Frozen food maker supplying shops and cafes

Independent grocers, delis, cafes, farm shops, caterers, aged care and school food providers, plus some direct customers.

You sell wholesale by the carton or tray at a set price per unit, usually on repeat orders. Margins depend on ingredient costs, labour, packaging and keeping waste low.

• Recipe scaling and consistent production
• Food safety systems and record keeping
• Negotiating with buyers
• Managing stock, suppliers and cold storage

• Council registration, premises fit-out standards and inspections, which vary by council and state
• Food Standards Code requirements for labelling, allergens, nutrition information and traceability
• Some retailers and food service buyers ask for a documented food safety program or third-party audit, so check what your buyers need
• Public liability, product liability and stock or equipment insurance
• Workers compensation insurance once you hire staff, plus freezer breakdown and power cost risks
• Registering for GST once you reach the turnover threshold

Estimates suggest startup costs are typically around $40,000 to $150,000, depending on the unit you lease, the fit-out, freezers and other equipment. Check council fit-out standards early, as these vary and can change your budget.

Check council registration, premises fit-out standards and inspections, which vary by council and state. Also check Food Standards Code requirements for labelling, allergens, nutrition information and traceability, and whether your buyers want a documented food safety program or third-party audit.

Estimates suggest monthly revenue is typically around $10,000 to $40,000, depending on your product range, batch size and how many buyers you supply. Expect to work at least 30 hours a week. Ingredients, freezer power and wages come out of that revenue.