We built the B2B food marketplace over 10 weeks: (1) Supplier onboarding: 50 founding suppliers recruited by the founder (leveraging 20 years of Melbourne food industry relationships). Supplier registration: ABN, food safety certification (FSANZ — Food Standards Australia New Zealand compliance), product catalogue with photos and descriptions. Supplier dashboard: product management (add/edit products, set prices, manage availability — marking products as "available," "limited," or "out of stock" for seasonal items), order management (incoming orders with notification — SMS and email — accept/reject capability for orders that can't be fulfilled), and analytics (which products are selling, which restaurants are ordering, revenue trends). Product catalogue: category-specific attributes — cheese (type, milk source, pasteurisation, size, minimum order), bread (type, ingredients, bake schedule — some producers baking only 3 days per week), and charcuterie (type, cure duration, weight, storage requirements).
(2) Restaurant buyer experience: restaurant registration: ABN, liquor licence (if ordering wine/spirits), delivery address, and preferred delivery windows. Order placement: browsing by category, searching by product, or viewing curated collections ("New to the marketplace," "This week's seasonal picks," "Staff picks"). Cart: multi-supplier ordering — the restaurant adding products from multiple producers into a single cart, checking out once, and receiving a single consolidated invoice. The marketplace: splitting the order into individual supplier orders, each supplier receiving their portion. Reorder: one-click reorder of previous orders — the restaurant chef reordering last week's supplies in 30 seconds instead of making 5 phone calls. Order scheduling: restaurants scheduling recurring orders (e.g., sourdough delivery every Monday and Thursday) — reducing manual ordering effort. (3) Consolidated delivery: the marketplace partnering with a Melbourne cold-chain logistics provider — all supplier orders for a single day consolidated into delivery routes.
Suppliers: delivering their orders to a central cold-chain warehouse (Moorabbin) by 6am. The logistics partner: consolidating orders by restaurant, delivering to each restaurant in a single delivery window (7-10am for CBD restaurants, flexible for suburban). Delivery cost: shared across multiple suppliers per restaurant — significantly cheaper than individual producer deliveries. Temperature monitoring: cold-chain compliance throughout consolidation and delivery. (4) Payment and commission: Stripe Connect — restaurants paying at checkout (credit card or PayTo for direct bank payment). Payment terms: 7-day terms for restaurants (not 30 days — the marketplace providing faster payment to suppliers). Supplier payout: weekly via Stripe to supplier bank accounts. Marketplace commission: 12% on each transaction. GST: handled automatically — GST-inclusive pricing displayed, GST component tracked for BAS reporting. Monthly statement: generated for both suppliers and restaurants — GST-compliant tax invoices for accounting purposes.
(5) Quality and freshness: product ratings (restaurants rating each delivery — product quality, freshness, accuracy). Supplier performance score: composite of quality ratings, order accuracy, and delivery reliability. Minimum quality threshold: suppliers falling below 4.0/5.0 rating — flagged for review, supported with improvement guidance, suspended if quality doesn't improve. Freshness guarantee: the marketplace guaranteeing product quality — if a restaurant receives a substandard product, the marketplace credits the restaurant and works with the supplier to prevent recurrence.