Central kitchen to every site. Chilled. Fed before service.

Fleetable runs dedicated, chilled routes from your production kitchen to every site in your London estate — set drivers, a backup on each route, and one named contact. You see the time and the temperature at every drop. The rate is per mile with every cost shown, and nothing is billed for standing assets. We prove it on one of your rounds first.

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The problem

One route slips. A site opens short.

A central kitchen feeds the whole estate. If one route slips, a site opens short. So we keep set drivers for your routes, with a backup on each, ready before service. The same holds for a food manufacturing kitchen running scheduled output to fixed windows — the delivery partner is part of the production line, not a step after it.

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.

Also

The cold chain from the production kitchen out.

Food leaving a production kitchen is already made, already costed and already promised to a service time, so the run out is where the margin is lost or kept. That job is a cold-chain courier run on contract rather than a parcel network: chilled, food-safe vehicles checked before each job, a set driver who knows the sites, and a named backup on the route.

The difference

Own vans, a courier, or Fleetable

How Fleetable compares with running your own vans and using a courier
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.

Where to next

FAQ

Questions, answered.

Can one kitchen feed every site before service?

Yes. Every site on the round gets a set driver and a backup, sequenced to land before service, with the time and the temperature logged at each drop.

Who do we call when a site runs short?

One named contact, not a call centre. Dispatch watches your routes and flags a late run before the drop is missed, so the backup goes out while there is still time.

Is the food kept chilled?

Yes. Chilled, food-safe vehicles, checked before each job, with temperature logged and proof of delivery at every drop.

How is it priced?

Per mile, with every cost shown — mileage, loading, return leg, surcharges. A typical dedicated London route runs around £95 ex VAT — a from-price, confirmed on your own routes.

Can we try it without switching?

Yes. We prove it on one route, run in parallel with your current provider. You judge it on your own traffic, then scale. Switch nothing until it works.

Start

Not a sales call. A diagnosis.

Book a capacity review Send your routes