Held for your event time. Chilled food, on schedule. A backup on hand.
Fleetable holds dedicated capacity for your event window — chilled food moved to time across London, with a backup on hand and live tracking to each point. You pay per mile for the run, not for a van standing between events, and the mileage, loading and return leg are all priced before the date is booked.
The problem
There is no second run.
An event runs to a fixed time, and a late van means food arrives after the doors have opened — there is no second run. So we hold set drivers for your event window, with a backup on hand, ready before service starts.
How it works
Proven on one route first
Tell us your routes. We price them per mile with every cost shown, then run one route in parallel with your current provider — one main driver, one backup. You judge it on your own traffic, then go live. Switch nothing until it works.
The difference
Own vans, a courier, or Fleetable
| What matters | Your own vans | A courier | Fleetable |
|---|---|---|---|
| Set drivers for your routes | Yes | Shared | Yes, committed |
| A backup on every route | Your problem | Rarely | Always — primary and backup |
| Live tracking you can check | Manual | A tracking number | Live, auditable per drop |
| Reports for finance | Manual | No | On time, proof and cost |
| No idle-van cost | You carry it | Yes | Pay for delivery, not idle vans |
Proof
Reliability you can check.
A backup on every route
Primary and backup, always. A sick day never leaves a site short.
Chilled, checked before each job
Food-safe vehicles, kept to temperature the whole route.
Live tracking and proof of delivery
Time and temperature at every drop, with proof your finance team can check.
One named contact
One person who knows your routes — not a call centre.
Drivers checked to your standard. Chilled, food-safe vehicles. Proof at every drop.
Accreditations added as contracts require.
Related
Where to next
FAQ
Questions, answered.
Can you hold capacity for a single event date?
What happens if the schedule moves on the day?
Is the food kept chilled?
How is it priced?
Do you own a fleet?
Start