Kitchen Linen In West Ham On The Kitchen Round

Yes — West Ham sits on the E15 round, 7 days, 12.8 miles from our Wembley plant.

• Shared with Plaistow, Bromley By Bow and Stratford — one van, one run, which is what keeps a small kitchen sensible to price.
• The driver knows the service entrances around Plaistow, West Ham and Abbey Road — 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 12.8 miles buys you.
• 171 kitchens around E15 are already on this round — we are not learning the area on your account.

Yes, and they are not an afterthought on a restaurant round.

• 27 school kitchens around E15 are already on the round — so term-time volume changes are planned rather than improvised.
• 13 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.

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

• 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 — rather than waiting for an order cycle.
• 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.

Yes — the E15 round is sequenced around service patterns.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Plaistow 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 — the timing is a property of the account, not of one driver remembering it.

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

• Terms flex with seasonal demand — West Ham in August and West Ham in January are different kitchens, and the account should say so.
• 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 West Ham 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 — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — your own embroidered jackets come back to you, the same garments, named, not pooled.
• 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 — without reopening the account or renegotiating anything.

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 — which is the usual reason jackets go grey.
• Colour-coded cloths stay in their own classification — through the whole process.
• Every load is temperature logged — so there is a record behind the classification rather than an assurance.

Priced on your brigade, not off a rate card. Kitchen work is priced on the brigade and the covers, so a published list would be a guess.

• We count a real week in West Ham 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 — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — we will count your week while you are still under someone else.