Kitchen Linen In Silvertown On The Kitchen Round

Yes — Silvertown sits on the E16 round, 7 days, 14.6 miles from our Wembley plant.

• Shared with Canning Town, Custom House and North Woolwich — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• The driver knows the service entrances around Beckton Park, King George V and Custom House — the same crew runs it weekly, so nobody is looking for your back door.
• A missed window here is picked up on the next round rather than the next week, because of that distance.
• 91 kitchens around E16 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

Yes — the E16 round is sequenced around service patterns.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Beckton Park so the van is not arriving into the worst of 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 — the fix is usually a number on the sheet rather than a new contract.

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

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — the same whites that left Silvertown, tracked by name, never swapped into a pool.
• Plenty of kitchens do both — hired cloths and aprons, own-branded jackets on wash-only.
• You can move a line between the two later — kitchens often start on hire and move their jackets across once the branding is settled.

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 — which matters on any site that needs an audit trail.
• Every load is temperature logged — which matters on any site that has to show an inspector how its linen is handled.

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 Silvertown before quoting — rather than pricing off your last invoice.
• No minimum order — so a small kitchen is a normal account.
• The count includes your busy season — a Silvertown 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.

• 15 school kitchens around E16 are already on the round — we are not learning catering work on your account.
• 3 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 — so the coding still means something when the cloths come back.
• Contract caterers running several sites — are handled as one account across Newham, not as separate customers.

Sizing is where most kitchen accounts go wrong, so we do it on site.

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — brigades in Silvertown 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.