Chef Whites In Pratts Bottom On The Kitchen Round

Yes — Pratts Bottom sits on the BR6 round, 7 days, 22.9 miles from our Wembley plant.

• Shared with Chelsfield, Orpington and Farnborough — adding you changes the schedule, not the route.
• The driver knows the service entrances around Knockholt — 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, because Pratts Bottom is only 22.9 miles out.
• 3 kitchens around BR6 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

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

• 1 school kitchens around BR6 are already on the round — we are not learning catering work on your account.
• Term-time and seasonal swings are planned in — a quiet August is expected, not penalised.
• Colour-coded cloths and named whites — suit sites that need an audit trail.
• Contract caterers running several sites — get one account manager and staggered collection days across the group.

In person, section by section — not off a headcount.

• Every section is sized at setup — including the sections that get through two a shift.
• A new commis goes on the account the same week — rather than waiting for an order cycle.
• Garments are named — the rail is ready and nobody is hunting for their size.
• 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 BR6 round is sequenced around service patterns.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Knockholt 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 — we will size your brigade while you are still under someone else.
• Stock arrives before the old supplier is stood down — so no Pratts Bottom 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. The two sit on one invoice and one round.

• Hire — stock, replacement and sizing are ours; you never place an order.
• 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 — it is a change to the sheet, not a new agreement.

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 — 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 — which matters on any site that has to show an inspector how its linen is handled.

It is quoted, not tariffed. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Pratts Bottom before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Pratts Bottom kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — which is where most estimates fall over; a figure taken in February will not survive August.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.