Fruit wholesale delivery to local businesses

Restaurants, cafés, juice bars, caterers, small independent grocers and corner stores that want reliable fresh fruit without buying in huge volumes.

You sell by the case or kilo at a markup over your buying price. Regular weekly orders from a handful of accounts bring steady income, but margins are thin and spoilage is a cost.

• Judging fruit quality and ripeness
• Negotiating with suppliers
• Reliable early-morning driving and delivery
• Basic bookkeeping and invoicing

• Check whether your province or the Canadian Food Inspection Agency requires a licence for your type of food trading, especially if you sell across provincial borders
• Check food safety and storage rules with your local public health unit, including cold storage and vehicle requirements
• Commercial general liability and commercial vehicle insurance
• Spoilage and unsold stock can wipe out thin margins, so start with small orders
• Winter driving and keeping fruit from freezing in transit
• Larger customers may ask for 30-day payment terms, which strains cash flow

Startup costs are estimates, typically around $5,000 to $25,000, depending on your vehicle, cold storage, first stock purchases and insurance. Starting with small orders can help limit losses from spoilage and unsold fruit.

Estimates suggest monthly revenue typically around $3,000 to $15,000, depending on how many customers you serve and your order sizes. Plan for at least about 20 hours a week, including early buying runs, packing and deliveries.

Check whether your province or the Canadian Food Inspection Agency requires a licence for your type of food trading, especially across provincial borders. Also check food safety, cold storage and vehicle rules with your local public health unit, and your insurance.