Ask The Good Food CFO: Is Rent a COGS, How to Establish Channel Margins, and the Hidden Costs of Co-Packers

In this special episode of The Good Food CFO podcast, we’re sharing highlights from our live Q&A session with BABOYOT members. 

These quarterly events are an awesome opportunity to connect with Founders and answer their most pressing financial questions. 

Some of the topics we tackled:

• Food Service vs. Wholesale Pricing: Discover why conventional wisdom about which channel is most profitable doesn't always hold true. One founder shares how running her numbers completely changed her channel strategy.

• The COGS “Gray Area”: Is your kitchen rental really part of your Cost of Goods Sold? Sarah provides clarity on this common question and explains her COGS philosophy for better visibility into your true business health.

• Hidden Costs of Co-packers & 3PLs? The best partners will be upfront and clear about all of the costs of doing business. Sarah shares specific questions to ask potential partners to avoid surprise fees signing with co-packers and 3PLs. 

Whether you're just starting out or looking to optimize your existing food business, this episode offers real-world solutions from Sarah and the collective wisdom of our BABOYOT community.

This episode is brought to you by Settle. 

Settle helps you make smarter decisions, and keep your business on track to grow sustainably. Head over to settle.com/goodfood to learn how brands like Carnivore Snax use Settle to manage their cash flow and growth.

 

Join The Good Food CFO Community: 

Follow us on Instagram: @thegoodfoodcfo 

Connect on LinkedIn: @sarahdelevan 

Watch on YouTube: @thegoodfoodcfo 

Become a Member: BABOYOT

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe