Wholesale · Perth metro
Produce for Perth kitchens and shops. Ordered tonight, delivered tomorrow.
Swan Foods buys at market every morning for cafés, restaurants, hotels, grocers and caterers across the Perth metro. Order by 9pm the night before delivery and your lines go on that morning’s buy. Our team delivers into your window — Monday to Saturday.
- Order online, any time. No phone tag, no waiting for a rep.
- Delivered by our own team, into a window you can plan prep around.
- Invoiced on account at the price on the day. 14 and 30 day terms available.
Place an order Open an account
Or call [phone — client to supply] before 2pm and speak to the buyer.
- Restaurant gradeBought on grade, because chefs reject anything less
- Bought this morningAt market before dawn, in your kitchen the same day
- Our own driversA delivery window you can plan prep around
- No contractNo minimum term, and credits without an argument
Why Swan Foods
We sell on grade. That’s the whole business.
Produce is sorted into grades at the market before anyone buys it. Restaurants take the top grade because a chef will reject a case that isn’t right and the supplier wears it. That’s the grade we buy, every morning, for every account — from a two-carton café order to a hotel’s standing order.
Grade
Sorted before purchase, and we buy the top of it. Nothing is held back as a cheaper second line — a café ordering three cartons gets what the restaurant gets.
Freshness
Bought the morning it’s delivered. No distribution centre, no week in a warehouse and no ripening room between the market floor and your cold room.
Judgement
If a line isn’t up to standard we don’t send it and hope. We call you with a like-for-like substitute before we load, and you decide.
Someone stands at market and chooses it
The buy is not an order form. It is a person on the floor at 4am, looking at what came in overnight, comparing growers, and walking away from anything that won’t hold up through a week of service. That judgement is the product. Everything else — the crate, the van, this website — is logistics.
How ordering works
Four steps, and none of them is a phone call you didn’t want.
Order by 9pm the night before delivery
Work through the buyer’s list on your phone after service. Minimum $80. Set it as a standing order and it repeats.
We buy it that morning
Your lines are part of the same market buy that goes to every other Perth kitchen we supply. Top grade, because chefs reject anything less.
Substitutions confirmed, not decided
If a line isn’t up to grade we call before we load it and offer a like-for-like swap. You choose, not us.
Delivered into your window
Our team delivers, not a courier. The docket lists the growing region for every line and carries your PO reference.
Our own drivers, our own van
Deliveries are run by our team on a fixed route, which is why we can promise a window rather than a day. The driver knows your dock, your door code and which fridge the salad goes in — and can take a credit on the spot if something isn’t right.
See this week’s list →
Check whether we deliver to your suburb →
Who we supply
Different venues, different problems.
A café ordering three cartons and a hotel ordering forty need different things from a supplier. Pick yours.
Produce that survives a chef’s inspection
You get the grade your kitchen would have bought itself at market, delivered before prep. Order after service on a late cut-off, and anything below standard is credited without an argument.
- Late cut-off after service
- Delivery window you can build prep around
- Prepared cuts to order
- Credits without photographs
Small, frequent, on time
Café volumes don’t need a pallet. Order what fits your cold room, as often as you like, with no minimum drop beyond the order minimum — and get salad and herbs that still look right on Thursday.
- Order small and often
- Washed salad mixes ready to plate
- Early window before opening
- One contact who knows your menu
Volume, consistency and paperwork that adds up
Multi-outlet hotels need the same spec every day, itemised dockets that reconcile against a PO, and a driver who knows which loading dock. Standing orders cover the base and you adjust for occupancy.
- Standing orders with per-day quantities
- PO reference on every docket
- Consistent spec across outlets
- Early dock delivery
Buy on grade, sell on appearance
Independent grocers live and die on how the display looks at 4pm. You get the same top-grade buy the restaurants take, in retail-ready cartons, plus the weekly note on what to push and what to hold off.
- Retail-ready cartons
- Weekly price movement note
- What’s good, what to avoid
- Midday window for restocking
Event volumes without the guesswork
Tell us the date and the head count and we’ll work the order back with you. Office fruit boxes run on the same account and the same invoice.
- Order built back from head count
- One-off event orders welcome
- Office fruit boxes on the same account
- Delivered to the door, not the loading bay
Order for your caterers How it works for caterers & workplaces
Week of 27 July
This week’s list, in part.
Prices are shown to account holders. Open an account and you’ll see the full list, or send an order and we’ll quote it back before anything is delivered.
| Line | Unit | This week |
|---|---|---|
| Potatoes, brushed | 20 kg bag | WA grown |
| Potatoes, Nadine washed | 10 kg box | WA grown |
| Carrots | 10 kg bag | WA grown |
| Carrots, Dutch with tops | 10 bunch | WA grown Limited |
| Onions, brown | 10 kg bag | WA grown |
| Onions, red | 10 kg bag | WA grown |
This week at market
Notes from the floor
Week of 27 July — sample copy
Mid-winter, so citrus is doing the heavy lifting. Imperial mandarins are at the end of their run and getting seedier — we’re moving across to navels, which are eating better this fortnight and hold in the fridge for a fortnight more. Brassicas are excellent and cheap: broccoli and cauliflower are both worth putting a second one in the box.
Tomatoes are winter tomatoes. Truss is the safest buy at the moment, and we’re keeping them out of the cold room so they arrive with some flavour left. Avocados are early Hass and firm — give them three or four days on the bench before you cut one. Lettuce took a hit from last week’s rain and prices are up; if the quality on the morning isn’t right we’ll substitute a cos rather than send a poor iceberg.
Account holders get this before they order
Every week, before the cut-off: what’s gone up, what’s short, what’s about to come good, and what we’d substitute. It’s the note you want in hand when you’re writing next week’s specials or pricing a function.
What accounts stay for
Six things, and none of them is price alone.
A delivery window you can plan prep around
You get a window, not a day. We treat it as a commitment, not an estimate.
A late order cut-off
Order after service and it still makes the morning buy.
No-argument credits
Anything below standard is credited when you tell us. No photographs, no returning the case.
A weekly note on price movements
What’s gone up, what’s short, what’s about to come good — before you write next week’s specials.
One contact who knows your menu
The same person every week. They know you want the smaller Dutch carrots.
The same grade all the way through
It’s why household boxes come off the trade buy, not a cheaper parallel line.
Trade questions
Before you open an account.
What’s the minimum order, and is there a delivery fee?
Minimum order is $80. Delivery is included within the Perth metro run — there’s no separate freight line on the invoice. Since prices aren’t published, we check the minimum when we quote and tell you if you’re short — we won’t silently reject an order.
How late can I order?
9pm the night before delivery. That’s deliberately late: stock counts happen after service, and a cut-off at 3pm is no use to a kitchen. Standing orders can be changed up to the same time.
Which days do you deliver?
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday across the Perth metropolitan area. Choose your days when you open the account and change them whenever your trade changes.
Why aren’t prices on the website?
Prices are shown to account holders. Open an account and you’ll see the full list, or send an order and we’ll quote it back before anything is delivered.
Wholesale produce prices move with the market week to week. A published list would either be out of date or would have to be padded to stay safe, and neither is much use to you. Send an order or ask for the week’s sheet and you’ll have real numbers the same day.
Can I get terms?
14 and 30 day accounts are available subject to a credit check and trade references. Card or transfer on delivery needs no credit check — you’ll still need an account to order, but that’s usually open the same day.
Is the produce organic or certified in any way?
No. Swan Foods produce is not certified organic and we don’t describe it as organic or spray-free. It’s conventionally grown produce bought on grade. Most lines are Western Australian grown for most of the year, but not all and not always — the growing region for each line is shown on the order list and printed on every docket, so what you put on your menu is accurate.
What happens if something isn’t up to standard?
Tell the driver or call us and it’s credited. No photographs, no returning the case, no debate with a call centre. Credits appear on your next invoice.
Do you do prepared or cut produce?
A short list — diced onion, mirepoix, washed salad mix — cut to order the morning of delivery. Tell us what else you’d want and we’ll tell you honestly whether we can do it well.
Do you deliver to homes?
Not at the moment. Swan Foods supplies trade customers — cafés, restaurants, hotels, grocers, caterers and workplaces — across the Perth metro. Home delivery boxes aren’t open yet.
Start with one order. Judge us on the first delivery.
Apply for an account and we’ll usually have you ordering the same day. No contract, no minimum term.