Behind-the-scenes Look at Food Service Trucking: Tough Journeys, Hefty Loads, and the Struggle beneath the Salary
In the world of food service trucking, the workday is far from ordinary. From tight deadlines to unpredictable routes, this job requires a unique blend of resilience, adaptability, and a strong work ethic.
Newcomers to the industry might find themselves on the Extra Board, a system that means no route stability until a driver earns it. This means that daily stops are not set in stone until dispatch communicates them, and they can change last minute.
A typical day for a food service truck driver might start at an unusual hour, such as 10:30 PM. The driver might then embark on a journey of up to 340 miles to reach their first stop, making 11 stops across 4 towns before delivering 1,726 pieces.
Once the Day 1 route is completed, the company covers the cost of a hotel stay. The following day, the driver wakes up early, finishes their route, and may pick up a backhaul on their way back to the main terminal.
If a run is far enough away, it could involve a 2-day route, which means hundreds of miles of driving to rural or small-town accounts. On such a route, a driver might finish their route by 10:00 PM on Day 1, only to return to the yard by 10:00 AM on Day 2.
The job is physically demanding and not suitable for those who want to "ease into" work. It involves the unload process, which can be challenging, especially in difficult conditions like rain, snow, heat, or in sketchy parts of town.
One unique aspect of food service trucking is the key drop, where a driver delivers to a closed business with no staff on site, unlocks the business, delivers the goods to the correct storage areas, locks up behind themselves, and leaves proof of delivery with detailed notes.
Routes in food service trucking can also be unpredictable, taking drivers through dark alleys, icy sidewalks, and other challenging environments.
New drivers are often not given dedicated routes but are assigned to the Extra Board, covering for other drivers who are sick, on vacation, or out on leave. However, with time and dedication, top drivers in food service trucking can earn a significant amount of money.
Local food service trucking offers more opportunities for a driver to be home more often compared to longer-haul routes. Yet, it's essential to note that weekends off are earned, not given, and are typically assigned to drivers who have been working for 10+ years.
In conclusion, food service trucking is a demanding yet rewarding career. It's not for everyone, but for those with the right mindset, it offers a unique blend of challenges and opportunities.
