Small-batch frozen meals from a hired kitchen

Busy families, older people, new parents and people who want home-style meals ready to heat. Some local cafes and delis may also buy.

You sell per meal or per pack, often through bundles or a weekly or fortnightly order. Profit depends on ingredient cost, kitchen hire hours and how much you sell per batch.

• Cooking in batches to a consistent standard
• Food safety and hygiene habits
• Costing recipes and pricing
• Basic online selling and social media

• Check with your local council about food business registration or notification, and whether the kitchen's registration covers your activity
• Check the Food Standards Code rules on labelling, allergens and date marking for packaged food
• Food safety supervisor and training requirements in your state or territory
• Public liability and product liability insurance
• Keeping food cold during storage and delivery, as freezer failures or poor handling can cause losses and safety risks

Startup costs are typically around $3,000 to $12,000, depending on kitchen hire, packaging, ingredients and equipment. These are estimates only, so cost your recipes and test a small range first.

Check with your council about food business registration or notification, and whether the kitchen's registration covers your activity. Also check Food Standards Code labelling, allergen and date marking rules, food safety supervisor requirements, and insurance.

Monthly revenue is typically around $1,500 to $7,000, depending on your range, pricing and how many customers you reach. Plan for at least about 12 hours a week. These are estimates, not guarantees.