Small chilled unit seafood wholesaler

Restaurants, fishmongers, delis, caterers, care homes, schools and event food businesses that buy regularly.

You buy in larger volumes at better prices and sell in smaller trade quantities. Extra income can come from simple preparation such as portioning, if your premises are approved for it.

• Understanding fish quality, handling and storage
• Stock control and buying
• Food safety management
• Selling to trade customers and managing accounts

• Premises may need approval rather than registration if you handle or prepare fish for other businesses, so check with your council before spending on fit-out
• Fit-out, refrigeration and electricity costs can be high, so get several quotes
• Food safety plan, temperature records and traceability for every batch
• Public liability, product liability, stock and equipment insurance, plus employer's liability once you hire
• Fresh stock spoils quickly, so overbuying is a real risk
• Trade credit terms: late payers can cause cash flow problems

Estimates suggest startup costs are typically around £15,000 to £60,000, depending on the unit, refrigeration, fit-out and opening stock. Fit-out and electricity costs can be high, so it is worth getting several quotes.

Monthly revenue is typically around £10,000 to £50,000, depending on your customer base, order sizes and stock range. These are estimates only. Fresh stock spoils quickly, and late-paying trade customers can strain cash flow.

Check with your council before spending on fit-out, as premises may need approval rather than registration. Also check your food safety plan, temperature records and batch traceability, plus public liability, product liability and stock insurance.