Chef Whites In Deepcut Collected To Schedule

Yes — Deepcut sits on the GU16 round, 7 days, 25.3 miles from our Wembley plant.

• Shared with Frimley Green, Mytchett and Frimley — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• Collections here run to scheduled days, agreed when the account opens, because of that distance.
• 7 kitchens around GU16 are already on this round — which is why the timings suit prep and service rather than check-out.

In person, section by section — not off a headcount.

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — brigades in Deepcut 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 — against what the brigade actually used, because any opening count is an estimate.

That is the point of putting Deepcut on the GU16 round rather than a separate trip.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• 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 — holidays and sickness are the usual cause of a missed slot elsewhere; here the slot travels with the round sheet.

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 — 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.

Both, and mixed accounts are normal. Plenty of Deepcut kitchens run half and half.

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• 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 — kitchens often start on hire and move their jackets across once the branding is settled.

Separately, and at its own temperature.

• Grease, protein and scorch need their own wash — grease lifts at a different temperature from protein, and scorch responds to neither.
• 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 Deepcut 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 — a Deepcut kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.

Yes — catering kitchens are a large part of what we collect.

• 2 school kitchens around GU16 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 — keep one invoice and one point of contact however many kitchens are on it.