Food equipment sales agent for local producers

Small and mid-sized food producers such as bakeries, butchers, sauce and snack makers, caterers and commercial kitchens. The supplier often pays your commission.

Commission on each machine sold, or a margin if you buy and resell as a dealer. Sales are less frequent but larger, so income can be uneven month to month.

• Consultative selling
• Understanding how food production works
• Following up patiently with leads

• Read agent or dealer agreements carefully: territory, exclusivity, commission timing and who handles warranty claims
• Check that equipment meets Canadian electrical certification (such as CSA or other recognized marks) and food-contact requirements
• Commercial general liability insurance, and check whether you need product liability cover as a dealer
• Check whether you need to register for GST/HST and any provincial or municipal home-based business rules
• Long sales cycles, so keep enough cash to cover slow months

Startup costs are typically estimated at around $2,000 to $10,000, depending on how you set up. Monthly revenue is estimated at roughly $1,500 to $7,500, depending on your territory, the brands you represent and how long sales take to close.

Read agent or dealer agreements carefully, checking territory, exclusivity, commission timing and who handles warranty claims. Also check that the equipment meets Canadian electrical certification (such as CSA or other recognized marks) and food-contact requirements.

Estimates suggest putting in at least around 15 hours a week. Because sales cycles can be long, it is worth keeping enough cash to cover slow months, and checking whether you need to register for GST/HST.