Posts tagged CPG Financial Consultant
what causes a business to fail?
 
Sarah Delevan smiling
 

 

A few weeks ago I was asked by an industry peer what causes most businesses to fail, and what can they can do to avoid failure?

That's a pretty big question! But the answer is actually fairly simple...

Most Businesses fail because founders launch without a clear picture of: 

  1. The type of business they want to build

  2. How and when the business will be profitable

  3. How much money it will take to reach profitability

It All Starts with Your Vision

Creating a vision for your business is much more than just an exercise in wishful thinking or day dreaming, it informs critical elements of your business and enables you to make decisions from day one that will create financial confidence and set you up for financial success.

Determining if you want to be a local, regional or national brand informs who you will sell to, how your product will get to your customers and the partners you'll need in order to reach your growth goals.

For example:

  • As a Direct to Consumer business, you have a direct sales relationship with your end-consumers.

  • In Wholesale Direct channels, you sell to Retailers who then sell to your consumers.

  • With regional or national distribution, you may sell to distributors - who then sell to retailers, who then sell to your consumers.

  • Via B2B E-commerce sites you sell (and ship) directly to retailers who then sell to your end consumers, but the sites also take a % of revenue.

The more businesses between you and your consumer, and involved in each transaction, the smaller your margin and the less you make on the sale of each unit. Knowing who you'll sell to today and in the future informs how you price your product in every channel - even those you aren't selling in yet - and the margins you'll hit in each. While we do have margin benchmarks for creating a financially sustainable business, the most important thing to know is how your margins will affect your overall financials - particularly how many units you need to sell to be profitable, as well as if (and how much) you'll need to leverage debt to scale and grow your business.

When you have a vision for your business and use that vision intentionally to identify your customers and the partners you'll need today and down the road to achieve your vision you're able to make informed pricing, margin and growth decisions today and eliminate many surprises down the road.

Looking for More Support?

Let us complete your Profit Assessment, we’ll dive deep into every aspect of your business’s finances to analyze your performance, diagnose problems, and strategize a clear path towards your profit goals. 

CFO Profit Assessment - We’ll do the work for you so you can focus more on what you love to do!

If you are looking for additional help in getting clear on your vision and creating a financial plan to achieve it, we have a suite of courses and tool kits that you can access inside The Good Food CFO Community , including our Vision & Goal Setting course.

 

About the Author: Sarah Delevan is a Food Business Financial Coach and Consultant with over 7 years of working in the food industry. She received her MBA from Rollins College and In 2017 she founded Sarah Delevan Consulting based in Los Angeles, CA and serves clients across the United States. She is the creator of the Financial Success Formula and the founder of the Profitable Food Business program as well as the host of The Good Food CFO Podcast. To learn more about Sarah and opportunities to grow a more profitable food business Click Here.

Reaching Profitability During a Recession :: Fundamental #3
 
Small green plant growing out of pile of pennies
 

 

IT’S TIME TO ADDRESS THE NEWS OF A RECESSION AND RECESSION-PROOFING YOUR GOOD FOOD BUSINESS.

As costs continue to rise, and talk of the impending recession heats up, good food business owners have finances and profit margins at the top of their minds. And understandably so!

In my last blog post, I told you about 2nd of 3 main fundamentals in maintaining a healthy profit margin These are, by no means, the end-all-be-all of recession-proofing your business, but they are a great place to start, here is #3.

Spend Intentionally

As business owners, there is so much that is just completely out of our control — this recession included! However, how we spend our money is firmly under our control, and when you create a budget and spend with your eye on the ROI, good things happen — like profitability!

Now is the time to make informed, strategic decisions for your company around pricing, labor, and COGS, and my goal this month is to provide you with as many tools as possible to make your business recession-proof.

I’M HERE TO SUPPORT YOU — SO JOIN US IN THE PROFITABLE FOOD BUSINESS COMMUNITY TO ASK QUESTIONS AND GET MORE GREAT INFORMATION AND RESOURCES TO GUIDE YOU TOWARD PROFITABILITY, EVEN DURING A RECESSION.

 

About the Author: Sarah Delevan is a Food Business Financial Coach and Consultant with over 7 years of working in the food industry. She received her MBA from Rollins College and In 2017 she founded Sarah Delevan Consulting based in Los Angeles, CA and serving clients across the United States. She is the creator of the Financial Success Formula and the founder of the Profitable Food Business program as well as the host of The Good Food CFO Podcast. To learn more about Sarah and opportunities to grow a more profitable food business Click Here.

Reaching Profitability During a Recession :: Fundamental #2
 
 

 

IT’S TIME TO ADDRESS THE NEWS OF A RECESSION AND RECESSION-PROOFING YOUR GOOD FOOD BUSINESS.

As costs continue to rise, and talk of the impending recession heats up, good food business owners have finances and profit margins at the top of their minds. And understandably so!

In my last blog post, I told you about the 1st of 3 main fundamentals in maintaining a healthy profit margin. These are, by no means, the end-all-be-all of recession-proofing your business, but they are a great place to start, here is #2.

Protect Your Margins

The levers that most good food founders can pull to protect their margins are:

-Improving Production Efficiency

-Changing ingredients and/or sourcing

-Price Increases

All three of these levers must be seriously rooted in data in order for your efforts to be effective. We’ve seen business owners go through all the trouble of raising their price $.25 only for them to report back that it didn’t impact their finances because it wasn’t a large enough to boost their margin. However, that price increase when coupled with more efficient production practices, did ultimately make a meaningful difference.

Now is the time to make informed, strategic decisions for your company around pricing, labor, and COGS, and my goal this month is to provide you with as many tools as possible to make your business recession-proof.

I’M HERE TO SUPPORT YOU — SO JOIN US IN THE PROFITABLE FOOD BUSINESS COMMUNITY TO ASK QUESTIONS AND GET MORE GREAT INFORMATION AND RESOURCES TO GUIDE YOU TOWARD PROFITABILITY, EVEN DURING A RECESSION.

 

About the Author: Sarah Delevan is a Food Business Financial Coach and Consultant with over 7 years of working in the food industry. She received her MBA from Rollins College and In 2017 she founded Sarah Delevan Consulting based in Los Angeles, CA and serving clients across the United States. She is the creator of the Financial Success Formula and the founder of the Profitable Food Business program as well as the host of The Good Food CFO Podcast. To learn more about Sarah and opportunities to grow a more profitable food business Click Here.

Reaching Profitability During a Recession :: Fundamental #1
 
 

 

It’s time to address the news of a recession and recession-proofing your Good Food Business.

As costs continue to rise, and talk of the impending recession heats up, good food business owners have finances and profit margins at the top of their minds. And understandably so!

Through the years, I’ve identified three main fundamentals in maintaining a healthy profit margin. These are, by no means, the end-all-be-all of recession-proofing your business, but they are a great place to start, here is #1.

Know Your Costs

Do you have a system in place that enables you to track all your costs so you always know exactly how much you’re paying?

Tracking your ingredient and packaging costs is fundamental to keeping a healthy profit margin — you can quickly assess whether that $2/lb price increase *really* is affecting your bottom line. It could be minor, but it could be catastrophic. By tracking each and every cost, you’ll be able to quickly assess what moves you need to make accordingly.

I can’t stress enough how important it is to have accurate data . We’ve had clients go through all the trouble of raising their price by $.25 only for them to report back that it didn’t impact their finances because it wasn’t a large enough to boost the margin. However, that price increase when coupled with more efficient production practices, did ultimately make a meaningful difference.

Now is the time to make informed, strategic decisions for your company around pricing, labor, and COGS, and my goal this month is to provide you with as many tools as possible to make your business recession-proof.

I’m here to support you — so join us in the Profitable Food Business Community to ask questions and get more great information and resources to guide you toward profitability, even during a recession.

 

About the Author: Sarah Delevan is a Food Business Financial Coach and Consultant with over 7 years of working in the food industry. She received her MBA from Rollins College and In 2017 she founded Sarah Delevan Consulting based in Los Angeles, CA and serving clients across the United States. She is the creator of the Financial Success Formula and the founder of the Profitable Food Business program as well as the host of The Good Food CFO Podcast. To learn more about Sarah and opportunities to grow a more profitable food business Click Here.

Take Control of Your Cash Flow
 
 

 

I've got big news for you:
You CAN be in control of your cash flow.


Do you feel like you're controlled by your cash flow instead of the other way around?

I'm here to tell you that it doesn't have to be this way. In fact, it's a common misperception that food founders can't achieve control of their cash flow prior to profitability. This is a myth!

You don't need to be profitable before taking control of your cash flow. What you do need is:

1. A profitable product
2. The ability to achieve gross profits at least 8 months out of the year
3. A diligent eye on customer invoices and follow-up for timely payments


If you've already got those three essentials squared away, here are some additional tricks and tools you need to effectively manage your cash flow.

Ignore Your Bank Account

Yep, you read that right. The most successful way to be in control of your cash flow is to create a budget (we love YNAB!) and to spend according to it, not your bank balance! Bank balances can be misleading — they can feel huge and comfy right after customer payments come in, and uncomfortably low after your big first-of-the-month expenses hit. These financial swings can cause a range of emotions (and spending).

Budgeting your cash allows you to assign a job to every dollar, which allows you to know exactly how far into the future your cash will (or will not) carry you. You'll know how long your operating costs and payroll are covered, and you'll also know how to prioritize following up on past-due invoices.

By looking at your budget instead of your bank account, you'll reach a new level of freedom. You'll find the confidence to withstand the days of low bank account balances and the fortitude to hold off on big spending when your bank account feels a bit too comfortable. Being a business owner comes with plenty of ups and downs as it is, but by ignoring your bank account and trusting your budget, you can maintain control of your cortisol levels and your cash flow.


Know Your OGSMs

OGSM stands for Objectives, Goals, Strategies and Measures. More simply put? Have a plan and stick to it. Start by identifying your business goals and objectives for the year. Then, determine the ways you'll work toward those goals. Identify what a metric of success might look like, and as you work toward these objectives, keep going back to those success metrics.

Are you on track? Are your strategies working? Do you need to adjust or optimize? Go back to your plan.

When you know what your plan is, you're far more likely to spend in a way that drives results, rather than making financial decisions that split your focus and ultimately add up to big expenses with little progress to show for them.


Always Be Bootstrapping.

Like Jack Stack, author of "The Great Game of Business", I am a believer in operating a company with a bootstrapper mentality. What does that look like? For me, it means being hopeful and excited about the future, but never taking it for granted. And not believing the myth that if you just keep working harder everything will turn out right — I did that once, and I'm here to tell you there's a better way.

"Bootstrapping" is not rooted in a scarcity mindset. It's not about nickel-and-diming your way to profitability or always doing everything yourself, never risking the expense of hiring experts. Rather, it’s about being intentional with our money and fully informed about the financial health of our business so that we can easily determine the best next steps.

Want some examples of how to maintain a bootstrapper mentality? Stay close to your key performance indicators. Perform weekly and monthly financial reviews, careful to note if your COGS are fluctuating. Be aware of when your sales or margins are dipping or if you're hitting your Accounts Receivable targets and turning sales into actual cash.



🙋‍♀️ I’m a proud bootstrapper with a profitable business, a growing team, and big dreams of helping you build a profitable business while changing our food industry!

I’m also here to support you — so join us in the Profitable Food Business Community to ask questions and get more great tools to guide you toward profitability.


 

About the Author: Sarah Delevan is a Food Business Financial Coach and Consultant with over 7 years of working in the food industry. She received her MBA from Rollins College and In 2017 she founded Sarah Delevan Consulting based in Los Angeles, CA and serving clients across the United States. She is the creator of the Financial Success Formula and the founder of the Profitable Food Business program as well as the host of The Good Food CFO Podcast. To learn more about Sarah and opportunities to grow a more profitable food business Click Here.

4 Steps to Creating a Profitable Shipping Offer
 
Mailbox on brick wall
 
 

The USPS recently announced a slow down in delivery speed and a temporary increase in shipping rates for the holiday season. Likewise, Fedex and UPS both raised their prices in 2021.

So, what can you do as a business owner to ensure that you’ve got a shipping offer that is both enticing to your potential customers AND protects your financial sustainability?

Here are 4 Steps For Creating a Profitable
Shipping Offer:

1. Know the Cost to Ship Your Product(s) -- Both individually and in any popular bundles or combinations.

  • If your products fit into a Flat Rate shipping box or envelope your shipping costs are pretty easy to determine

  • If your products don’t fit into a Flat Rate box your Shipping costs will be based on the size/weight of the package and how far you are shipping it.

    Each carrier uses a “Shipping Zone” system for calculating the costs for domestic shipping - if you aren't sure what it costs to ship your package we’ve got a roundup of USPS, Fedex and UPS resources as well as a really great calculator from ShipStation to help you understand how the “Shipping Zone” system works, and to find your max shipping rates based on where your business is located. Click here to access the shipping cost resources.

    Knowing this information will help ensure that you’re factoring the RIGHT shipping cost into your shipping offer.

2. Know Your Margins

Know and use your margins as a guideline to determine how much you can afford to spend or contribute to the cost of shipping without hurting profitability. For example, do you have 5% of online sales revenue to contribute to your shipping costs or are your margins tight at this phase of your business and you need your customer to cover the cost of shipping entirely?

Knowing your overall business margins, as well as your margins for your online sales channel and EACH of the online platforms you utilize can help ensure that you’re selecting the right offer for each site.

You DON’T have to have a consistent shipping offer across all online platforms!

3. Consider the Shipping Offers that could be well-suited for your business financially, and offer benefits to your customers:

You may offer…

  • Free Shipping on ALL Products , and work all or some of the cost of shipping into your product price.

  • Flat Rate Rate for ALL Shipments (even if you don’t use a flat rate box) - this means that you and your customers share the cost of shipping - but remember to check your margins and only contribute what makes sense for your business.

  • Free Shipping Only When Customers Spend a Certain Amount of Money

  • Free Shipping Only when a set minimum number of items is purchased

  • You may not have an offer - you may charge for shipping based on actual costs and pass any business discounts on to your customers

4. Know your Customer

Online data and research is conducted across all retail categories and customers of mission-driven food and beverage businesses tend to have different values than the general population.

So while knowing that, in general, the majority of online shoppers expect free shipping, learning more about your customers values is an important element to determine IF a free shipping offer would indeed have a positive impact on sales, or IF charging for shipping is deterring people from purchasing your product.

This may not be something that you can ASK your audience, but we’ve seen a lot of success with testing -- for example, a seasoning blend company based in Oregon recently did A/B Testing to see how customers responded to lower product price with a fee for shipping vs. a higher product price and no shipping fee. They tracked consumer behavior on the website, the number of abandoned carts and at what point in the process the cart was abandoned to determine the best shipping offer option for their audience.

For more insights into creating a Profitable Shipping Offer check out Episode 26 of The Good Food CFO Podcast.

And join us in the free Profitable Food Business Community for additional resources and support for a profitable holiday season!

Sarah’s Instagram: @sarah.delevan.consulting

Connect with Sarah on LinkedIn

 

About the Author: Sarah Delevan is a Food Business Financial Coach and Consultant with over 7 years of working in the food industry. She received her MBA from Rollins College and In 2017 she founded Sarah Delevan Consulting based in Los Angeles, CA and serving clients across the United States. She is the creator of the Financial Success Formula and the founder of the Profitable Food Business program as well as the host of The Good Food CFO Podcast. To learn more about Sarah and opportunities to grow a more profitable food business Click Here.