Chef Whites In Hambleden On The Kitchen Round

Yes — Hambleden sits on the RG9 round, 7 days, 24.9 miles from our Wembley plant.

• Shared with Aston, Medmenham and Fawley — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• A missed window here is picked up on the next round rather than the next week, which is what 24.9 miles buys you.
• 1 kitchens around RG9 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 — Hambleden in August and Hambleden 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 — the two overlap by design.
• 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. One collection covers whichever way each line is set up.

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — your own embroidered jackets come back to you, the same garments, named, not pooled.
• 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.

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

• 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 — and that separation is the whole reason ours stay white.
• 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 — so there is a record behind the classification rather than an assurance.

There is no honest price list for kitchen work. The number depends on sections and turnover, not on floor area.

• We count a real week in Hambleden 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 — which is where most estimates fall over; a figure taken in February will not survive August.
• The count and the quote cost nothing — and commit you to nothing.

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

• School and care home kitchens run on the same rounds — there is no separate catering service to sign up to.
• Term-time and seasonal swings are planned in — rather than handled as emergencies.
• 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.

We size the brigade before quoting, not after the first complaint.

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — brigades in Hambleden change constantly, and the account is built for that.
• 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 Hambleden on the RG9 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.
• 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.