Commercial Linen In Tylers Green On The Morning Round

Yes — Tylers Green sits on the HP9 round, 7 days, 16.9 miles from our Wembley plant.

• Shared with Penn, Beaconsfield and Flackwell Heath — the same vehicle covers them, which is why a counter here can be added without moving anyone else.
• A missed window here is picked up on the next round rather than the next week, because of that distance.

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

• Terms flex with seasonal demand — rather than locking you into a winter volume you do not use in August.
• 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 there is never a morning in Tylers Green with nothing clean.

No minimum, on any line. A one-site independent is the normal shape of a cafe account.

• Small sites go on the same HP9 round — so you are not paying for a dedicated trip into Tylers Green.
• A dozen aprons and a bundle of tea towels is a real account — and it is priced per item, the same as a site ten times the size.
• Volume changes are expected — we adjust rather than hold you to a winter figure.

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

• Hire — stock, replacement and par management are ours; you never reorder.
• Wash-only — your own branded aprons come back to you, the same items, not pooled.
• Plenty of cafes do both — hire what nobody sees, keep your own name on what the customer does.

Tell your account manager and a missed window here is picked up on the next round rather than the next week.

• If it happens twice, the par count is wrong — we reset it against what you actually used, not what was estimated at setup.
• Most Tylers Green cafes are not short of linen overall — they are short of it on two predictable days, which is a counting problem rather than a volume one.
• Seasonal swings are planned in — rather than handled as emergencies.

No. Kitchen cloths and table linen go on the same HP9 collection and the same invoice.

• No second supplier and no second delivery day — because the menu grew.
• Chef whites, oven cloths and table linen — all available on the same account, hire or wash-only.
• If the kitchen is the bigger half — the restaurant page explains pricing by covers rather than by counter.

Yes — the HP9 round is sequenced by opening time. Cafes open earlier than almost anything else we serve.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• A mid-morning drop missed the shift it was for. We schedule against your opening time, not ours.
• If a drop is missed, a missed window here is picked up on the next round rather than the next week.

Coffee oil, milk protein and syrup are not the same soil as food-service linen. Run on the wrong programme they accumulate rather than lift.

• Cafe cloths and aprons run on their own classification — not as the tail end of a kitchen load.
• Milk protein needs the right temperature, not just a hotter one — past a point, heat bonds the protein to the cloth.
• Grey whites are usually a wash problem, not an age problem — a Tylers Green cafe buying aprons three times a year is paying for a bad cycle, not for wear.