Chef Whites In Tonbridge and Malling Collected To Schedule

Yes — Tonbridge and Malling sits on the ME18 round, 7 days, 37.1 miles from our Wembley plant.

• Shared with Kings Hill, West Malling and Ditton — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Wateringbury — route knowledge is most of what separates a kept window from a missed one.
• Collections here run to scheduled days, agreed when the account opens, because Tonbridge and Malling is only 37.1 miles out.
• 7 kitchens around ME18 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

Both, and mixed accounts are normal. The two sit on one invoice and one round.

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — the same whites that left Tonbridge and Malling, 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 — it is a change to the sheet, not a new agreement.

Always. Kitchen work never follows table linen through the machine.

• Grease, protein and scorch need their own wash — one cycle cannot serve all three, which is why a general programme leaves all three behind.
• 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 — 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.

It is quoted, not tariffed. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in Tonbridge and Malling 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 Tonbridge and Malling 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.

• 1 school kitchens around ME18 are already on the round — so term-time volume changes are planned rather than improvised.
• Term-time and seasonal swings are planned in — rather than handled as emergencies.
• 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 Tonbridge and Malling, not as separate customers.

We size the brigade before quoting, not after the first complaint.

• Every section is sized at setup — including the sections that get through two a shift.
• 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 — and again after your first busy season, which is where opening figures usually fail.

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

• The time is agreed when the account opens — it goes on the round sheet, not into a delivery window.
• Timed around Wateringbury so the van is not arriving into the worst of it.
• If a drop is missed, collections here run to scheduled days, agreed when the account opens.
• A relief driver inherits the window with the route — so cover weeks do not become the weeks it goes wrong.

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 — 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.