Oyster delivery round for restaurants and fishmongers

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

You buy by the bag or box and sell at a margin per oyster. Regular weekly orders and a tight delivery route keep the margin worthwhile.

• Reliable and punctual with deliveries
• Building trade relationships
• Careful with cold chain and record keeping

• Food business registration with your local council (or Food Standards Scotland), check what applies to you
• Live oysters must normally come from approved sources with correct identification marks, so check supplier paperwork and traceability rules
• Keeping product cool and alive, so check the right storage temperatures and what vehicle or insulated boxes you need
• Public liability and product liability insurance, as a bad batch can make customers ill
• Stock is perishable, so avoid buying more than your orders cover

Startup costs are typically around £2,000 to £8,000, depending on your cold storage, insulated boxes or vehicle, and your first stock purchases. These are estimates, so cost your own setup carefully.

Estimated monthly revenue is typically around £1,500 to £7,500, depending on how many trade customers you win and how much they order. Stock is perishable, so avoid buying more than your orders cover.

Check food business registration with your local council (or Food Standards Scotland). Check that live oysters come from approved sources with correct identification marks and traceability paperwork, storage temperatures, vehicle or box needs, and public and product liability insurance.