Vegetable supply run for cafes and restaurants

Cafes, restaurants, caterers, pubs and small grocers who want reliable, fresh produce without shopping for it themselves.

You earn the margin between your buying price and the price you charge. Regular standing orders and a tight delivery route help keep margins healthy.

• Judging produce quality
• Negotiating with growers and suppliers
• Early starts and reliable driving
• Record keeping and invoicing

• Food businesses may need registering with your local council, check what applies to storing and transporting fresh produce in your state
• Public liability insurance and cover for your vehicle and stock
• Produce spoils fast, so unsold stock is lost money; start with pre-orders
• Late payment from customers, set clear payment terms
• Check GST registration once your turnover reaches the threshold

Estimates suggest startup costs are typically around $6,000 to $30,000, depending on your vehicle, refrigeration, initial stock and insurance. Starting with pre-orders can help limit the risk of unsold stock.

Estimates suggest monthly revenue is typically around $5,000 to $25,000, depending on how many customers you supply and the volume they order. Expect at least about 20 hours a week, with early starts.

Check whether your local council requires registration for storing and transporting fresh produce in your state. Also check public liability and vehicle and stock insurance, customer payment terms, and GST registration at the turnover threshold.