Om Excel & manual planning
Most food and beverage wholesalers start with manual planning because it works at small scale. A transport manager with deep knowledge of the routes, customers, and drivers can build a workable schedule using a spreadsheet, a map, and years of experience. Orders come in, someone builds the routes, drivers get their lists, and deliveries go out. For a fleet of three or four vehicles serving a stable customer base, this approach is often good enough.
The problems tend to emerge gradually. As order volumes grow, customer expectations tighten, and the number of variables increases, the planning process absorbs more time and becomes more fragile. When the experienced planner is on holiday, gets sick, or leaves the company, the knowledge they carried in their head leaves with them. Spreadsheets do not account for last-minute order changes, traffic conditions, or the difference in delivery complexity between a retail chain with a fixed receiving window and a restaurant that takes deliveries any time before noon.