Transport for Catering & Communal Catering
When the event begins at 6 p.m., the food has to be there at 3 p.m. — not roughly, but exactly: Logisticoo runs catering transports scheduled to the hour, chilled, frozen or ambient, seven days a week. Caterers and large-scale kitchens work with lead times that forgive no buffer errors; that is why with us you get a binding delivery window rather than a vague same-day promise, and your personal dispatcher monitors the run right through to unloading. Chilled dishes and ingredients we transport in refrigerated vehicles with documented temperature control, and equipment such as crockery, thermal boxes, chafing dishes and furniture on the same or a separate vehicle. Event venues are often logistically awkward: hotel delivery via the underground car park, an exhibition hall with entry regulations, a marquee on a field — we clarify access in advance and bring the tail lift and roll cages with us. We also plan the collection after the event, whether at night or the following day, right from the start. Short-notice orders are welcome: fixed price in 30 minutes, vehicle often still available the same day.
Vehicles & equipment
We run refrigerated vans and box bodies with separately controllable temperature zones for fresh and frozen goods, plus curtainsider and box vehicles with a tail lift for equipment; roll containers and thermal boxes are lashed form-fit.
Typical requirements
- Delivery scheduled to the hour with a binding time window at the venue
- Temperature-controlled transport of fresh and frozen goods with documentation
- Combined transport of food, equipment and furniture
- Delivery to difficult locations: hotels, exhibition halls, marquees, city centres
- Weekend, holiday and night operations without surcharge surprises
- Collection of equipment and empties after the event ends
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Typical shipments from catering and communal catering
For event caterers, large-scale kitchens, canteen and clinic suppliers we run three goods flows in parallel. First, temperature-controlled dishes and ingredients: pre-cooked meals and fresh goods in the chilled range, frozen components, drinks and dry range. Second, equipment: crockery and cutlery in boxes, thermal porters and hot-holding containers, chafing dishes, glasses, tables, standing tables and furniture. Third, empties and returns after the event. Consignees are hotels, exhibition halls, marquees, corporate headquarters, clinics and private venues. Shipment size ranges from a single thermal porter in the refrigerated van for a small business lunch to a full load including furniture for a major event with a thousand guests.
Hygiene and regulations in catering transport
Food transport is hygiene transport: the basis is the EU Food Hygiene Regulation (Reg. (EC) 852/2004), the national food hygiene regulation (LMHV) and the caterer's HACCP concept. Chill-required dishes we keep continuously within the prescribed range — perishable foodstuffs typically at a maximum of 7 °C, minced-meat products colder, frozen goods at −18 °C — documented by temperature recording. Hot dishes must pass through the critical zone quickly, which is why thermal porters hold the temperature over the short transport time. Load spaces are food-grade, clean and odour-neutral, and incompatible goods are kept separate. In multi-compartment vehicles a partition separates the fresh, frozen and ambient zones. This way the cold chain stays unbroken right up to handover to the kitchen.
How a catering transport works at Logisticoo
- Enquiry with venue, binding delivery time, temperature ranges and equipment list.
- Fixed price in 30 minutes with a fixed time window, often available the same day.
- Clarification of the location access — underground car park, exhibition entry regulations, field by the marquee — and the unloading assistance.
- Pre-cooled loading, with food and equipment distributed across coordinated time windows where appropriate.
- Delivery scheduled to the hour with a tail lift and roll cages up to the handover point, documented temperature.
- On request, night or next-day collection of equipment and empties. Your dispatcher monitors the run right through to unloading, so the food is in place before the first guests arrive.
What does a catering transport cost?
The fixed price is set in advance and itemises weekend, evening and night operations transparently — with no surprises after booking. Rule-of-thumb rates per kilometre (±15 %): refrigerated van around 1.10 €/km (from 89 €), refrigerated truck 7.5 t around 1.45 €/km (from 169 €), refrigerated truck 12 t around 1.65 €/km (from 219 €), refrigerated articulated truck around 1.95 €/km (from 379 €). Example: a refrigerated-van delivery within town scheduled to the hour, with evening collection, is usually in the 180–260 € range owing to the minimum charge and the second journey. For a direct run Berlin–Leipzig (around 190 km) by refrigerated truck, allow roughly 270–320 €. Combined food-and-equipment runs we cost transparently against two separate runs.
Catering shipments and the right handling
| Shipment | Temperature | Vehicle/equipment | Timing |
|---|---|---|---|
| Fresh dishes/ingredients | ≤ 7 °C | Refrigerated van/box body | scheduled to the hour |
| Frozen components | −18 °C | Frozen vehicle / multi-compartment | scheduled to the hour |
| Hot dishes | hot in thermal porter | Box vehicle | short driving time |
| Equipment & furniture | ambient | Box body + tail lift | before food |
| Empties / return | ambient | Box body, tail lift | after event / next day |
Frequently asked questions
Can you deliver chilled goods and equipment in one run?
Yes, with multi-compartment refrigerated vehicles we separate chilled dishes and ambient equipment in the same vehicle. For larger events, splitting across two vehicles is often more practical because equipment is needed earlier than the food — your dispatcher plans both delivery windows in coordination.
Do you also drive to the location on weekends or late in the evening?
Yes, catering logistics follows the event calendar, not office hours. Weekend, evening and night deliveries are an integral part of our service and are itemised transparently in the fixed price. We also arrange the night collection after the event ends.
How do you ensure the cold chain holds for perishable dishes?
We pre-cool the load space before loading, keep chill-required dishes continuously at a maximum of 7 °C (frozen goods at −18 °C) and record the temperature profile. On request you receive a temperature log with the shipment to support your HACCP documentation. This way the goods arrive at the kitchen in full compliance with food law.
Can you handle hot and cold dishes as well as equipment in one tour?
Yes. With multi-compartment refrigerated vehicles we separate the chilled, frozen and ambient zones, and hot dishes travel in the thermal porter over the short transport time. For large events, splitting across two vehicles is often more practical because the equipment is needed earlier than the food — your dispatcher times both delivery windows to align.
Do you collect the equipment again after the event?
Yes, we plan the collection of equipment, furniture and empties right from the start — including at night or the following day when the event ends late. We coordinate the collection time with the venue and bring a tail lift and roll cages for the swift teardown.