Chef Whites In Lenham Collected To Schedule

Yes — Lenham sits on the ME17 round, 7 days, 48.8 miles from our Wembley plant.

• Shared with Charing, Headcorn and Sittingbourne — adding you changes the schedule, not the route.
• The driver knows the service entrances around Lenham — the same crew runs it weekly, so nobody is looking for your back door.
• Collections here run to scheduled days, agreed when the account opens, because Lenham is only 48.8 miles out.
• 8 kitchens around ME17 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

That is the point of putting Lenham on the ME17 round rather than a separate trip.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around Lenham so the van is not arriving into the worst of it.
• If a drop is missed, collections here run to scheduled days, agreed when the account opens.
• A relief driver inherits the window with the route — holidays and sickness are the usual cause of a missed slot elsewhere; here the slot travels with the round sheet.

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

• Terms flex with seasonal demand — Lenham in August and Lenham in January are different kitchens, and the account should say so.
• Nothing needs you to be out of your current contract first — we will size your brigade while you are still under someone else.
• 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. One collection covers whichever way each line is set up.

• 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 — the embroidery matters on the jacket, rarely on the oven cloth.
• You can move a line between the two later — without reopening the account or renegotiating anything.

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

• 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 — through the whole process.
• Every load is temperature logged — so there is a record behind the classification rather than an assurance.

Priced on your brigade, not off a rate card. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Lenham before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Lenham kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.

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

• 2 school kitchens around ME17 are already on the round — we are not learning catering work on your account.
• Term-time and seasonal swings are planned in — rather than handled as emergencies.
• Colour-coded cloths and named whites — so the coding still means something when the cloths come back.
• 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 — not estimated from a headcount.
• A new commis goes on the account the same week — a phone call to your account manager, not a reorder.
• Garments are named — the rail is ready and nobody is hunting for their size.
• Par counts are re-set after the first month — against what the brigade actually used, because any opening count is an estimate.