Local produce supplier for restaurants

Independent restaurants, caterers, small grocers, cafes and meal prep companies.

You buy at wholesale prices and sell at a markup per case or pound, with regular weekly orders from repeat customers.

• Judging produce quality and freshness
• Building relationships with farmers and chefs
• Route planning and early mornings
• Basic bookkeeping and invoicing

• Check whether your state or county requires a food wholesaler or distributor license or registration
• Check food safety rules for storing and transporting produce, including temperature control and any FDA requirements that may apply
• General liability and commercial auto insurance, and possibly product liability cover
• Produce spoils quickly, so unsold stock is a real cost; start with orders already placed
• Check payment terms: restaurants often pay late, so set clear terms before you deliver

Startup costs are typically around $5,000 to $25,000, depending on your van, storage and how much produce you buy. These are estimates, so price your own setup and start with orders already placed.

Monthly revenue is typically around $3,000 to $15,000, depending on how many restaurants and food businesses you supply and the size of their orders. Spoiled unsold stock is a real cost to factor in.

Check whether your state or county requires a food wholesaler or distributor license or registration, and food safety rules for storing and transporting produce, including any FDA requirements. Also check insurance and set clear payment terms.