Market garden supplying chefs and local shops

Restaurants, cafes, independent grocers and food co-ops that want fresh local produce, plus some direct box customers.

Weekly standing orders priced per kilo or bunch, topped up by market stalls or veg boxes to sell surplus.

• Commercial crop planning
• Reliable delivery and record keeping
• Building relationships with chefs and buyers
• Basic irrigation and equipment use

• Check zoning and land use rules with your local council before leasing or investing in infrastructure
• Check food safety and traceability requirements for selling to businesses in your state
• Public liability insurance and vehicle insurance, plus workers compensation once you hire
• Cash flow is tight before regular orders build up
• Check water licensing and any limits on bore or dam use in your state

Startup costs are typically estimated at around $15,000 to $60,000, depending on the land you lease, irrigation, equipment, vehicle and infrastructure. Cash flow can be tight before regular orders build up.

Monthly revenue is typically estimated at around $3,000 to $12,000, depending on your crops, number of regular buyers and delivery schedule. The estimate assumes at least about 35 hours a week, as this is a full-time business.

Check zoning and land use rules with your local council before leasing or investing. Also check food safety and traceability requirements for selling to businesses in your state, water licensing and limits on bore or dam use, and insurance.