Local meat wholesaler with a chilled van

Restaurants, pubs, caterers, independent butchers, delis, farm shops and care homes.

You buy at trade prices and sell at a margin, usually per kilo, on regular weekly orders. Margins per kilo are modest, so reliable repeat customers and efficient delivery routes matter.

• Knowing meat cuts, quality and pricing
• Negotiating with suppliers and customers
• Route planning and reliable delivery
• Careful record keeping and food safety discipline

• Food business registration with your local council, and possible approval if you cut, portion or store unwrapped meat (check with the council and the Food Standards Agency)
• Strict temperature control, traceability records and a food safety management system
• Cash flow: customers may pay on 30-day terms while suppliers want payment sooner
• Public liability, product liability and goods-in-transit insurance, plus employer's liability if you hire
• Large customers can be slow to pay or switch supplier, so avoid relying on just one or two

Startup costs are typically around £10,000 to £40,000, depending on your van and chilling equipment, initial stock and insurance. Cash flow matters, as customers may pay on 30-day terms while suppliers want payment sooner.

Monthly revenue is typically around £8,000 to £40,000, depending on how many restaurants, pubs and butchers you supply and the volumes they buy. These are estimates of sales, not profit, and it usually takes around 30 hours a week.

Check food business registration with your local council, and whether you need approval if you cut, portion or store unwrapped meat. Also check temperature control, traceability records, your food safety management system and the right insurance.