Chef Whites In Hamstreet Collected To Schedule

Yes — Hamstreet sits on the TN26 round, 7 days, 60.0 miles from our Wembley plant.

• Shared with Ashford, Dymchurch and New Romney — adding you changes the schedule, not the route.
• The driver knows the service entrances around Ham Street — route knowledge is most of what separates a kept window from a missed one.
• Collections here run to scheduled days, agreed when the account opens, because of that distance.
• 7 kitchens around TN26 are already on this round — which is why the timings suit prep and service rather than check-out.

That is the point of putting Hamstreet on the TN26 round rather than a separate trip.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Ham Street so the van is not arriving into the worst of it.
• 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 — you are not held to a peak figure through a quiet quarter.
• Nothing needs you to be out of your current contract first — we will size your brigade while you are still under someone else.
• Stock arrives before the old supplier is stood down — so no Hamstreet section starts a shift without whites.
• 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 — the rail is maintained for you, including the jackets that scorch first.
• 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 — 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 — and the log is against your account, not a general plant figure.

There is no honest price list for kitchen work. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Hamstreet before quoting — rather than pricing off your last invoice.
• No minimum order — size barely moves the per-garment price.
• 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 — catering kitchens are a large part of what we collect.

• 1 school kitchens around TN26 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.

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

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — brigades in Hamstreet change constantly, and the account is built for that.
• Garments are named — which takes the sorting job off the pass entirely.
• Par counts are re-set after the first month — and again after your first busy season, which is where opening figures usually fail.