Kitchen Linen In Downside On The Kitchen Round

Yes — Downside sits on the KT11 round, 7 days, 17.9 miles from our Wembley plant.

• Shared with Stoke D Abernon, Cobham and Oxshott — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Cobham & Stoke d'Abernon — 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, which is what 17.9 miles buys you.
• 13 kitchens around KT11 are already on this round — which is why the timings suit prep and service rather than check-out.

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

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• Timed around Cobham & Stoke d'Abernon 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 — 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 — there is no cost to finding out.
• Stock arrives before the old supplier is stood down — so no Downside 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. One collection covers whichever way each line is set up.

• 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.

Always. Kitchen work never follows table linen through the machine.

• Grease, protein and scorch need their own wash — one cycle cannot serve all three, which is why a general programme leaves all three behind.
• 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 — 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.

Priced on your brigade, not off a rate card. The number depends on sections and turnover, not on floor area.

• We count a real week in Downside before quoting — rather than pricing off your last invoice.
• 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 — we will count your week while you are still under someone else.

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

• 2 school kitchens around KT11 are already on the round — the classification and the paperwork already suit that kind of site.
• 1 care home kitchens nearby — with the same named-garment handling.
• Colour-coded cloths and named whites — so the coding still means something when the cloths come back.
• Contract caterers running several sites — keep one invoice and one point of contact however many kitchens are on it.

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

• Every section is sized at setup — larder and pastry do not wear through jackets at the same rate, and the count reflects that.
• A new commis goes on the account the same week — brigades in Downside change constantly, and the account is built for that.
• Garments are named — the rail is ready and nobody is hunting for their size.
• Par counts are re-set after the first month — against what the brigade actually used, because any opening count is an estimate.