WTM Logistics · Calgary refrigerated delivery
WTM Logistics arranges refrigerated transport for prepared chilled orders moving from an Okotoks kitchen to a Calgary receiving kitchen or business. A kitchen-to-kitchen shipment should name both the production release and the receiving team. The delivery is a defined movement of packed goods, not an extension of food preparation.
Refrigerated Sprinters and 5-ton trucks · Real-time GPS tracking · Shipment documents in your Customer Portal
Make the release point and responsibility clear
Provide the commercial pickup address, person releasing the order and time packaging will be complete. When a shared facility hosts several businesses, name the producing business and consignment reference. The building address alone may not tell staff which order belongs to the courier.
The sending operation supplies the product's transport instructions and confirms the goods are ready to move. WTM does not prepare, cool, portion or relabel the food as part of the courier booking.
Describe containers and ingredient groups
Use external measurements and gross weight for cartons, totes or covered containers. Identify lids that require upright handling and packages that cannot support another container. Include any equipment or empty packaging travelling with the order as a separate item group.
Where products have different temperature requirements, disclose them rather than assuming everything from one kitchen is compatible. Dispatch can confirm the appropriate refrigerated arrangement for the complete load.
Coordinate the receiving kitchen's working day
Give the Calgary location, receiving entrance and person who can accept the shipment. State when the kitchen needs possession, especially when the goods support later preparation or service. The deadline should reflect that working requirement rather than an arbitrary preference for the earliest arrival.
For several locations, provide counts per stop. A handoff to a central kitchen and direct deliveries to individual restaurants are different route models, so choose the one the booking must cover.
Keep repeated transfers distinct from one-off events
A standing production arrangement can use recurring transport planned around normal release days. An event order may need a different date, volume and contact. Do not assume the earlier recurring booking includes a larger one-off shipment or a new destination.
WTM's portal keeps quote approval, payment and issued shipment records accessible. Use a clear reference for each kitchen order and match it to the POD after delivery. The receiver's product checks and onward kitchen tasks remain separate from the courier record.
Make repeat refrigerated deliveries easier to manage
WTM offers 10% off recurring shipments. Manage requests, quote approvals and online payments in the Customer Portal; follow active shipments with real-time GPS and retrieve issued BOLs, PODs and invoices. Shipment history gives your next order a useful reference.
Prepaid account credit offers up to 25% off eligible services under a separate arrangement. These offers are not automatically combined.
Frequently asked questions
Can pickup be from a shared commercial kitchen?
Yes. Identify the producing business, release contact and exact pickup point within the facility.
Does the courier portion or repack food between kitchens?
No. Supply prepared transport-ready packages. Additional handling beyond the agreed transport must be discussed separately.
Arrange refrigerated delivery into Calgary. Send WTM the pickup and delivery locations, packed shipment details, required temperature and deadline.
