Cafe Linen In Marylebone Before You Open

Yes — Marylebone sits on the W1U round, 7 days, 6.3 miles from our Wembley plant.

• Shared with Mayfair, Fitzrovia and Paddington — adding you changes the schedule, not the route.
• The driver knows the streets around Baker Street, Paddington and Edgware Road — which matters more at seven in the morning than it does at eleven.
• A missed morning window here is recoverable the same day, because Marylebone is only 6.3 miles out.

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

• Terms flex with seasonal demand — Marylebone in February and Marylebone in July are different businesses, and the account should say so.
• 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 — the two overlap by design.

No minimum, on any line. Most of what we collect in W1U is exactly that size.

• Small sites go on the same W1U round — the journey is already happening; you are a stop on it.
• 106 cafes around W1U are already on it — which is why the timings suit opening rather than check-out.
• Volume changes are expected — a quiet January in Marylebone and a busy July are the same account.

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

• Hire — we own the stock, replace it as it wears and keep the par count topped up.
• Wash-only — your own branded aprons come back to you, the same items, not pooled.
• Plenty of cafes do both — hired glass cloths and tea towels, own-branded aprons on wash-only.

Tell your account manager and a missed morning window here is recoverable the same day.

• If it happens twice, the par count is wrong — we reset it against what you actually used, not what was estimated at setup.
• Most Marylebone cafes are not short of linen overall — the weekly total is fine; the weekend distribution is not.
• Seasonal swings are planned in — we set them ahead rather than react.

No. Kitchen cloths and table linen go on the same W1U collection and the same invoice.

• No second supplier and no second delivery day — the round does not change when the kitchen opens.
• Chef whites, oven cloths and table linen — priced per item on the account you already have.
• 247 restaurants around W1U are on this round too — the kitchen classification already runs on it weekly.

Before you open, because that is how the W1U round is ordered. Cafes open earlier than almost anything else we serve.

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• Timed around Baker Street and the traffic that comes with it.
• If a drop is missed, a missed morning window here is recoverable the same day.

It is the wash, not the cloth. On a general cycle they build up and whites dull within weeks.

• Cafe cloths and aprons run on their own classification — rather than whatever the machine was doing before.
• 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 — if stock is replaced every few months, the cycle is wrong.