Kitchen Linen In Upper Norwood On The Kitchen Round

Yes — Upper Norwood sits on the SE19 round, 7 days, 13.1 miles from our Wembley plant.

• Shared with Crystal Palace, Anerley and Penge — adding you changes the schedule, not the route.
• The driver knows the service entrances around Penge West, Crystal Palace and Anerley — the same crew runs it weekly, so nobody is looking for your back door.
• A missed window here is picked up on the next round rather than the next week, which is what 13.1 miles buys you.
• 120 kitchens around SE19 are already on this round — we are not learning the area on your account.

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

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Penge West 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 — you are not held to a peak figure through a quiet quarter.
• 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 Upper Norwood section starts a shift without whites.
• If it is not working, say so — we would rather correct the account than lose it.

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 — without reopening the account or renegotiating anything.

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

• Grease, protein and scorch need their own wash — and their own temperature.
• 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 — through the whole process.
• Every load is temperature logged — and the log is against your account, not a general plant figure.

It is quoted, not tariffed. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Upper Norwood before quoting — the invoice tells us what you were sold, not what you used.
• No minimum order — a two-section Upper Norwood 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, and they are not an afterthought on a restaurant round.

• 23 school kitchens around SE19 are already on the round — we are not learning catering work on your account.
• 2 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 — 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 Upper Norwood change constantly, and the account is built for that.
• Garments are named — the rail is ready and nobody is hunting for their size.
• Par counts are re-set after the first month — against what the brigade actually used, because any opening count is an estimate.