Chef Whites In Brimpton Collected To Schedule

Yes — Brimpton sits on the RG7 round, 7 days, 40.9 miles from our Wembley plant.

• Shared with Midgham, Aldermaston and Thatcham — adding you changes the schedule, not the route.
• The driver knows the service entrances around Midgham — which matters when the drop has to miss prep by half an hour.
• Collections here run to scheduled days, agreed when the account opens, because Brimpton is only 40.9 miles out.
• 3 kitchens around RG7 are already on this round — which is why the timings suit prep and service rather than check-out.

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

• Terms flex with seasonal demand — Brimpton in August and Brimpton in January are different kitchens, and the account should say so.
• Nothing needs you to be out of your current contract first — we will size your brigade while you are still under someone else.
• Stock arrives before the old supplier is stood down — you are never between suppliers.
• If it is not working, say so — the fix is usually a number on the sheet rather than a new contract.

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

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — your own embroidered jackets come back to you, the same garments, named, not pooled.
• 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.

Always. Kitchen work never follows table linen through the machine.

• 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 — through the whole process.
• Every load is temperature logged — which matters on any site that has to show an inspector how its linen is handled.

It is quoted, not tariffed. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Brimpton before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — a two-section Brimpton kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — a Brimpton kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.

Yes, and they are not an afterthought on a restaurant round.

• 1 school kitchens around RG7 are already on the round — so term-time volume changes are planned rather than improvised.
• Term-time and seasonal swings are planned in — a quiet August is expected, not penalised.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• Contract caterers running several sites — are handled as one account across West Berkshire, not as separate customers.

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

• Every section is sized at setup — including the sections that get through two a shift.
• A new commis goes on the account the same week — rather than waiting for an order cycle.
• Garments are named — so nobody is sorting a mixed box at the start of a shift.
• Par counts are re-set after the first month — against what the brigade actually used, because any opening count is an estimate.

That is the point of putting Brimpton on the RG7 round rather than a separate trip.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around Midgham so the van is not arriving into the worst of it.
• 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 — so cover weeks do not become the weeks it goes wrong.