Sydney Refrigerated Distribution - Seafood Specialist
$280,000 Negotiable
Details
| Location | Sydney, NSW 2000 |
|---|
Business Details
| Business Type | Refrigerated Distribution |
|---|---|
| Established | 2012 (14 years operating) |
Weekly Gross
$5,800
Annual Revenue
$290,000
Annual Profit
$89,900
| Fleet Size | 1 vehicle |
|---|---|
| Staff Count | 2 |
| Contract Type | Non-exclusive |
| Contract Length | 5 years remaining |
| Training Included | Yes |
| Reason for Sale | Scaling Up |
| Goodwill | $90,000 |
| Principal Contractor | Direct restaurant contracts + fish market |
Description
Niche seafood distribution business operating from Sydney Fish Market to restaurants across Sydney metro. Specialist cold chain knowledge and fish market relationships are the key assets in this business.
Business Overview:
This business has operated for 14 years, built on the owner's deep relationships with Sydney Fish Market wholesalers and a loyal client base of restaurants that depend on daily fresh seafood deliveries. The niche nature of seafood distribution creates a significant barrier to entry for competitors.
Daily Operation:
- 2:30am: Arrive at Sydney Fish Market for purchasing
- 2:30am-4:30am: Select and purchase seafood from preferred wholesalers
- 4:30am-5:00am: Load refrigerated van, ice and pack
- 5:00am-11:00am: Deliver to restaurant accounts (50+ drops across Sydney)
- 6 days/week (Monday-Saturday, fish market hours)
Assets Included:
- 2021 Isuzu NNR 45-150 refrigerated van (approximately 110,000km)
- Full cold chain equipment (insulated bins, ice, temperature loggers)
- Sydney Fish Market buyer registration and relationships
- Client database with 50+ active restaurant accounts
- Established ABN with 14-year trading history
Financial Performance:
- Weekly gross: $5,800 (6 days)
- Cost of goods (seafood purchases): $2,200/week
- Fuel: approximately $320/week
- Insurance: approximately $140/week
- Fish market expenses (parking, ice, equipment): approximately $120/week
- Vehicle maintenance: approximately $100/week
- Net profit (owner-driver): approximately $2,920/week
- Annual net: approximately $152,000
Why Seafood Distribution is Special:
- Deep product knowledge required (species identification, quality assessment, seasonal availability)
- Fish market relationships take years to build
- Restaurant chefs are loyal to trusted seafood suppliers
- Higher margins than general produce distribution
- Growing demand for premium seafood as dining culture expands
Reason for Sale: Owner pursuing a hospitality venture of their own.
Training: Minimum 4-week handover including fish market introductions, quality assessment training, and chef-by-chef client introductions. This handover is critical and non-negotiable.
Business Overview:
This business has operated for 14 years, built on the owner's deep relationships with Sydney Fish Market wholesalers and a loyal client base of restaurants that depend on daily fresh seafood deliveries. The niche nature of seafood distribution creates a significant barrier to entry for competitors.
Daily Operation:
- 2:30am: Arrive at Sydney Fish Market for purchasing
- 2:30am-4:30am: Select and purchase seafood from preferred wholesalers
- 4:30am-5:00am: Load refrigerated van, ice and pack
- 5:00am-11:00am: Deliver to restaurant accounts (50+ drops across Sydney)
- 6 days/week (Monday-Saturday, fish market hours)
Assets Included:
- 2021 Isuzu NNR 45-150 refrigerated van (approximately 110,000km)
- Full cold chain equipment (insulated bins, ice, temperature loggers)
- Sydney Fish Market buyer registration and relationships
- Client database with 50+ active restaurant accounts
- Established ABN with 14-year trading history
Financial Performance:
- Weekly gross: $5,800 (6 days)
- Cost of goods (seafood purchases): $2,200/week
- Fuel: approximately $320/week
- Insurance: approximately $140/week
- Fish market expenses (parking, ice, equipment): approximately $120/week
- Vehicle maintenance: approximately $100/week
- Net profit (owner-driver): approximately $2,920/week
- Annual net: approximately $152,000
Why Seafood Distribution is Special:
- Deep product knowledge required (species identification, quality assessment, seasonal availability)
- Fish market relationships take years to build
- Restaurant chefs are loyal to trusted seafood suppliers
- Higher margins than general produce distribution
- Growing demand for premium seafood as dining culture expands
Reason for Sale: Owner pursuing a hospitality venture of their own.
Training: Minimum 4-week handover including fish market introductions, quality assessment training, and chef-by-chef client introductions. This handover is critical and non-negotiable.
Features
2x Refrigerated Trucks
1x Van
Customer Contracts
Cold Room Lease
Work / Contract Details
Specialist seafood distribution business, Sydney metro. Distributes fresh seafood from Sydney Fish Market to 50+ restaurant accounts. Includes 2021 Isuzu NNR refrigerated van, all cold chain equipment. 6 days/week.
This business may have associated job listings on AYIO Jobs.
This listing represents a business for sale. Buyers should seek independent legal and financial advice before entering any agreement.
