Online vegetable wholesale ordering for chefs

Chefs, caterers, meal-prep companies and small grocers who want local vegetables ordered in one place.

A markup on each case or pound sold, often with an order minimum, plus a delivery fee for smaller orders.

• Building relationships with growers and chefs
• Basic online ordering setup
• Organizing orders and invoices
• Knowing what is in season locally

• Check whether you need a food wholesaler license or registration from your state department of agriculture or health
• Check FDA rules on produce handling and any buyer requests for food safety documentation
• Rented cold storage or a commercial kitchen may have its own rules, so read the lease and check local zoning
• General liability and commercial auto insurance if you deliver in your own vehicle
• Prices change weekly, so lock in margins before promising fixed prices to buyers

Startup costs are typically estimated at around $2,000 to $10,000, depending on cold storage rental, ordering tools, packing supplies and insurance. Actual costs depend on your setup and order volume.

Monthly revenue is typically estimated at around $2,000 to $10,000, depending on how many chefs and caterers you serve and your weekly order sizes. Plan for at least about 12 hours a week.

Check whether you need a food wholesaler license or registration from your state agriculture or health department. Also check FDA produce handling rules, cold storage lease and zoning terms, and insurance if you deliver in your own vehicle.