Kitchen Linen In Sunningdale On The Kitchen Round

Yes — Sunningdale sits on the SL5 round, 7 days, 18.9 miles from our Wembley plant.

• Shared with Sunninghill, Ascot and Virginia Water — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• The driver knows the service entrances around Sunningdale — 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 Sunningdale is only 18.9 miles out.
• 21 kitchens around SL5 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

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

• Hire — stock, replacement and sizing are ours; you never place an order.
• Wash-only — the same whites that left Sunningdale, tracked by name, never swapped into a pool.
• 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 — kitchens often start on hire and move their jackets across once the branding is settled.

Yes — kitchen soil is classified separately from front of house.

• 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 — through the whole process.
• Every load is temperature logged — and the log is against your account, not a general plant figure.

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 Sunningdale before quoting — rather than pricing off your last invoice.
• No minimum order — size barely moves the per-garment price.
• The count includes your busy season — a Sunningdale 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.

• 5 school kitchens around SL5 are already on the round — we are not learning catering work on your account.
• 1 care home kitchens nearby — where consistency matters more than turnaround speed, and the account is set up for that.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• 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 — a phone call to your account manager, not a reorder.
• 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 Sunningdale month rather than a first guess.

Outside both, because prep is the window most suppliers hit.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around Sunningdale because that is where the delay actually happens.
• 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 — 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 — Sunningdale in August and Sunningdale 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 — so no Sunningdale 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.