Cold Storage for Foodservice Distribution

Foodservice distributors run tri-temp by definition — frozen, cooler, and dry in every truck. Third-party cold storage supports the model as redistribution (consolidating manufacturer shipments into full multi-vendor loads) and as overflow when the company DC runs out of freezer during peak weeks.

Proximity matters more than polish here: space within an hour of your DC, cross-docking to keep product moving, and operators comfortable with high SKU counts and case-level accuracy. We know the redistribution-capable facilities in every major metro.