Expert Session: A New Tool for Inventory Planning

About the session
Most food entrepreneurs start out managing inventory using spreadsheets. It works until it doesn’t. Then you find yourself with excess inventory of slow-moving items and out of stock on your best sellers—just when a major retailer wants a reorder. The usual solution—an ERP system—costs a fortune and is designed for companies ten times your size. So how can you get a handle on inventory and forecasting?

Seb, co-founder of Chilli Chan’s, went through this exact journey as a multi-channel brand expanding into major retail markets across multiple countries. In this session, he shares what went wrong, what he learned, and how he built a solution that forecasts sales and tells you exactly what to reorder, how much, and when. It works whether you sell through Shopify, wholesale, or direct B2B.

This is a hands-on session featuring real-life examples, mistakes, and a live walk-through.

Theexperts
Eyan Chan and Sebastian Hoffman, founders of Chilli Chan’s and members of Kitchen Republic, have been dealing with this exact pain point for years while scaling their brand into major retail chains and multiple countries. Now Seb has built them a tool (Orderbee), and it has made a big difference.

Who is this for?
Food and beverage founders who:
– Manage inventory and forecasting in Excel and feel it’s starting to fall apart
– Struggle with overstocking or understocking, especially when placing reorders with retail buyers
– Sell through Shopify, wholesale, and/or direct B2B
– Are scaling but aren’t ready (or willing to pay) for a full ERP system

The agenda
5:30 PM – 6:15 PM Light dinner
6:15 PM – 7:30 PM Live session with presentation, demo, and Q&A
7:30 PM – 8:30 PM Drinks & networking

Registration for this event closes on October 18. You can submit your questions in advance when you sign up. We’re looking forward to an interesting session! 

If you are unable to attend, please let us know at least 12 hours in advance.