Vegetarian deli at markets

Market shoppers, local families and vegetarian customers looking for fresh takeaway food and easy meals.

Direct sales at stalls, plus pre-orders, platters for local events and repeat customers who follow you from market to market.

• Cooking in batches
• Food safety and labelling
• Selling face to face
• Planning stock to cut waste

• Food business registration with your council and any temporary event notifications, check your state's rules
• Home kitchens often cannot be used for selling food, check with your council
• Food safety supervisor and training requirements, check your state's rules
• Public liability insurance, often required by market organisers
• Allergen labelling and cold storage on market days
• Weather, stall fees and early starts affect earnings

Startup costs are typically around $3,000 to $15,000, depending on your equipment, stall setup, stock and how many markets you plan to trade at. Treat this as an estimate and price your own setup before committing.

Monthly revenue is typically around $1,500 to $7,000, depending on your markets, products, weather and stall fees. Plan for roughly 15 hours a week at minimum, including early starts. These are estimates, not guarantees.

Check food business registration and any temporary event notifications with your council, and your state's rules. Home kitchens often cannot be used for selling food. Also check food safety supervisor and training requirements, and whether the market organiser requires public liability insurance.