Fresh produce wholesaler with a small unit

Restaurants, pubs, hotels, school and care home caterers, greengrocers, farm shops and small independent shops.

You earn the margin between bulk buying price and your selling price, with delivery routes making each drop efficient. Larger regular accounts give more predictable sales.

• Buying and judging produce quality
• Sales and building trade accounts
• Stock control and route planning
• Managing cash flow and credit terms

• Food business registration and a food hygiene inspection, check what your council requires before you open
• Food safety management and traceability records, and food hygiene training for you and any staff
• Public liability, product liability, stock and motor insurance, plus employer's liability if you hire
• Waste from unsold produce and the cost of chiller running
• Late-paying customers can strain cash flow, so check credit terms and consider credit checks
• Check the rules if you import produce or sell products such as eggs, dairy or meat

Startup costs are typically around £8,000 to £40,000, depending on the unit, chilled storage, van and opening stock. These are estimates, so also budget for chiller running costs and waste from unsold produce.

Monthly revenue is typically around £8,000 to £40,000, depending on your customer accounts, delivery routes and the produce you sell. That is revenue, not profit, and late-paying customers can strain cash flow. Expect at least 35 hours a week.

Check what your council requires for food business registration and a hygiene inspection before you open. Also check food safety and traceability records, hygiene training, insurance, and the rules if you import produce or sell eggs, dairy or meat.