Vegetable wholesale from a small unit

Greengrocers, farm shops, restaurants, caterers, street food traders and small food manufacturers.

You buy in volume at better prices and sell in smaller quantities at a margin. A unit lets you hold more stock, offer more lines and serve more customers.

• Stock control and ordering
• Supplier and customer relationships
• Food hygiene and storage
• Managing cash flow
• Leading a small team as you grow

• Register your premises as a food business with your local council and check hygiene and traceability requirements
• Check planning and lease terms allow food storage and deliveries at early hours
• Get public liability insurance and check buildings, stock and employer's liability cover if you hire
• Stock can spoil, so check refrigeration costs, backup plans and how you will manage waste
• Check VAT treatment of the produce you sell and your turnover against the registration threshold

Startup costs are typically estimated at around £10,000 to £50,000, depending on the unit, chilled storage, initial stock and insurance. Refrigeration costs and backup plans are worth checking, as stock can spoil.

Monthly revenue is typically estimated at around £10,000 to £50,000, depending on your customers and order sizes. That is revenue rather than profit, since stock, rent, refrigeration and waste all come out of it.

Register your premises as a food business with your local council, and check hygiene and traceability requirements. Check planning and lease terms allow food storage and early deliveries, your insurance cover, and the VAT treatment of the produce against the registration threshold.