Kitchen Linen In Motspur Park On The Kitchen Round

Yes — Motspur Park sits on the KT3 round, 7 days, 11.6 miles from our Wembley plant.

• Shared with West Barnes, New Malden and Bushy Mead — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Motspur Park — route knowledge is most of what separates a kept window from a missed one.
• A missed window here is picked up on the next round rather than the next week, because of that distance.
• 75 kitchens around KT3 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

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 — 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 — and the log is against your account, not a general plant figure.

There is no honest price list for kitchen work. The number depends on sections and turnover, not on floor area.

• We count a real week in Motspur Park before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — size barely moves the per-garment price.
• The count includes your busy season — a Motspur Park kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — and commit you to nothing.

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

• 11 school kitchens around KT3 are already on the round — we are not learning catering work on your account.
• 11 care home kitchens nearby — with the same named-garment handling.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• Contract caterers running several sites — keep one invoice and one point of contact however many kitchens are on it.

Sizing is where most kitchen accounts go wrong, so we do it on site.

• 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 — 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 Motspur Park 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 — holidays and sickness are the usual cause of a missed slot elsewhere; here the slot travels with the round sheet.

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 — the two overlap by design.
• 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 Motspur Park kitchens run half and half.

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — garment for garment, never substituted.
• Plenty of kitchens do both — hire what nobody reads, keep your own name on the whites.
• You can move a line between the two later — without reopening the account or renegotiating anything.