Kitchen Linen Back On The Rail Before Service

We run fixed rounds across London and the Home Counties — 1,034 areas, up to roughly 100 miles from our plants, taking in around 102,465 commercial and catering kitchens.

• Your area already has a collection day. We fit you to the round that already passes rather than adding a separate journey, which is why a two-section kitchen costs much the same per garment as a brigade of thirty.
• Every area has its own page carrying that area's collection days, the distance from our plant, and how many kitchens we already serve on that round.
• Multi-site groups run on staggered days, so no kitchen in the group is left short while another is being collected from.
• Outside the ring? Tell us where. If a round already passes nearby it is usually still workable.

Sizing is where most kitchen accounts fail, so we do it in person, section by section. A headcount tells you how many people there are, not what fits them or how fast each section wears through a jacket.

• Every section is sized at setup. Larder and pastry do not get through whites at the same rate as the grill, and the par count reflects that rather than averaging it.
• A new commis goes on the account the same week — a call to your account manager, not a wait for the next order cycle.
• Garments are named. Nobody sorts a mixed box at the start of a shift; the rail is hung ready and the sorting job comes off the pass entirely.
• Par counts are re-set after the first month against what the brigade actually used, because any opening count is an estimate.

Yes — that is the reason for putting you on your area round rather than a separate trip. Prep is the worst possible delivery window and it is the one most suppliers hit, because they are routing by distance rather than by service pattern.

• The time is agreed when the account opens, against your service pattern, and it goes on the round sheet rather than into a vague delivery window.
• A relief driver inherits it with the route, so cover weeks do not become the weeks it goes wrong.
• If a drop is missed, it is recovered on the next round rather than the next week — the round comes back through your area, not once a fortnight.
• Split sites can take different windows where the kitchens run different services.

No long-term tie-in and no exit fee. The account should hold because it works, not because leaving is expensive.

• Terms flex with seasonal demand rather than locking you to a summer volume you do not use in February.
• Nothing needs you to be out of your current contract first. We will size the brigade and quote while you are still with someone else.
• Stock arrives before the old supplier is stood down, so no section starts a shift in borrowed whites — the two contracts 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 the norm rather than the exception. One collection covers whichever way each line is set up, on one invoice.

• Hire means we own the garments, replace them as they wear out, and carry the cost of a jacket that scorches in month two rather than passing it back to you.
• Wash-only means your own embroidered jackets come back to you — the same garments, named, never pooled or substituted from stock.
• Most kitchens split it: hired cloths and aprons where nobody reads a label, own-branded jackets on wash-only where the embroidery matters.
• You can move a line between the two without reopening the account — it is a change to the sheet, not a new agreement.

Always. Kitchen soil is classified separately from front of house, and that separation is the single biggest reason whites stay white.

• Grease, protein and scorch each behave differently. Grease lifts at a different temperature from protein, and scorch responds to neither — one general cycle leaves all three behind.
• Whites never follow table linen through the machine. That transfer is what dulls a brigade's jackets inside a month at a supplier who runs one classification.
• Colour-coded cloths keep their coding from collection to the rail, so the system still means something when it comes back to you.
• 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 — and we would rather say that plainly than publish a price list that would be wrong for most kitchens. Two brigades with the same headcount can differ twofold in wear rate depending on sections and turnover.

• We count a real week before quoting, rather than pricing off your last invoice. The invoice records what you were sold, not what you used.
• The count includes your busy season, which is where most estimates fall over — a figure taken in February will not survive August.
• No minimum order, so a small kitchen is an ordinary account and is priced per garment like any other.
• The count and the quote cost nothing and commit you to nothing, including while you are still under contract elsewhere.

Yes — catering kitchens are a large part of what we collect, and they are not an afterthought bolted onto a restaurant round. Around 11,625 school kitchens and 3,038 care home kitchens sit inside our coverage.

• They run on the same rounds as the restaurant trade, so there is no separate catering service to sign up to and no second delivery day.
• Term-time volume changes are planned in rather than handled as emergencies — a quiet August is expected, not penalised.
• Colour-coded cloths and named whites suit sites that need an audit trail, which is usually what an inspection actually asks to see.
• Contract caterers running several sites get one account manager and staggered collection days across the group.