Fruit and veg delivery run for cafes and restaurants

Cafes, restaurants, pubs, caterers, small greengrocers and aged care or school kitchens.

You buy by the box or tray and sell at a markup per kilo or carton. Standing weekly orders and steady repeat customers make income more predictable.

• Judging produce quality and freshness
• Early starts and reliable driving
• Negotiating with sellers and building customer relationships
• Basic bookkeeping and invoicing

• Food business registration and food safety rules, check with your local council and state food authority
• Whether you need a van with refrigeration or cool storage to keep produce at safe temperatures
• Thin margins and waste from unsold or spoiled produce
• Customers paying late, so set clear payment terms and check credit before offering them
• Public liability, vehicle and goods in transit insurance
• Very early starts and heavy lifting, plan for your own safety and rest

Estimates suggest startup costs are typically around $15,000 to $60,000, depending on the van you use, whether it needs refrigeration or cool storage, and how much produce and insurance you need to start.

Monthly revenue is typically estimated at around $8,000 to $40,000, depending on how many customers you supply and order sizes. Margins can be thin and waste from spoiled produce can reduce what you keep. The estimate assumes about 25 hours a week.

Check food business registration and food safety rules with your local council and state food authority. Also check whether you need refrigeration or cool storage to keep produce at safe temperatures, and public liability, vehicle and goods in transit insurance.