Send us a text You're on shelf. Now what? In this episode of Foodpreneur with Chelsea Ford, I chat with Sonia Martinez, a retail expert from AUR Foodworks who works with both retailers and brands to improve in-store ranging, product positioning, and merchandising. Sonia is clear: retailers provide real estate, they won't do the selling for you. And if your product isn't moving, you're at risk of getting delisted. Grab your pen and paper and take notes. If you're driving for velocity, tune in ...
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Send us a text You're on shelf. Now what? In this episode of Foodpreneur with Chelsea Ford, I chat with Sonia Martinez, a retail expert from AUR Foodworks who works with both retailers and brands to improve in-store ranging, product positioning, and merchandising. Sonia is clear: retailers provide real estate, they won't do the selling for you. And if your product isn't moving, you're at risk of getting delisted. Grab your pen and paper and take notes. If you're driving for velocity, tune in ...
Send us a text You're on shelf. Now what? In this episode of Foodpreneur with Chelsea Ford, I chat with Sonia Martinez, a retail expert from AUR Foodworks who works with both retailers and brands to improve in-store ranging, product positioning, and merchandising. Sonia is clear: retailers provide real estate, they won't do the selling for you. And if your product isn't moving, you're at risk of getting delisted. Grab your pen and paper and take notes. If you're driving for velocity, tune in ...
Send us a text Your product is great. People love it. But you're still struggling to sell it. Sound familiar? In episode 148 of the Foodpreneur with Chelsea Ford podcast, I chat with Jayne Gallagher, CEO and co-founder of Honey & Fox, a marketing consultancy that helps good food brands turn provenance into sales. Jayne and her business partner Helen work specifically with food and drink businesses to cut through the marketing overwhelm and create systems that actually drive revenue - with...
Send us a text How do you build a beverage brand when the margins are slim and you have no outside funding and growth depends on you? You make sales your North Star. Every single day. In this episode of Foodpreneur with Chelsea Ford, I chat with Ollie Puddick, founder of Innerbloom, a functional beverage brand that's gone from farmers' markets to over 300 retail doors across Australia and New Zealand in just a few years. Ollie quit his job as a professional firefighter at the end of last year...
Send us a text Your product is great but is your packaging selling it when you're not there? Packaging is your silent salesperson so you need to make it work. In this episode of Foodpreneur with Chelsea Ford, I chat with Gwen Blake, founding director of Boxer & Co, a packaging design agency specialising in fast moving consumer goods. Here's the reality: we make 95% of our decisions by instinct. Colour, shape, and typography trigger autopilot purchases - green signals healthy and handwritt...
Send us a text You've got a great product. You're posting on social media. But are you actually building a community - or just racking up likes? In this episode of Foodpreneur with Chelsea Ford, I chat with Sandra and Jordana from Six-Eyed Scorpion, the award-winning crispy chili oil brand that's absolutely nailing brand building in a crowded condiment category. Sandra is a chef by trade and founder. Jordana is the head of marketing and brand (and a graphic designer). Together, they've built ...
Send us a text How do you really know if your packaging works? If your campaign will land? If your new flavour will sell? You ask the people who matter most - your customers. Fast. In this episode of Foodpreneur with Chelsea Ford, I chat with Anna Henwood, CEO of Stickybeak, a rapid consumer testing platform that delivers feedback from your target audience within 48 hours. Anna reveals her frameworks for marketing effectiveness that help you get more product into more consumer baskets. We dig...
Send us a text Building one successful food brand is hard enough. But what if you could leverage your existing production to create multiple brands that serve different markets and price points? In this episode of Foodpreneur with Chelsea Ford, I chat with sisters and co-founders Michelle Blyth and Justine Curtis from Cremorne Street Bakers, Balmain Baking Co., and cookï. Over eight years, they've built a wholesale baking business that now operates across three distinct brands - each serving ...
Send us a text You've got a great product, decent packaging, and maybe even a few stockists. But here's the problem: your product is moving off the shelf. You're spending all your energy chasing new listings while your existing stockists are losing confidence. This is the wake-up call you need. In this episode of Foodpreneur with Chelsea Ford, I'm breaking down why so many CPG brands focus on the wrong metric. I share real examples from brands that are crushing it. You'll hear about bra...
Send us a text Scaling up from the bench top to commercial manufacturing is one of the biggest turning points for food, drink, and pet food brands. It’s exciting but it comes with challenges too: ingredient integrity, process changes, minimum order quantities, and the founder’s mindset all play a role in whether scaling feels like a breakthrough or a breakdown. In Episode 141, I’m joined by Naishad Dalal of Food Entrepreneurship Academy, who has worked with countless startups and established ...
Send us a text Orders arriving by text at midnight. Quantities scribbled on receipts. Spreadsheets that don’t match the coolroom. The result? Wasted product, missed shelves, and supply chaos retailers simply won’t tolerate. In Episode 140 of Foodpreneur with Chelsea Ford, I speak with Philip Fierlinger, co-founder of Upstock (and one of the brains behind Xero), about why running a modern food business on scraps of paper isn’t just inefficient - it’s a systemic roadblock co...
Send us a text You think you know what your customer wants… but do you really? Turns out, most of us get it wrong. In Episode 139 of the Foodpreneur with Chelsea Ford podcast, I’m joined by Angela Beswick from Stickybeak - the rapid consumer testing platform - and Bonnie Slade, founder of NaturKidz, whose last-minute product testing changed the trajectory of her pitch to a major retailer. This one’s a must-listen if you’re launching a new product, updating your packaging, or prepping for a re...
Send us a text It’s the milestone every brand owner chases - landing that major retail listing. But without solid systems in place, supply chain slip-ups, inventory miscalculations, and cash flow gaps can turn that win into a serious setback. If you’ve just landed your first big retail order - or you’re gearing up to expand nationally without running out of stock (or cash) - this episode could save you time, money, and sleepless nights. I’m joined by Cameron Aboud and Joel Alderden from sc3...
Send us a text Brand owners could literally be leaving thousands of dollars on the table simply because they don’t realise they’re eligible for funding. If you're making, baking or creating - and not claiming the R&D tax incentive - then this is the episode that will help put money back in your pocket. In this episode of the Foodpreneur with Chelsea Ford podcast, I’m joined by Anthony Chi from Bluerock Consulting. Anthony is a rare breed who’s both a lawyer and an accountant. He’s worked ...
Send us a text Many brand owners think the only way to grow is to do more. More products, more orders, more late nights. But being busy and trying to do it all yourself to save money doesn’t mean you’re building a smarter business. In this episode of the Foodpreneur with Chelsea Ford podcast, I’m joined by two brilliant minds who know how to scale without the chaos - Jason Stockton, founder of the ERP system Supply’d, and Ross Galettis from Madhouse Bakehouse, who’s supplying Qantas (and hund...
Send us a text Scaling or just staying busy? Too many brand owners are growing, and keeping busy. But don't confuse that with scaling. More stockists, more sales… and a whole lot more stress. Margins stay razor-thin, costs creep up, and burnout isn’t far behind. So this podcast season, I’m calling time on the chaos - because it is possible to scale without losing sleep or profits - using systems, strategy and structure. In this solo episode, I’m breaking down: 🔑 The real difference betw...
Send us a text Didn’t make it to Foodpreneurs Festival 2025? Or maybe you were there but want a refresher on all the high-impact opportunities presented at the event, and the practical steps to take now to leverage your learnings and industry connections? In this episode, I sat down with Naishad Dalal, food scientist, entrepreneur, and founder of the Food Entrepreneurship Academy, and Jason Stockton, operations expert and founder of Supply’d, the ERP system built just for Foodpreneurs. Togeth...
Send us a text Scaling 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-tow...
Send us a text Alexandra 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: 🌱 Validated her oat milk powder concept through surveys and kitchen trials 🛠 Navigated supplier relationships and b...
Send us a text Sandra 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 t...
Send us a text Burnout 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 prese...
Send us a text You're on shelf. Now what? In this episode of Foodpreneur with Chelsea Ford, I chat with Sonia Martinez, a retail expert from AUR Foodworks who works with both retailers and brands to improve in-store ranging, product positioning, and merchandising. Sonia is clear: retailers provide real estate, they won't do the selling for you. And if your product isn't moving, you're at risk of getting delisted. Grab your pen and paper and take notes. If you're driving for velocity, tune in ...
