Seafood wholesaler with a cold room

Restaurants, caterers, fishmongers, pubs and clubs, aged care and other food service kitchens.

Markup per kilo, with better margins from buying in bulk, holding frozen lines and offering a wider range than a van run can carry.

• Seafood product knowledge and quality checking
• Stock control and ordering
• Negotiating with suppliers
• Managing food safety records and a small team

• Premises approval and food business registration, which vary by state and council, so check before signing a lease
• Whether your state requires a seafood food safety program or auditing
• Cold room breakdowns, so consider temperature alarms and insurance for stock loss
• Public liability and product liability insurance, and workers compensation once you hire
• Cash flow, as you pay suppliers quickly while customers may take weeks to pay

Startup costs are typically estimated at around $50,000 to $150,000, depending on your unit and lease, cold room and freezer setup, initial stock and insurance. Allow for cash flow too, since you pay suppliers quickly while customers may pay slowly.

Estimated monthly revenue is typically around $40,000 to $200,000, depending on your volumes, customer mix and whether you hire staff. Revenue isn't profit, and cash flow can be tight. The estimate assumes at least about 40 hours a week.

Check premises approval and food business registration, which vary by state and council, before signing a lease. Also check whether your state requires a seafood food safety program or auditing, and look into insurance for public liability, stock loss and workers compensation.