Send us a text

Getting a packaged food and drink  product on a retail shelf…If I had a dollar for every time I heard this topic come up with Foodpreneurs, well, I’d be very wealthy 💰

And predictably so, as securing placement for a product in retail stores is a top priority for Foodpreneurs seeking to expand their business through wholesale channels.

Whether you're new to approaching buyers, have faced previous rejections, or are looking to expand  your current retail presence, understanding how to captivate buyers and provide them with essential information about your products and business is crucial to landing more accounts.

In episode 81 of 'Foodpreneur with Chelsea Ford' podcast, I chat with Karyn Redford, the CEO of Retail Feed. Karyn specialises in aiding Foodpreneurs in getting their products seen, liked, and stocked by retailers. If your goal is to have your products lining retail shelves, or your goal is to expand your retail presence, you won't want to miss this episode as Karyn, boasting nearly 20 years of expertise in the retail food sector, shares invaluable insights into impressing buyers and store managers, including:

🛍️ The ‘theatre of retail’ and how it can drive sales.
🛍️ The benefits of selling your product at Farmers Markets (if you want to get into a retailer).
🛍️ The success path to getting on the shelf and grabbing the attention of a buyer.
🛍️ The top 3 things Karen sees missing from Sell Sheets and Price lists.
🛍️ Why buyers need to know your delivery days and delivery fees.
🛍️ Options you have if you have a new product that isn’t retail ready.
🛍️ How to make buyers remember you.
🛍️ What lets a retailer down the most.
🛍️ What to do (and not to do)  if you have multiple products.

LINKS & RESOURCES 

• Your Free Pitch Plan 
• Waitlist for Foodpreneurs Formula Coaching Program
• More Money in Your Pocket FREE Online  Masterclass (Valued at $1,500) 
• Retail Feed
• Retail Feed’s ‘Ready for Retail’ Checklist 
• Selfridges
• Single Variety Co Jam

If you haven’t listened to Episode 80 (46 mins), ‘’The Centurie

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

Introducing a new product into the market is not easy. There’s a lot to consider, including market research, production, branding, packaging, marketing, distribution, sales, and much more. It's a venture fraught with uncertainty. What adds an extra layer of risk is managing an overseas supplier and launching a product featuring an age-old, traditional seed from overseas that's largely unfamiliar to most Australians.

But this is exactly what my guests on the podcast this week did.

In the latest episode of Foodpreneur with Chelsea Ford podcast, I chat with Melanie Salwa and Bhuvan Dua, the co-founders of Fox Pops. Their product, a light, crunchy, delicious, guilt-free snack deeply rooted in Indian tradition, recently made its debut at Foodpreneurs Festival in Australia.

During our chat, we delve into their meticulous approach to launching Fox Pops into the Aussie market, covering topics ranging from product naming and branding to pinpointing specific target markets and marketing strategies, including:

🦊 Why they’re focusing on the right ‘partnerships’ over the right ‘channels’ for now.
🦊 How they are bootstrapping their growth.
🦊 How they chose their product flavours during product development.
🦊 How they manage their margins working with an overseas supplier.
🦊 How working to their strengths has helped them create a successful working relationship.
🦊 How they juggle their supply chain, working capital and current stock to fulfill current orders while being mindful of product shelf life.
🦊Different tactics they use on social media (including a trick you may not know about!)
🦊 The marketing strategies they’re using as a startup without a ‘Barbie’ budget.

LINKS & RESOURCES

• Your Free Pitch Plan 
• Waitlist for Foodpreneurs Formula Coaching Program
• More Money in Your Pocket FREE Online  Masterclass (Valued at $1,500) 
• Foodpreneurs Festival 
• Fox Pops Instagram
• Fox Pops Tik Tok
• Fox Pops Facebook
• Fox Pops website 

If you haven’t listened to Episode 79 (19 mins), ‘’Key Actions to

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

Making your food and drink brand stand out in a crowded market can be challenging. Retail shelves are more competitive than ever, with thousands of new food and drink products launched every year. 

But there is a way to cut through the noise and boost your profits (even in these tough economic times with consumers cutting back on spending). 

How? By implementing key actions and focusing on the right things based on your level of revenue. 

In the latest episode of Foodpreneur with Chelsea Ford podcast, I’m sharing a secret revenue ladder that has helped my food and beverage clients put more money in their pockets. It's a game-changer, and it's never been shared publicly until now. 

Listen now to discover: 

🪜 The one thing to focus on for the balance of the year to double your revenue, or to get your revenue to the next level it should be at.

🪜The 3 things successful food and drink brands are built on.

🪜 What to focus and action based on your revenue.

🪜 How a brand dominated the yoghurt market in just 8 years through word of mouth.

🪜Key attributes to improve your income during a cost-of-living crisis.

🪜And much more!

LINKS & RESOURCES

• Your Free Pitch Plan 
• Waitlist for Foodpreneurs Formula Coaching Program

If you haven’t listened to Episode 78 (36 mins), ‘Collaboration: Increasing Brand Awareness & Sales on a Budget' listen here.  

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

Getting eyeballs on your products and making your brand seen, liked and purchased by consumers can be challenging, time consuming and expensive. However, there is a cost-effective way for time-poor business owners to boost brand awareness and drive product sales through a marketing strategy that is often overlooked. I'm referring to collaborations (or collabs!).

In this week's episode of the Foodpreneur with Chelsea Ford podcast, I chat to Jess Ruhfus, the founder of Collabosaurus, an innovative marketing platform that facilitates smart collabs and partnerships between brands. As a  brand owner herself, Jess knows how collaborations with other businesses can be an extremely powerful marketing tool to drive sales, drive website traffic, generate brand awareness, get media attention and grow your audience on social media; all on little or no advertising spend. 

In this episode, we cover everything that Food and Drink entrepreneurs need to know about teaming up with other businesses, including:

🤝 Why collabs are an effective marketing tactic for business owners with little time, and even less budget.
🤝Why starting with a goal in mind will help you determine your partners.
🤝How long to run a collaboration for.
🤝 Different types of collaborations, and what’s best based on your goals.
🤝 What to look for in a collaborations partner.
🤝 Why brand collabs are so powerful due to the multi-channel approach.
🤝 Why you usually must be seen by a potential customer 22 times before they make a purchasing decision.  
🤝 How an F&B brand reached over 90 million people. 
🤝  A generous offer from Jess for members of our community who want to sign up to Collabosaurus (see discount code in links and resources).

LINKS & RESOURCES

• Your Free Pitch Plan 
• Waitlist for Foodpreneurs Formula Coaching Program
• Collabosaurus affiliate discount code: Use FIF_AFFILIATE code to get 20% off for the life of your plan
• Collabosaurus website
• Collabosaurus Instagram
• Jess Ruhfus Instagram
• Jess Ruhfus LinkedIn
• Donut Papi & Adult Toy Mega Store Collab

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

Foodpreneur Lisa Steny took a bold leap from a thriving corporate life to carve a niche for herself in the dairy industry. 

That’s the simplified version of her story. The truth is, Lisa left a lucrative career in Finance and Banking, with zero experience in the food industry, to move to Bali and start producing luxury dairy products in a country that had no history of dairy production. And then Covid hit. 

Despite the challenging launch timing, her commitment to top-tier quality and keen customer insights have driven 8 Degrees Cheese (soon to be Shy Cow), her premium cheese and Greek yogurt brand, to a flourishing growth. Today, it's a staple at supermarkets and gourmet stores, and luxury hotels across Bali and nearby islands.

In this week’s episode of Foodpreneur with Chelsea Ford podcast, Lisa takes me through her story; a journey which started as a bold vision to to embrace a life aligned with everything that matters to her, and how it led her to travelling the highlands of Java looking for milk cows.

In this episode, we delve into:

🧀 How she backed up what seemed like a ‘crazy’ idea with data and comprehensive research into the market.
🧀 Some of her mistakes when first starting out; and why backing herself was her biggest one.
🧀 Why playing it safe in the beginning is now costing her.
🧀 Why your BIG vision needs to scare you and be the driving force behind all your decisions.
🧀 How looking at different channels and opportunities helped the brand get through Covid and thrive.
🧀 Her approach to getting in front of decision makers (without having any experience in the industry).
🧀 How a cold email got her products into one of Asia's top 50 restaurants.
🧀 How a significant stockist found the brand on IG and ‘slid into their Instagram DM’s’.

LINKS & RESOURCES:

• Your Free Pitch Plan 
• Waitlist for Foodpreneurs Formula Coaching Program
• 8 Degrees Cheese
• Locavore Next

If you haven’t listened to Episode 76 (44 mins), ‘Turning your Distributor into your Partner’ listen here.

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

If you’ve never worked with a food and beverage distributor, but are thinking about it, there’s a lot to consider, such as who to work with.  How to work with them? And what margins you have to play with?

Regardless of who you decide to approach to distribute your product, and what margins you’ve agreed on, there is one thing that can make a HUGE difference in whether your experience working with one is successful and financially rewarding.

And this is, how you see the relationship.

In this week’s episode of Foodpreneur with Chelsea Ford podcast, I talk with Sally Gosper, the General Manager of Wholesale Food Distributor Two Providores, on why you need to see your distributor not as a salesperson, but as a 'partner'.

We cover how to form this type of working relationship, and why it’s essential to your success, including:

🚚 The #1 thing the most successful brands are doing with their distributors.
🚚 Why you must craft your brand story, and communicate this succinctly, regardless of your distribution channels.
🚚 What to look out for when deciding on a distributor to ‘partner’ with.
🚚 What the ‘gangster model’ is and why to look out for it when deciding on a distributor.
🚚 What Sally thinks is the future of the Australian food service industry.
🚚 How their ‘unusual model’ works for them and the producers they have on board.
🚚 What you need to know if you want Two Providores to distribute your product.

And……

🍨 🍫 Something you may have never heard about Messina!

LINKS & RESOURCES

• Two Providores 
• Meredith Dairy 
• Holy Goat Cheese 
• Malfroy’s Gold 
• Your Free Pitch Plan 
• Waitlist for Foodpreneurs Formula Coaching Program
• Gelato Messina Chocolate

If you haven’t listened to Episode 75 (41 mins), ‘Overcoming Imposter Syndrome to Land More Accounts’ listen here.

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

Have you ever successfully arranged to pitch to a potential buyer but as you were driving to the meeting, allowed your fears to overpower you, resulting in you not showing up and missing out on an opportunity to grow your business?

Janessa Rutter has.

It's likely many of you can empathise with the fear that Janessa has grappled with. As a Foodpreneur striving to secure shelf space through successful pitches, she has often been plagued by imposter syndrome and a tendency to ‘play small’ when it comes to her brand Bask & Co.This detrimental mindset, however, needs to be overcome, as it prevents talented, hardworking food and beverage entrepreneurs with amazing brands from successfully scaling their businesses, and ultimately living life on their terms. 

In this week’s episode of the Foodpreneur with Chelsea Ford podcast, Janessa candidly shares her journey, how she’s overcoming imposter syndrome and how it’s helped her get Bask & Co on more shelves.

We go through what YOU need to do to back yourself, overcome imposter syndrome and take your business to where it should be, including:

💪 Getting out of your own way and taking the emotion out of the business.
💪 Detaching your personal emotions from negotiations, even when your business is deeply intertwined with them.
💪 Triumphing over the fear of rejection and learning not to internalise 'no' as a personal failure.
💪 Streamlining daily decision-making by reducing the number of questions.
💪 Exploring the concept of putting on a 'mask' to boost your confidence and "fake it till you make it."
💪 Working with intermediaries to help your business growth if you don’t like the ‘sales’ aspect.
💪  Gaining the confidence to negotiate on margins.

LINKS & RESOURCES

• Your Free Pitch Plan
• Waitlist for Foodpreneurs Formula Coaching Program
• Bask & Co website
• Bask & Co Instagram 
• Bask and Co Facebook  
• Foodpreneurs Festival 

If you haven’t listened to episode 74 (51 mins), ‘Moving from DTC (Direct to Consumer) to Wholesale’ listen here.

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

Transitioning your business focus from DTC to wholesale can be a daunting process at the beginning. It requires reevaluating your business, marketing, and logistics strategies, as well as a careful review of your margins and pricing. Additionally, deciding whether to involve intermediaries further adds to the complexity. 

This week on the podcast I chat to Helen Tricarico, brains and brewer behind the acclaimed Hoti Kombucha. We delve into her journey of transitioning from DTC to wholesale, which was triggered by a sudden change in her DTC space, leading to the loss of a significant portion of her business almost overnight. 

In this episode I guide Helen through the essential aspects to consider, understand, and implement when shifting focus to the wholesale market, with the aim of not only helping her reclaim her lost DTC revenue but also propelling her business to new heights through successful wholesale strategies, including:

↪️ Why start with strategic direction and communicate the changes every step of the way.
↪️ How to both utilise and support your existing retailers to increase sales.
↪️ How to scale up when moving to wholesale.
↪️ Why knowing your numbers and what margins you have to play with is essential.
↪️ How to use segmented marketing to drive your existing DTC customers to retail stockists. 
↪️ Why revisit the ‘pricing backward’ model.
↪️ Redirecting your ‘foot traffic’ through a clear communication strategy.
↪️  Working and planning in 90 day sprints.

LINKS & RESOURCES

• Your Free Pitch Plan
• Waitlist for Foodpreneurs Formula Coaching Program
• HOti - Healthy On The Inside on Instagram
• HOTI - Healthy On The Inside on Facebook 
•  HOTI's website
• Lewin’s Change Management Model

If you haven’t listened to episode 73 (19 mins), ‘‘Reviewing Q2, and Keeping Your Business Alive in Q3!’ listen here.

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

It’s almost a wrap on Q2 - a time when Foodpreneurs should have been taking advantage of the numerous special occasions to sell products, and sell HARD.

Did you?

If not, there are still opportunities in quarter 3 to hit your sales targets for 2023, despite increased operating costs. It’s how to increase your product profit margins, even with these rising running costs that I go through in episode 73 of Foodpreneur with Chelsea Ford podcast. It is 100% possible, and I’m going to tell you how.

I’m also going to help you review your quarter 2 and take you through:

➡️ Special occasions that you should have taken advantage of in Q2 to increase sales, and if you didn’t to make note of!
➡️ What ‘sandbagging’ is and why it’s the biggest mistake Foodpreneurs make at this time of year.
➡️ The key to driving sales in Q3.
➡️ How to increase your profit margins despite an increase in running costs.
➡️ Main two issues affecting Foodpreneurs profitability right now.
➡️ Why sales need to be at the forefront of your business in Q3, and how to make that your focus.

LINKS & RESOURCES

• Your Free Pitch Plan 
• Waitlist for Foodpreneurs Formula Coaching Program
• Ep. 54: Distributors - Making Sales with Margin
• Target Margins: What to Account For

If you haven’t listened to episode 72 “Branding and Packaging to get your Product Off the Shelf” listen here. 

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.

Send us a text

It is widely known that launching, growing, and scaling a packaged food and drink brand is hard which is why I made it a whole lot easier by creating the Foodpreneurs Festival - a years worth of sales, promotion, and networking opportunities for Australian Foodpreneurs. It’s been a few weeks now since the Festival and I’ve been digging into the data to provide even more information that will help food and drink entrepreneurs grow their packaged food and drink brands. I’ve sat down to analyse feedback, spoken to retailers, industry experts that attended and numerous Foodpreneurs. They’ve all shared valuable insights with me that you didn’t hear on the day and in this episode of Foodpreneur with Chelsea Ford podcast I’m going to share them with you.

Regardless of whether you attended the Festival or not, your location or target retailers, if you aspire to secure more accounts, expand your product's reach, and maximise your profits, this episode will provide you with rare and valuable insights into:

🍏 What retailers said Foodpreneurs did well in their pitches.
🍏 What could be improved to help your chances of getting stocked.
🍏 Trends that could help you innovate.
🍏 Common themes or issues that came with our Express Lane experts.
🍏 Ideas that sparked retailers’ attention at Stickybeak Station.
🍏And more!

LINKS & RESOURCES

• Money for Jam Free Masterclass: the pitching framework to help double your sales.
• Your Free Pitch Plan 
• Waitlist for Foodpreneurs Formula Coaching Program
• Learn How to Set Prices by Understanding Margins & Markups
• Ep #18: Distributors: Making Sales with Margin
• Ep #14: Distributors, What You Need to Know Before You Approach One

If you haven’t listened to episode 71 “Branding and Packaging to Get your Product Off the Shelf” listen here. 

Season 14

Season 14, out now, is 'Scale Season' and is being presented by Chelsea Ford Co.’s 10th anniversary.

For a decade, Chelsea Ford has backed Foodpreneurs and pushed to shake up an industry that too often plays it safe and leaves smaller players behind. She champions bold products, smarter tech, and better ways of working - because the future of CPG should be shaped by ideas, not just deep pockets.

Chelsea believes every emerging brand deserves a fair shot - not crumbs from the big end of town. Founders, no matter their gender, ethnicity, cultural background, spiritual path, sexual orientation, or beliefs, deserve their place on the shelves.

Chelsea stands for healthy competition - real competition - where brave ideas and fresh brands rise up because they’re good, not because they’re bankrolled.

This podcast is part of that mission. Every episode sparks bigger thinking, practical action, and the connections you need to get your products into more hands - and more money in your pocket.

Ten years in, she’s more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.

Click this link to see how you can be part of it.