Chef Whites In Wraysbury On The Kitchen Round

Yes — Wraysbury sits on the TW19 round, 7 days, 13.7 miles from our Wembley plant.

• Shared with Horton, Egham and Englefield Green — adding you changes the schedule, not the route.
• The driver knows the service entrances around Wraysbury — 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 13.7 miles buys you.
• 6 kitchens around TW19 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 — Wraysbury in August and Wraysbury 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 — the fix is usually a number on the sheet rather than a new contract.

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 — grease lifts at a different temperature from protein, and scorch responds to neither.
• 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 — from collection to the rail, so the coding still means something when it comes back.
• Every load is temperature logged — and the log is against your account, not a general plant figure.

It is quoted, not tariffed. The number depends on sections and turnover, not on floor area.

• We count a real week in Wraysbury before quoting — rather than pricing off your last invoice.
• No minimum order — so a small kitchen is a normal account.
• The count includes your busy season — a Wraysbury kitchen quoted off a quiet month runs short in the one that matters.
• The count and the quote cost nothing — we will count your week while you are still under someone else.

Yes. Contract catering, schools and care homes are all on the rounds.

• 1 school kitchens around TW19 are already on the round — so term-time volume changes are planned rather than improvised.
• Term-time and seasonal swings are planned in — a quiet August is expected, not penalised.
• 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 — not estimated from a headcount.
• A new commis goes on the account the same week — a phone call to your account manager, not a reorder.
• 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 Wraysbury month rather than a first guess.

Yes — the TW19 round is sequenced around service patterns.

• The time is agreed when the account opens — and a relief driver inherits it with the route.
• Timed around Wraysbury 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.