Kitchen Linen In Molesey On The Kitchen Round

Yes — Molesey sits on the KT8 round, 7 days, 11.4 miles from our Wembley plant.

• Shared with East Molesey, West Molesey and Thames Ditton — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Hampton Court — 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, which is what 11.4 miles buys you.
• 57 kitchens around KT8 are already on this round — we are not learning the area on your account.

Always. Kitchen work never follows table linen through the machine.

• 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 — through the whole process.
• Every load is temperature logged — which matters on any site that has to show an inspector how its linen is handled.

It is quoted, not tariffed. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Molesey before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — a two-section Molesey 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 — we will count your week while you are still under someone else.

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

• 8 school kitchens around KT8 are already on the round — the classification and the paperwork already suit that kind of site.
• Term-time and seasonal swings are planned in — the par count moves with the calendar.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• 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 — larder and pastry do not wear through jackets at the same rate, and the count reflects that.
• A new commis goes on the account the same week — brigades in Molesey change constantly, and the account is built for that.
• Garments are named — which takes the sorting job off the pass entirely.
• Par counts are re-set after the first month — and again after your first busy season, which is where opening figures usually fail.

Outside both, because prep is the window most suppliers hit.

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• Timed around Hampton Court so the van is not arriving into the worst of 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 — 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 — the count and the quote commit you to nothing.
• Stock arrives before the old supplier is stood down — so no Molesey 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. One collection covers whichever way each line is set up.

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — garment for garment, never substituted.
• Plenty of kitchens do both — hired cloths and aprons, own-branded jackets on wash-only.
• You can move a line between the two later — it is a change to the sheet, not a new agreement.