Blogs
Blogs
Plain answers about running a food wholesale business.
We write about the real mechanics of running a food wholesale business. What a delivery really costs. Why orders arrive at ten at night. Nothing here is written to sell anything - the selling happens once, at the bottom of each piece.
Newest first
7 Sept 2026Six systems, one business: the real cost of software that does not talkOrders in one place, pricing in another, invoicing somewhere else again - and a person spends part of every day just moving information between them.31 Aug 2026Chasing money without losing the customerEvery wholesaler eventually has to ask a kitchen for money it owes. How that conversation happens decides whether the customer pays late again or stops ordering altogether.24 Aug 2026How to plan six vans without a spreadsheetA spreadsheet can hold six rounds. It cannot tell you, at five in the morning, which one just broke.17 Aug 2026Off-the-shelf or custom: a wholesaler's guideOne is live tomorrow and cheaper to start. The other bends to fit a business that has been quietly writing its own rules for years.10 Aug 2026Catch weight: why you are invoicing the wrong numberA box of fish is sold by the piece and priced by the kilo - and invoicing the nominal weight instead of the one on the scale comes straight off your margin.3 Aug 2026What a box of coriander actually costs you to deliverBuying it is the easy half of the sum. The pick, the share of the van, the failed drop and the credit note are the half most cost-plus pricing leaves out.27 Jul 2026The prices in your head are worth six figures and nobody has written them downEvery wholesaler carries a private price list nobody else can read - one for each customer, built up over years, living nowhere but memory.20 Jul 2026Why your wholesale orders arrive at 10pm and what it costs youKitchens order when service lets them, not when it suits the office - and the gap between those two times is where the cost sits.