Kitchen Linen In Mitcham On The Kitchen Round

Yes — Mitcham sits on the SM4 round, 7 days, 11.7 miles from our Wembley plant.

• Shared with Morden, Merton Park and South Wimbledon — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around St. Helier, South Merton and Morden — 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.
• 52 kitchens around SM4 are already on this round — which is why the timings suit prep and service rather than check-out.

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

• Hire — stock, replacement and sizing are ours; you never place an order.
• Wash-only — the same whites that left Mitcham, 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 — kitchens often start on hire and move their jackets across once the branding is settled.

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

• 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 — and that separation is the whole reason ours stay white.
• Colour-coded cloths stay in their own classification — from collection to the rail, so the coding still means something when it comes back.
• Every load is temperature logged — so there is a record behind the classification rather than an assurance.

There is no honest price list for kitchen work. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Mitcham before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — size barely moves the per-garment price.
• 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.

Yes — catering kitchens are a large part of what we collect.

• 19 school kitchens around SM4 are already on the round — we are not learning catering work on your account.
• 1 care home kitchens nearby — with the same named-garment handling.
• Colour-coded cloths and named whites — so the coding still means something when the cloths come back.
• Contract caterers running several sites — are handled as one account across Merton, not as separate customers.

We size the brigade before quoting, not after the first complaint.

• Every section is sized at setup — including the sections that get through two a shift.
• 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 — once we have seen a real Mitcham month rather than a first guess.

Yes — the SM4 round is sequenced around service patterns.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around St. Helier 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.
• 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 — rather than locking you into a summer volume you do not use in February.
• 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 — most problems are a wrong par count or a wrong delivery window, and both are fixable without changing supplier.