QA department has cleared. So if those chains run out
of the product during a busy holiday, they are limited to only receiving a certain kind, rather than buying
what might be readily available in their local markets.
Therefore, a fast shipment from the approved provider is pertinent to the restaurants to continue offering
their specialty sandwich.
Rather than hire a refrigerated trailer to make a
delivery that would take less than a quarter of the container’s space, and not be able to access the individual
stores because of their size, the restaurant chain would
need a way to get that product quickly and directly into
their stores. That’s where a company like SCL Cold
Chain comes in to offer a variety of ways to get that
certain chicken breast into consumers’ hands.
“The bulk of our ingenuity is in first-mile and lastmile,” said Severin. “We have the 53-foot trailers, but
we also run trucks and vans that can easily get into
those areas where the stores are. That way, the customer doesn’t have to wait for the next route truck in a
week – we can get them the product now.”
The need for temperature-controlled transfers is
Special Delivery
SCL Cold Chain president
Bryan Severin (right) with
co-workers Mike Barnett
(left) and Zach Guthrie.
Headquartered at DFW
Airport, SCL Cold Chain
specializes in the
distribution of climatecontrolled freight.
51