How it works
One cycle, four stages, running on your site every day of the year.
The Loop is the whole method. It is deliberately simple, because a process that only works when the experienced supervisor is on shift is not a process. Each stage has a fixed time, a written standard and a record.
The Loop
Collect → Wash → Check → Return
Then straight back to collect. On a 24-hour account the loop never stops; on an evening-only restaurant account it runs once a night. The stages are the same either way.
- 01
Collect
Crews clear chutes, linen stores and dish pits at fixed times agreed in your service plan. Soiled linen is bagged by category at the point of collection — never sorted on a corridor floor — and moved on dedicated trolleys that never carry clean stock.
Collection times fixed per department, logged at pick-up
- 02
Wash
Each article has a wash programme: cycle, temperature, chemical dose and dwell time. Operatives run it as written, not as remembered. Thermal disinfection cycles are used for high-risk categories and every load is recorded against the machine and the operator.
Cycle, temperature and dose recorded per load
- 03
Check
Clean stock is inspected under light before it is folded: staining, tears, thinning, missing hems. Rejected items are rewashed, sent for repair or condemned and logged. The supervisor signs the check sheet — that signature is what your housekeeping manager is buying.
Visual QC and supervisor sign-off before folding
- 04
Return
Clean linen is folded to your presentation standard, staged by floor and department, and delivered to the times in the service plan. Counts are recorded on delivery so par levels stay honest and the loop starts again with a known quantity.
Counted delivery to floor, par level updated
Stage by stage
What actually happens at each stage
- 01
Collect
Crews clear chutes, linen stores and dish pits at fixed times agreed in your service plan. Soiled linen is bagged by category at the point of collection — never sorted on a corridor floor — and moved on dedicated trolleys that never carry clean stock.
Record produced — Collection times fixed per department, logged at pick-up
- 02
Wash
Each article has a wash programme: cycle, temperature, chemical dose and dwell time. Operatives run it as written, not as remembered. Thermal disinfection cycles are used for high-risk categories and every load is recorded against the machine and the operator.
Record produced — Cycle, temperature and dose recorded per load
- 03
Check
Clean stock is inspected under light before it is folded: staining, tears, thinning, missing hems. Rejected items are rewashed, sent for repair or condemned and logged. The supervisor signs the check sheet — that signature is what your housekeeping manager is buying.
Record produced — Visual QC and supervisor sign-off before folding
- 04
Return
Clean linen is folded to your presentation standard, staged by floor and department, and delivered to the times in the service plan. Counts are recorded on delivery so par levels stay honest and the loop starts again with a known quantity.
Record produced — Counted delivery to floor, par level updated
Getting started
From first email to first shift in about two weeks
Most accounts go live within ten working days of the walk-through. Emergency cover can start the same day.
- Step 01
Site walk-through
A regional manager walks your laundry room, dish pit and storage with your head of housekeeping or head chef. We measure volumes, look at the equipment and find where the current cycle breaks.
- Step 02
Service plan
You get a written plan: crew size, shift pattern, collection and delivery times, wash programmes per article, hygiene protocol and the SLA we will be measured against.
- Step 03
Crew build and induction
We assign named operatives and a crew leader, induct them on your site and your equipment, and shadow their first three shifts before they run unsupervised.
- Step 04
Go live and review
The loop starts. Week one and week four reviews with your team, then a monthly service report and an unannounced quarterly audit for as long as we work together.
Hygiene protocol
The standards behind every stage
These are not aspirations. They are the rules our operatives are trained on, audited against and dismissed for ignoring.
- Thermal disinfection
- High-risk linen categories run a thermal disinfection cycle — 71°C held for three minutes or 65°C for ten — with the machine record retained for twelve months.
- Clean and dirty separation
- Trolleys, routes and storage are physically separated. A trolley that has carried soiled stock does not carry clean stock, on any site, ever.
- Chemical control
- Dosing is automatic where the equipment allows and measured where it does not. Safety data sheets are held on site and every operative is trained on the products they handle.
- HACCP-aligned kitchen work
- Kitchen hygiene tasks are mapped to your existing HACCP plan and signed off on task sheets filed after each visit.
- Trained before the first shift
- No operative works unsupervised until they have completed induction, food hygiene training and three shadowed shifts with a crew leader.
- Audited quarterly
- Every account gets an unannounced quarterly audit from a regional manager covering hygiene, records, presentation standard and crew welfare.
Questions
What operations managers ask us first
- Do you supply the linen as well?
- No. Loop 7/24 is a staffing and operations service, not a linen rental company. You own the stock and the machines; we supply the trained crews who run them, plus the supervision and reporting that keeps the cycle honest.
- Do the crews work on our site or take the linen away?
- On your site. Our operatives work in your laundry room, your linen room and your dish pit, on your equipment, alongside your team. Nothing leaves the building unless you have asked us to arrange it separately.
- How quickly can you cover an unplanned absence?
- Two hours anywhere we operate, ninety minutes in Madrid and Barcelona. The control room is staffed around the clock, so a 04:00 email is read by a person who can dispatch a crew.
- Can you scale up for peak season?
- That is most of what we do. Crew sizes are agreed against your forecast month by month, and our Balearic and Costa del Sol benches are built specifically for the April to October surge.
- What are the contract terms?
- Most accounts run on a twelve-month service agreement with a monthly volume review. Event and seasonal crews are contracted per run or per season. There is no minimum for an initial trial period.
Request a crew
Short a crew tonight? Tell us the site and the shift.
Emergency cover is on site within two hours across our regions, and within ninety minutes in Madrid and Barcelona. For a permanent account we start with a walk-through of your laundry room and dish pit — no charge, no obligation.
Control room staffed 24 hours a day, 365 days a year