Wholesale Distribution Route – Central Illinois
Status: SOLD Price: $79,900 Net Income: $75,000
| Route Overview | This is a wholesale food distribution route that is located in central Illinois. Accounts are between the Peoria, Bloomington, Decatur and Springfield areas. The owner distributes pizzas, beef jerky, nuts/snacks, beef sticks, energy drinks and more. Accounts are grocery stores, convenient stores, bars, golf courses, marinas, etc. Average sales are approximately $6,000 per week. After $4,500 in expenses (inventory, vehicle costs, etc) the owner nets approximately $1,500 per week or $75,000 per year. Current schedule is 3 days per week and 8 hours per day. They also make phone calls every week to take orders from their accounts. Total work is around 30 hours per week. There are 6 routes and each one is run every other week…very easy and organized route system. The sale will include two freezer vans, a 12×10′ walk in freezer, a 3 chest deep freezer, and 12-15k in inventory. The owner has also placed approx 150 small pizza ovens at his locations and those will belong to the route owner. The growth opportunity for this route is really unlimited. Accounts can be added at the discretion of the owner. Product lines can be added which will also increase the sales and value of the route. |
| Warehouse Location | N/A |
| Financing | If approved through third party |
| Accounts | |
| Products/Brands | Sources for product can be discussed with the current owner |
| Responsibilities | The route owner is responsible for taking orders, making deliveries, collecting payments, etc. |
| Expenses | The primary expenses consist of inventory and vehicle expenses |
| How is the Route Owner Paid? | Directly by the customer |
| Growth Potential | This route has a great opportunity for growth. With locations covering all of central Illinois, new accounts would be relatively easy to add and find. Also, this route is not restricted to one particular type of product…the owner can add any products that they think will be profitable for their business |
| Equipment | Two freezer vans, 12×10′ walk in freezer, 3 chest deep freezer, approximately 150 small ovens placed at locations |
| Current Schedule | Three 8 hour days per week of delivery…one half day of taking orders. Approx 30 hours |
| Additional Information | N/A |
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