Local spice wholesaler with a small unit

Independent restaurants, ethnic and specialty grocers, bakeries, food trucks, caterers and small food producers.

You sell at a markup over your bulk buying price, by the pound or by the case, and build repeat standing orders with regular customers.

• Selling to business customers
• Careful organizing and stock tracking
• Knowing spices, quality and storage
• Reliable delivery

• Repacking food usually triggers licensing and inspection, so check your state and county rules; many places do not allow it in a home kitchen
• Check whether you need to register your facility with the FDA and follow food safety rules for storing and packing food
• Labeling rules, including ingredient lists and allergens on blends, need to be correct
• General liability and product liability insurance, plus a resale certificate from your state if you buy for resale
• Spices lose quality with age, so avoid buying more stock than you can sell
• Large customers may pay slowly, so be careful with credit terms

Startup costs are estimated at typically around $8,000 to $35,000, depending on your unit and stock. Monthly revenue is estimated at around $4,000 to $20,000, depending on how many restaurants, grocers and food makers you supply.

Check your state and county licensing and inspection rules, since many places do not allow repacking food in a home kitchen. Also check FDA facility registration, correct labeling including allergens, insurance, and a state resale certificate.

Useful skills include selling to business customers, careful stock tracking, spice knowledge and reliable delivery. The idea assumes at least about 20 hours a week. Spices lose quality with age, so avoid overstocking.