Kitchen Linen In Kensington Back Before Prep

Yes — Kensington sits on the W8 round, 7 days, 5.8 miles from our Wembley plant.

• Shared with Kensington Chelsea, Earls Court and South Kensington — adding you changes the schedule, not the route.
• The driver knows the service entrances around South Kensington, Notting Hill Gate and Kensington (Olympia) — route knowledge is most of what separates a kept window from a missed one.
• A missed morning window here is recoverable the same day, because of that distance.
• 388 kitchens around W8 are already on this round — we are not learning the area on your account.

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 — that transfer is what dulls a brigade's whites inside a month.
• Colour-coded cloths stay in their own classification — through the whole process.
• 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. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Kensington 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 — 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 W8 are already on the round — so term-time volume changes are planned rather than improvised.
• 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 — get one account manager and staggered collection days across the group.

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

• 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 — rather than waiting for an order cycle.
• 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.

That is the point of putting Kensington on the W8 round rather than a separate trip.

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• Timed around South Kensington so the van is not arriving into the worst of it.
• If a drop is missed, a missed morning window here is recoverable the same day.
• 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 — 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. Plenty of Kensington kitchens run half and half.

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• 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 — kitchens often start on hire and move their jackets across once the branding is settled.