Can you deliver before we open?

Yes, and it is the right way to book this work. Give us the hour the premises can take a delivery and we plan the collection backwards from it. On a trading day that window usually closes earlier than people expect, often well before lunch, so tell us the real cut-off rather than your opening time and we will work to it.

Our cellar is down a hatch and some steps. Can you manage that?

With a crew booked, usually, though it depends on the item more than the cellar. Give us the hatch opening, the number of steps and the longest and heaviest thing in the load, and we will tell you what goes down before anybody sets off. A keg or a case of glassware is one thing. A back-bar unit through a pavement hatch is another, and it is better known in advance.

A cold unit has failed. How fast can you collect?

Call us and we will tell you what is free rather than quote an average. Bookings run until 4pm, Monday to Friday, and the earlier in the day you call the more of it there is to work with. Have the collection postcode and a contact at the supplier ready, because on this kind of job the hold-up is usually finding out where the replacement unit is sitting.

Do you install the equipment?

No. It is delivered and positioned where that was agreed at booking, and installation, plumbing and connecting anything to power, gas or water are a separate trade. Send us your engineer's hour and we will land the delivery against it rather than ahead of it, because equipment standing in a kitchen for two days waiting on a fitter is in everybody's way.

Can you take the old unit away?

Yes, as a separate job with disposal attached to it. Flag it when you book, because on a refit the removal and the delivery want sequencing rather than sharing one visit, and an old unit coming out usually has to move before the new one can go in. Doing both in one trip works on smaller items and rarely works on anything built in.

We have no loading bay and the street has a bollard. What do you send?

Something small. A short or medium wheelbase reaches addresses the larger classes cannot, and we would rather run twice with a vehicle that gets to your door than once with one that parks two streets away and carries the difference. Tell us about the bollard, the width of the access and any restricted hours on the street when you book.

Hospitality and leisure courier services

Kitchen and bar equipment, furniture and stock delivered before service starts, into premises with a cellar drop or no loading bay at all.

Usual vehicleSWB or MWB van

TimingBefore service, not during

AccessCellar drops and no loading bay

RemovalsOld units taken as a separate job

What we usually carry

Kitchen and bar equipmentFurniture and fixturesGlassware and tablewareDry goods and packagingUniforms and linenSignage and AV kit

A restaurant cannot take a pallet at half past seven in the evening. A pub cannot have a vehicle across its frontage on a Friday. A hotel has a goods entrance that is nothing like the one guests use, and a venue has a build slot that closes. Every one of those is a timing problem rather than a transport problem, which is why this work is booked around the hour the premises can receive something.

What we move for pubs, restaurants and hotels

Kitchen equipment, which is the urgent end of it, because a fryer or a cold unit that has failed is taking covers off the booking sheet every hour it stays broken. Bar fit-out and back-bar fixtures. Furniture and fixtures for a refurbishment. Glassware, tableware and dry goods. Uniforms and linen. Signage, menus and AV kit for a venue or an event.

Where the consignment is chilled or frozen rather than dry, it wants the temperature-controlled vehicle instead, so say so when you book, because that is a different vehicle and it is set before it loads.

Delivering before service starts

The window is usually the morning, and on a trading day it closes earlier than people expect. Give us the hour the premises can take a delivery and we will work the collection backwards from it. A delivery that lands mid-service gets refused, moved to a corridor or signed for by somebody who has not looked at it, and none of those is what you paid for.

Cellar drops and no loading bay

Hospitality addresses are rarely built for deliveries. A cellar drop with a hatch and a flight of steps. A kitchen reached through a dining room that is being laid up. A goods entrance down a side street with a bollard across it. A function room on the first floor of a hotel with a lift that will not take a six-foot table.

So the detail we want is the route in, not the postcode: which entrance, which floor, whether there is a goods lift and how deep it is inside, the tightest doorway, and the longest item on the vehicle. Where there is no lift, the flights and the sharpest turn settle what goes up.

Kitchen equipment that cannot wait

A failed cold unit or a broken fryer is the job this page exists for. Call us and we will tell you where the nearest suitable vehicle is rather than quote you an average. Bookings run until 4pm, Monday to Friday, and on a same-day collection the earlier in that window you call, the more of the day there is to work with.

What we send to a pub or restaurant

Most of this work suits the smaller end, because a side street with a bollard is not a Luton address. A short wheelbase gives 450kg in 2.1m, a medium 800kg with two standard pallets or three Euro. For a refurbishment or a full fit-out the Luton holds six pallets at 1000kg in 4.2m by 2.0m by 2.1m, and the box version's tail lift matters here more than almost anywhere, because very few of these premises have a forklift. Bar tops, counters and anything that will not pass through a doorway go on the flat bed at 2.7m and 800kg.

What we do not do on a hospitality job

We do not install, plumb in or connect anything to power, gas or water. Equipment is delivered and positioned where that was agreed, and your engineer takes it from there, so send us their hour if the two have to meet. Taking the old unit away is separate work with disposal attached to it.

Where something has to be carried in, down to a cellar or up to a function room, that is two-man delivery and it is booked with the vehicle rather than found on arrival.

What we need before a venue delivery

The hour the premises can receive a delivery, and the entrance it comes through. The floor, the lift and its internal depth, the tightest doorway and the longest item. A named contact who will be on site, because at these addresses the person who can take a delivery is often the only person who can.

What hospitality delivery costs

Priced on the road distance and the vehicle, with the price given before you book rather than after the job. Weight is not a factor and never has been.