Seafood wholesale delivery run

Restaurants, cafes, pubs, caterers, fishmongers and small independent grocers.

You sell at a markup per kilo over what you pay. Regular standing orders from a handful of venues are what make the run reliable.

• Knowing seafood species, quality and freshness
• Building relationships with chefs and buyers
• Early starts and reliable driving
• Basic bookkeeping and invoicing

• Food business registration and any seafood-specific rules, which differ by state and council, so check before buying stock
• Food safety supervisor or food safety program requirements in your state
• Keeping fish at the right temperature from pick-up to delivery, as spoiled stock is a total loss
• Public liability and product liability insurance, plus vehicle and stock cover
• Late payers, since thin margins make unpaid invoices risky

Startup costs are typically estimated at around $15,000 to $60,000, depending on your van and chilling setup, the stock you buy, and your insurance. Spoiled stock is a total loss, so temperature control matters from day one.

Estimated monthly revenue is typically around $12,000 to $60,000, depending on how many regular customers you supply and the volume you carry. Margins are thin, so late-paying customers can be a real risk. The estimate assumes at least about 25 hours a week.

Check food business registration and any seafood-specific rules, which differ by state and council, before buying stock. Also check food safety supervisor or food safety program requirements in your state, plus public liability, product liability, vehicle and stock insurance.