A pasta sauce producer selling €4 jars to restaurants while competitors charge €5 can still achieve 40% margins through volume efficiency. Wholesale means accepting lower per-unit profits but scaling through business-to-business relationships. Smart calculation around volumes and operational efficiency makes the difference between profit and loss.
What is wholesale and how does margin work?
Wholesale means selling to businesses who'll resell your products to their customers. Restaurants buying your sauces, cafés stocking your pastries. Your price must leave room for their markup and profit.
? Example wholesale chain:
You make pasta sauces:
- Your production costs: €2.50 per jar
- Wholesale price to restaurant: €4.00 per jar
- Restaurant sells to customer: €8.00 per serving
Your margin: €1.50 per jar (37.5%)
Calculate your minimum wholesale price
Your wholesale price covers costs plus profit, but you'll spend less on marketing than direct-to-consumer sales. Calculate everything: ingredients, labor, overhead, packaging.
⚠️ Watch out:
Don't calculate with ingredient costs alone. Also add: packaging, labor, overhead, transport and your desired profit.
The formula for wholesale pricing:
Minimum wholesale price = (Production costs + Overhead + Desired profit) / Expected volume
? Example calculation:
Monthly costs for 1000 jars of pasta sauce:
- Ingredients: €1,500 (€1.50 per jar)
- Packaging: €300 (€0.30 per jar)
- Labor: €800 (€0.80 per jar)
- Overhead: €400 (€0.40 per jar)
- Desired profit: €500 (€0.50 per jar)
Minimum wholesale price: €3.50 per jar
Research market prices
Check what similar products cost in wholesale markets. Your customers have options - price too high and they'll switch brands.
- Browse wholesaler catalogs in your sector
- Ask potential customers their current pricing
- Check B2B platforms for comparisons
- Calculate maximum prices customers can pay while staying profitable
Balance volume vs. margin
Wholesale typically means lower per-unit margins but significantly higher volumes. This trade-off often beats small-quantity, high-margin sales. A pattern we see repeatedly in restaurant financials shows wholesale suppliers achieving better total profits despite thinner margins per item.
? Retail vs wholesale comparison:
Scenario 1 - Direct to consumer:
- 100 jars per month at €8.00
- Revenue: €800, costs: €300, profit: €500
Scenario 2 - Wholesale to restaurants:
- 1000 jars per month at €4.00
- Revenue: €4,000, costs: €3,000, profit: €1,000
Wholesale: double profit despite lower margin per unit
Efficiency becomes crucial
Lower margins demand higher efficiency. Every euro of waste hits harder. Focus on these areas:
- Producing larger batches (economies of scale)
- Minimizing production waste
- Strategic raw material purchasing
- Automating processes where feasible
⚠️ Watch out:
Wholesale often means 30-60 day payment terms. Factor this into your cashflow planning.
How do you calculate wholesale margin? (step by step)
Calculate all production costs
Add up: ingredients, packaging, labor, overhead and transport. Don't forget hidden costs like energy, depreciation and administration. This is your cost price per unit.
Research market prices
Check what comparable products cost in the wholesale market. Ask potential customers what they currently pay and calculate what they can pay maximum to still make profit.
Determine your desired profit margin
Choose a realistic margin between cost price and market price. Common for food wholesale: 25-50% margin. Test different prices and volumes to find your optimal balance.
✨ Pro tip
Target 2-3 anchor wholesale customers representing 60% of your monthly volume within the first 90 days. This creates predictable cashflow while you build smaller accounts around them.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What is a normal profit margin in wholesale?
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Can I do wholesale and retail simultaneously?
What's the minimum order quantity I should set for wholesale?
Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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