Kitchen Linen In Ongar On The Kitchen Round

Yes — Ongar sits on the CM5 round, 7 days, 24.8 miles from our Wembley plant.

• Shared with Epping, Brentwood and Ingatestone — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Ongar — 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 24.8 miles buys you.
• 12 kitchens around CM5 are already on this round — which is why the timings suit prep and service rather than check-out.

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

• 4 school kitchens around CM5 are already on the round — so term-time volume changes are planned rather than improvised.
• 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 — 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 — rather than waiting for an order cycle.
• 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 CM5 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 Ongar 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 — 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 — there is no cost to finding out.
• Stock arrives before the old supplier is stood down — so no Ongar section starts a shift without whites.
• 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. Plenty of Ongar kitchens run half and half.

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — garment for garment, never substituted.
• 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 — without reopening the account or renegotiating anything.

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 — 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.

There is no honest price list for kitchen work. The number depends on sections and turnover, not on floor area.

• We count a real week in Ongar before quoting — rather than pricing off your last invoice.
• No minimum order — a two-section Ongar 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 — and commit you to nothing.