Commercial refrigeration showroom and warehouse

Restaurant and café owners, grocers, butchers, bakeries, convenience stores, caterers and food truck operators, plus kitchen fit-out companies.

You sell units at a mark-up over your purchase cost. Refurbished and used units tend to carry higher margins, and delivery fees, extended warranties and supplier financing referrals add to income.

• Sales and negotiation
• Testing and judging used equipment
• Managing stock and cash flow
• Customer service

• Stock ties up cash, so start with fast-selling sizes and avoid over-buying used units you cannot test
• Check that products meet Canadian certification and energy efficiency requirements before selling
• Refrigerant handling and repairs need certified technicians, so check your provincial rules before offering any service
• Check municipal zoning and licence rules for your premises, plus fire and building requirements
• Commercial general liability, product liability and stock insurance, and WCB/WSIB once you hire (rules vary by province)
• Moving heavy units safely, so plan for equipment such as dollies and a tail-lift or delivery partner

Estimated startup costs are typically around $25,000 to $100,000, depending on the unit, how much stock you buy and your fit-out. Stock ties up cash, so start with fast-selling sizes.

Estimated monthly revenue is typically around $15,000 to $60,000, depending on your stock mix, location and how many food businesses you serve. Fixed costs and stock purchases come out of that, so plan cash flow carefully.

Check that products meet Canadian certification and energy efficiency requirements, and that refrigerant handling and repairs are done by certified technicians under your provincial rules. Also check municipal zoning, licence, fire and building rules for your premises, plus insurance.