Diesel is the number you check every week because it changes every week. Meanwhile, the cost of an hour of driver time and of putting a van on the road have been climbing for years. And in urban delivery you pay almost all of that whether you make 40 deliveries or 80. That's where the saving the pump receipt never shows you is hiding.
By Xavier Ruiz
Demand's up 30% in summer and the easy answer is to rent two more vans. But an extra van in August is an idle van in October. There's almost always hidden capacity in the routes you already have. Here's how to unlock it before spending on more fleet.
By Xavier Ruiz
The customer wants their time slot and you want an efficient route. In summer, with events, fairs, and closed streets, those two things seem impossible at once. But choosing between meeting the window or not losing kilometers is a false dilemma. Here's how to do both.
By Xavier Ruiz
At three in the afternoon, at 41 degrees, your driver has fifteen stops left. Heat isn't just discomfort: it's a risk to your team and your operation. The good news is that looking after people and getting deliveries done aren't opposites. Here's how to plan with the thermometer in mind.
By Xavier Ruiz
In August the work doesn't drop: the people do. The planner leaves, two drivers are off, and the orders keep coming just the same. The problem isn't only missing staff — it's that the knowledge leaves with them. Here's how to prepare the cover so the operation doesn't depend on who's in.
By Xavier Ruiz
In August, a coastal town triples its population in a week. The bars order double, the streets close to traffic, and your same fleet has to reach them all before they open. Summer HORECA logistics isn't won with more vans: it's won with a better plan.
By Xavier Ruiz
