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Restaurant & Catering Transport Dubai
Your produce arrives at the temperature your chef expects — every morning, without a phone call about it.
Restaurants don't lose money when a delivery is late. They lose money when it's warm — because a chef who opens a box of limp herbs at 7am has to make a decision that costs either quality or the price of a rush replacement.
We've run daily produce routes for Dubai restaurants since 2008: Al Aweer market collections, supplier pickups, cloud-kitchen transfers and event catering runs. The van is pre-cooled before it reaches the supplier, not on the way to you.
What we handle for you
- Early-morning market and supplier collections
- Multi-outlet distribution for restaurant groups
- Cloud kitchen and ghost kitchen stock transfers
- Event and banquet catering deliveries
- Mixed chilled and frozen loads on one route
The 7am problem
Almost every restaurant we work with has the same shape of day: someone collects from Al Aweer or a supplier at dawn, and it needs to be in the walk-in before service prep starts. The window is narrow and the ambient temperature is already climbing by six.
That's a routing problem as much as a refrigeration one. Our drivers run these routes daily — they know which bays are blocked at which hour and which gates open late. Over a month, that knowledge is worth more than the spec sheet of the van.
Event catering is a different animal
Banquets and outdoor events mean holding food at temperature for hours, often somewhere with no power and no shade. Our vans run refrigeration independently of the engine, so a van parked behind a marquee stays cold without idling. For large events we'll station a vehicle on site for the duration.
Growing from one outlet to five
A single restaurant usually starts with a 1-tonne chiller van on daily hire. By the third or fourth outlet, a 3.5-tonne chiller truck on monthly contract almost always costs less per drop. We'll tell you when you've crossed that line — it's better for both of us if your transport bill makes sense.
Food safety and the paperwork
Dubai Municipality takes food transport seriously, and so do we. Vehicles are washed and sanitised between clients — a van that carried raw fish yesterday should not carry your bread today without that step. Temperature reporting is available on request if your HACCP plan needs the record.
Frequently asked
Can you collect from Al Aweer fruit and vegetable market?
Yes — early-morning Al Aweer collections are one of our most common restaurant routes. The van is pre-cooled before it arrives at the market, so produce goes straight into a cold box.
Do you handle multi-outlet restaurant groups?
Yes. For groups we usually recommend a monthly contract with a dedicated vehicle and driver who learns the full circuit. It's cheaper per drop and far more reliable than booking day by day.
Can a van stay on site during an event?
Yes. The refrigeration runs independently of the engine, so a van can hold temperature parked at a venue for the duration of an event without idling. Ask us to quote it as a standby vehicle.
What temperature do you run for fresh produce?
Typically 0°C to +5°C for most fresh produce, dairy and prepared food. We set it to your requirement — some herbs and leafy greens prefer the warmer end of that range.
Need a chiller van today?
Tell us your route, temperature and timing — we'll confirm availability and a fixed rate on the call.