Spice wholesale from a small unit

Restaurants, takeaways, grocers, delis, caterers and food manufacturers who want reliable supply and flexible order sizes.

Margin on bulk-bought spices sold in catering and wholesale sizes, with extra margin from custom blends and repacking. Buying in larger volumes improves your costs.

• Sourcing and negotiating with importers
• Stock control and food hygiene
• Sales and building trade accounts
• Delivery planning

• Food business registration and possible inspection by your local council, and approval needs if you handle certain products, so check early
• Labelling, allergen and traceability rules, especially if you blend spices, check with Trading Standards
• Cashflow, as bulk stock and unit rent are paid upfront while customers may take 30 days to pay
• Public liability, product liability, stock and van insurance
• Lease terms, business rates and whether the unit is suitable for food use
• VAT registration once your turnover passes the threshold, and check how VAT applies to the spices you sell

Startup costs are typically around £10,000 to £40,000, depending on the unit, stock levels, van and equipment. Bulk stock and unit rent are paid upfront while customers may take 30 days to pay, so plan your cashflow.

Monthly revenue is typically around £5,000 to £25,000, depending on how many trade accounts you win and the size of their orders. That is revenue rather than profit, so allow for stock, rent, fuel and insurance.

Check food business registration and possible council inspection, plus any approval needs for certain products. Also check labelling, allergen and traceability rules with Trading Standards, especially if you blend spices, and VAT registration once your turnover passes the threshold.