Chef Whites In Crews Hill On The Kitchen Round

Yes — Crews Hill sits on the EN2 round, 7 days, 11.7 miles from our Wembley plant.

• Shared with Botany Bay, Bulls Cross and Enfield — adding you changes the schedule, not the route.
• The driver knows the service entrances around Crews Hill — route knowledge is most of what separates a kept window from a missed one.
• A missed window here is picked up on the next round rather than the next week, because Crews Hill is only 11.7 miles out.
• 7 kitchens around EN2 are already on this round — we are not learning the area on your account.

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

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — the same whites that left Crews Hill, tracked by name, never swapped into a pool.
• Plenty of kitchens do both — hire what nobody reads, keep your own name on the whites.
• You can move a line between the two later — it is a change to the sheet, not a new agreement.

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 — 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 — so there is a record behind the classification rather than an assurance.

It is quoted, not tariffed. The number depends on sections and turnover, not on floor area.

• We count a real week in Crews Hill before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — so a small kitchen is a normal account.
• The count includes your busy season — a Crews Hill kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — and commit you to nothing.

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

• 1 school kitchens around EN2 are already on the round — we are not learning catering work on your account.
• Term-time and seasonal swings are planned in — a quiet August is expected, not penalised.
• Colour-coded cloths and named whites — suit sites that need an audit trail.
• Contract caterers running several sites — are handled as one account across Enfield, not as separate customers.

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

• Every section is sized at setup — not estimated from a headcount.
• 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.

Outside both, because prep is the window most suppliers hit.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around Crews Hill and the traffic that comes with it.
• If a drop is missed, a missed window here is picked up on the next round rather than the next week.
• 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 — you are not held to a peak figure through a quiet quarter.
• 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 — the two overlap by design.
• If it is not working, say so — the fix is usually a number on the sheet rather than a new contract.