Chef Whites In Cold Ash Collected To Schedule

Yes — Cold Ash sits on the RG18 round, 7 days, 43.2 miles from our Wembley plant.

• Shared with Thatcham, Hermitage and Bucklebury — one van, one run, which is what keeps a small kitchen sensible to price.
• Collections here run to scheduled days, agreed when the account opens, because Cold Ash is only 43.2 miles out.
• 6 kitchens around RG18 are already on this round — which is why the timings suit prep and service rather than check-out.

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

• 3 school kitchens around RG18 are already on the round — we are not learning catering work on your account.
• 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 — including the sections that get through two a shift.
• A new commis goes on the account the same week — brigades in Cold Ash change constantly, and the account is built for that.
• 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 — once we have seen a real Cold Ash month rather than a first guess.

Yes — the RG18 round is sequenced around service patterns.

• 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 — rather than locking you into a summer volume you do not use in February.
• 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 — 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.

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 — without reopening the account or renegotiating anything.

Yes — kitchen soil is classified separately from front of house.

• 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 — and the log is against your account, not a general plant figure.

It is quoted, not tariffed. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Cold Ash before quoting — including the summer weeks, which is where most estimates fall over.
• 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 — and commit you to nothing.