Chef Whites In Holmer Green On The Kitchen Round

Yes — Holmer Green sits on the HP15 round, 7 days, 19.0 miles from our Wembley plant.

• Shared with Hazlemere, Hughenden Valley and Naphill — one van, one run, which is what keeps a small kitchen sensible to price.
• A missed window here is picked up on the next round rather than the next week, which is what 19.0 miles buys you.
• 11 kitchens around HP15 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

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

• 3 school kitchens around HP15 are already on the round — we are not learning catering work on your account.
• Term-time and seasonal swings are planned in — a quiet August is expected, not penalised.
• Colour-coded cloths and named whites — suit sites that need an audit trail.
• Contract caterers running several sites — are handled as one account across Buckinghamshire, not as separate customers.

Sizing is where most kitchen accounts go wrong, so we do it on site.

• Every section is sized at setup — including the sections that get through two a shift.
• A new commis goes on the account the same week — brigades in Holmer Green 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.

Outside both, because prep is the window most suppliers hit.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• 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 — so cover weeks do not become the weeks it goes wrong.

No long-term tie-in and no exit fee.

• Terms flex with seasonal demand — Holmer Green in August and Holmer Green in January are different kitchens, and the account should say so.
• 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 — so no Holmer Green 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 — stock, replacement and sizing are ours; you never place an order.
• 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 — 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 — through the whole process.
• 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. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Holmer Green 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.