Kitchen Linen In Hitchin Collected To Schedule

Yes — Hitchin sits on the SG5 round, 7 days, 26.7 miles from our Wembley plant.

• Shared with Letchworth, Kings Walden and Stevenage — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Hitchin — which matters when the drop has to miss prep by half an hour.
• Collections here run to scheduled days, agreed when the account opens, because Hitchin is only 26.7 miles out.
• 94 kitchens around SG5 are already on this round — which is why the timings suit prep and service rather than check-out.

Both, and mixed accounts are normal. Plenty of Hitchin kitchens run half and half.

• 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 — the embroidery matters on the jacket, rarely on the oven cloth.
• You can move a line between the two later — kitchens often start on hire and move their jackets across once the branding is settled.

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 — 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. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Hitchin before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — a two-section Hitchin kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.

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

• 11 school kitchens around SG5 are already on the round — so term-time volume changes are planned rather than improvised.
• 3 care home kitchens nearby — sites that need an audit trail get colour-coded cloths and named whites as standard.
• 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 — rather than waiting for an order cycle.
• Garments are named — which takes the sorting job off the pass entirely.
• Par counts are re-set after the first month — once we have seen a real Hitchin month rather than a first guess.

Yes — the SG5 round is sequenced around service patterns.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Hitchin and the traffic that comes with 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 — the timing is a property of the account, not of one driver remembering it.

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 — 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.