Chef Whites In Send On The Kitchen Round

Yes — Send sits on the GU23 round, 7 days, 21.9 miles from our Wembley plant.

• Shared with Old Woking, Ripley and Mayford — adding you changes the schedule, not the route.
• A missed window here is picked up on the next round rather than the next week, because of that distance.
• 5 kitchens around GU23 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

Yes — the GU23 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.
• A drop in the middle of prep is a drop nobody can receive. The round is sequenced around that.
• 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 — 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 — the fix is usually a number on the sheet rather than a new contract.

Both, and mixed accounts are normal. Plenty of Send 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 — 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 — 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 — which matters on any site that needs an audit trail.
• Every load is temperature logged — so there is a record behind the classification rather than an assurance.

It is quoted, not tariffed. The number depends on sections and turnover, not on floor area.

• We count a real week in Send before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Send kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — a Send kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — and commit you to nothing.

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

• 2 school kitchens around GU23 are already on the round — so term-time volume changes are planned rather than improvised.
• Term-time and seasonal swings are planned in — a quiet August is expected, not penalised.
• Colour-coded cloths and named whites — so the coding still means something when the cloths come back.
• 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 Send 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 — once we have seen a real Send month rather than a first guess.