Meat wholesale unit with cold room and cutting

Restaurants, caterers, butchers, independent grocers, institutions and food retailers.

You sell at a markup on the purchase price, often with added value from portioning, packing or custom orders. Margins are thin, so volume and low waste are important.

• Meat knowledge and basic cutting or portioning
• Food safety and record keeping
• Sales and managing accounts
• Managing stock and suppliers

• Licensing: provincial or federal licences, plus premises inspection and a food safety plan; check which applies to you
• Higher fixed costs for rent, refrigeration and electricity, which you pay even in slow months
• Commercial general liability, product liability, spoilage and equipment breakdown insurance
• WCB or WSIB coverage once you hire, with rules that differ by province
• Stock loss from power failures or temperature problems

Estimates suggest startup costs typically around $60,000 to $250,000, depending on the unit lease, cold room and refrigeration equipment, and opening stock. Fixed costs like rent and electricity continue even in slow months.

Monthly revenue is typically estimated at around $30,000 to $150,000, depending on your customer accounts, product range and order volumes. That is revenue, not profit. The business is estimated to need about 40 hours a week or more.

Check which provincial or federal licences apply, plus premises inspection and a food safety plan. Also check insurance for liability, spoilage and equipment breakdown, and workers' compensation coverage once you hire, as rules differ by province.