Page 15 - Food & Drink Magazine March 2021

ON THE ROAD AGAIN
FoodBoss does a Sydney, Melbourne and Brisbane run up and down the eastern seaboard every day, one to Adelaide once a week, and one to Perth every fortnight.
“Our main concentration is in New South Wales and heading out to the mid and far west – Dubbo, Cobar, Walgett. All those little towns that do it tough. Although, we’ve definitely noticed a pick-up in some of the regions due to COVID-19, with people holidaying closer to home and exploring their own state.
“We almost solely work in the food supply chain, storing and transporting product for food service,” Gibson says.
The company has 3000 spaces
in its warehouse, with a chiller and two freezer rooms.
It has many cross dock pits from various suppliers and offers a complete captive link for container deliveries.
“We cart anything from
integrity and safety is pushing more manufacturers to refrigerated transit.
It is one of the reasons why FoodBoss ordered new trailers from Schmitz Cargobull.
“As I said, their thermal
COVER STORY
LEFT: Heading west. FoodBoss’ run to New South Wales’ far west demands the best in climate control.
BELOW: The big freeze, Cargobull’s box design and hard foam insulation keep things icy cold.
“ The thermal qualities and the fridge unit are equally important, but if the thermals stand up in an extreme climate like that, then the fridge doesn’t have to work so hard.”
frozen and chilled beef to fruit concentrate, fresh produce, and cultured craft beer,” he says.
One of the big changes Gibson is seeing is the increase in climate-controlled freight. Increased awareness and concern regarding product
qualities are some of the best in the world and I can put in an order and it is here within the month,” Gibson says.
As the company continues to grow with the needs of its customers, its products will be well supported, and cool. ✷
www.foodanddrinkbusiness.com.au | March 2021 | Food&Drink business | 15