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    Home»Business»Profitable but Broke? The Cash Flow Trap Explained

    Profitable but Broke? The Cash Flow Trap Explained

    Leon FischerBy Leon FischerOctober 20, 2026No Comments4 Mins Read
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    A small business owner reviewing paperwork at a desk
    U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) “VegU” Program Coordinator Laura Popielski at the cooking counter cooking pumpkin curry soup and Janet talking with the audience about how she grew 50 pumpkins in her garden and are now on display with seedlings in the clear planters at the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work. “VegU” Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the “VegU(cation)” tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time. The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region. The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung. PUMPKIN CURRY SOUP Yields 8 cups Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes 1 tbsp. olive oil 1 medium onion, finely chopped 3 garlic cloves, minced 3 lb. fresh sugar pumpkin 3 cups vegetable stock 1 tbsp. curry powder 1 tsp. chili powder Salt and pepper to taste 1. Preheat oven to 350° F. 2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on. 3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender. 4. Remove from oven and let cool. Separate pumpkin flesh from skin. Purée the pumpkin flesh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.) 5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder. 6. Bring soup to a boil then reduce heat and simmer for 10 minutes. Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée. Adapted from © My Darling Vegan 2016 THIS WEEK VEGU IS ALL ABOUT PUMPKINS Three different species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless different varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet flesh making it ideal for eating. HOW TO PICK Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached. Feel for freshness. Press on the bottom of the pumpkin. If it is flexible or has several soft spots it may indicate that it is not as fresh. HOW TO PREPARE To cook a fresh pumpkin, first wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and fibrous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel off the skin using a knife and chop the pumpkin into cubes, or purée the flesh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews. HOW TO STORE Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months. Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator. Advice about freezing. Freezing pumpkin is a great option. To freeze, first roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, first peel the pumpkin skin and remove seeds and fibrous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year. FUN FACTS • Pumpkins originated in Central America and are botanically a fruit. • At the first Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin. • Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds. • Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins. • China and India are the world’s top pumpkin producers; U.S. is ranked fifth. • Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania. • Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A. • 99% of pumpkins grown in the U.S. are sold for decoration.

    Many small businesses are profitable on paper and insolvent in practice. Invoices go out, tax is calculated on earnings, yet the bank balance empties because customers pay in sixty days while wages, rent and suppliers demand money now. This cash conversion gap sinks more good firms than competition does, and it is manageable once it is measured.

    Terms are a strategy, not a default

    Payment terms decide who finances whom. Small firms routinely grant customers thirty or sixty days while accepting immediate terms from their own suppliers — effectively lending free money to bigger companies. Renegotiating even a week’s improvement, offering small discounts for early payment, and invoicing immediately rather than monthly can transform the cash position without selling a single extra unit.

    For more coverage of the stories shaping the day, visit our homepage and the latest reporting in Business.

    Chasing payment without burning relationships

    Late payment is so common that many firms build systems around it: clear terms on every invoice, a polite reminder before the due date, a firmer one the day after, and a named human who owns the process. Automation handles the routine nudges; judgement handles the valued customer having a genuinely bad month. The goal is consistency — debtors pay the creditor who asks most predictably first.

    Buffers, credit lines and boring reserves

    Resilient firms treat a cash buffer as equipment, not idleness: enough to cover several weeks of fixed costs changes every negotiation and every bad month. A credit line arranged while the business is healthy is cheaper and larger than one sought in a crisis — banks lend umbrellas on sunny days. Seasonal businesses plan the whole year around their trough, saving deliberately in the fat months rather than hoping.

    Further reading: British Business Bank finance guides.

    Knowing your numbers weekly

    Underneath every cash technique sits a simple requirement: current figures. Owners who know their exact bank balance, receivables age and next three large payments make different decisions from those working from last quarter’s accounts. Modern bookkeeping software has collapsed the cost of that knowledge to nearly nothing. The remaining step is cultural — treating the weekly numbers review as unmissable as paying the staff.

    The thirteen-week habit

    Finance advisers recommend a rolling thirteen-week cash flow forecast: a simple week-by-week view of expected receipts and payments, updated every Friday. Thirteen weeks is long enough to see trouble coming — a tax bill, a seasonal dip, a big customer paying late — and short enough to stay accurate. The discipline matters more than the tool; a spreadsheet honestly maintained beats sophisticated software fed with wishes.

    Cash flow habits that pay

    • Keep a rolling thirteen-week forecast and update it weekly.
    • Invoice immediately, with clear terms, every time.
    • Arrange credit while you do not need it.
    • Hold a buffer covering several weeks of fixed costs.

    Why this matters now

    Late payment has become a structural feature of modern supply chains, with large buyers stretching terms as a source of free finance and small suppliers absorbing the strain. Policymakers in several countries are responding with payment codes, reporting requirements and prompt-payment rules for public contracts — helpful tailwinds that do not change the firm-level reality: until the money arrives, only the business’s own systems stand between a healthy order book and an empty account. The owners who internalise that, and build the weekly habits around it, are the ones still trading when conditions tighten.

    Profit tells you the business model works; cash tells you whether you will be there to enjoy it. Manage the calendar, keep a buffer, and chase payment as a system rather than an embarrassment — the rest of the business gets easier from there.

    Cash Flow Entrepreneurship finance small business
    Leon Fischer

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