Local vegetable supplier to restaurants and shops

Independent restaurants, caterers, small grocers, cafes and institutions such as care homes that want fresh produce without dealing with many suppliers.

You earn the margin between your buying price and the price you charge. Regular weekly orders and a minimum order size help cover fuel, spoilage and your time.

• Judging produce quality and freshness
• Negotiating with growers and buyers
• Route planning and reliable deliveries
• Basic bookkeeping and invoicing

• Food business rules: check with your provincial regulator and local public health unit whether you need a permit or registration, and what the cold storage rules are
• Federal and provincial food safety requirements, including traceability, which may apply if you trade across provinces or import (check with the CFIA)
• Commercial general liability and vehicle insurance, plus cover for stock if possible
• Spoilage risk and slow-paying customers, so set clear payment terms
• Winter driving and seasonal supply changes that affect prices and availability
• Registering for GST/HST once you pass the small supplier threshold, and check provincial sales tax rules

Startup costs are typically around $8,000 to $40,000, depending mainly on your vehicle, refrigeration and initial stock. Treat this as an estimate, and get quotes for a refrigerated van or truck and for insurance.

Estimated monthly revenue is typically around $4,000 to $20,000, depending on your customers, delivery area and product range. Spoilage, slow-paying customers and seasonal supply changes can affect results, so set clear payment terms.

Check with your provincial regulator and local public health unit whether you need a permit or registration, and the cold storage rules. Also check CFIA food safety and traceability requirements if you trade across provinces or import, plus insurance and GST/HST.