The Restaurant Linen Service Checklist Every Sacramento Operator Needs

Restaurant linen goes wrong in predictable ways: counts drift, aprons come back with set-in grease, and pickups land in the middle of prep. Each of those is a solvable process problem, not an inevitability.

Start with par levels. Your par should cover your busiest day plus one full cycle of buffer. Most operators under-par by about 20%, which is why they run short on Saturdays and then over-order in panic.

Grease requires a dedicated wash formula and pre-treatment at intake. If your provider runs kitchen textiles on the same program as front-of-house napkins, you'll see stain carryover and shortened linen life.

Finally, read the replacement clause. Loss and damage terms vary wildly, and an unfavorable clause can add hundreds per month to what looked like a competitive rate.