Kitchen Linen In Dorking On The Kitchen Round

Yes — Dorking sits on the RH4 round, 7 days, 22.8 miles from our Wembley plant.

• Shared with Westhumble, Box Hill and Brockham — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Dorking West, Dorking and Dorking Deepdene — which matters when the drop has to miss prep by half an hour.
• A missed window here is picked up on the next round rather than the next week, because Dorking is only 22.8 miles out.
• 78 kitchens around RH4 are already on this round — we are not learning the area on your account.

Sizing is where most kitchen accounts go wrong, so we do it on site.

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — rather than waiting for an order cycle.
• 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 Dorking month rather than a first guess.

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

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Dorking West because that is where the delay actually happens.
• 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 — 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 — the fix is usually a number on the sheet rather than a new contract.

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

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — garment for garment, never substituted.
• Plenty of kitchens do both — hired cloths and aprons, own-branded jackets on wash-only.
• You can move a line between the two later — it is a change to the sheet, not a new agreement.

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 — 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 — which matters on any site that has to show an inspector how its linen is handled.

Priced on your brigade, not off a rate card. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Dorking before quoting — rather than pricing off your last invoice.
• No minimum order — size barely moves the per-garment price.
• The count includes your busy season — a Dorking 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.

• 8 school kitchens around RH4 are already on the round — the classification and the paperwork already suit that kind of site.
• 6 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 — which is what an inspection actually looks for.
• Contract caterers running several sites — keep one invoice and one point of contact however many kitchens are on it.