Kitchen Linen In Brompton Back Before Prep

Yes — Brompton sits on the SW7 round, 7 days, 6.7 miles from our Wembley plant.

• Shared with South Kensington, Knightsbridge and Chelsea — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• The driver knows the service entrances around Sloane Square, Knightsbridge and Hyde Park Corner — the same crew runs it weekly, so nobody is looking for your back door.
• A missed morning window here is recoverable the same day, which is what 6.7 miles buys you.
• 392 kitchens around SW7 are already on this round — which is why the timings suit prep and service rather than check-out.

Both, and mixed accounts are normal. The two sit on one invoice and one round.

• Hire — stock, replacement and sizing are ours; you never place an order.
• Wash-only — garment for garment, never substituted.
• Plenty of kitchens do both — the embroidery matters on the jacket, rarely on the oven cloth.
• 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 — 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.

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 Brompton before quoting — rather than pricing off your last invoice.
• No minimum order — a two-section Brompton kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — peak weeks are the ones the par count has to survive.
• 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.

• 4 school kitchens around SW7 are already on the round — we are not learning catering work on your account.
• 1 care home kitchens nearby — where consistency matters more than turnaround speed, and the account is set up for that.
• 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 Kensington and Chelsea, not as separate customers.

We size the brigade before quoting, not after the first complaint.

• Every section is sized at setup — larder and pastry do not wear through jackets at the same rate, and the count reflects that.
• A new commis goes on the account the same week — a phone call to your account manager, not a reorder.
• Garments are named — the rail is ready and nobody is hunting for their size.
• Par counts are re-set after the first month — once we have seen a real Brompton month rather than a first guess.

That is the point of putting Brompton on the SW7 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 Sloane Square because that is where the delay actually happens.
• If a drop is missed, a missed morning window here is recoverable the same day.
• 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 — Brompton in August and Brompton in January are different kitchens, and the account should say so.
• Nothing needs you to be out of your current contract first — there is no cost to finding out.
• Stock arrives before the old supplier is stood down — you are never between suppliers.
• 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.