Food Transport for Restaurants, Caterers and Delicatessens

• Beverage crates and beer kegs
• Dry goods: flour, rice, preserves
• Gastronorm containers in thermo boxes
• Packaged chilled goods with ice packs
• Bakery goods in closed crates
• Palletised delicatessen and spirits
• Coffee, oil and spices for the kitchen
• Catering equipment: chafing dishes, crockery
• Empties and reusable crates back

• Beverage restock for a restaurant in Cologne's Südstadt

  Friday evening: the restaurant in the Südstadt has more reservations than expected, and draught beer and mineral water are running low. The beverage wholesaler in the north of Cologne has the goods but no round left. You book a van with up to 900 kg payload, because with beverages weight is what counts. The driver takes over crates and kegs at the dock, drives straight to the Südstadt and hands over to the kitchen at the back entrance; the proof shows what arrived.

• Catering for a corporate event in Düsseldorf's Medienhafen

  A caterer from Düsseldorf-Derendorf delivers finger food for a corporate event in the Medienhafen. The dishes sit in gastronorm containers packed in insulated thermo boxes with ice packs; chafing dishes and crockery travel in their own crates. You book a compact van arriving before set-up starts. The driver loads food and equipment separately, and the event manager takes everything at the service entrance. You book the return trip with the empty boxes as a separate drive.

• Palletised delicatessen to Dortmund's Kreuzviertel

  A delicatessen producer at Dortmund's port has packed two pallets of preserves, oil and pasta for a delicatessen shop in the Kreuzviertel. The goods do not need chilling but are heavy and full of glass. A Sprinter L2 takes up to four Euro pallets and 1,000 kg; the pallets are stretch-wrapped and secured against sliding. The shop checks the count and any broken glass at handover and signs; anything visible is noted on the spot.

Local courier service:KölnDüsseldorfDortmund

• Transport hygiene under Regulation (EC) 852/2004

  Annex II Chapter IV of the EU food hygiene regulation requires conveyances and containers to be clean and in good repair, food to be effectively separated from other goods where necessary, and food to be placed and protected so as to minimise the risk of contamination. Maxmove does not use vehicles reserved exclusively for food. That is why only goods in closed, food-safe packaging or containers travel; we do not take open, unpackaged food. On a direct drive there is no other load on board.

• Chilled goods: temperature and packaging

  Where necessary, food must be kept at appropriate temperatures during transport and those temperatures must be capable of being monitored (Regulation (EC) 852/2004, Annex II Chapter IV point 7). Food inspection authorities cite, for example, a maximum of +7 °C for fresh meat from ungulates, +4 °C for poultry meat and +2 °C for minced meat; frozen food needs at least −18 °C. Maxmove vehicles are not refrigerated as standard: for chilled goods the sender provides the thermo box, ice packs and thermometer and checks that they are sufficient for the route. Chilled transport can be requested as an add-on; it only runs when a suitably equipped vehicle is available.

• Traceability and delivery documents

  Food businesses must be able to identify who supplied them and to which businesses they have supplied their products (Art. 18 Regulation (EC) 178/2002). Send a delivery note with product, quantity and, where relevant, batch with every delivery. The proof of delivery adds timestamp, signature and a photo of the handover – useful when food inspectors ask or a complaint comes in.

• Weight, empties and equipment

  Beverages push a vehicle to its weight limit before its volume limit: glass bottles in crates use up a van's payload faster than the load floor suggests. Calculate with the payload calculator and state the total weight. Empties, reusable crates and equipment travel separately from food, ideally as a separate return drive after the event. Loading and unloading are done by sender and recipient unless agreed otherwise (§ 412 HGB, German Commercial Code).

1. 01

   State goods and temperature

   Enter pickup, destination, weight, packages and temperature requirement, and request the chilled add-on if needed. You see the earliest pickup window and the instant price.

2. 02

   Hand over packed

   The driver only takes closed crates, thermo boxes and containers and loads food separately from equipment and empties. Hand over chilled goods with enough ice packs.

3. 03

   Direct drive with no other load

   Your goods travel alone and without reloading to the destination. Kitchen, event team or shop see live when they will arrive.

4. 04

   Handover with proof

   The recipient checks count and condition and signs digitally, and the driver photographs the handover. Together with your delivery note, the delivery is documented.

• Restocks when the wholesaler has stopped driving

  Beverages, dry goods or packaged food running out mid-service? We collect from the wholesaler or supplier and drive straight to your kitchen – booked online, with an instant price and live tracking.

• Catering on time at the venue

  Food in thermo boxes, beverages and equipment arrive at the venue at the planned time. Your team stays on preparation and set-up while the goods are on their way; you book the return trip with empties separately.

• Clear limits on refrigeration

  We drive packaged, transport-safe goods. You protect chilled goods with a thermo box and ice packs; refrigerated transport can be requested as an add-on and runs as soon as a suitably equipped vehicle is available. We do not transport open food.