Restaurant Linen In Canary Wharf Collected On Round

126 restaurants in Canary Wharf sit inside the area we already collect from, 11.9 miles from our Wembley plant. Alongside them, 84 cafés and 25 pubs and bars are on the same run.

• Shared with Poplar, Limehouse and Tower Hamlets — one vehicle covers them, which is why we can add a kitchen here without adding a journey, and why the price does not carry a delivery surcharge.
• 7 days collections, on a fixed day and time that does not drift week to week.
• an 11.9-mile round trip means a problem is a second trip that day rather than a note on next week's sheet.

Kitchen soil is treated as kitchen soil. Grease, red wine, oil and candle wax each need a different combination of temperature, dwell time and chemistry, and no single programme gets all four out.

• Items are sorted before washing, not after. A tablecloth and an oven cloth never share a load — that is how cloths come back grey.
• Marked items are pulled at the check stage and re-treated before they go back out. Most recover; the ones that do not are replaced from stock rather than returned to you to notice.
• Wax is lifted before wash, not melted through the fabric by a hot cycle, which is what sets it permanently.

Same round, same invoice. Chef jackets, aprons, trousers, oven cloths and kitchen cloths are collected with the table linen — there is no second supplier and no second delivery day to remember.

• Whites come back on hangers, ready to hang up — which is the only state a chef jacket is useful in.
• Cloths are bagged by type — glass, oven, waiter — because sorting a mixed bag at 5pm is nobody's job.
• Sizes are held in stock, so a new starter on Monday is not waiting until the following week for a jacket that fits.

One account manager, one invoice. Multi-site operators across Tower Hamlets are the norm rather than the exception, and the round does not change — only the drop list does.

• Each site keeps its own par level. A 30-cover bistro and a 200-cover brasserie should not carry the same stock, and averaging them is how one site runs short every weekend.
• Consolidated billing on one invoice, itemised by site — one number for finance, the detail for whoever asks.
• Adding a site later is a change to the drop list, not a new contract or a new supplier relationship.

Outside service, both ways. The E14 slot is agreed before the account opens and does not move week to week — it is a fixed place on a round, not a two-hour window that lands mid-lunch.

• Access around Canary Wharf is planned into the route rather than discovered on the day. Loading restrictions and one-way systems are the reason most suppliers drift late here.
• Deliveries land before the doors open, so the team lays up with what arrived that morning rather than what was left in the cupboard.
• If a run is disrupted — a road closure, a breakdown — we come back the same day. At 11.9 miles that is a decision, not a logistics exercise.

Par is set to your busiest service, not your average one. A stock level built around a Tuesday fails on a Saturday, which is the night it matters.

• We count a real week in Canary Wharf — not an estimate, and not the number inherited from whoever quoted before us.
• Reviewed after a full month once there is real data rather than a first guess — at no cost either way.
• Seasonal swing is expected — E14 trade moves across the year, and the par level should move with it rather than being agreed once and forgotten.

Whichever suits the item. We hire and we wash-only, and the E14 round does not care which is in the bag.

• Owned stock stays yours. We do not buy it off you at a discount to simplify the paperwork.
• Hire covers replacement — wear, loss and staining are ours to carry rather than a line that appears on your invoice each quarter.
• Most Canary Wharf accounts run both: hired table linen where volume is high, owned chef whites where the branding matters.

Nothing is too small if you are on the round. Canary Wharf already is, so the question is what you use, not how much.

• Cafés and bars sit alongside restaurants and are priced the same way: on usage, not on category.
• No tie-in and no volume threshold to keep the price you were quoted — the rate does not change if you have a quiet January.
• Growing later is a par-level change, not a renegotiation — adding a second flat does not reopen the contract.
• No exit fee. If it is not working, you say so and we collect our stock.