreneurs; when really it should be second only to creating a top-notch product. Why? Beacause your brand story, ingredients or packaging won't mean a thing if you can't sell.Someone who knows the importance (and skill) of selling is Paul John Legaz, the founder of VinZero Drinks - premium non-alcoholic wine, beer and spirits sourced from around the world. Paul has a background in media sales, so when he started VinZero with his wife Amanda, he knew where the focus needed to be to make it successful; driving sales and increasing brand awareness. And he knew, for their products, this meant getting into the major retailers.And they've done just that, getting into Dan Murphy's, Liquorland, Harris Farm and more, across the country. I chat to Paul about how a health issue and his Spanish heritage ignited his Foodpreneur journey, the importance of relationships in the industry and how he plans to expand the reach of his products as quickly and accurately as possible. If you want to go big with your brand on shelf and on premise, the experience Paul shares will help you know what to prepare, what to spend your money on and, most importantly, what things are a waste of your resources at each stage of your business' growth, including:

Avoiding burnout poses a significant hurdle for food and beverage entrepreneurs. Limited resources often prevent them from hiring, leading to the common issue of stretching themselves too thin. This, in turn, hampers their business's ability to scale.If you're like my latest podcast guests, who not only enjoy handpicking the fruit that goes into every single bottle of their product, but also engaging directly with customers, how do you then expand your business and bring your products to a wider audienceYou use distributors.This week on the podcast I chat to Genna and Katrina from Pyewackets Traditional, a range of flavoursome, organic, handmade, all natural tonics, shrubs and bitters. While they have a cult following and stockists across Australia, they knew they needed to do something if they wanted to get their products further out into the world and move beyond their limited geographical boundaries (without having to hire others to handpick the fruit!).The answer?  Finding distributors that align with their values, products, and target accounts. They have a brand story that will leave you feeling inspired and a determination to ‘rewild' the taste of today's generations with products rooted in the past. Listen now to hear how their unique approach to finding and engaging distributors (which includes sliding into their DM's!) is helping them expand their business in a way that aligns with their values and who they are, including:

Innovation in the food and beverage industry drives competition over big food flavour rotations and provides consumers with more choice.My guest this week on the podcast is Mark Beattie, a self-proclaimed ‘innovation junkie, that has transformed the humble egg into a successful business catering to the hospitality sector.Mark's company, Eggzi, produces free range and pasteurised eggs for chefs and bartenders, and is a perfect example of how true innovation paired with strategy and systems can create a profitable business that doesn't need to compete on price.In this episode, Mark takes you through how innovating in many aspects of the business has driven their success, and why anyone should be able to do it. We delve into his journey of turning the unassuming egg into a market necessity, his steadfast commitment to the Blue Ocean Strategy as a defence against price wars, and why he'll never ask his mum for feedback.You'll discover: How he uncovered an untapped buyer group.

Imagine getting your kids off to school, unpacking all the cooking equipment you need to make your next product batch, cooking all day, then packing it all away before the kids get home. It's an exhausting cycle that can limit the ability for a normal home life, and prevent you from putting more money in your pocket due to not being able to scale.Natalie Harris, the co-founder of Danny Balboa's Sauce Co, an award-winning hot sauce and spice rub brand, was experiencing this daily. Natalie and her partner Dan knew they had to scale and move the ‘work' away from their home, but they couldn't find a suitable cooking facility, had limited resources and knew they couldn't risk their financial stability to do so.So they built their own – drawing on their own savviness and their community to help bootstrap it.They've taken their home-based business to a commercial space that works for them, enabling them to increase production, lower their production costs AND have a normal home life that is separate from their business.And did I mention they are both neurodivergent and are helping others with neurodiversity find sustainable, flexible employment that works for them?In this episode, you'll hear Natalie and Dan's incredible journey, filled with hurdles, triumphs, and a whole lot of heart. Her story reminds us that limited resources don't need to put a halt on your business growth, and that differences are not barriers but unique strengths.We cover: 

What if I told you to focus on getting people to say 'no' to your product instead of 'yes'?You might think I'm a few fries short of a Happy Meal, but hear me out. We often stress over getting 'yes's' but what would happen if we aimed instead for 100 'no's' while passionately promoting our product? I'll tell you – you'd get a few ‘yes's', but without having the pressure and stress of focusing on getting them. The 100 ‘no' challenge comes from my recent podcast guest, Sari Kimbell, a former Whole Foods Marketing Director, and business, and mindset coach. She's coached major brands and aspiring food entrepreneurs on how to achieve business success by shifting their mindsets.In our conversation, she shares valuable insights into Overcoming imposter syndrome and self-sabotage.

The best business leaders in the world know that to scale and take a business to the next level, it requires one key ingredient – people.  And the ‘people' I'm talking about are not just people who work in your business, it's also your business network and mentors, your community and your family and friends.The reality is, in these challenging economic times, there's a limit to how much your business can grow if you're shouldering all the responsibilities and trying to do it all alone.My latest guest on the podcast knows this very well. Scott Mendelsohn is the founder of Natural Raw C and Lesser Evil Australia, the Co-owner of Basic Brands and Mandatory Spirit Co, one of Australia's FMCG Big Thinkers, and a true people's champion who loves the industry and supporting those in it. We delve into how pivotal having the right people around him has been in transforming his business from a modest start from two coconut water containers a decade ago to an international powerhouse generating over $30 million in revenue.We delve into a behind the scenes look at what it really takes to scale a packaged food or drink business, including:

Times are tough for many right now. The cost-of-living crisis has people pulling back on spending, which affects many small businesses, Foodpreneurs included.But for those with packaged food and drink products who are wondering “How can I boost sales and profits when households are tightening their belts?", I have a solution for you, and it is simpler than you might expect.And yes, I'm going to share it with you.  In episode 83 of the Foodpreneur with Chelsea Ford podcast, I unpack my Scale Up Money Map, along with insights from previous guests, presenting strategies, tips and actions that will result in more sales and more profits for you (if you follow the advice).This is an episode you'll need to come back to over and over again, as my guests and I outline key actions you need to take to overcome your biggest challenges, including getting your product on more shelves, getting it through the checkout, making each product sale more profitable for YOU and how to hit or exceed your target revenue for the final quarter of 2023 and beyond.These super valuable insights include: