Neighbourhood fruit parlour shop

Local shoppers, office workers, students and parents passing by, plus nearby cafes or offices that order trays and juices.

Margin on fruit sold by weight or piece, and higher margins on juices, smoothies and ready-to-eat cups. Cutting waste by turning ripe stock into juice and snacks helps.

• Choosing and ordering good-quality produce
• Customer service and friendly chat
• Food handling and hygiene
• Managing stock and waste

• Food business registration with your local council and any food safety supervisor or training requirements in your state
• Rules for selling fresh or unpasteurised juice, which can differ by state, so check with your state food authority
• Perishable stock means waste risk, so start with smaller orders
• Lease terms, bond and fit-out costs, ideally reviewed by a solicitor
• Public liability insurance, plus workers compensation once you hire staff
• GST registration once your turnover reaches the threshold

Startup costs are typically around $40,000 to $120,000, depending on your lease and bond, shop fit-out, juicing and cold storage equipment, and opening stock. Location and the size of the shopfront will shape where you land in that range.

Monthly revenue is typically around $15,000 to $60,000, depending on location, foot traffic, your range and opening hours. This is revenue, not profit. Plan for at least about 40 hours a week, and watch waste from perishable stock.

Check food business registration with your local council and any food safety supervisor or training requirements in your state. Also check state rules on selling fresh or unpasteurised juice, lease terms, public liability insurance, workers compensation once you hire, and GST registration.