Kitchen Linen In Soho Back Before Prep

Yes — Soho sits on the W1D round, 7 days, 7.3 miles from our Wembley plant.

• Shared with Fitzrovia, Covent Garden and Bloomsbury — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Westminster — 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.
• 384 kitchens around W1D are already on this round — we are not learning the area on your account.

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

• Hire — stock, replacement and sizing are ours; you never place an order.
• Wash-only — the same whites that left Soho, 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 — 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 — and their own temperature.
• Whites never run through the cycle the table linen was on — which is the usual reason jackets go grey.
• 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.

Priced on your brigade, not off a rate card. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Soho before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Soho kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — a Soho 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. Contract catering, schools and care homes are all on the rounds.

• 1 school kitchens around W1D are already on the round — so term-time volume changes are planned rather than improvised.
• 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 — are handled as one account across Westminster, not as separate customers.

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 — a phone call to your account manager, not a reorder.
• 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 Soho month rather than a first guess.

That is the point of putting Soho on the W1D round rather than a separate trip.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Westminster because that is where the delay actually happens.
• If a drop is missed, a missed morning window here is recoverable the same day.
• A relief driver inherits the window with the route — holidays and sickness are the usual cause of a missed slot elsewhere; here the slot travels with the round sheet.

No long-term tie-in and no exit fee.

• Terms flex with seasonal demand — Soho in August and Soho in January are different kitchens, and the account should say so.
• 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 — you are never between suppliers.
• If it is not working, say so — we would rather correct the account than lose it.