Kitchen Linen In Castelnau Back Before Prep

Yes — Castelnau sits on the SW13 round, 7 days, 5.7 miles from our Wembley plant.

• Shared with Hammersmith Fulham, Hammersmith and Ravenscourt Park — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Barons Court, Ravenscourt Park and Hammersmith (Circle and Hammersmith & City lines) — route knowledge is most of what separates a kept window from a missed one.
• A missed morning window here is recoverable the same day, because of that distance.
• 230 kitchens around SW13 are already on this round — we are not learning the area on your account.

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 — that transfer is what dulls a brigade's whites inside a month.
• Colour-coded cloths stay in their own classification — which matters on any site that needs an audit trail.
• Every load is temperature logged — and the log is against your account, not a general plant figure.

There is no honest price list for kitchen work. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Castelnau before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Castelnau 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. Contract catering, schools and care homes are all on the rounds.

• 26 school kitchens around SW13 are already on the round — so term-time volume changes are planned rather than improvised.
• 9 care home kitchens nearby — sites that need an audit trail get colour-coded cloths and named whites as standard.
• Colour-coded cloths and named whites — suit sites that need an audit trail.
• Contract caterers running several sites — keep one invoice and one point of contact however many kitchens are on it.

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

• 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 — 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 — and again after your first busy season, which is where opening figures usually fail.

That is the point of putting Castelnau on the SW13 round rather than a separate trip.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Barons Court and the traffic that comes with it.
• 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 — Castelnau in August and Castelnau 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 — so no Castelnau section starts a shift without whites.
• If it is not working, say so — we would rather correct the account than lose it.

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 — 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 — kitchens often start on hire and move their jackets across once the branding is settled.