Fishport Wholesale Policy

This Wholesale Policy outlines the terms and procedures for business, trade, and bulk seafood purchases from Fishport (“we”, “us”, “our”). By placing a wholesale or bulk order with us, you agree to all terms described below.

Fishport 431 Stapleton Rd, Easton, Bristol BS5 6NA

1. Eligibility for Wholesale

Wholesale orders are available to:

Restaurants
Cafés
Caterers
Retailers
Food service providers
Other registered businesses requiring bulk seafood supply

We may request proof of business identity (e.g., business name, VAT number, registration details).

2. Minimum Order Requirements

Wholesale customers may be subject to:

Minimum order quantities (MOQ)
Minimum spend amounts

These thresholds ensure supply consistency and product availability. We will communicate MOQs at the time of account creation or order request.

3. Ordering Process

All wholesale orders must be placed in advance:

Standard wholesale orders must be made at least 1 week (7 days) before the required delivery or collection date.
Ordering less than 1 week in advance may result in limited stock availability or rejection of the order.

How to place a wholesale order:

Wholesale requests must be submitted directly via:

Email: fishportbusiness@gmail.com
Phone: 07379400553
In person at our shop

We will confirm availability, pricing, and schedule promptly.

4. Wholesale Delivery

Wholesale delivery follows a structured schedule:

Delivery is available on Tuesday, Wednesday, Thursday, and Saturday only.
Wholesale deliveries outside these days must be specially arranged and may not always be possible.

Delivery fees, minimum delivery amounts, and service areas may differ from retail delivery terms.

Important:

Someone must be present to receive the order.
Re-delivery fees may apply if the business is closed or unavailable at the scheduled time.

5. Pricing

Wholesale pricing may differ from retail pricing.

Prices may vary based on:

Market conditions
Seasonal availability
Order volume
Product type (premium, imported, specialty items)

All prices will be confirmed at the time of order. Any quotation provided is only valid for a limited period unless stated otherwise.

6. Payment Terms

Accepted payment methods and terms will be agreed upon prior to account approval.

Common arrangements include:

Immediate payment on order
Immediate payment on delivery
Pre-approved invoicing (case-by-case)

Invoices must be paid within the agreed timeframe. Late payments may result in:

Suspension of wholesale privileges
Late payment fees
Withholding of future deliveries

7. Cancellations and Amendments

Wholesale order changes must be requested at least 72 hours before the scheduled delivery or collection.
Orders cancelled within 72 hours may still incur charges, particularly for items sourced specifically for your order.

8. Refunds and Returns

Due to the perishable nature of seafood:

No returns are accepted on wholesale orders.
Claims for incorrect, damaged, or spoiled items must be made within 12–24 hours of receiving the order.

Photographic evidence is required for assessment.

Refunds or replacements will be handled on a case-by-case basis.

9. Product Quality & Handling

We guarantee the quality and freshness of all wholesale products at the time they leave our premises.

Once delivered:

Proper storage, handling, and temperature control become the responsibility of the business.
Fishport is not liable for spoilage caused by improper handling or storage conditions.

10. Special Requests

For unique cuts, large quantities, rare species, or imported items:

Requests must be submitted well in advance.
Extra time may be required depending on supplier availability.
Additional fees may apply.

We will inform you of lead times upon request.

11. Communication & Account Support

Wholesale customers are provided with priority communication channels. You may contact us for:

Stock inquiries
Special orders
Weekly pricing sheets (if applicable)
Standing/recurring orders

12. Contact Us

For all wholesale enquiries, orders, or account matters, please contact: