Kitchen Linen In Tooting On The Kitchen Round

Yes — Tooting sits on the SW17 round, 7 days, 10.5 miles from our Wembley plant.

• Shared with Summerstown, Furzedown and Colliers Wood — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Tooting Bec, Tooting Broadway and Colliers Wood — 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 Tooting is only 10.5 miles out.
• 234 kitchens around SW17 are already on this round — so the vehicle is sized for kitchen work rather than adapted to 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 — you are never between suppliers.
• 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. One collection covers whichever way each line is set up.

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — garment for garment, never substituted.
• 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.

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 — 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 — and the log is against your account, not a general plant figure.

There is no honest price list for kitchen work. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Tooting before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — so a small kitchen is a normal account.
• The count includes your busy season — a Tooting 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.

Yes — catering kitchens are a large part of what we collect.

• 27 school kitchens around SW17 are already on the round — the classification and the paperwork already suit that kind of site.
• 12 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 — which is what an inspection actually looks for.
• Contract caterers running several sites — keep one invoice and one point of contact however many kitchens are on it.

In person, section by section — not off a headcount.

• 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 — brigades in Tooting change constantly, and the account is built for that.
• 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 Tooting 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 Tooting Bec 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 — so cover weeks do not become the weeks it goes wrong.