Food deliveries have a shelf life measured in minutes. A route that is efficient on paper but arrives at the restaurant during the lunch rush is not efficient at all.
Wholesale food routes are built around when a customer can actually receive: before service, after a delivery ban, into a narrow window when someone is on the dock. Generic route planners ignore all of that and just minimise distance.
The result is a sequence your drivers quietly override, which means the plan and the reality diverge from the first stop of the day.
Set 'not before 10am' or 'must arrive by 2pm' per stop. The optimizer builds the fastest route that satisfies every constraint, rather than handing you a sequence to fix by hand.
A restaurant drop that takes 20 minutes on the dock is not the same as a five-minute handoff. Set duration per stop so ETAs down the route stay honest.
Kitchens can plan around a tracking link showing the driver's real position, instead of ringing your office.
Put the chilled stops early in the route with time windows and service durations, and the optimizer keeps them there.
Capture a photo of the drop and a signature from whoever received it, with GPS and timestamp for the food safety trail.
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