Kitchen Linen In Wye Collected To Schedule

Yes — Wye sits on the TN25 round, 7 days, 58.9 miles from our Wembley plant.

• Shared with Ashford, Charing and Hamstreet — the same vehicle covers them, so a brigade here can be added without moving anyone else.
• The driver knows the service entrances around Wye — route knowledge is most of what separates a kept window from a missed one.
• Collections here run to scheduled days, agreed when the account opens, because Wye is only 58.9 miles out.
• 12 kitchens around TN25 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 Wye so the van is not arriving into the worst of it.
• If a drop is missed, collections here run to scheduled days, agreed when the account opens.
• A relief driver inherits the window with the route — so cover weeks do not become the weeks it goes wrong.

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

• Terms flex with seasonal demand — Wye in August and Wye 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 Wye 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 — the same whites that left Wye, tracked by name, never swapped into a pool.
• 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 — kitchens often start on hire and move their jackets across once the branding is settled.

Separately, and at its own temperature.

• 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 — from collection to the rail, so the coding still means something when it comes back.
• Every load is temperature logged — which matters on any site that has to show an inspector how its linen is handled.

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 Wye 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 — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — and commit you to nothing.

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

• 3 school kitchens around TN25 are already on the round — the classification and the paperwork already suit that kind of site.
• 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 — are handled as one account across Ashford, not as separate customers.

Sizing is where most kitchen accounts go wrong, so we do it on site.

• 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 — a phone call to your account manager, not a reorder.
• 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 — and again after your first busy season, which is where opening figures usually fail.