Chef Whites In Fetcham On The Kitchen Round

Yes — Fetcham sits on the KT22 round, 7 days, 18.6 miles from our Wembley plant.

• Shared with Leatherhead, Bookham and Stoke D Abernon — adding you changes the schedule, not the route.
• A missed window here is picked up on the next round rather than the next week, which is what 18.6 miles buys you.
• 10 kitchens around KT22 are already on this round — we are not learning the area on your account.

No long-term tie-in and no exit fee.

• Terms flex with seasonal demand — Fetcham in August and Fetcham in January are different kitchens, and the account should say so.
• 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 — 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 — 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.

Separately, and at its own temperature.

• 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 — through the whole process.
• 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 Fetcham before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — size barely moves the per-garment price.
• The count includes your busy season — a Fetcham 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 — catering kitchens are a large part of what we collect.

• 3 school kitchens around KT22 are already on the round — we are not learning catering work on your account.
• 1 care home kitchens nearby — where consistency matters more than turnaround speed, and the account is set up for that.
• Colour-coded cloths and named whites — suit sites that need an audit trail.
• Contract caterers running several sites — are handled as one account across Mole Valley, not as separate customers.

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 — 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.
• A drop in the middle of prep is a drop nobody can receive. The round is sequenced around that.
• 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.