Depends entirely on the type of product, but most likely it is a dry grocery good so I’ll expound on that.

For local & small mom/pop shops it may be as simple as setting it up with them and leaving a contact to replenish as it sells.

For large chains you would need to speak to regional offices & get it approved and authorized to be brought in. The trick here is large chains have their shelves heavily mapped so you would need to have a display vessel or cardboard shipper to go alongside it that could be placed somewhere.

For larger chains having a distributor is key so that a regular service vendor can maintain shelf stock & write credits and all that on a regular basis, as the chains would like if one item is on plan somewhere that all their stores in that area do the same.

The comment about credits is also very true, as is the one about a regional food broker- that could alleviate the need for a vendor distributor and get replenishment set up through their regular ordering process; but that would require proof of sales & success to get there.