FoodLogistics.com |

DOWN SIZE TO THE RIGHT SIZE: The lighter and smaller the vehicle, experts say, the lower the operating costs.

There was a time when traditional step vans ruled the roads, when clumsy bread vans and rackety walk-in vans bearing the logos of companies such as Frito Lay and Drake's Cakes could be seen tooling the back roads, on their way to service local stores and supermarkets.

Those days are over.

Today, distributors are using more efficient types of vans, as well as class three, four and five trucks, in both conventional and cabover models.

"In the food industry, over the last couple of years, there's been a movement away from the traditional step van," says Todd Bloom, vice president of marketing, Isuzu Commercial Trucks Of America Inc., Cerritos, CA. "Step vans are very uncomfortable for the driver because of the way they're built. Plus, they rattle all over the place, they don't maneuver well and have poor serviceability."

In contrast, today's delivery vehicles are much easier to operate, provide even greater fuel economy and much greater driver satisfaction.

For vehicles that are making daily deliveries, going to and from stores and providing basic needs, Bloom says the new trend is toward smaller, lighter delivery vehicles.