Harry Soumelidis, Director, Harvested Produce Delivered, Mortdale, NSW
Tell me about Harvested Produce Delivered
My business partner Steve Karras and I started Harvested Produce Delivered, a specialist providore business, 12 years ago.
What sets your business apart from other providores?
All providores work very hard, we aim to bring our customers the best quality hand-picked produce direct from the Sydney Markets at the best possible prices depending on the market. It is not worth buying cheap produce because we end up throwing it away.
What do you specialise in?
Our business is based on delivering the best produce that we can find to minimise spoilage, which in turn saves us and our customers money.
We also look out for new ideas for our chefs and make recommendations for menu substitutions when a certain product is outrageously expensive.
Where do you source your produce from?
We buy most of our produce at the Sydney market as we are not big enough to buy direct from the grower. We would have to store too much and there would be too much spoilage.
Who are your customers?
We supply around 350 customers in metropolitan and greater Sydney, as well as Port Stephens and the Blue Mountains.
Our passion for fresh produce is delivered every day to restaurants, cafes, hotels, pubs, clubs, cruise ships and food service businesses around Sydney and country NSW.
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How did you get into the fruit and veg business?
My business partner Steve, ran a successful fruit and vegetable business in Cooma supplying Canberra and the Snowy Mountains until the landslide struck in Thredbo in 1997.
After the catastrophe business in the area struggled and he eventually sold out and came to Sydney.
At the time, I was running a large commercial bakery so I sold my share and Steve and I went into business together.
Steve and I have known each other for over 45 years and we have been running our business together for the last 12 years.
What has changed at the market over the years?
These days our customers expect to get all produce throughout the year irrespective of the seasons, and if we can’t source it from a region in Australia we buy imported produce.
We have also seen some growers ploughing their fruit trees into the ground because they couldn’t make a good living anymore and other farmers growing micro-herbs and other specialty produce.
What is the best thing about working at the market?
I love the negotiation of a sale; it’s lively and the people at the market are great to work with.
We all get up early and we can stop work early. It’s a good life.
What is most challenging about the industry?
The most challenging part of our business is juggling our client’s expectations with making a profit because at the end of the day we have to pay our drivers, service our trucks and pay our electricity, our staff and ourselves.
The other challenge is making sure that your customers pay you on time; they have to realise that we are not a bank.
What is the secret to a successful business?
We need to keep our customers happy by keeping them informed about what’s happening at the markets with availability and prices.
To be successful in this business you also really need to have money behind you so that you can grow the business and take advantage of opportunities.
You really need to know the industry and your business.
What does the future hold for the fruit and vegetable industry?
I think the future looks good, but there will continue to be lots of competition in the future and some businesses will make it and some won’t.
