Chef Whites In Newington Collected To Schedule

Yes — Newington sits on the ME9 round, 7 days, 43.5 miles from our Wembley plant.

• Shared with Swale, Iwade and Sittingbourne — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• The driver knows the service entrances around Newington — the same crew runs it weekly, so nobody is looking for your back door.
• Collections here run to scheduled days, agreed when the account opens, because Newington is only 43.5 miles out.
• 8 kitchens around ME9 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

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

• Grease, protein and scorch need their own wash — and their own temperature.
• 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 — through the whole process.
• 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 Newington 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 — peak weeks are the ones the par count has to survive.
• 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.

• 1 school kitchens around ME9 are already on the round — we are not learning catering work on your account.
• 3 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 — get one account manager and staggered collection days across the group.

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 — a phone call to your account manager, not a reorder.
• Garments are named — so nobody is sorting a mixed box at the start of a shift.
• Par counts are re-set after the first month — once we have seen a real Newington month rather than a first guess.

Yes — the ME9 round is sequenced around service patterns.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around Newington and the traffic that comes with it.
• 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 — 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 — the fix is usually a number on the sheet rather than a new contract.

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

• Hire — stock, replacement and sizing are ours; you never place an order.
• Wash-only — your own embroidered jackets come back to you, the same garments, named, not pooled.
• 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.