As a breakfast range grows, one transport assumption will not fit every SKU. Take product conditions from its label or supplier instructions, then plan routes and containers around them.
Build an SKU condition list
Keep product ID, accepted transport or storage conditions, packaging, lot and delivery priority in one table. Use suitable separate containers or compartments for incompatible conditions; do not force products into one regime without validation.
Measure usable capacity
For each round, count ordered volume, usable container space, unused space, stop time and delivery or damage records. Do not infer capacity or extra customers per route from vehicle exterior dimensions.
Set stop order using receiving windows and durations allowed by the applicable product instructions. Justify vehicle or container purchases against measured bottlenecks, total cost and service requirements; do not assume savings in advance.
