The Good Food CFO podcast · The Good Food CFO

BABOYOT with Benny Blanco Tortillas: Premium Pricing, Patient Expansion, and the Secret Code of Giving

·1 hr 2 min·4 clips

Christopher Hudson says a move into a new facility could require more than $1 million.

1. The Good Food CFO Podcast episode focuses on Christopher Hudson and Benny Blanco Tortillas, including premium pricing, operational efficiency, and controlled growth. 2. Sarah Delavan hosts the conversation, Chelsea Steer joins as producer, and Christopher Hudson explains why his name is not Benny and why the brand matters to him. 3. The episode asks what it looks like to build a tortilla business on premium quality, local sourcing, and personal boundaries. 4. Hudson says he bought the business from Chef Ben Ramirez almost seven years ago after his wife saw a Facebook post about the sale. 5. He says production grew from about 1,000 tortillas a week to 16,500 last week, with roughly 675,300 tortillas made last year. 6. Hudson names local inputs including Hayden flour, Arizona-grown flour within an hour of the kitchen, Baja sea salt, pastured pork lard, and Queen Creek Olive Mill olive oil. 7. Delavan and Steer discuss his premium pricing and the claim that 50 cents of ingredient savings on a $6 product is not worth chasing. 8. Hudson says people pay for good quality goods and that competing on price fails because someone can always do it cheaper. 9. He says his last price increase was 20% after two years without one, and one customer who budgeted $10 was allowed to pay that amount that day. 10. Hudson says the price increase let him buy a bigger van, raise employee wages, and invest in a new mixer. 11. He describes an efficiency obsession shaped partly by ADHD and by counting steps between the sink, water jugs, and tables in the garage kitchen. 12. He says turning a table sideways cut one task from nine steps to four steps and created about a half hour of savings a day for two people. 13. Hudson says he has rearranged the new kitchen about four times and may change it again because he keeps measuring workflow. 14. He says 70% to 75% of revenue still comes from one Saturday farmers market, with the rest split between a Thursday storefront and wholesale accounts. 15. He says he turns down some large opportunities, including a Mexican restaurant deal that wanted tortillas on a budget of $900,000 and could stretch to $1.2 million. 16. Hudson says he prefers accounts that match his values, including Chilte, butcher shops, fish stores, and farm stores with pasture-raised and grass-fed sourcing. 17. The tone is practical and candid, with Sarah Delavan pushing on pricing, growth, and investor choices while Hudson answers with numbers and specifics. 18. The format is a direct interview with business examples, production details, and repeated references to profit, labor, and time off. 19. Listeners who like founder pricing, operations, and local food systems. 20. Listeners expecting a fast-growth retail expansion playbook.

As heard by us

A focused food founder story about staying narrow, selling through one market, and growing without rushing.

This food founder story stays grounded in one Saturday farmers market, a one-day-a-week storefront, and a small wholesale mix. That narrow setup is the point, and the episode is best when it explains how the business actually runs: roughly 70 to 75 percent of revenue comes from…

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Why you'd press play

If you want a clear look at building on your own terms, this is for you.

Read the full recommendation in PlayNext →

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