Kitchen Linen In Great Dunmow Collected To Schedule

Yes — Great Dunmow sits on the CM6 round, 7 days, 35.1 miles from our Wembley plant.

• Shared with Thaxted, Stansted Mountfitchet and Bishops Stortford — one van, one run, which is what keeps a small kitchen sensible to price.
• Collections here run to scheduled days, agreed when the account opens, because of that distance.
• 17 kitchens around CM6 are already on this round — which is why the timings suit prep and service rather than check-out.

Yes — kitchen soil is classified separately from front of house.

• 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 — and the log is against your account, not a general plant figure.

It is quoted, not tariffed. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Great Dunmow before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — a two-section Great Dunmow kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — a Great Dunmow kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — we will count your week while you are still under someone else.

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

• 3 school kitchens around CM6 are already on the round — we are not learning catering work on your account.
• Term-time and seasonal swings are planned in — the par count moves with the calendar.
• 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.

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

• 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 — a phone call to your account manager, not a reorder.
• Garments are named — which takes the sorting job off the pass entirely.
• Par counts are re-set after the first month — against what the brigade actually used, because any opening count is an estimate.

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.
• 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 — 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 — you are never between suppliers.
• 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 — stock, replacement and sizing are ours; you never place an order.
• 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 — kitchens often start on hire and move their jackets across once the branding is settled.