Market farm supplying restaurants and shops

Local restaurants, independent grocers, food co-ops, caterers and small distributors that want fresh local produce.

Weekly wholesale orders at agreed prices per pound or case, plus extra sales at markets or a farm stand. Steady repeat accounts make income more predictable.

• Crop planning and succession planting
• Physical stamina for outdoor work
• Reliable delivery and customer communication
• Pricing and bookkeeping

• Buyers may ask for food safety practices or a certification, so check what they require and whether state or federal produce safety rules apply to your farm
• Check your state's rules on farm registration, sales tax and selling to restaurants or stores
• Get general liability insurance, and consider crop or farm insurance; workers' compensation may be needed once you hire
• Check zoning, water rights and agricultural use rules for your land, and any lease terms
• Start-up and equipment costs are higher, and income is slow in the first season, so plan your cash

Startup costs are typically estimated at around $10,000 to $50,000, depending on your land, high tunnels or greenhouses, and equipment. Costs are higher than for many small businesses, and income is slow in the first season, so plan your cash.

Monthly revenue is typically estimated at around $2,000 to $10,000, depending on acreage, crop mix and how many restaurant, shop and wholesale buyers you win. Income is slow in the first season, so plan your cash carefully.

Check what food safety practices or certification your buyers require, and whether state or federal produce safety rules apply. Also check state farm registration, sales tax, zoning, water rights, agricultural use rules, lease terms and insurance, including workers' compensation once you hire.