Local vegetable wholesale delivery route

Independent restaurants, caterers, small grocers, corner stores and cafes that want fresh produce without a big distributor's minimums.

You sell at a markup over your buying price, usually by the case or pound, with regular standing orders and a small delivery fee or order minimum.

• Judging produce quality
• Negotiating prices with growers
• Route planning and reliable timekeeping
• Basic bookkeeping

• Check whether your state or county requires a food wholesaler or food handler registration, and whether your storage space needs inspecting
• Check FDA food safety rules that may apply to produce handling, and ask buyers whether they need supplier documentation
• Commercial auto and general liability insurance, plus product liability cover
• Fresh produce spoils fast, so unsold stock and cold chain failures can wipe out margins
• Some buyers pay on 15 to 30 day terms, so cash flow can be tight

Startup costs are typically estimated at around $8,000 to $40,000, depending on your vehicle, cold storage, initial stock and insurance. Treat this as a planning range, not a quote.

Monthly revenue is typically estimated at around $4,000 to $20,000, depending on how many buyers you serve, order sizes and prices. Revenue is not profit, so account for produce costs and spoilage.

Check whether your state or county requires wholesaler or food handler registration, and whether your storage space needs inspecting. Also check FDA produce handling rules, buyer documentation requests, and commercial auto, general and product liability insurance.