#145 Collabs, Community Building & Why It's a Crime to Be Boring. Six-Eyed Scorpion's Brand Playbook.
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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…
#146 How to Make Your Packaging Sell When You're Not There
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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 speci…
#147 Sales Is the Lifeblood: Bootstrapping a Beverage Brand
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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 …
#149 How to Avoid Being Delisted (Explained by an Actual Retailer)
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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 provid…
Ep 300 - From Hospitality to Household with Chelsea Ford: How Elizabeth Hewson Took Saturday Night Pasta from Kitchen to Shelf
In this episode, Chelsea Ford sits down with Elizabeth Hewson, Australian food writer, cookbook author, and founder of Saturday Night Pasta, to unpack how a personal ritual turned into a nationally stocked product brand.
What began as a simple act of self-care, cooking pasta at the end of a long we…
Ep 301 - From Hospitality to Household with Chelsea Ford: Ben Circosta on Turning Nonna’s Tradition into Bippi
From a backyard tradition to one of Australia’s fastest-growing pantry brands, this is the story of Bippi.
In this episode, Chelsea Ford sits down with Ben Circosta, founder of Bippi Foods, to unpack how a brand built on family, flavour and fire scaled from a home kitchen into a nationally recognis…
Ep 302 - From Hospitality to Household with Chelsea Ford: Bao Hoang on Building Roll’d from Melbourne to Millions
From a single Melbourne CBD store to 15 million rice paper rolls a year, this is the story of Roll’d.
In the final episode of this incredible series, Chelsea Ford sits down with Bao Hoang, CEO of Roll’d, to unpack how a simple idea inspired by family recipes became one of Australia’s most recognisa…
Supported & Thriving Lactation Support | Motherhood Untamed
This week I sat down with Motherhood Untamed, an incredible breastfeeding support resource in our community. Run by IBCLC's Angela Das and Chelsea Ford, they provide highly personalized and supportive lactation support. They accept insurance and Medicaid, and offer a free monthly lactation support …
#170 The 4 Things You Can't F*ck Up to Scale and Exit Your Business
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There are four things you cannot get wrong if you want to scale and exit a beverage or wider CPG business. Get one wrong, and it doesn't matter how good the rest of your business looks; you're leaking value somewhere you probably can't see yet.
In episode 170 of Foodpreneur with Ch…
#171 She knew her products weren’t selling but couldn't let them go: The story of stopping production and what came next.
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Would landing on the shelves of Woolworths be a dream come true for you? For Sarah Leung, it was - and it still wasn't enough to keep her in the business.
Sarah is the founder of Umei Foods, a modern Asian condiment brand known for its plant-based mayo range in flavours like yuzu a…
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