Chef Whites In Jordans On The Kitchen Round

Yes — Jordans sits on the HP9 round, 7 days, 13.7 miles from our Wembley plant.

• Shared with Seer Green, Chalfont St Peter and Gerrards Cross — adding you changes the schedule, not the route.
• The driver knows the service entrances around Seer Green and Jordans — the same crew runs it weekly, so nobody is looking for your back door.
• A missed window here is picked up on the next round rather than the next week, which is what 13.7 miles buys you.
• 4 kitchens around HP9 are already on this round — which is why the timings suit prep and service rather than check-out.

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

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Seer Green and Jordans so the van is not arriving into the worst of it.
• 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.

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

• Terms flex with seasonal demand — Jordans in August and Jordans 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 — you are never between suppliers.
• If it is not working, say so — we would rather correct the account than lose it.

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

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — the same whites that left Jordans, tracked by name, never swapped into a pool.
• 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.

Yes — kitchen soil is classified separately from front of house.

• Grease, protein and scorch need their own wash — one cycle cannot serve all three, which is why a general programme leaves all three behind.
• 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 — which matters on any site that needs an audit trail.
• 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. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Jordans 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 — there is no cost to finding out what it would look like.

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

• 2 school kitchens around HP9 are already on the round — the classification and the paperwork already suit that kind of site.
• Term-time and seasonal swings are planned in — the par count moves with the calendar.
• 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 — larder and pastry do not wear through jackets at the same rate, and the count reflects that.
• A new commis goes on the account the same week — a phone call to your account manager, not a reorder.
• 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 — once we have seen a real Jordans month rather than a first guess.