Your order pickedat 2 AM.On your dock by 5.
Refrigerated last-mile delivery from regional wholesale markets to restaurant back doors — before breakfast prep begins.
Cold Chain Range
The cold chain never breaks. Not at the depot. Not in transit. Not at your door.
Every Haul van runs a calibrated 2°C–4°C hold from loading to delivery. That's the range where stone fruit holds another 36 hours and wet herbs don't wilt before lunch service. We log temperature every 90 seconds and every delivery includes a timestamped cold-chain certificate — your due-diligence paper trail, already done.
Active Fleet
38 refrigerated vans running routes you can track on your phone at 3 AM.
No subcontractors. No owner-operators picking up extra shifts. Every vehicle is Haul-owned, temperature-certified, and GPS-tracked in real time. Your head chef can pull up the live board and see exactly which van has their order, which road it's on, and how many minutes out it is. Backup van dispatched automatically if anything goes off-route.
Spoilage Rate
Industry average is 4.1%. Ours is 0.3%. The gap is your gross margin.
Every rejected crate costs you twice — the invoice you still pay and the dish you can't serve. Haul's 0.3% spoilage rate is audited quarterly by an independent food-safety assessor and published in the service spec. When something does arrive below grade, we replace it on the next run or credit your account before you've sent the complaint email.
On-Time Delivery
Before 5 AM or it's free. That's the contract, not the marketing copy.
97.4% of deliveries arrive within the agreed window. The other 2.6% trigger an automatic credit — no phone calls, no claims form, no chasing. If you need 40 cases of mixed salad on your dock by 6 AM Tuesday, the SLA is written into your account agreement. We've held this rate across 14 months of logged deliveries, including the three weeks in January when the M25 was a car park.
"We switched to Haul after a distributor no-showed on a Saturday before a 120-cover Sunday lunch. That was 18 months ago. Since then, not one late delivery. The cold-chain certificate with every order has also made our HACCP audits significantly easier."
Priya Mehta
Head Chef · The Larder Room, Bermondsey
"I run three greengrocers in East London. My old wholesaler's driver would sometimes show up at 9 AM, by which time the Sunday market crowd has already gone elsewhere. Haul has my shelves stocked by 5:30. The 0.3% spoilage claim is real — I've checked."
Callum O'Brien
Owner · O'Brien's Provisions, Walthamstow
"We cater 400-person office breakfasts twice a week. Forty cases of mixed salad, stone fruit, and herbs — all before 6 AM. Haul's live GPS board means I'm not calling anyone at 4 AM to ask where my order is. It's just there."
Aisha Nwosu
Catering Operations Manager · Provision Co., Canary Wharf
Everything you need
to onboard Haul.
In one document.
The Service Spec covers route maps, temperature protocols, pricing tiers, SLA guarantees, and the onboarding checklist. Three fields. No sales call required.
- Route maps for Greater London + Home Counties
- Temperature protocol documentation
- Pricing tiers by weekly case volume
- SLA guarantee terms + auto-credit schedule
- Onboarding checklist for new accounts
Secondary Path
See Tomorrow's Availability
Live inventory board — updated every 15 minutes
3 fields · No friction