The shelf has to be full before the lunch trade.
Fleetable moves prepared food across London on contract — ready meals, sandwiches, salads and sushi from production kitchens into shops, cafés, canteens and multi-site groups. Prepared food is a finished product, so a drop that misses the window costs a day of sales rather than an hour. A set driver runs the round with a named backup behind them, priced per mile with every cost shown. Proven on one route first.
The problem
There is no second lunch.
Prepared food carries its whole cost before it moves. The ingredients, the labour and the packaging are already spent, so a case that does not reach the shelf is written off at full value rather than turned into something else tomorrow. It is also the tightest sequence in food logistics — many small drops into one narrow trading window, where the site at the end of the round is the site that sells nothing. So the round is contracted as a sequence rather than as a set of jobs, with a set driver who runs the same order and a named backup who has run it too.
How it works
Proven on one route first
Send the round as you actually run it — the sites, the order and the time each shelf has to be filled by. We price it per mile with the door time itemised and the route type shown as its own line, then run it in parallel with your current provider for a week, one set driver and one named backup, before anything switches.
Also
Share the vehicle, or hold it.
Prepared food is where the route-type question gets decided, and there are only two honest answers. A scheduled multi-drop round carries a 10% adjustment over a straight scheduled run: that is the sequencing, because ten drops in the right order is a different job from one drop done ten times. A dedicated temperature-controlled route carries 20% and buys exclusive use — your load is not sharing the run, and the sequence answers to nobody else's window.
Which one is right is not a matter of size. It is whether your trading window can tolerate sharing a vehicle with somebody else's. If the shelf has to be filled inside two hours across a dozen sites, a shared round is a risk you are buying to save the difference between those two lines; if the window is wider, it is the sensible answer. Both are shown as their own line on the estimate, so the choice is a number rather than a conversation.
Either way the load is held cold end to end, which on a finished product is the whole of its value — temperature-controlled delivery on contract, with a set driver and a named backup on the round.
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.
Do you distribute sandwiches to several sites on one round?
Can you carry ready meals for a wholesale customer?
Do you move sushi at wholesale rather than to consumers?
How do you handle a peak day?
What if a driver does not show?
How is it priced?
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