How to Launch a Food Business in Ireland: What You Need to Know

Starting a food business in Ireland involves more steps than most first-time operators expect — and fewer than the internet would have you believe. Here is a practical overview of what you actually need to do, in roughly the order you need to do it.

Legal and Registration

Business registration: Register your business with the Companies Registration Office (CRO) if you are incorporating, or with Revenue as a sole trader or partnership. Most small food businesses start as sole traders for simplicity.

Food business registration: Under EU regulations, all food businesses in Ireland must notify their local authority (usually the Environmental Health Office of the HSE) before starting to trade. This is free and straightforward — it is a notification, not an application requiring approval.

Food safety training: At least one person in your business must have completed a recognised food hygiene course. The FSAI provides guidance on appropriate certification. Level 2 food hygiene is the standard starting point.

HACCP plan: You are legally required to have a food safety management system based on HACCP principles. For a small business, this can be a relatively simple documented system — the FSAI provides templates.

Premises

If you are operating from a commercial premises, it must be inspected and approved by the Environmental Health Office before you open. Ensure your premises meets the requirements before signing a lease.

If you are starting from home (a home bakery, for example), the rules are more complex — check with your local Environmental Health Officer about what is permitted in your specific situation.

Insurance

Public liability insurance is essential. Employers liability is required if you have staff. Product liability is important for any food business. A specialist food industry broker can package these efficiently.

The Commercial Setup People Leave Too Late

Most first-time Irish food business owners spend months on the legal and premises setup and then, two weeks before opening, scramble to figure out how they are going to take orders and get paid.

Set this up early:

Payment processing: Stripe, Square, or SumUp work well for Irish food businesses. Understand your processing rates before you price your menu.

Online ordering: If you plan to take online orders — and you should — set up your direct ordering channel before you open, not after. It is your most profitable order source from day one.

Just Eat and Deliveroo: Applications can take 4–8 weeks to process. Apply early if you want to be on the platforms at launch.

Pricing Your Menu

Cost your dishes properly before you open. Food cost percentage should typically be 25–35% of your selling price. Do not price by feel — price by the numbers, then sense-check against the market.

Account for online ordering commission in your pricing. A dish priced for 35% food cost at the counter may be unprofitable at 30% platform commission.

Marketing Before You Open

Build an audience before your first service. Start an Instagram account 4–6 weeks before opening. Post behind-the-scenes content, menu previews, and your launch date. Collect email addresses from anyone interested.

On opening day, you want people waiting — not an empty room while you wonder where the customers are.

VOID can have your online ordering storefront live in under an hour. Set it up before you open so your first customers can order the way they want to — direct.