Kitchen Linen In Mottingham On The Kitchen Round

Yes — Mottingham sits on the SE9 round, 7 days, 16.6 miles from our Wembley plant.

• Shared with Grove Park, Eltham and New Eltham — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Mottingham — which matters when the drop has to miss prep by half an hour.
• A missed window here is picked up on the next round rather than the next week, because Mottingham is only 16.6 miles out.
• 35 kitchens around SE9 are already on this round — which is why the timings suit prep and service rather than check-out.

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 — and that separation is the whole reason ours stay white.
• Colour-coded cloths stay in their own classification — which matters on any site that needs an audit trail.
• Every load is temperature logged — and the log is against your account, not a general plant figure.

Priced on your brigade, not off a rate card. The number depends on sections and turnover, not on floor area.

• We count a real week in Mottingham before quoting — rather than pricing off your last invoice.
• No minimum order — a two-section Mottingham kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — a Mottingham kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.

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

• 11 school kitchens around SE9 are already on the round — the classification and the paperwork already suit that kind of site.
• 6 care home kitchens nearby — where consistency matters more than turnaround speed, and the account is set up for that.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• Contract caterers running several sites — are handled as one account across Bromley, not as separate customers.

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

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — brigades in Mottingham 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 — once we have seen a real Mottingham month rather than a first guess.

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

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around Mottingham and the traffic that comes with 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 — Mottingham in August and Mottingham in January are different kitchens, and the account should say so.
• Nothing needs you to be out of your current contract first — we will size your brigade while you are still under someone else.
• Stock arrives before the old supplier is stood down — you are never between suppliers.
• If it is not working, say so — we would rather correct the account than lose it.

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

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — the same whites that left Mottingham, tracked by name, never swapped into a pool.
• 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 — it is a change to the sheet, not a new agreement.