Local meat delivery wholesaler (refrigerated van)

Independent restaurants, caterers, small grocers, butcher shops and food trucks that want a reliable local supplier.

You sell at a markup over your buying price, per pound or per case. Regular weekly orders from a few steady customers matter more than one-off sales.

• Sales and relationship building
• Knowledge of meat cuts and grades
• Organizing orders and delivery routes
• Strict food safety habits

• Check your state department of agriculture or health department for wholesale food licensing and vehicle inspection rules
• Check whether you need to register with the FDA as a food facility if you store food, and whether USDA rules apply if you cut or repackage
• Only buy from inspected sources and keep records so product can be traced if there is a recall
• Cold chain failures can ruin a whole load, so check temperature monitoring and spoilage cover
• Get commercial auto, general liability and product liability insurance; ask about cargo cover for spoilage
• Restaurants often pay on credit terms, so plan for cash flow gaps
• Collect a resale certificate and check state sales tax rules for your sales

Startup costs are typically estimated at around $15,000 to $60,000, depending on your refrigerated van or cold storage, initial stock, licensing and insurance. Restaurants often pay on credit terms, so plan for cash flow gaps.

Monthly revenue is typically estimated at around $8,000 to $40,000, depending on how many restaurants, caterers and shops you supply and the volume you deliver. Estimates start from about 20 hours of work a week.

Check your state agriculture or health department for wholesale food licensing and vehicle inspection rules. Check whether you need FDA food facility registration, and whether USDA rules apply if you cut or repackage. Buy only from inspected sources, keep traceability records, and check insurance and sales tax rules.