From production planning to packaging solutions, here’s how brands can succeed in the operational stage of bringing a product to market.
At FEAST Food Works, our mission is to make brands happen. That means more than just filling jars—it means building an operational foundation that allows food entrepreneurs to scale, innovate, and succeed. This post is the second installment in our FEAST Insights series, following our deep dive into research and development. Here, we focus on what comes next: operations.
Why Food Brands Turn to Co-Packers
Co-packing allows emerging and established brands to:
- Scale without infrastructure investment: Increase output without purchasing new equipment or facilities.
- Stay focused on what matters: Let your team concentrate on brand development, marketing, and sales.
- Reduce capital risk: Avoid the high fixed costs of building and maintaining a production facility.
Partnering with FEAST gives brands the operational backbone they need to bring ideas to life—safely, efficiently, and at scale.
The Planning Phase: Set the Stage for Production
Successful co-manufacturing starts with a solid plan. Brands should:
- Forecast realistically: Estimate sales volumes and growth to guide production targets.
- Calculate strategically: Determine the production quantities needed, factoring in shelf life, lead times, and market demand.
- Assess production fit: Visit the facility and evaluate a co-packer’s equipment, capacity, and staffing.
Flexibility is crucial. At FEAST, we’re designed to scale up or down to meet evolving business needs.
Compatibility Matters
Not all co-packers are created equal—and neither are all products. When evaluating compatibility, consider:
- Product form: Does the co-packer specialize in glass, metal, flexible packaging, or another format?
- Preservation methods: Do they align with your desired shelf life and flavor profile?
- MOQs: Minimum order quantities may exceed your initial production run. How will you manage overage?
Specialized equipment or processing requirements may add complexity, especially when it comes to asset ownership or custom tooling.
FEAST’s Operational Capabilities
We offer an end-to-end solution that supports brands through every step of production:
- Cook: Up to 1,000 gallons per batch under FDA and USDA Meat inspection (for sauces, salsas, condiments, and more).
- Pack: Hot and cold fill options in glass jars, tubs, and bag-in-box; speeds of 20–55 units/minute.
- Ship: Choose between self-distribution or FEAST’s 3PL services for fulfillment, storage, and kitting.
FAQs: What Brands Need to Know
What are the biggest operational challenges?
Some of the most common hurdles include communication breakdowns, fluctuating ingredient costs, inconsistent quality, production bottlenecks, and IP concerns.
How can I protect my IP with a co-manufacturer?
We recommend a multi-pronged approach:
- Legal: Use NDAs and detailed contracts to define ownership and usage rights.
- Operational: Limit access to sensitive formulas; consider third-party premixing.
- Technical: Use encryption, access control, and routine audits to ensure data security.
Which certifications should my co-packer have?
- FDA/FSMA compliance
- USDA inspection (if applicable)
- Organic certification (for organic SKUs)
- SQF or BRC certification—widely accepted by major retailers
Final Thoughts
The operational phase of launching a food product is where vision meets reality. At FEAST, we don’t just fill orders—we build infrastructure for brand growth. Whether you’re launching your first SKU or scaling a national brand, our team is here to help you plan, produce, and thrive.
Work With FEAST
From concept to commercialization, we partner with emerging and established brands to bring food products to life. Want to learn more about our co-packing and R&D services? Get in touch with us here.
