Chef Whites In Lyne On The Kitchen Round

Yes — Lyne sits on the KT16 round, 7 days, 17.0 miles from our Wembley plant.

• Shared with Ottershaw, Longcross and Chertsey — one van, one run, which is what keeps a small kitchen sensible to price.
• A missed window here is picked up on the next round rather than the next week, because Lyne is only 17.0 miles out.
• 8 kitchens around KT16 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

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

• 1 school kitchens around KT16 are already on the round — so term-time volume changes are planned rather than improvised.
• 2 care home kitchens nearby — where consistency matters more than turnaround speed, and the account is set up for that.
• Colour-coded cloths and named whites — suit sites that need an audit trail.
• Contract caterers running several sites — get one account manager and staggered collection days across the group.

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

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — rather than waiting for an order cycle.
• Garments are named — the rail is ready and nobody is hunting for their size.
• Par counts are re-set after the first month — and again after your first busy season, which is where opening figures usually fail.

Yes — the KT16 round is sequenced around service patterns.

• 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 — there is no cost to finding out.
• Stock arrives before the old supplier is stood down — so no Lyne section starts a shift without whites.
• If it is not working, say so — the fix is usually a number on the sheet rather than a new contract.

Both, and mixed accounts are normal. Plenty of Lyne kitchens run half and half.

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — the same whites that left Lyne, tracked by name, never swapped into a pool.
• 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 — it is a change to the sheet, not a new agreement.

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 — that transfer is what dulls a brigade's whites inside a month.
• 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.

Priced on your brigade, not off a rate card. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Lyne before quoting — rather than pricing off your last invoice.
• No minimum order — a two-section Lyne 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 — and commit you to nothing.