Cafe Linen In Mortlake Before You Open

Yes — Mortlake sits on the SW14 round, 7 days, 6.5 miles from our Wembley plant.

• Shared with East Sheen, Barnes and Roehampton — adding you changes the schedule, not the route.
• The driver knows the streets around Barnes, Mortlake and Barnes Bridge — which matters more at seven in the morning than it does at eleven.
• A missed morning window here is recoverable the same day, which is what 6.5 miles buys you.

Before you open, because that is how the SW14 round is ordered. Cafes open earlier than almost anything else we serve.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around Barnes because that is where the delay actually happens.
• If a drop is missed, a missed morning window here is recoverable the same day.

Coffee oil, milk protein and syrup are not the same soil as food-service linen. A cycle built for table linen leaves them behind.

• Cafe cloths and aprons run on their own classification — the programme is chosen for them, not inherited.
• Milk protein needs the right temperature, not just a hotter one — too hot sets it into the fibre.
• Grey whites are usually a wash problem, not an age problem — replacement rate is the clearest signal the classification is off.

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

• Terms flex with seasonal demand — rather than locking you into a winter volume you do not use in August.
• 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 — the two overlap by design.

No minimum, on any line. A one-site independent is the normal shape of a cafe account.

• Small sites go on the same SW14 round — the journey is already happening; you are a stop on it.
• 37 cafes around SW14 are already on it — so the round is built for counters, not bolted on to a hotel run.
• Volume changes are expected — the account flexes rather than holding you to a floor.

Both, and mixed accounts are normal. The two sit on one invoice and one round.

• Hire — stock, replacement and par management are ours; you never reorder.
• Wash-only — item for item, never substituted.
• Plenty of cafes do both — branding matters on the apron, rarely on the tea towel behind the counter.

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

• If it happens twice, the par count is wrong — and resetting it is our job, not a favour.
• Most Mortlake cafes are not short of linen overall — they are short of it on two predictable days, which is a counting problem rather than a volume one.
• Seasonal swings are planned in — Mortlake in December is not Mortlake in February, and the par count should know that.

No. Kitchen cloths and table linen go on the same SW14 collection and the same invoice.

• No second supplier and no second delivery day — one account covers both sides of the counter.
• Chef whites, oven cloths and table linen — priced per item on the account you already have.
• 41 restaurants around SW14 are on this round too — the kitchen classification already runs on it weekly.