Chef Whites In Ashampstead Collected To Schedule

Yes — Ashampstead sits on the RG8 round, 7 days, 39.0 miles from our Wembley plant.

• Shared with Frilsham, Aldworth and Hampstead Norreys — adding you changes the schedule, not the route.
• Collections here run to scheduled days, agreed when the account opens, because Ashampstead is only 39.0 miles out.
• 1 kitchens around RG8 are already on this round — which is why the timings suit prep and service rather than check-out.

Outside both, because prep is the window most suppliers hit.

• The time is agreed when the account opens — against your service pattern, not ours.
• A drop in the middle of prep is a drop nobody can receive. The round is sequenced around that.
• If a drop is missed, collections here run to scheduled days, agreed when the account opens.
• A relief driver inherits the window with the route — the timing is a property of the account, not of one driver remembering it.

No long-term tie-in and no exit fee.

• Terms flex with seasonal demand — you are not held to a peak figure through a quiet quarter.
• Nothing needs you to be out of your current contract first — the count and the quote commit you to nothing.
• Stock arrives before the old supplier is stood down — so no Ashampstead section starts a shift without whites.
• If it is not working, say so — most problems are a wrong par count or a wrong delivery window, and both are fixable without changing supplier.

Both, and mixed accounts are normal. Plenty of Ashampstead kitchens run half and half.

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — the same whites that left Ashampstead, tracked by name, never swapped into a pool.
• Plenty of kitchens do both — hired cloths and aprons, own-branded jackets on wash-only.
• You can move a line between the two later — it is a change to the sheet, not a new agreement.

Separately, and at its own temperature.

• Grease, protein and scorch need their own wash — and their own temperature.
• Whites never run through the cycle the table linen was on — which is the usual reason jackets go grey.
• Colour-coded cloths stay in their own classification — from collection to the rail, so the coding still means something when it comes back.
• Every load is temperature logged — so there is a record behind the classification rather than an assurance.

Priced on your brigade, not off a rate card. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Ashampstead before quoting — rather than pricing off your last invoice.
• No minimum order — so a small kitchen is a normal account.
• The count includes your busy season — which is where most estimates fall over; a figure taken in February will not survive August.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.

Yes. Contract catering, schools and care homes are all on the rounds.

• School and care home kitchens run on the same rounds — there is no separate catering service to sign up to.
• Term-time and seasonal swings are planned in — rather than handled as emergencies.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• Contract caterers running several sites — get one account manager and staggered collection days across the group.

Sizing is where most kitchen accounts go wrong, so we do it on site.

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — rather than waiting for an order cycle.
• Garments are named — the rail is ready and nobody is hunting for their size.
• Par counts are re-set after the first month — against what the brigade actually used, because any opening count is an estimate.