Chef Whites In Hooley On The Kitchen Round

Yes — Hooley sits on the CR5 round, 7 days, 19.1 miles from our Wembley plant.

• Shared with Woodmansterne, Chipstead and Coulsdon — adding you changes the schedule, not the route.
• A missed window here is picked up on the next round rather than the next week, which is what 19.1 miles buys you.
• 4 kitchens around CR5 are already on this round — which is why the timings suit prep and service rather than check-out.

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 — 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 — so there is a record behind the classification rather than an assurance.

Priced on your brigade, not off a rate card. The number depends on sections and turnover, not on floor area.

• We count a real week in Hooley before quoting — rather than pricing off your last invoice.
• No minimum order — a two-section Hooley kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — a Hooley kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — and commit you to nothing.

Yes — catering kitchens are a large part of what we collect.

• School and care home kitchens run on the same rounds — one round covers the whole food-service side of an area.
• Term-time and seasonal swings are planned in — a quiet August is expected, not penalised.
• 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 Reigate and Banstead, not as separate customers.

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

• 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 — a phone call to your account manager, not a reorder.
• Garments are named — the rail is ready and nobody is hunting for their size.
• 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 — against your service pattern, not ours.
• 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 — 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 — Hooley in August and Hooley in January are different kitchens, and the account should say so.
• 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 Hooley 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 — the embroidery matters on the jacket, rarely on the oven cloth.
• You can move a line between the two later — it is a change to the sheet, not a new agreement.