Local oyster wholesaler and delivery round

Restaurants, cafes, pubs, fishmongers, delis and caterers, plus the occasional events business.

You buy by the dozen or tray and sell at a margin. Regular weekly orders from a handful of venues, with extra volume around holidays and events, make up most of the income.

• Building trusting relationships with chefs and growers
• Careful with cold chain and food handling
• Reliable delivery and route planning

• Food business registration or licensing, which varies by state and council, so check before trading
• State shellfish quality assurance programs and traceability rules, check what applies to buyers and resellers
• Keeping oysters at the right temperature from pickup to delivery, because a bad batch can make customers ill
• Public liability and product liability insurance, plus transit cover for stock
• Customers paying late, so set clear payment terms

Startup costs are typically around $8,000 to $40,000, depending on your vehicle, chilled storage and insurance. Treat these as estimates and get quotes for each item before you commit.

Monthly revenue is typically estimated at around $3,000 to $15,000, depending on how many restaurants, fishmongers and other buyers you supply. Set clear payment terms, since customers paying late can affect your cash flow.

Check food business registration or licensing, which varies by state and council, and the state shellfish quality assurance and traceability rules that apply to resellers. Also check temperature control from pickup to delivery, plus public liability, product liability and transit insurance.