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 hundreds more) with mouth-watering baked goods.
In this episode, we lift the lid on:
📈 The hidden costs eating your profit (and how to spot them).
📈 How to stop working in silos and get every department talking.
📈 How to produce more, without additional costs.
📈 The real reason saying “I’m too busy” is killing your margins.
📈 The tech most brand owners underestimate – and the 3-4x ROI they’re missing.
If you’re drowning in the day-to-day, but serious about scaling, this episode is filled with tactical help for brand owners who are in the weeds and don’t know where to start.
This Season of Foodpreneur with Chelsea Ford is brought to you by Chelsea Ford Co.’s tenth anniversary. Ten years in, I’m more committed than ever. The next decade is wide open for those ready to do things differently and back themselves to grow.
