Kitchen Linen In New Malden On The Kitchen Round

Yes — New Malden sits on the KT3 round, 7 days, 11.2 miles from our Wembley plant.

• Shared with Motspur Park, West Barnes and Raynes Park — adding you changes the schedule, not the route.
• The driver knows the service entrances around Motspur Park and New Malden — 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, because New Malden is only 11.2 miles out.
• 87 kitchens around KT3 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

Separately, and at its own temperature.

• 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 — which matters on any site that needs an audit trail.
• Every load is temperature logged — which matters on any site that has to show an inspector how its linen is handled.

Priced on your brigade, not off a rate card. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in New Malden before quoting — rather than pricing off your last invoice.
• No minimum order — so a small kitchen is a normal account.
• The count includes your busy season — a New Malden kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — we will count your week while you are still under someone else.

Yes, and they are not an afterthought on a restaurant round.

• 13 school kitchens around KT3 are already on the round — so term-time volume changes are planned rather than improvised.
• 8 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 — 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 — 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 — 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 — once we have seen a real New Malden month rather than a first guess.

Yes — the KT3 round is sequenced around service patterns.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Motspur Park 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 — so cover weeks do not become the weeks it goes wrong.

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 — the two overlap by design.
• If it is not working, say so — most problems are a wrong par count or a wrong delivery window, and both are fixable without changing supplier.

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

• 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 — the embroidery matters on the jacket, rarely on the oven cloth.
• You can move a line between the two later — kitchens often start on hire and move their jackets across once the branding is settled.