Receiving and access
Document vehicle access, delivery windows, loading areas, clearances, security procedures, and the route from receiving to storage.
Service planning
Food Service Distributors
Food distribution is closely tied to temporary kitchen planning. Receiving windows, cold storage, secure dry storage, internal movement, service access, and waste routes should be considered alongside the cooking facility itself.
Planning reference image
Storage and handling
Confirm the required chilled, frozen, and dry storage capacity together with temperature monitoring and stock-rotation responsibilities.
Operational interfaces
Identify who manages ordering, receiving, internal distribution, inventory controls, and coordination with the temporary kitchen team.
Plan the next step