Specialty Food Distribution

Specialty food distributors source and distribute gourmet, ethnic, organic, or specialty foods to restaurants, retailers, and foodservice.

With specialty food a $170B market growing 10%+ annually, distribution generates revenue of $250,000-$850,000 with 20-35% margins.

The business requires refrigerated warehouse, delivery vehicles with refrigeration, food safety certifications, working capital for inventory, and buyer relationships.

Services include sourcing specialty food products, warehousing and cold storage, sales and account management, delivery to restaurants and stores, product education and sampling, and payment terms.

Revenue through markup on wholesale prices.

Success factors include food safety certifications and cold chain, curating unique specialty product mix, building chef and buyer relationships, understanding food trends, and providing superior service.

Marketing focuses on chef relationships, food shows, and specialty retailers.

With specialty food demand strong and restaurant/retail distribution fragmented in 2025, specialty distribution offers culinary opportunities serving food businesses.