Butcher and deli market stall

Market shoppers looking for quality, local or specialty products, often regulars who come back weekly.

Sales per market day across a small range of cuts, sausage packs and deli items, with repeat customers and pre-orders for special occasions.

• Basic meat knowledge and safe food handling
• Customer service and selling face to face
• Planning stock and keeping the cold chain
• Early starts and physical work

• Selling meat usually needs registration or a licence, and rules differ by state and council, so check before buying equipment
• Meat must be prepared and stored in an approved facility, so check where your cutting and packing can legally happen
• Public liability and product liability insurance, which many markets require
• Cold chain risk in hot weather, and lost income when markets are rained out
• Stall spots can be limited, so check availability early

Startup costs are typically around $12,000 to $40,000, depending on the refrigerated stall or trailer, your equipment and the stock you buy. Check licensing rules before buying equipment, as they differ by state and council.

Monthly revenue is typically estimated at around $3,000 to $15,000, depending on which markets you attend, your stall spots and the weather. Rained-out markets and hot weather can reduce income, so plan for quieter weeks.

Check whether selling meat needs registration or a licence, as rules differ by state and council. Also check where your cutting and packing can legally happen in an approved facility, and the insurance many markets require.