Expert session: A new tool for inventory planning

About the session
Most food founders start out managing inventory on spreadsheets. It works until it doesn’t. Then you’re overstocked on slow movers and out of stock on your best sellers, right when a big retailer wants a reorder. The usual fix, an ERP system, costs a fortune and is built for companies ten times your size. So how can you get a grip on inventory and forecasting?

Seb, co-founder of Chilli Chan’s, went through this exact journey as a multi-channel brand scaling into big retail 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 practical session with real-life examples, fuckups, and a live walk-through.

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

Who is this for?
Food & beverage founders who:
– Are managing inventory and forecasting in Excel, and feel it’s starting to break down
– Struggle with over- or understocking, especially heading into reorders with retail buyers
– Sell through Shopify, wholesale, and/or direct B2B
– Are scaling but not ready (or willing to pay) for a full ERP system

The agenda
17:30 – 18:15   Easy dinner 
18:15 – 19:30  Live session with presentation, demo & Q&A
19:30 – 20:30  Drinks & networking

Registration for this event ends on October 18. You can submit your questions upfront when signing up. We’re looking forward to an interesting session! 

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