Describe a frozen consignment, not simply a cold one

Use the supplier’s required transport range and identify the products as frozen. A refrigeration request without further detail does not distinguish frozen ingredients from chilled dairy or temperature-sensitive confectionery. The conditions affect equipment suitability and the way the movement is planned.

Explain any requirement for temperature records during quotation. Real-time GPS tracking identifies location; a location update does not document product temperature. Keep those two information needs separate so the requested records match the accepted service.

Assemble the small order for transport

Have the supplier pack, label and release the goods in suitable containers. Provide box count, sizes and gross weights. Tell WTM whether the order is hand-loadable, on a skid or packed in reusable containers, and identify any no-stack instruction.

A restaurant’s small purchase order may contain cartons with very different weights and shapes. Use the packed consignment rather than an approximate menu quantity when requesting the quote. The driver is collecting finished packages, not picking individual products from the supplier’s freezer.

Put the receiving kitchen in the plan

Name the authorised receiver and the delivery entrance. Confirm when the restaurant can receive and transfer the goods into its own storage. The service window should account for that handoff, not simply the restaurant’s opening time for diners.

For illustration, a kitchen needing frozen stock for a forthcoming service can arrange collection while its supplier’s dispatch team is present and receive before its own preparation work intensifies. An urgent shortage should be quoted using the actual latest arrival time rather than assumed to fit a routine run.

Use product controls at both ends

CFIA guidance addresses appropriate temperature conditions and protection from contamination in food transport. Refer to its preventive-controls information alongside the food business’s instructions. No universal holding period or thaw-and-refreeze advice is provided here.

The receiver remains responsible for its product checks and storage decisions. The POD confirms delivery information; it does not replace the restaurant’s acceptance process or the supplier’s food documentation.

Frozen-food questions

Can WTM move only a few frozen cartons?

Provide the load and conditions so WTM can assess the appropriate refrigerated courier arrangement.

Can chilled cartons be added to the same booking?

Disclose both sets of requirements. WTM must confirm a suitable plan rather than assume temperature compatibility.