Chef Whites In Kimpton On The Kitchen Round

Yes — Kimpton sits on the SG4 round, 7 days, 20.3 miles from our Wembley plant.

• Shared with Whitwell, Codicote and Kings Walden — adding you changes the schedule, not the route.
• A missed window here is picked up on the next round rather than the next week, because of that distance.
• 3 kitchens around SG4 are already on this round — which is why the timings suit prep and service rather than check-out.

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

• 1 school kitchens around SG4 are already on the round — so term-time volume changes are planned rather than improvised.
• Term-time and seasonal swings are planned in — the par count moves with the calendar.
• Colour-coded cloths and named whites — suit sites that need an audit trail.
• Contract caterers running several sites — keep one invoice and one point of contact however many kitchens are on it.

In person, section by section — not off a headcount.

• 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 — 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 — 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 — you are not held to a peak figure through a quiet quarter.
• Nothing needs you to be out of your current contract first — the count and the quote commit you to nothing.
• 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. The two sit on one invoice and one round.

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — the same whites that left Kimpton, tracked by name, never swapped into a pool.
• Plenty of kitchens do both — hired cloths and aprons, own-branded jackets on wash-only.
• You can move a line between the two later — kitchens often start on hire and move their jackets across once the branding is settled.

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 — which matters on any site that has to show an inspector how its linen is handled.

There is no honest price list for kitchen work. The number depends on sections and turnover, not on floor area.

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