Kitchen Linen In Hainault On The Kitchen Round

Yes — Hainault sits on the IG6 round, 7 days, 16.5 miles from our Wembley plant.

• Shared with Fullwell Cross, Clayhall and Aldborough Hatch — adding you changes the schedule, not the route.
• The driver knows the service entrances around Fairlop, Grange Hill and Hainault — the same crew runs it weekly, so nobody is looking for your back door.
• A missed window here is picked up on the next round rather than the next week, because of that distance.
• 26 kitchens around IG6 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 — 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 — the count and the quote commit you to nothing.
• Stock arrives before the old supplier is stood down — so no Hainault 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. Plenty of Hainault kitchens run half and half.

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — the same whites that left Hainault, tracked by name, never swapped into a pool.
• 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 — and their own temperature.
• 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.

It is quoted, not tariffed. The number depends on sections and turnover, not on floor area.

• We count a real week in Hainault 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 — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — and commit you to nothing.

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

• 13 school kitchens around IG6 are already on the round — the classification and the paperwork already suit that kind of site.
• 4 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 — which is what an inspection actually looks for.
• Contract caterers running several sites — are handled as one account across Redbridge, not as separate customers.

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 — 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.

That is the point of putting Hainault on the IG6 round rather than a separate trip.

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• Timed around Fairlop and the traffic that comes with it.
• 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.