Food & Beverage Logistics, the division of the a. hartrodt Group specializing in the food and beverage industry, is celebrating its 20th anniversary at the Asia hub in Hong Kong by setting the course for further growth. At the beginning of August, a warehouse measuring more than 2,400 square meters was opened near the container port, not far from the border with mainland China. "We handle all import and export sea freight consolidations in-house," says Regional Director Greater China Francesco Lanzone. He is personally closely attached to a. hartrodt Hong Kong because he pioneered Food & Beverage services there himself.
Consolidated containers are deconsolidated in own warehouse
European shippers use consolidated temperature-controlled containers with fixed departures from the European ports of Genoa (Italy) and Le Havre (France) for shipments of wine or chocolate, for example, from various countries of origin. a. hartrodt deconsolidates the goods in its own warehouse in Hong Kong, so that they can then be transported onwards throughout China by cross-border trucks under customs seal.
Warehouse concept includes trading and consulting services
The warehouse in Hong Kong offers temperature-controlled zones, high-bay storage and a container freight station, goods are packed according to individual requirements. "Our concept goes far beyond traditional warehousing and distribution, as we also offer special trading and consulting services," says Francesco Lanzone, explaining the added value for customers. a. hartrodt also provides personalized logistics solutions in Shanghai and on the southern Chinese island of Hainan. "Our customers receive unique services in the Northeast Asia region," emphasizes Francesco Lanzone. This is supported by the air freight department in Hong Kong, "which is among the best in our group".
When mainland China goes on vacation during the "Golden Week" from today, October 1 to 7, 2024, a. hartrodt's 40 Hong Kong employees will be available to assist clients with business in China. "We only have one day off," explains Francesco Lanzone.