Chef Whites In Much Hadham Collected To Schedule

Yes — Much Hadham sits on the SG10 round, 7 days, 25.5 miles from our Wembley plant.

• Shared with Little Hadham, Sawbridgeworth and Bishops Stortford — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• Collections here run to scheduled days, agreed when the account opens, because Much Hadham is only 25.5 miles out.
• 2 kitchens around SG10 are already on this round — so the vehicle is sized for kitchen work rather than adapted to 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 — there is no cost to finding out.
• Stock arrives before the old supplier is stood down — so no Much Hadham 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. Plenty of Much Hadham kitchens run half and half.

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — the same whites that left Much Hadham, 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 — it is a change to the sheet, not a new agreement.

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

• 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 — which matters on any site that needs an audit trail.
• Every load is temperature logged — so there is a record behind the classification rather than an assurance.

Priced on your brigade, not off a rate card. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Much Hadham before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — so a small kitchen is a normal account.
• The count includes your busy season — which is where most estimates fall over; a figure taken in February will not survive August.
• The count and the quote cost nothing — and commit you to nothing.

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

• 1 school kitchens around SG10 are already on the round — the classification and the paperwork already suit that kind of site.
• Term-time and seasonal swings are planned in — rather than handled as emergencies.
• 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 — 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 — which takes the sorting job off the pass entirely.
• Par counts are re-set after the first month — against what the brigade actually used, because any opening count is an estimate.

That is the point of putting Much Hadham on the SG10 round rather than a separate trip.

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• A drop in the middle of prep is a drop nobody can receive. The round is sequenced around that.
• If a drop is missed, collections here run to scheduled days, agreed when the account opens.
• A relief driver inherits the window with the route — the timing is a property of the account, not of one driver remembering it.