Fruit wholesale delivery round

Cafes, restaurants, independent grocers, juice bars, school canteens and small caterers.

You sell at a margin above your buying price, by the box or tray. Regular weekly orders from a small group of customers keep income steady.

• Judging fruit quality and ripeness
• Negotiating with growers and market sellers
• Early starts and reliable delivery
• Basic bookkeeping and invoicing

• Fresh fruit spoils fast, so unsold stock can wipe out your margin
• Check with your local council and state food authority about food business registration and food safety rules
• Check vehicle requirements for carrying fresh food, including temperature control
• Public liability and goods in transit insurance
• Slow-paying customers can strain cash flow, so set clear payment terms
• Market access and buyer rules vary, so check with the market operator

Startup costs are typically around $8,000 to $40,000, depending on the van and any refrigeration or insulation you need, plus your first bulk stock purchases. These are estimates, and your own costs may differ.

Monthly revenue is typically around $5,000 to $25,000, depending on how many regular customers you win and the volume you deliver. Fresh fruit spoils fast, so unsold stock can wipe out your margin.

Check with your local council and state food authority about food business registration and food safety rules. Also check vehicle requirements for carrying fresh food, including temperature control, insurance, and any buyer rules set by the market operator.