How to Deliver Fresh Produce for Imperfect Delivery

In a bid to keep his business afloat, Mr Wirraven’s partner has been putting up the funds for his business and now has about 20 delivery trucks.

Mr Wirroven’s latest venture comes at a time when he’s been struggling to keep up with the increased demand for fresh produce and has also seen his business sink as the prices of ingredients have risen.

Mr Wimraven, who is from Queensland, said he had to make tough choices to stay afloat as his business grew to over $600,000 in revenue and he had been working for more than 20 years to provide a good quality service.

“My first decision was to just stop,” he said.

“I knew it was going to be tough and I just thought I’d go home and think about it and see what I could do to try and put myself back on a higher growth trajectory.”

“I’ve seen people make more money, so I guess I’m happy with the way I’m doing it, but at the same time, I think I’ve just had to do what I had to to make sure that I can pay the bills.”

Mr Harker, from the Victorian region of South Australia, is a veteran of the food service industry who has a history of making good quality food at home.

He has been a member of the Australian Meat Market since he was 13 years old and said he was always aware of the need to improve his business.

“You’ve got to have the patience, you’ve got the knowledge, you have the skill, you don’t just want to make a buck out of it,” Mr Harkers said.

“You have to have a strong foundation, so you can keep going on.”

Mr Hader said he also wanted to stay connected to his local community and would continue to serve as a volunteer and mentor.

“People want to come in and buy their food from me, so to me it’s always a pleasure,” he added.

“We’ve got a pretty good local community, and we want to keep it that way.”

Topics:federal-government,food-and-beverage,foods-and/or-cooking,delivery,local-government-and—state-issues,foodborne-diseases-other,sunday-harvest,australiaContact Amy SancettaMore stories from Victoria