The window is the whole of a bakery round.
Fleetable runs bakery distribution across London on contract — bread, rolls, pastries and morning goods from bakeries and production units into restaurants, cafés, hotels and multi-site groups. The round is built back from the window each site has to be served by, run by a set driver with a named backup behind them, and priced per mile with every cost shown. Trays going back are priced into the door time. Proven on one route first.
The problem
One window, and it closes before the day starts.
A bakery round is judged on a window rather than on a day. Bread has to be on the shelf before the first customer and in the kitchen before prep, which puts the whole round inside the same couple of hours — and the site at the end of the sequence carries all of the risk. Most rounds also run backwards as well as forwards: yesterday's trays and crates come back on the same vehicle, so the driver is loading at the door as well as unloading. So the sequence is built from the tightest window outwards, and the door time is priced with the collection in it.
How it works
Proven on one route first
Send the sites, the window each one has to be served by, and which of them hand trays back. We sequence the round from the tightest window outwards, price it per mile with loading, waiting and the return leg on their own lines, then run one route in parallel with your current provider — one set driver, one named backup — before anything switches.
Also
The door is used twice on a bread round.
A bakery round is a door job before it is a driving job. Driving is per mile; the door is per minute, with 15 minutes of loading and 15 of waiting included on a route and £0.45 a minute after that, itemised rather than folded into the mileage. What makes bakery different from every other round is that the door is used twice at the same site: the delivery goes in and yesterday's trays and crates come out. Say which sites hand them back before anything is priced and that time is in the round rather than eating it.
The other lever is the hour. An out-of-hours or weekend run carries a 20% uplift on the rate card, shown as its own line, and a bakery round is the one most likely to want it. On contract that is a number agreed in advance for a window you already know you need, which is a different thing from a surcharge discovered on an invoice after a driver went out early.
Where the round serves a group rather than one address, the window is the standard the whole group is judged on — the same couple of hours at the last address as at the first. Holding that across a group is what multi-site food delivery on one contract is for.
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 run a wholesale bread round to several sites?
Do the empty trays and crates come back?
Can pastries go to a restaurant on the same round as the bread?
Do you move frozen dough?
Can a bakery round run at the weekend?
Can we try it without switching?
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