All Episodes

#163 Scaling Bask & Co. Breakfast & Snack Company: The Diagnosis That Took It From 40 to 650 Stockists in 3 Years

#162 Scaling a Product: Questions to Ask a Co-Manufacturer

#161 How to Get Your Food Labelling Right and Use It to Your Advantage

#160 Brand Campaigns: What Are They and How You Can Create One

#159 What Investors Want to Hear. Lessons from a CPG Investor Hub Winner.

#158 How to Source Ingredients, Scale Your Supply Chain and Back Yourself as a Small Brand

#157 How to Tell Your Brand Story So You Land the Listing and Make Sales

#156 If Your Packaging Is Holding Your Brand Back: Here's How To Manage a Pack Redesign

#155 How Sorry Nonna are Building a Cult Pasta Sauce Brand

#154 How to Make Social Content That People Actually Stop Scrolling For

#153 Taking Control of Cash Flow & Working Capital (Before It Controls You!)

#152 Getting a Buyer to Say Yes (According to an Actual Buyer!)

#151 How to Stop Leaving Money On the Table Once You're On Shelf

#150 Behind Pistachio Papi and LaManna: What Ensures Profitable Brands Stay Profitable

#149 How to Avoid Being Delisted (Explained by an Actual Retailer)

#148 Marketing System for Food Brands: Clear, Consistent, Low Maintenance

#147 Sales Is the Lifeblood: Bootstrapping a Beverage Brand

#146 How to Make Your Packaging Sell When You're Not There

#145 Collabs, Community Building & Why It's a Crime to Be Boring. Six-Eyed Scorpion's Brand Playbook.

#144 Test the Ingredients, Not the Cake: Marketing Decisions That Move Product

#143 How Cremorne Street Bakers Built Three Brands to Dominate Multiple Channels

#142 How to Market Your Way Onto (and Stay On) the Shelf

#141 Manufacturing at Scale: What Every Brand Owner Can Achieve

#140 Supply Chaos Retailers Won’t Tolerate - And What To Do Instead

#139 Customer Intel Retail Buyers Actually Care About

#138 Landing a Major Retailer: The Logistics and Finance Moves That Matter

#137 The Tax Incentive Every Foodpreneur Should Know About

#136 The Hidden Costs Eating Your Profit

#135 Why Founders Don’t Scale — And The Framework To Fix It

#134 Industry Insights from Foodpreneurs Festival 2025

#133 How EatKinda’s Cauliflower Ice Cream is Disrupting Freezers & Scaling Smarter

#132 Plant-Based Milk, Powered by Data: How Drink Nimbus is Disrupting the Industry & Tackling Waste

#131 From Kitchen to Retail: How Six-Eyed Scorpion Crispy Chilli Oil is Winning Shelf Space

#130 Burnout to Breakthrough: How Laura Allan Scaled Isaac’s Snacks

#129 From Side Hustle to Shelf: How Solbevi is Taking on Aperol

#128 Burnt Out & Broke: How to Afford a Co-Manufacturer

#127 The Boring Secret to Business Success

#126 Bae Juice: Building a Multi-Million Dollar Brand from Just One Product

#125 Inside the Buyer’s Mind: An Interview with Roz White from White's IGA

#124 How Welly Grew from an Idea to a Must-Have Snack, One Insight at a Time

#123 How Brand Building and Pre-Launch Research Secured Kommunity Brew's Success

#122 From Family Recipe to Beloved Brand: The Story of Springhill Farm

#121 Juicing Up the Market: The Story Behind Naked Rivals' Retail Revolution

#120 Grassroots Marketing: What To Spend Your Money On When You're Starting Out

#119 From Product to Icon: How to Build a Brand People Can’t Ignore

#118 Preparing for the Golden Quarter: Q4 Retail Reviews & Festive Season Sales

#117 Scaling Efficiently From One Retailer to Over 7,500 Stockists

#116 Chef Shaun Quade: Manufacturing Real Food at Scale

#115 Accessing Grants to Grow Your Business

#114 From Market Stall to Major Retailers: Scaling Through a Focus on Experience Excellence

#113 Specialty Distribution

#112 Preparing for a Buyer Meeting.

#111 Why CPG Businesses Fail.

#110 Raising Funds For Your CPG Business.

#109 Industry Insights from Foodpreneurs Festival 2024

#108 Packaging Design: 8 Game Plan for Getting Your Product Selling

#107 How to Develop a Commercially Viable Food or Drink Product.

#106 Supply Chain By Design: How to Get Stock to Stores.

#105 Your Sales Script for a ‘No, Yes, or Maybe’ Response

#104 Perfect Product Marketing: Knowing What Your Customers Want You to Say.

#103 Money Back In Your Pocket: Getting a Financial Return on Your R&D

#102 First 90 days on the Supermarket Shelf: Your Product Promotional Plan

#101 Why Supermarkets Are So Hard To Deal With

#100 How to Put More Money In Your Pocket, & Not Retailers or Distributors

#99: World Doughmination: How Kathryn Bricken Scaled Her Frozen Treats Globally

#98 2nd Anniversary Edition Low/No Cost Ways to Generate PR For Your Brand

#97 2nd Anniversary Edition Behind the Scenes Look of what it Actually Takes to Scale

#96 2nd Anniversary Edition How to get Noticed by Retail Buyers and Land More Accounts

#95 2nd Anniversary Edition: Building a Million Dollar Brand in a Competitive Market

#94 2nd Anniversary Edition: Branding & Packaging to get your Product Off the Shelf

#93 The 3 Trends for 2024 You Need to Know

#92 2023: Emerging Brand Launches & Closures

#91 Using Social Media to Blow Up your Sales

#90 How to Boost your Profits in Tough Times

#89 Making Sales with the Major Retailers

#88 Preventing Burnout by Using Distributors

#87 Bringing Innovation to the Humble Egg

#86 Building a Cooking Facility with Limited Resources

#85 The Challenge to get 100 'No's

#84 Behind the Scenes of What it Really Takes to Scale

#83 Scaling a Packaged Food Product Business Profitably

#82 Success Is Just Beyond Your Comfort Zone

#81 Impressing Buyers: Mastering the Art to Get your Product Stocked

#80 The Centuries-Old Seed Vying for Aussie Snack Success

#79 Key Actions to Boost Profits Based on your Revenue

#78 Collaboration: Increasing Brand Awareness & Sales on a Budget

#77 A Big Vision Led a Foodpreneur to the Javanese Highlands in Search of Cows

#76 Turning Your Distributor into Your Partner

#75 Overcoming Imposter Syndrome to Land More Accounts

#74 Moving from DTC (Direct to Consumer) to Wholesale

#73 Reviewing Q2, and keeping your business alive in Q3.

#72 Industry Insights from Foodpreneurs Festival 2023

#71 Branding & Packaging to Get Your Product Off the Shelf

#69 An Indigenous-owned Chocolate Brand Ready to Take on the World

#68 Rapid-fire Lessons to Win More Accounts Pt. 2

#67 A Rapid-fire Exercise to Win More Accounts Pt. 1

#66 Reframing the Sales Conversation

#65 Building a Million Dollar Brand in an Overcrowded Space/Competitive Market

#64 Creating A Mission Based Plant Based Business At Scale

#63 11 Strategies to Grow Your Brand: Part 2

#62 11 Strategies to Grow Your Brand: Part 1

#61 The 1,2,3 of Product Barcodes

#60 How to Review Your Q1 Activity to Smash Your Goals in Q2!

#59 Low/No-Cost Ways to Generate PR for Your Brand

#58 How Cookie Dough Saved Celeb Chef Anna Polyviou

#57 Overcoming Failure as a Foodpreneur

#56 Get Your Product into More Consumers’ Hands (Even Without a Budget!)

#55 Anniversary Edition: Words of Advice from a Speciality Retail Buyer.

#54 Anniversary Edition: Distributors: Making Sales With Margin.

#53 Anniversary Edition: Straight Talk from a Specialty Retail Buyer. What to Say in your Pitch.

#52 Anniversary Edition: Why Foodpreneurs Don’t Make Money

#51 How 2 Foodpreneurs Created a Successful Business Selling a Largely Unknown Ingredient

#50 How Foodpreneurs Can Increase DTC Sales through Digital Marketing

#49 How to get Noticed by Retail Buyers and Land More Accounts

#48 4 Food & Drink Trends for 2023 to Help Your Business Remain Current, Relevant and Engaging.

#47 The Golden Quarter: Q4 Retail Review So You’re Ready to Win in Q1

#46 How Storytelling and Persistence Gets Your Product on More Shelves

#45 Your 12 Month Marketing Plan to Boost Sales in 2023

#44 Words of Advice from a Speciality Retail Buyer

#43 What to do When a Stockist Says ‘No’ or ‘No for Now’

#42 When Things Aren’t Good at Home and Your Business is at Risk

#41 The 6-3-1 Formula to Grab Consumer Attention & Get Into More Baskets

#40 Independents vs. The Majors. Where you’ll make your money.

#39 Protecting your foodservice business as you win retail accounts.

#38 Market research: what do shoppers really think of your brand?

#37 Creating a memorable brand to get your product off the shelf.

#36 How Doughlicious founder, Kathryn Bricken, wins retail accounts.

#35 Digitising your wholesale strategy.

#34 Reviewing Q3 and sales tactics to increase velocity in Q4.

#33 Raising money to scale and replace yourself with a COO so you can focus on the creative.

#32 Walking the trade show floor with a wholesale buyer to close a sale.

#31 Carving out your competitive advantage using food tech. Easier than you think.

#30 Selling more products by tapping into Instagram GOLD.

#29 Getting ranged and how to be good different.

#28 Moving from DTC to wholesale. The scale story of a keto cereal brand.

#27 Getting sales through a major retailer when you’ve got a lot of competition. Here's how.

#26 Straight talk from a speciality retail buyer. What to say in your pitch.

#25 Challenger brand trends from the UK market.

#24 Sales: land one new retailer every other day. How this foodpreneur does it.

#23 Competition: build a FMCG brand, get to $100M & stay committed to your social conscience.

#22 Four reasons why you might be struggling to make money right now.

#21 Leveraging your Q2 results for higher sales in Q3.

#20 Scaling a specialty product from farmers markets to grocery.

#19 Money: avoiding financial failure and becoming profitable.

#18 Distributors: making sales with margin.

#17 Subscriptions: money while you sleep.

#16 End to end product development expertise with a food scientist.

#15 Scaled to $500k in 24 months and ranged in more than 650 accounts. Here’s how.

#14 Distributors, what you need to know before you approach one.

#13 You need sales but you're a one-woman band. Here's how.

#12 Co-manufacturers, how to know you’re ready and what to ask.

#11 Pickability. Promotions that get your product in more baskets.

#10 On the grocery shelf and failed. Twice. What to do.

#9 Accelerators, incubators & investors. What you need to know.

#8 Reviewing Q1 so you're putting more money in your pocket in Q2.

#7 How to scale an ambient snack business & quit your day job.

#6 Brand is where the money is. How to build one that stands out & sells more.

#5 Surviving pitch rejection. What to do to get a YES.

#4 How to not negotiate on price.

#3 What is a sales agent, and do I need one?

#2 Food trade shows, what’s the real ROI?

#1 Why Foodpreneurs Don't Make Money.

Introduction to Foodpreneur with Chelsea Ford