Kitchen Linen In Slough On The Kitchen Round

Yes — Slough sits on the SL1 round, 7 days, 13.6 miles from our Wembley plant.

• Shared with Eton, Windsor and Datchet — adding you changes the schedule, not the route.
• The driver knows the service entrances around Slough — 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 of that distance.
• 72 kitchens around SL1 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.

• 15 school kitchens around SL1 are already on the round — we are not learning catering work on your account.
• 4 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 — 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 — the rail is ready and nobody is hunting for their size.
• Par counts are re-set after the first month — once we have seen a real Slough month rather than a first guess.

That is the point of putting Slough on the SL1 round rather than a separate trip.

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• Timed around Slough 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 — 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 Slough kitchens run half and half.

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — your own embroidered jackets come back to you, the same garments, named, not pooled.
• Plenty of kitchens do both — hired cloths and aprons, own-branded jackets on wash-only.
• You can move a line between the two later — without reopening the account or renegotiating anything.

Separately, and at its own temperature.

• Grease, protein and scorch need their own wash — and their own temperature.
• Whites never run through the cycle the table linen was on — that transfer is what dulls a brigade's whites inside a month.
• 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.

Priced on your brigade, not off a rate card. The number depends on sections and turnover, not on floor area.

• We count a real week in Slough 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 Slough kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.