Meat wholesale warehouse with cold storage

Restaurants, caterers, grocers, butcher shops and institutions such as small catering kitchens, plus smaller wholesalers.

You buy in bulk at lower prices and sell by the case or pound at a markup. Having stock on hand lets you win last-minute and larger orders.

• Inventory and cold-chain management
• Negotiating with suppliers
• Sales and account management
• Bookkeeping and credit control

• Check zoning, building and fire rules for the unit, plus lease terms on refrigeration equipment
• Check FDA food facility registration, state wholesale food licensing and any USDA rules if you cut, grind or repackage meat
• Electricity bills and refrigeration breakdowns are major risks, so check backup power and spoilage insurance
• Get general liability, product liability and property insurance, and workers' compensation once you hire
• Keep traceability records and written food safety procedures
• Fixed costs are high before you have steady customers, so keep cash in reserve

Startup costs are typically estimated at around $60,000 to $250,000, depending on your unit, refrigeration equipment, lease terms and opening stock. Fixed costs are high before you have steady customers, so keep cash in reserve.

Monthly revenue is typically estimated at around $30,000 to $150,000, depending on your customer base, order volumes and whether you deliver. Estimates start from about 40 hours of work a week.

Check zoning, building and fire rules for the unit, and your lease terms on refrigeration equipment. Check FDA food facility registration, state wholesale licensing and any USDA rules if you cut, grind or repackage. Also check insurance, backup power and traceability records.