Kitchen Linen In Old Ford On The Kitchen Round

Yes — Old Ford sits on the E3 round, 7 days, 11.3 miles from our Wembley plant.

• Shared with Bow, Hackney Wick and Mile End — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Mile End, Bow Road and Bow Church — 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, which is what 11.3 miles buys you.
• 281 kitchens around E3 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

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

• 25 school kitchens around E3 are already on the round — so term-time volume changes are planned rather than improvised.
• 11 care home kitchens nearby — sites that need an audit trail get colour-coded cloths and named whites as standard.
• 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.

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 Old Ford 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 — and again after your first busy season, which is where opening figures usually fail.

Yes — the E3 round is sequenced around service patterns.

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• Timed around Mile End 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 — rather than locking you into a summer volume you do not use in February.
• 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 — we would rather correct the account than lose it.

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

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — your own embroidered jackets come back to you, the same garments, named, not pooled.
• 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 — kitchens often start on hire and move their jackets across once the branding is settled.

Yes — kitchen soil is classified separately from front of house.

• 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 — so there is a record behind the classification rather than an assurance.

There is no honest price list for kitchen work. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Old Ford before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Old Ford kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.