Prepare café allocations before loading

Separate each café’s cartons and identify the order reference. A shared dispatch can include multiple destinations, but the package list should show exactly what belongs at each stop. Include display accessories only when they form part of the transport-ready load.

Desserts with delicate finishes need appropriate supports and clear non-stackable or orientation instructions. The bakery should decide how the product is protected within its packaging rather than relying on the courier to judge a design’s strength.

Distinguish preparation from transport temperature

Supply the approved transport conditions for the dessert. A product that still needs cooling or setting is not necessarily ready because its outer box has been closed. Give WTM a collection time based on the bakery’s completed preparation process.

If the dispatch includes chilled cakes, frozen stock or ambient packaging supplies, identify those groups separately. The arrangement must suit their requirements; one supplier invoice does not make incompatible conditions interchangeable.

Quote the Olds and Red Deer handoffs separately

A stop in Olds should be planned as part of the actual route, with its own contact and available receiving period. Give the same information for every Red Deer café. Explain narrow access or an entrance where larger equipment cannot unload.

For a small urgent top-up, provide the ready time and deadline for that particular order. It should be assessed separately from the normal replenishment run rather than assumed to arrive on a timetable designed for a different load.

Keep counts and reusable packaging organised

At delivery, the café can match the package count with the bakery’s order reference. Product acceptance and any required receiving checks remain part of the café’s process. The POD provides the transportation handoff record.

If reusable trays or insulated containers need to come back, request the return task and identify who will have them prepared. Returns can differ in dimensions from the loaded dessert cases, especially when containers are nested or collapsed.

Can WTM serve two cafés from one bakery pickup?

Yes. Provide both addresses, carton allocations, transport conditions and receiving windows for a multi-stop quotation.

Will the driver set out the desserts or recover display stock?

An ordinary courier booking covers the agreed packages and handoff. Merchandising, setup or collecting unidentified stock should not be assumed to be included.

Arrange a chilled dessert run that reaches each café as a clearly prepared order.