Bread Route vs Snack Route vs Deli Route: Costs, Income, and Which to Choose in 2026

Choosing the Right Route Type for Your Business

If you're thinking about starting an independent delivery route, the first big decision is what kind of products to deliver. The three most popular categories are bread & bakery, snacks & chips, and meat, deli & provisions. Each has different economics, daily routines, startup requirements, and growth potential.

Choosing the wrong route type can mean years of frustration — working hours that don't fit your lifestyle, dealing with spoilage you didn't plan for, or investing more capital than you expected. This guide breaks down all three route types with realistic numbers so you can make an informed decision before you invest.

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Bread and Bakery Routes: Steady Demand, Early Mornings

What you deliver: Bread, rolls, buns, pastries, cakes, bagels, and specialty baked goods. Bread route drivers typically distribute for a specific brand or bakery — brands like Pepperidge Farm, Arnold, Entenmann's, Flowers (Nature's Own, Wonder Bread), and Bimbo Bakeries are among the most common.

Bread Route Startup Costs

Bread routes are almost always purchased as existing businesses with established customer accounts and territory rights. Unlike snack routes, it's uncommon to build a bread route from scratch because bakery distribution agreements are typically tied to specific territories.

• Buying an established branded route: $50,000–$350,000+ depending on the brand, territory size, and weekly revenue. Flowers and Bimbo routes in high-volume territories can exceed $200,000. Company financing is often available with 20–30% down.
• Smaller or independent bread routes: $20,000–$80,000 for routes with fewer stops or lesser-known brands
• Vehicle: A standard cargo van or box truck is typically sufficient since bread doesn't require refrigeration — budget $15,000–$30,000 for a used vehicle if not included with the route purchase

Route valuations are typically based on a multiple of weekly gross sales — commonly 20x to 30x weekly volume, or 80–100% of annual gross revenue. A route grossing $3,000/week might sell for $60,000–$90,000.

Bread Route Income Potential

Bread route owners earn a gross margin of 18–25% on the products they deliver. Your income depends heavily on territory size and account volume.

• Small route (15–25 stops): $1,500–$3,000/week gross → $15,000–$40,000/year net
• Medium route (25–40 stops): $3,000–$5,000/week gross → $35,000–$65,000/year net
• Large route (40–60+ stops): $5,000–$10,000+/week gross → $60,000–$130,000/year net

Bread route income is generally steady and predictable. Restaurants, delis, and grocery stores order bread consistently because it's a staple product their customers expect. Seasonal fluctuations are minimal compared to other route types.

Daily Routine: What a Bread Route Day Looks Like

• 3:00–4:00 AM: Arrive at the bakery depot or warehouse. Load your truck with the day's orders and any additional product for stocking.
• 4:00–5:00 AM: Begin deliveries. Stores need fresh bread on shelves before they open, so early stops are critical.
• 5:00 AM–12:00 PM: Deliver to all stops, stock shelves, rotate older product to the front, pull stales, and take orders for the next delivery.
• 12:00–1:00 PM: Return to depot, process returns and stales, handle paperwork, and plan for the next day.

Most bread route drivers work 5–6 days per week and are done by early afternoon. The biggest adjustment for new drivers is the 3–4 AM start time — it's not for everyone, but many drivers grow to appreciate having their afternoons free.

Bread Route Pros and Cons

• Pro: Steady, predictable demand — bread is a daily staple
• Pro: Brand recognition drives customer trust (Pepperidge Farm, Arnold, etc.)
• Pro: No refrigeration needed — lower vehicle costs
• Pro: Done by early afternoon most days
• Con: Very early start times (3–5 AM)
• Con: High spoilage — bread has a short shelf life and stales directly reduce your profits
• Con: Higher startup cost for established branded routes
• Con: Physically demanding — bread trays are heavy and require constant loading/unloading

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Snack and Chip Routes: Flexibility and Lower Startup Costs

What you deliver: Chips, pretzels, cookies, crackers, popcorn, snack mixes, jerky, and other shelf-stable snack products from brands like Utz, Herr's, Wise Foods, Snyder's-Lance, and Bachman. Your customers include convenience stores, gas stations, delis, bodegas, supermarkets, schools, offices, and vending machine operators.

For a deep dive into snack route earnings, see our full snack route income breakdown.

Snack Route Startup Costs

Snack routes offer the widest range of entry points — from building a small route from scratch for just a few thousand dollars to purchasing a high-volume established territory for six figures.

• Building from scratch: $5,000–$15,000 — covers a used cargo van, initial inventory, insurance, and basic equipment. The trade-off is that you'll spend 3–6 months building a customer base through cold calling and door-to-door sales.
• Buying a small established route: $15,000–$60,000 — a good starting point with existing customers and immediate revenue
• Buying a high-volume established route: $60,000–$260,000+ — larger territories with established brands like Utz. Company financing is often available with a 20% minimum down payment. Routes are typically valued at 15–25x weekly gross sales.
• Vehicle: A standard cargo van is sufficient — no refrigeration required. Budget $10,000–$25,000 for a used vehicle if not included in the route purchase.

Snack Route Income Potential

Snack route owners typically keep 20–35% of gross revenue as net profit after all expenses. Income varies significantly based on territory size and number of stops.

• Small route (20–30 stops): $1,000–$2,000/week gross → $15,000–$35,000/year net
• Medium route (30–50 stops): $2,000–$4,000/week gross → $30,000–$70,000/year net
• Large route (50–80+ stops): $4,000–$8,000+/week gross → $60,000–$140,000/year net

Some high-volume Utz distributors report weekly gross sales of $10,000–$13,000, generating $2,000–$2,600/week in gross income based on commission rates of 18–22% on most products.

Daily Routine: What a Snack Route Day Looks Like

• 6:00–7:00 AM: Load your truck at the warehouse or storage location. Review today's orders and route plan.
• 7:00 AM–2:00 PM: Make deliveries, stock shelves, rotate product, check freshness dates, set up displays, and take new orders from store managers.
• 2:00–3:00 PM: Return to base, handle returns and credits, update inventory, and plan for tomorrow.

Most snack route drivers work 5–6 days per week. The biggest advantage over bread routes is the schedule flexibility — snacks don't need to arrive before stores open, so you can start at 6–7 AM instead of 3–4 AM. Many snack route owners report being home by mid-afternoon.

Snack Route Pros and Cons

• Pro: Lowest startup cost of the three route types — can start from scratch for under $10,000
• Pro: Long shelf life means less spoilage and waste compared to bread or deli
• Pro: Most flexible schedule — no 3 AM starts
• Pro: Wide variety of customer types (convenience stores, gas stations, schools, offices, vending operators)
• Pro: No refrigeration required — standard cargo van is sufficient
• Con: More competition from big brands (Frito-Lay, etc.) who have their own DSD networks
• Con: Lower per-unit margins compared to deli and specialty products
• Con: Shelf space competition — stores have limited snack shelf space and multiple drivers competing for it

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Deli and Provisions Routes: Higher Investment, Higher Returns

What you deliver: Deli meats, cheeses, prepared foods, condiments, and specialty items from brands like Boar's Head, Thumann's, Dietz & Watson, and Sara Lee Deli. Your customers are primarily restaurants, delis, bodegas, pizzerias, catering companies, and grocery stores. Learn more in our complete provisions route guide.

Deli Route Startup Costs

Provisions routes require the most upfront investment, primarily because of the refrigerated vehicle requirement. Temperature control is non-negotiable when you're delivering perishable meats and cheeses.

• Refrigerated vehicle: $25,000–$50,000 for a used refrigerated van or box truck. New refrigerated vehicles can exceed $80,000–$100,000. Leasing is an option at $1,000–$2,000/month.
• Building from scratch: $30,000–$60,000 total — refrigerated vehicle, initial inventory, insurance, commercial auto coverage, and equipment (hand trucks, temperature monitors)
• Buying an established route: $50,000–$150,000+ depending on customer base, weekly revenue, and territory. High-volume provisions routes in dense urban areas can exceed $200,000.
• Insurance: Higher than bread or snack routes due to refrigeration equipment and perishable goods — budget $300–$500/month for commercial auto and general liability

Deli Route Income Potential

Provisions routes typically have the highest income potential of the three route types because order values per stop are significantly larger. A single restaurant or deli may order $300–$800+ per delivery, compared to $50–$150 per stop on a snack route.

• Small route (10–20 stops): $3,000–$6,000/week gross → $25,000–$55,000/year net
• Medium route (20–35 stops): $6,000–$12,000/week gross → $50,000–$100,000/year net
• Large route (35–50+ stops): $12,000–$25,000+/week gross → $90,000–$200,000+/year net

The trade-off is tighter gross margins (15–30% markup) compared to snacks and bread. However, the higher dollar-per-stop value more than compensates — delivering $500 in deli meats at 20% markup earns you $100 in gross profit, versus $25 in gross profit on a $100 snack delivery at 25% markup.

Daily Routine: What a Deli Route Day Looks Like

• 4:00–5:00 AM: Arrive at your distributor's warehouse or cold storage. Pick up and load your orders, verifying temperatures and product quality.
• 5:00–6:00 AM: Begin deliveries. Restaurants and delis need product early for lunch prep, so morning delivery is essential.
• 6:00 AM–1:00 PM: Deliver to all stops, check product temperatures upon delivery, take new orders, discuss specials or new products with managers, handle credits for any quality issues.
• 1:00–2:00 PM: Return to base, reconcile deliveries, process paperwork, clean and maintain refrigeration equipment, and plan tomorrow's route.

Provisions route drivers work 5–6 days per week. The work is physically demanding — cases of deli meats are heavy, and you're constantly loading and unloading from a refrigerated truck. Temperature management adds a layer of responsibility that bread and snack drivers don't deal with.

Deli Route Pros and Cons

• Pro: Highest income potential per stop — large order values from restaurants and delis
• Pro: Deep customer relationships — restaurant owners rely heavily on their provisions driver and are loyal
• Pro: Less competition from big DSD networks — provisions distribution is fragmented with more room for independents
• Pro: Opportunity to carry specialty and ethnic foods with 30–50% markups
• Con: Highest startup cost due to refrigerated vehicle requirement
• Con: Perishable products — spoilage and returns are a constant concern
• Con: Temperature compliance — you must maintain cold chain integrity at all times
• Con: Physically demanding — heavy product cases and early morning starts
• Con: Accounts receivable risk — restaurants on net-30 terms can create cash flow challenges

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Head-to-Head Comparison: Bread vs. Snack vs. Deli Routes

Here's a side-by-side comparison of the key factors for each route type:

Factor	Bread Routes	Snack Routes	Deli/Provisions Routes
Startup Cost (Buy Existing)	$50K–$350K+	$15K–$260K+	$50K–$200K+
Startup Cost (Build from Scratch)	Rare — most are purchased	$5K–$15K	$30K–$60K
Annual Net Income	$40K–$80K+	$40K–$100K+	$60K–$150K+
Typical Markup	25–40%	20–35%	15–30%
Gross Margin	18–25%	20–35%	13–23%
Daily Start Time	3:00–4:00 AM	6:00–7:00 AM	4:00–5:00 AM
Done By	12:00–1:00 PM	2:00–3:00 PM	1:00–2:00 PM
Vehicle Required	Standard van/box truck	Standard cargo van	Refrigerated van/truck
Spoilage Risk	High (short shelf life)	Low (shelf-stable)	Medium–High (perishable)
Avg. Order per Stop	$75–$200	$50–$150	$300–$800+
Customer Relationships	Brand-driven	Service-driven	Relationship-driven
Physical Demand	High (heavy trays)	Moderate	High (heavy cases)

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Which Route Type Is Right for You?

The best route type depends on your budget, lifestyle preferences, and business goals. Here's a framework to help you decide:

Choose a Bread Route If...

• You're an early riser and don't mind 3–4 AM starts
• You want to distribute well-known brands with built-in demand
• You have $50,000+ to invest in buying an established route
• You value predictability — bread demand is steady year-round
• You want to be done working by early afternoon

Choose a Snack Route If...

• You want the lowest startup cost and the option to build from scratch
• You prefer a more flexible schedule without pre-dawn starts
• You want to serve a diverse customer base (convenience stores, gas stations, schools, offices)
• You prefer lower spoilage risk with shelf-stable products
• You want to test the route business model before making a large investment

Choose a Deli/Provisions Route If...

• You want the highest income potential per stop and overall
• You enjoy building deep, long-term relationships with restaurant owners and chefs
• You have the capital for a refrigerated vehicle ($25,000–$50,000+ used)
• You're comfortable managing perishable inventory and cold chain requirements
• You want to carry high-margin specialty and ethnic foods

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Can You Combine Route Types?

Many of the most successful independent drivers carry products from multiple categories — and this is often the smartest strategy. Combining route types increases your value to each customer, grows average order sizes, and makes it harder for competitors to replace you.

Common Combinations

• Deli + Cheese: The most natural pairing. Nearly every provisions driver also carries cheese and dairy since the same customers need both and you already have a refrigerated vehicle.
• Bread + Snacks: Bread and snacks serve many of the same customers (delis, convenience stores, bodegas) and both fit in a standard van. This combination lets you offer more per stop.
• Deli + Specialty Foods: Adding specialty and ethnic foods to a provisions route gives you access to higher-margin items (30–50% markup) that your restaurant customers need but have difficulty sourcing.
• Snacks + Beverages: Beverages are a natural add-on for snack route drivers serving convenience stores and gas stations — stores that sell chips also sell drinks.

Benefits of Carrying Multiple Product Categories

• Higher revenue per stop: Instead of a $100 snack order, you might get a $250 combined snack + bread order from the same customer
• Stronger customer retention: The more products you supply, the harder it is for a competitor to replace you. Customers don't want to deal with three different drivers when one can handle everything.
• Better route efficiency: Same drive time, more revenue. Adding product categories doesn't add stops — it increases the value of your existing stops.
• Diversified income: If one product category has a slow week, the others help smooth out your revenue.

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How to Get Started with Any Route Type

Regardless of which route type you choose, the path to getting started follows the same general steps:

1. Research Your Local Market

Talk to store owners, restaurant managers, and other drivers in your area. Understand what products are in demand, who the current distributors are, and where there might be gaps you can fill. Your territory matters more than almost any other factor.

2. Decide: Buy or Build?

Buying an existing route gives you immediate income and established customers. Building from scratch costs less upfront but requires months of hustle to develop accounts. Check CommercialRoutesForSale.com, BizBuySell, and The Route Exchange for available routes. For brand-specific routes, contact the company directly — Utz, Flowers, and Bimbo all have distributor programs.

3. Set Up Your Pricing

Before you make your first delivery, you need a pricing strategy. Don't guess — read our pricing and markup guide to understand markup vs. margin, set competitive prices by product category, and protect your profits from day one.

4. Go Digital from Day One

The biggest mistake new route drivers make is starting with paper invoices and handwritten orders. Going digital from the start saves you 5+ hours per week and prevents the painful transition later. Digital DSD software handles invoicing, order tracking, customer catalogs, and pricing — so you can focus on selling and delivering.

5. Send Every Customer a Digital Catalog

Give every customer a digital price list they can browse and order from on their phone. Drivers who switch from verbal ordering to digital catalogs consistently see 15–20% higher order values because customers discover products they didn't know you carry.

"I started with a small snack route — 25 stops, used van, $8,000 total investment. Within a year I added bread and was doing $4,000/week gross. The key was having one digital catalog for everything I carry so customers could see my full product line."

Ready to start or grow your route business? Start your free 14-day trial of The Full Truck and manage your entire product catalog, customer pricing, and orders from your phone — no matter what products you deliver. Explore all route categories we support.