Kitchen Linen In Lightwater On The Kitchen Round

Yes — Lightwater sits on the GU19 round, 7 days, 22.0 miles from our Wembley plant.

• Shared with Bagshot, Windlesham and West End — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• The driver knows the service entrances around Bagshot — the same crew runs it weekly, so nobody is looking for your back door.
• A missed window here is picked up on the next round rather than the next week, because of that distance.
• 23 kitchens around GU19 are already on this round — which is why the timings suit prep and service rather than check-out.

Separately, and at its own temperature.

• Grease, protein and scorch need their own wash — one cycle cannot serve all three, which is why a general programme leaves all three behind.
• 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 — which matters on any site that needs an audit trail.
• 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 Lightwater before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Lightwater kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — a Lightwater kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — we will count your week while you are still under someone else.

Yes. Contract catering, schools and care homes are all on the rounds.

• 10 school kitchens around GU19 are already on the round — the classification and the paperwork already suit that kind of site.
• Term-time and seasonal swings are planned in — rather than handled as emergencies.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• Contract caterers running several sites — keep one invoice and one point of contact however many kitchens are on it.

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

• 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 — so nobody is sorting a mixed box at the start of a shift.
• Par counts are re-set after the first month — once we have seen a real Lightwater month rather than a first guess.

That is the point of putting Lightwater on the GU19 round rather than a separate trip.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Bagshot and the traffic that comes with it.
• 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 — so cover weeks do not become the weeks it goes wrong.

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

• Terms flex with seasonal demand — Lightwater in August and Lightwater in January are different kitchens, and the account should say so.
• 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 — 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 — your own embroidered jackets come back to you, the same garments, named, not pooled.
• 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 — it is a change to the sheet, not a new agreement.