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 ...
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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 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’ve got the vision - but do you have the supply chain to scale it? For episode 129, I sat down with Stefan Di Bennetto, 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, r...
Send us a text You’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, en...
Send us a text Business 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: 🚀 Why the ‘boring basics’ are your business’s secret weapon - and how ignoring them is costing you mor...
Send us a text Spotting 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, in...
Send us a text When 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 convenien...
Send us a text When 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 insig...
Send us a text Mason 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 miss...
Send us a text What 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 Ep...
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 ...
