Vegetable wholesale delivery round

Independent restaurants, cafes, pubs, caterers, small greengrocers and school or care home kitchens.

You sell at a margin above your buying price, by the box, sack or kilo. Regular weekly orders and delivery minimums help keep the round worthwhile.

• Knowing produce quality and seasons
• Negotiating with suppliers
• Early starts and reliable driving
• Basic bookkeeping and invoicing

• Register as a food business with your local council before you start trading, and check what they need for storage and vehicles
• Check your van insurance covers goods carried for hire and reward, and get public liability and goods in transit cover
• Fresh produce spoils quickly, so check cold storage, hygiene and how you will handle unsold stock
• Check whether your supplier or customers need traceability records and basic food safety training
• Customers may pay late, so check credit terms and chase invoices early

Startup costs are typically estimated at around £3,000 to £15,000, depending on your van, storage, initial stock and insurance. Customers may pay late, so check credit terms and chase invoices early.

Monthly revenue is typically estimated at around £3,000 to £15,000, depending on how many customers and routes you build. That is revenue before stock, fuel and van costs, and fresh produce can spoil if unsold.

Register as a food business with your local council before trading, and check what they need for storage and vehicles. Check your van insurance covers goods carried for hire and reward, plus public liability and goods in transit cover, and any traceability or food safety training needs.