Kitchen Linen In Paddington Back Before Prep

Yes — Paddington sits on the W2 round, 7 days, 5.6 miles from our Wembley plant.

• Shared with Bayswater, Maida Vale and Marylebone — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• The driver knows the service entrances around Baker Street, Paddington and Edgware Road — route knowledge is most of what separates a kept window from a missed one.
• A missed morning window here is recoverable the same day, because of that distance.
• 379 kitchens around W2 are already on this round — we are not learning the area on your account.

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

• Hire — stock, replacement and sizing are ours; you never place an order.
• Wash-only — the same whites that left Paddington, tracked by name, never swapped into a pool.
• 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 — from collection to the rail, so the coding still means something when it comes back.
• 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 Paddington before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — size barely moves the per-garment price.
• The count includes your busy season — a Paddington 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.

• 3 school kitchens around W2 are already on the round — we are not learning catering work on your account.
• Term-time and seasonal swings are planned in — the par count moves with the calendar.
• 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 — 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 — brigades in Paddington 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 W2 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 Baker Street so the van is not arriving into the worst of it.
• If a drop is missed, a missed morning window here is recoverable the same day.
• 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 — Paddington in August and Paddington in January are different kitchens, and the account should say so.
• Nothing needs you to be out of your current contract first — we will size your brigade while you are still under someone else.
• Stock arrives before the old supplier is stood down — you are never between suppliers.
• If it is not working, say so — the fix is usually a number on the sheet rather than a new contract.