Food Brokers

Food brokers negotiate sales between producers and manufacturers of food and food products and wholesalers and retailers. It is often less expensive for producers and manufacturers to sell their products through food brokers rather than directly to wholesalers and retailers because they only have to pay one broker, not an entire sales staff to market their products. Since brokers represent a large number of producers, the wholesalers and retailers also save time, energy, and money by dealing with one broker rather than with many representatives of other manufacturers.

Brokers usually conduct sales business in a specific geographic area. However, products grown, processed, and manufactured around the world are sold. Brokers who work in heavily populated areas usually cover a small geographic area; in rural areas, brokers can cover a large territory. Many food brokers employ clerical and sales workers. Food brokers travel to meet with retail storeowners, managers, and sometimes wholesalers. Some food brokers own brokerage houses and may be closely involved in sales, or work primarily as administrators and supervisors.

Food brokers also keep producers and manufacturers up to date on local market conditions. Brokers try to increase their sales volume to achieve the greatest possible distribution of their products. Food brokers must have strong sales of established products and market new ones to keep their revenue up. Food brokers help wholesalers and store managers expand their inventories and offer suggestions about store displays and other promotional strategies. Additional responsibilities typically include: moving merchandise, rearranging product displays, replacing expired products, keeping accurate records of their sales, and preparing reports on market conditions for producers and manufacturers.