Small-Batch ice cream for caterers and events

Event caterers, wedding and function venues, restaurants and market stallholders who want a quality local product.

You sell by the tub, tray or per-serve pack, with higher prices for custom flavours and bulk orders for big events.

• Cooking and recipe development
• Food safety habits
• Sales and networking
• Organising production around event dates

• Food business registration with your local council and food safety supervisor or training requirements in your state
• Allergen labelling and food labelling rules, check Food Standards Australia New Zealand guidance
• A commercial kitchen is usually needed, home kitchens may not be approved for this, check with your council
• Public liability and product liability insurance
• Demand is uneven and seasonal, with busy summer and wedding periods

Estimates suggest startup costs are typically around $4,000 to $25,000, depending on your equipment, kitchen arrangements and packaging. Public liability and product liability insurance are also worth including in your budget.

A commercial kitchen is usually needed, and home kitchens may not be approved for this, so check with your council. Also check food business registration, food safety supervisor or training requirements in your state, and allergen and food labelling rules.

Estimates suggest monthly revenue is typically around $1,500 to $8,000, depending on your range and how many caterers and venues you supply. Plan for at least about 10 hours a week. Demand is uneven, with busy summer and wedding periods.