Restaurant Receival

Food transportation is an essential aspect of the restaurant industry, particularly in a growing city like Austin. With its growing population and diverse culinary scene, ensuring that food is transported cautiously, effectively, and in a timely manner is crucial for restaurants so they can meet customer demands and maintain their reputation.

Austin is known for its food trucks, BBQ joints, and farm-

Tacodeli Tacos, courtesy Guajillo Studios

to-table restaurants, all of which rely heavily on food transportation to maintain an efficient business. The transportation of food from suppliers to restaurants a vital in getting a tray of BBQ in front of you, and it’s important that it’s done correctly. This involves ensuring that the food is properly packaged, labeled, and stored at the correct temperature during transportation to maintain freshness and quality.

Trucking dominates the food transportation industry, but COVID and rising gas prices have hit this industry hard. Kelly Shin is a sales manager at Mr. Greens produce.

Four years ago to get one semi from California to here filled with produce was about 8,000. Today, four years later, it’s about 14,000 just to get the produce from California.

- Kelly Shin

Due to this extreme inflation, restaurants have resorted to buying lower-quality ingredients located closer to their restaurants. For instance, the Austin local Sour Duck Market sources eggs from Milagro farms, milk from Mill King, local veggies from Farm to Table, dried goods from Labatt food service, and specialty flour from Barton Springs Mill, all of which are based in Texas.

lenges, food transportation companies in Austin use equipment and employ trained drivers and handlers. Refrigerated vehicles are equipped with temperature sensors and monitoring systems to ensure that the goods remain at the required temperature throughout transportation. Drivers and handlers receive specialized training to handle perishable goods safely, and vehicles are equipped with loading docks and other specialized equipment to minimize the risk of damage during loading and unloading.

and then they go in our big walk-in cooler and we go from there.”

Additionally, transportation of perishable goods such as meat, dairy, and produce requires specialized equipment and handling. In Austin, temperatures can soar during the summer months, making transporting perishable goods in refrigerated vehicles crucial to ensure they remain fresh and safe to eat. Proper handling during loading and unloading is important to prevent damage to the goods. To address these chal-

Once the food arrives at the restaurant, it’s important to have a system in place to ensure that it’s properly stored and used before its expiration date. For easily spoiling items such as meat and dairy products, it’s essential to always keep them refrigerated to prevent spoilage and potential health hazards. Sourduck and Odd duck are local sister restaurants in Austin. Mark Buley, operating partner at Sourduck and Odd duck says that “Every week they deliver a certain amount of eggs and they’re tucked in,

To ensure food transportation runs smoothly, many restaurants in Austin work with third-party logistics companies that work in food transportation. One such company is Farm to Table, a leading produce distributor that provides fresh, high-quality produce to restaurants throughout Austin. They offer a variety of services, including food transportation and inventory management, which help restaurants streamline their supply chains and manage their inventory more efficiently.

Tacodeli, a local fast casual restaurant, has been sourcing its ingredients from Texas farms since its inception.

We take pride in our high quality ingredients- this means seeking out brands that are natural, pastureraised, small batch, non-gmo, etc. Many of our ingredients are from our great state of Texas.

- Emily Burton, Marketing Coordinator at Tacodeli

Tragically, Tacodeli was struck by COVID in a manner similar to many other businesses. “COVID really puts a strain on the supply chain. Businesses had to close and lay off people. Production was shut down as a result, and it was harder to get product,” Emily Burton says. Even in Texas, businesses have been forced to lay off workers, halting production and preventing the restaurant industry from thriving. Asa a result, approximately 280 billion dollars of revenue in the restaurant industry has been lost due to worker shortages from

Odd Duck, sister restaurants to Odd Duck, uses high quality ingredients. Odd Duck is a formal restaurant that only serves dinner, while Sour Duck Market is open for lunch and has an outdoor patio seating area. The difference in ingredients between these two restaurants is similar but allows major cost differences, yet both maintain eco-friendly practices.

Environmental sustainability is increasingly becoming an important consideration in food transportation. In Austin, where the city’s population is growing rapidly, transportation emissions are a large contributor to air pollution and climate change. In order to reduce their environmental impact, food transportation companies in Austin are adopting sustainable practices. Some companies are transitioning to electric or hybrid vehicles to diminish emissions. Others are implementing practices such as route optimization and vehicle maintenance to reduce fuel consumption. Other companies are partnering with local farms and producers to mitigate the environ- mental impact of ingredient sourcing by promoting sustainable farming practices.

Regardless of the method used, food transportation is an essential part of the restaurant industry in Austin, and one that requires careful attention to detail and a commitment to food safety. By working with trusted logistics companies and implementing strict storage and handling protocols, restaurants can ensure that their food is transported safely, efficiently, and with the highest levels of quality and freshness.