Kitchen Linen In Whyteleafe On The Kitchen Round

Yes — Whyteleafe sits on the CR3 round, 7 days, 19.7 miles from our Wembley plant.

• Shared with Warlingham, Kenley and Caterham — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• The driver knows the service entrances around Whyteleafe South, Whyteleafe and Upper Warlingham — 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, which is what 19.7 miles buys you.
• 21 kitchens around CR3 are already on this round — which is why the timings suit prep and service rather than check-out.

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

• Terms flex with seasonal demand — Whyteleafe in August and Whyteleafe 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 — 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.

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 — garment for garment, never substituted.
• Plenty of kitchens do both — hired cloths and aprons, own-branded jackets on wash-only.
• You can move a line between the two later — kitchens often start on hire and move their jackets across once the branding is settled.

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 — which matters on any site that needs an audit trail.
• Every load is temperature logged — which matters on any site that has to show an inspector how its linen is handled.

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 Whyteleafe before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — size barely moves the per-garment price.
• The count includes your busy season — a Whyteleafe 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, and they are not an afterthought on a restaurant round.

• 9 school kitchens around CR3 are already on the round — we are not learning catering work on your account.
• Term-time and seasonal swings are planned in — the par count moves with the calendar.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• 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 — including the sections that get through two a shift.
• A new commis goes on the account the same week — brigades in Whyteleafe change constantly, and the account is built for that.
• Garments are named — so nobody is sorting a mixed box at the start of a shift.
• Par counts are re-set after the first month — once we have seen a real Whyteleafe month rather than a first guess.

That is the point of putting Whyteleafe on the CR3 round rather than a separate trip.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Whyteleafe South 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.