Chef Whites In Tatsfield On The Kitchen Round

Yes — Tatsfield sits on the TN16 round, 7 days, 22.7 miles from our Wembley plant.

• Shared with Biggin Hill, Woldingham and Westerham — adding you changes the schedule, not the route.
• A missed window here is picked up on the next round rather than the next week, which is what 22.7 miles buys you.
• 4 kitchens around TN16 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

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.
• 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 — 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 — you are not held to a peak figure through a quiet quarter.
• Nothing needs you to be out of your current contract first — the count and the quote commit you to nothing.
• Stock arrives before the old supplier is stood down — so no Tatsfield section starts a shift without whites.
• 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 Tatsfield 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 Tatsfield, 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.

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 — 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.

There is no honest price list for kitchen work. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Tatsfield before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Tatsfield kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.

Yes. Contract catering, schools and care homes are all on the rounds.

• 1 school kitchens around TN16 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 — suit sites that need an audit trail.
• Contract caterers running several sites — get one account manager and staggered collection days across the group.

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 — brigades in Tatsfield change constantly, and the account is built for that.
• Garments are named — so nobody is sorting a mixed box at the start of a shift.
• Par counts are re-set after the first month — and again after your first busy season, which is where opening figures usually fail.