What started as a small oyster bar on Melbourne’s Church Street, Richmond Oysters has evolved into a well-respected food distribution and retail business.
Although the company operates two restaurants and retail locations in Melbourne, its primary focus is distribution.
It started with the distribution of frozen products to restaurants, then going into fresh seafood and eventually large-scale food transport.
With close to 90 per cent of its distribution catering for frozen goods now, it is obvious that efficiency and quality were top of the company’s agenda when looking into investing in refrigerated cabs.
“Like all businesses, we have our challenges,” Richmond Oysters director Theo Anassis, who runs the business alongside his brother Chris, says.
“We have to always be mindful of increasing operational costs. We often get hit by last-minute customer requests and we must have quality equipment to make sure our products reach the customer on time and in top-quality condition.” For the full article visit ATN