Cafe Linen In Langbourn On The Morning Round

Yes — Langbourn sits on the EC3V round, 7 days, 9.3 miles from our Wembley plant.

• Shared with Lime Street, Cornhill and Bridge — one van, one run, which is what keeps a single-site account sensible to price.
• The driver knows the streets around Mansion House, Old Street and Bank — the same crew runs it weekly, so nobody is reading a map on your doorstep.
• A missed window here is picked up on the next round rather than the next week, because of that distance.

Both, and mixed accounts are normal. One collection covers whichever way each line is set up.

• Hire — stock, replacement and par management are ours; you never reorder.
• Wash-only — the same garments that left Langbourn, tracked, never swapped into a pool.
• Plenty of cafes do both — hire what nobody sees, keep your own name on what the customer does.

Tell your account manager and a missed window here is picked up on the next round rather than the next week.

• If it happens twice, the par count is wrong — a second shortage is a counting error, and we correct it.
• Most Langbourn cafes are not short of linen overall — the shortage has a shape, and the shape is Saturday.
• Seasonal swings are planned in — we set them ahead rather than react.

No. Kitchen cloths and table linen go on the same EC3V collection and the same invoice.

• No second supplier and no second delivery day — because the menu grew.
• Chef whites, oven cloths and table linen — priced per item on the account you already have.
• 191 restaurants around EC3V are on this round too — the kitchen classification already runs on it weekly.

Yes — the EC3V round is sequenced by opening time. Cafes open earlier than almost anything else we serve.

• The time is agreed when the account opens — not left to whenever the van happens to reach Langbourn.
• Timed around Mansion House because that is where the delay actually happens.
• If a drop is missed, a missed window here is picked up on the next round rather than the next week.

Because cafe soil is chemically different from kitchen soil. On a general cycle they build up and whites dull within weeks.

• Cafe cloths and aprons run on their own classification — the programme is chosen for them, not inherited.
• Milk protein needs the right temperature, not just a hotter one — past a point, heat bonds the protein to the cloth.
• Grey whites are usually a wash problem, not an age problem — a Langbourn cafe buying aprons three times a year is paying for a bad cycle, not for wear.

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 — there is no cost to finding out what it would look like.
• Stock arrives before the old supplier is stood down — you are never between suppliers.

No minimum, on any line. Most of what we collect in EC3V is exactly that size.

• Small sites go on the same EC3V round — which is why size barely moves the per-item price.
• 122 cafes around EC3V are already on it — which is why the timings suit opening rather than check-out.
• Volume changes are expected — we adjust rather than hold you to a winter figure.