Map the kitchen network
Provide the pickup hub, each kitchen or restaurant address and the cases due at each stop. State receiving windows and access restrictions so a workable route can be assessed.
Separate product requirements
Frozen ingredients, chilled items and other supplies may need different transport conditions. List the products and shipper-specified ranges; do not assume one vehicle compartment can carry all items together.
Plan recurring replenishment
If stores need regular deliveries, provide expected frequency, typical volume and the number of drops per run. The team can review a repeat distribution arrangement against the actual network.