Three trades, one supplier

A hotel is really three businesses under one roof. A commercial kitchen serving breakfast, dinner and function food. A bar pouring drinks from mid morning until late. And a laundry turning around bedding and towels for every room, every day.

Most equipment suppliers cover one of them. Some cover two. So you end up with three contracts, three phone numbers, and three engineers who each say it's one of the others' problem.

We cover all of it. The same team that installs your combi oven looks after your glasswasher and your ironer. One point of contact, one service history, one invoice.

Who we work with

Hotels

Bedding, towels and staff uniforms turn around daily, and the finish is part of what guests are paying for. We spec washers and dryers sized to your room count, plus rotary ironers so sheets come out flat rather than folded and creased. Back of house space is usually the constraint, so stacked machines and compact layouts are often the answer rather than a bigger room. On the kitchen side we cover breakfast service through to full à la carte, plus the bar and the dishwashers that have to keep up at checkout.

Pubs, inns and bars

Wet led sites live or die on the glasswasher. When it stops mid session the glasses stack up, the queue stops moving, and there's nothing anyone can do about it until it's fixed. Add a dishwasher for the food side, bottle coolers behind the bar and rooms upstairs, and that's three trades in one building, usually with three different suppliers. It doesn't need to be. If you're purely food led with no bar or rooms, our restaurants and commercial kitchens page is the better fit.

Guesthouses, B&Bs and small hotels

Fewer rooms doesn't mean domestic machines will do. A washer built for a family of four fails fast under daily hotel use, and when it fails you've no beds to make. We fit properly sized commercial equipment for small premises, at a price that makes sense for the size of the operation.

Holiday parks, caravan parks and self catering

Your year is compressed into a few months, so equipment that struggles in July is a serious problem. We spec for peak load rather than average, and we can set up guest laundry rooms on coin or cashless systems so the facility pays for itself. Off season is the right time for servicing, and we'll plan it that way.

Health clubs, spas and leisure

Towels and robes go through constant washing, and guests judge them on softness and smell as much as cleanliness. We supply machines and detergent systems that get them properly clean without wrecking the fabric, which means you replace stock less often.

Events, banqueting and wedding venues

Volume arrives in a lump. Two hundred covers means tablecloths, napkins and uniforms all hitting the laundry at once, then nothing for three days. The bar has the same problem in a shorter window. We size equipment for the peak rather than the average, across the kitchen, the bar and the laundry.

Boarding kennels, catteries and grooming

Paid accommodation with bedding to turn around between guests, which is the same problem a hotel has. Kennels and catteries get through a serious volume of bedding and towels, and grooming salons wash towels all day every day. Domestic machines don't last a season. We fit commercial equipment sized for the throughput and look after it.

Hotel groups and central laundries

Running laundry centrally for several sites changes the equipment and the economics. We'll survey the volume, spec the machines and set up the servicing across the estate, with one point of contact rather than a different arrangement at every property.

Behind the bar

The bar is the highest margin part of most hospitality businesses and usually the least looked after until something stops.

Glasswashers. The hardest working machine on the site. A worn wash arm or a poor rinse gives you cloudy glasses and beer with no head, and customers notice both long before anyone reports a fault. We supply undercounter and pass through machines sized to your throughput, and we look after the detergent and rinse aid side too, which is where most glass clarity problems actually start.

Back bar refrigeration. Bottle coolers and undercounter fridges run in a hot room with doors opening constantly. They're the first thing to struggle in a heatwave, which is exactly when you can least afford it.

Ice. No ice means no service, and it always runs out on the busiest weekend of the year. We supply ice machines sized to what your bar actually gets through, which is usually more than people estimate, and we service and maintain them so they're ready when the weather turns.

Function and event bars. Venues running weddings and parties need bar equipment that copes with two hundred people arriving at once and then nothing. We'll spec for the peak.

Bringing your laundry in-house

Sending linen out is the default for a lot of hotels, and the contract rarely gets looked at again. Meanwhile the rates creep up, there are charges nobody remembers agreeing to, deliveries slip, and items come back rejected or short. You're also holding far more stock than you'd need otherwise, because you're always covering for linen that's away.

Running an on premise laundry, what the trade calls OPL, puts that back under your control. You wash what you want, when you want, to your own standard, and you carry less stock because nothing is sitting on a van.

It isn't the right answer for everyone. It depends on your room count, your space, and whether the room can take the water, power and drainage. We'll look at all of it against what you're currently paying and tell you straight if the numbers don't work.

The middle option most people don't know about

You don't have to do all of it. Plenty of hotels bring towels in-house and keep sending flat linen out. Towels are the high volume, high frequency item, they don't need pressing, and they're where the outsourcing bill really adds up. Sheets need an ironer and more space, so leaving those out often makes the sums work in a building that couldn't take a full laundry.

What we look after

In the kitchen

• Combi ovens, ranges and fryers

• Commercial dishwashers

• Refrigeration and cold storage

• Extraction and ventilation

See all commercial catering equipment

Behind the bar

• Undercounter and pass through glasswashers

• Bottle coolers and back bar refrigeration

• Ice machines

• Rinse aid and detergent supply

See all commercial catering equipment

In the laundry

• Commercial washing machines

• Tumble dryers, including heat pump models

• Stacked washer dryers for tight back of house spaces

• Rotary irons and finishing equipment

• Detergent dosing systems

• Coin and cashless systems for guest laundry rooms

See all commercial laundry equipment

Fitting out a new property or replacing tired kit in an existing one, we'll survey the space and spec to your room count and covers rather than selling you the biggest machine on the page.

Breakdowns during service

A dishwasher that goes down at seven on a Friday isn't a maintenance issue, it's a room full of guests waiting. A glasswasher going down on a Saturday night is worse.

Our emergency line runs 24/7, weekends included, which is when hospitality is busiest and most suppliers aren't answering. You report the fault, we log it and get an engineer to you as quickly as we can. Our vans carry stock for the brands we look after, and we can hold bespoke van stock for sites with a lot of equipment, so more jobs get fixed on the first visit.

We're on the road across Lancashire, Yorkshire, the Midlands and North Wales, with national coverage beyond that.

Maintenance plans

In hospitality the cost of a breakdown is rarely the repair bill. It's the refunded rooms, the cancelled function and the review.

We run three levels of cover, Silver, Gold and Platinum, across kitchen, bar and laundry equipment. Every plan includes scheduled visits from certified engineers and access to our customer platform, so you can see equipment history and job status across your sites without picking up the phone.

For seasonal businesses we'll time the visits for your quiet months so you go into peak season with everything checked.

Cutting your running costs

Hospitality equipment runs long hours, so what it costs to run matters more than what it costs to buy.

We supply energy and water efficient machines, from heat pump dryers to low consumption dishwashers, with up to three years manufacturer warranty. Paired with low temperature detergents, most sites see the difference on the utility bill rather than just on paper.

Leasing and finance options are available if you'd rather spread the cost than buy outright, which suits seasonal cash flow.

The credentials behind the work

Gas Safe registered, and we issue CP42 gas safety certificates for catering and laundry equipment on an annual cycle. Constructionline Gold accredited. Qualified to 18th edition for electrical installation. Our engineers are DBS checked. We carry £10 million public liability and £5 million employers liability cover.

Ask and we'll send the certificates across.