Timely Easter deliveries for the hospitality sector

With Easter fast approaching It remains critical for the hospitality sector to be able to respond to customer demands quickly and efficiently.

Failure to do so can result in dissatisfied customers and ultimately a loss of business in a market becoming increasingly competitive. Equally fundamental is reducing food waste in the cold chain before the produce has even reached the kitchen.

Lack of access to reliable cold chain technology remains a major reason for food degrading before it reaches a location and despite improvements in temperature-controlled transport technology, costly issues still occur during the transportation of food and drink.

The influence of technology on cold chain logistics for the hospitality sector in particular is crucial, especially for hoteliers, publicans and restaurateurs who are looking to protect both their reputations. Not only is it essential food arrives on time, but it must also be in excellent condition. It is of course also a key requirement covered by legislation.

Under UK law, food must not be kept at temperatures that might cause a risk to health. For example, cold food must be maintained at 8oC or below during transportation and hot food must be retained at 63oC or above. An unbroken ‘cold chain’ is imperative, as any break in the temperature-controlled supply chain can compromise the integrity of produce and lead to degradation.

By incorporating temperature monitoring equipment within vehicles and tracking devices, which can be wirelessly monitored, leading refrigerated couriers like Courier Express are now able to safeguard the quality of foods being delivered and ensure compliance.

For independent hotels, pubs and restaurants the value of employing a reliable courier with a modern fleet of refrigerated vehicles should not be underestimated.

With the temperature demands of different food produce in mind, there is certainly not a ‘one size fits all’ approach and refrigerated logistics companies are offering a growing degree of flexibility, to deal with the varying requirements of their customers, often on a on a case-by-case basis. This is even more apparent when the time-constraints for delivering fresh products are considered.

As we count down the days to the first Spring Bank Holiday this Easter, make sure you use a refrigerated courier service that understands the importance of maintaining the integrity of the food being delivered.
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