Launching Your Food & Drink Idea: A Friendly, Practical Guide

So you’ve got a spark of an idea in the food or drink world – maybe a craft sauce, a premium juice, an artisan drink, or a new flavour jam. This is where the journey begins. We’ll walk you through what you need to think about when starting out, what the big pieces are and how to make sure you build something solid from day one.

1. Define what you’re doing and who you’re doing it for

Before anything else, ask yourself: What problem are you solving or what pleasure are you offering?

  • Are you making a unique flavour profile, health-focused drink, or sustainable food product?
  • Who is your audience: retail shoppers, cafés, online customers, independent grocers?
    As a guide: when starting a drinks business the first major step is “…Find your niche… then write a business plan… then develop your product.” 
    This means you’ll want to do some market research (look at competitors, spot a gap) and define your brand identity.

2. Build a simple business and production plan

Even if you’re just launching small, a plan will keep you on track and help you avoid pitfalls.
Key elements include:

  • Product development: recipe, ingredients, shelf life, packaging.
  • Production method: are you making in-house, or using a co-packer or contract manufacturer? 
  • Costing and pricing: ingredient cost, labour, packaging (yes bottles and jars matter), distribution.
  • Branding and marketing: what makes your product special? How will people know about it?
  • Compliance and regulation (see next section).
    Having a structure helps when you talk to suppliers, bottling/packaging‐partners, or potential retailers.

3. Compliance, regulatory & hygiene basics

This is non-negotiable. You’ll want to be compliant and confident you’re covering all bases.

  • You must register your food business with your local authority at least 28 days before you start trading. 
  • If operating from home or a small premises, you’ll need food hygiene training, a food safety management system (HACCP or equivalent), allergen checks, good storage, etc. 
  • Labelling matters: accurate ingredients, allergens, net quantity, business address.
  • Packaging compliance: if you’re using glass bottles or jars (we can supply those) you also need to think about packaging waste rules and recycling.
    Taking care of this early will save headaches later and builds trust with customers and buyers.

4. Packaging – and yes, we’re here to help

Your packaging is more than just a container: it’s a brand statement, practical container and a compliance piece.
If you’re producing a sauce, drink or spread:

  • Choose a bottle or jar shape that fits your product volume and brand aesthetic.
  • Consider usability (ease of pouring/spreading, reseal, shelf-life).
  • Make sure the packaging protects the product (glass is inert, premium, reusable).
  • Think about labelling space, surface area, print quality.
    At Glassworks International we supply a wide range of glass bottles and jars to medium-large food & beverage companies and we’re happy to support smaller producers too as you scale.
    Make smart choices on packaging now and your product will look and feel premium, while also meeting technical needs.

5. Production, scaling & supply chain realities

As you move beyond testing and prototyping:

  • Find reliable suppliers for ingredients, packaging, bottling.
  • Decide whether to make in-house or outsource. Outsourcing (co-packing) may cost more but saves you investment in equipment and space. 
  • Start small and test your product in the market – this helps you gather feedback and refine before major investment. One voice in the forum said:

“Don’t sign yourself up for some fancy kitchen/equipment just yet. Ghost kitchens are ideal for tested concepts…” 

  • Think about logistics: storage, bottling runs, warehousing, distribution. Even if you start online you may need warehousing later.

6. Marketing, sales channels & building your audience

Having a great product is one thing. Getting it to someone’s shopping basket is the other.

  • Define your sales channels: online direct-to-consumer, local stores, markets, cafés, on-trade (bars/restaurants) depending on your product.
  • Build your brand story: tell the story behind your product (“hand-crafted”, “locally sourced”, “sustainable packaging”, “health conscious”) – that resonates.
  • Use social media, email, small-scale sampling, local markets and trade shows (see next section) to raise awareness.
  • Get feedback from early users, iterate.
  • Prepare for growth: packaging supply, consistent quality, good branding and shelf presence.


7. Trade shows and networking – accelerate your growth

Visiting industry events is one of the best ways to learn, meet suppliers, see packaging trends, explore what buyers expect. Some recommended shows in the UK:

  • Food & Drink Expo (UK) – a major industry gathering, great for inspiration and connections. 
  • Trade Drinks Expo (London) – focused on the drink side of the industry, useful for beverage-startups. 
  • Speciality & Fine Food Fair – ideal for artisan food & drink producers looking for retail exposure. 
    Attending these shows can spark ideas around flavour, packaging, branding and you’ll meet potential bottling/packaging/warehousing suppliers (yes, including glass bottles).
    Tip: have business cards, a one‐page “this is what I make” sheet, and be ready to ask questions.

8. Sustainability, packaging waste & industry trends

The food and drink sector is increasingly competitive and sustainability is not just “nice to have” it’s expected.

  • Think about how your packaging can be reused, recycled or reused by the consumer.
  • Use glass packaging where possible (which we supply) for its positive credentials: reusable, recyclable, premium feel.
  • Stay aware of legislation in the UK: packaging waste rules, extended producer responsibility (EPR) coming for packaging, etc.
  • Stay ahead of consumer trends: plant-based, free-from, cleaner labels, smaller format, premium positioning.
    By aligning your packaging + product with sustainable credentials you set yourself apart.

9. Perseverance, testing and incremental growth

Starting small is absolutely fine and wise. Many successful food and drink businesses began with a home kitchen, a local market stall, or a small production run. 
What matters most is:

  • Getting your product right (taste, packaging, labelling)
  • Testing with customers, gathering feedback
  • Building brand/visibility gradually
  • Making sure your production and supply chain can scale when needed
  • Staying flexible and adapting to feedback
    If you build carefully, you avoid costly mistakes and set a strong foundation.

10. How Glassworks International can support your packaging journey

At Glassworks International we know packaging is a critical part of your product story. When you’re ready to scale your food or drink product we’re here to support you by supplying premium glass bottles and jars (for sauces, oils, drinks, spreads) that make your product look the part and function reliably.
We work with medium to large food and beverage companies and we are also excited to support smaller companies who want strong packaging from day one.

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