Wholesale buying for your shop: prices and expiry

Wholesale buying is the core of any supermarket or grocery shop's profit. A few piastres on the carton price make a big difference by the end of the month. This guide helps you buy well and avoid stock that sits on the shelf or loses money.

1. Work out the unit price

Listings often show the price per carton, sack or dozen. Divide by the number of units inside to get the unit price and compare it with the consumer price. That gap is your margin.

• Example: a carton of 24 cans for 480 EGP is 20 EGP per can. If the retail price is 24 EGP, your margin is 4 EGP per can.
• Remember to include transport and possible damaged stock.

2. Minimum order

Most suppliers have a minimum order. Buy according to how fast you sell, especially products with a short shelf life such as dairy and frozen food.

3. Expiry and storage

• Ask for production and expiry dates before buying. Stock close to expiry should be clearly cheaper.
• Check cartons from the outside: wet or crushed cartons may have been stored badly.
• Frozen and dairy products need refrigerated transport; ask about it before agreeing.
• Arrange your stock so what expires first is sold first.

4. Supplier and invoice

• Deal with suppliers who have a clear address and number, and ask for an invoice listing items, quantities and prices.
• Ask about returns for damaged or near-expiry goods.
• Try a small order first before committing to large quantities.

5. Delivery and payment

• Agree delivery times and costs, and who carries the goods into your storeroom.
• Count and inspect the goods on delivery before signing or paying the balance.
• If you buy on credit, write the amount and term clearly.

6. Diversify your sources

Do not rely on a single supplier. Compare prices regularly and keep more than one source for staples (oil, sugar, rice, detergents) so you are not stuck if one supplier is late.