Wholesale · Perth metro
Catering fruit and vegetable supplier, Perth
Event volumes are unforgiving: you order once, for a head count that firmed up yesterday, and there is no second delivery on the day. Tell us the date and the numbers and we’ll work the order back with you rather than taking a list and hoping.
Build an order and get a quote Open an account
Cut-off 9pm the night before delivery · delivered Monday to Saturday
Orders worked back from the head count
A caterer ordering for four hundred doesn’t want a price list, they want to know how many kilos of potatoes four hundred serves actually needs and whether the market can supply it that week. We’ll do that with you on the phone, then send the order back in writing so there’s no ambiguity on the morning.
One-off events, not just standing accounts
A single function is welcome — most standing accounts started as one. You’ll need an account set up first so we know the delivery details, but it’s a short form, usually open the same day, and there’s no credit check if you’re paying on delivery.
Delivered where the work is
Off-site kitchens, marquees, function centres and venue docks across the metro. Tell us where the produce actually needs to land and who’s meeting the driver, and put it in the order note so it’s on the run sheet.
Office fruit on the same account
Workplace fruit runs on the same list and the same invoice as your catering orders. Simple, weekly, and priced the same way as everything else.
What we need from you to get an event right
Three things, and they save more trouble than any amount of goodwill on the day: the head count you are actually catering to rather than the one on the original brief, the date the produce needs to be in your hands rather than the date of the event, and one contact who will answer a phone at 5am if a line is short.
Tell us early where the produce lands too. An off-site kitchen, a marquee with no cold storage and a venue dock with a 6am curfew are three completely different deliveries, and we would rather plan for it than improvise.
Seasonality is a menu-planning tool, not a constraint
The most expensive functions we see are the ones where the menu was locked in February for an event in August. If you are still writing the menu, ask what will be good and cheap that week — mid-winter brassicas and citrus are excellent and a third of the price of out-of-season salad, and the plate is better for it.
For anything quoted well ahead, ask us to hold a price for the date and volume. List prices are indicative because the market moves, but a quoted function can be fixed so your costing stands up.
What caterers & workplaces accounts get
- 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
Questions
Caterers & workplaces — the things people ask
Can I order for a single event without an account?
Yes. You’ll need an account so we know where to deliver and who to call, but that’s a short form and usually open the same day — and it needs no credit check if you’re paying on delivery.
How far ahead should a caterer order?
For normal volumes the evening cut-off the night before is enough. For large functions, or for anything that needs a specific spec or a held price, talk to us a week out — some lines need to be reserved at market rather than bought on the day.
Can you hold a price for a quoted function?
Ask and we’ll quote it separately. Our list prices are indicative because wholesale produce moves with the market, but for a quoted event we can hold a price for a defined date and volume so your costing stands up.
Do you deliver to off-site venues and marquees?
Across the Perth metro, yes. Put the access details and the contact on the order — which gate, which lane, who has the key — and it goes on the driver’s run sheet.
Start with one order.
Apply for an account and we’ll usually have you ordering the same day. Judge us on the first delivery.