Restaurant and Café Linen Laundry in Chandigarh

What we handle

• Front of house: table cloths, napkins, runners, placemats and service cloths.
• Kitchen: chef coats, chef trousers, aprons, skull caps, kitchen cloths and dusters.
• Service staff: uniforms, waistcoats and stewards’ jackets.
• Caterers: buffet skirting, table linen in colour sets and serving staff uniforms.

Kitchen linen and dining linen never share a load

Kitchen cloths carry grease, masala and burnt residue that you do not want anywhere near a white table cloth. We ask you to bag kitchen and front-of-house linen separately, and we keep them as separate lots through the plant.

• Shake out food debris before bagging; crumbs and bones in a load damage linen and machines.
• Do not leave wet, greasy cloths sealed overnight in a hot kitchen. That is how odour and mildew set in.
• Turmeric and some curry stains on white napkins can be permanent. We treat them, and flag anything that does not come clean rather than return it to your stock.

Finished for service

Napkins come back pressed flat and stacked, pressed for your fold. Table cloths are folded to size so they go on the table without fresh creases. Chef coats are pressed on Veit and Macpi form finishers and returned on hangers. Waistcoats and stewards’ jackets that need dry cleaning go through Green Earth Cleaning.

Collections planned around service

A café in Sector 9 market, a restaurant near Elante Mall and a cloud kitchen in Mohali Phase 7 all have different quiet hours. We fix collection and delivery windows outside your lunch and dinner rush, so nobody is counting napkins at the pass during service. Standard turnaround is 24–48 hours; your cycle is written into the rate card.

Cloud kitchens with no dining room usually send only chef coats, aprons and kitchen cloths, which makes a smaller, more frequent collection the sensible choice.

Caterers and event peaks

Catering volume follows the event calendar, with sharp peaks in the wedding months. Share your bookings and we plan extra collections ahead of time. Colour sets of table linen are kept together so a function’s linen returns as a complete set, counted against the collection sheet.

Event linen often comes back from a venue damp and folded in on itself. Hand it over as soon as the function ends rather than storing it for the next week, because food and wax stains are much easier to treat while they are fresh. Candle wax, lipstick on napkins and wine on table cloths should be pointed out at collection so they are treated before washing.

Keeping counts honest

Napkins are small and easy to lose, which is why every collection is counted by category with your staff present and the same categories appear on the delivery count sheet. Napkins that go missing at your end (into a bin with leftovers, or home in a staff bag) show up as a gap between your par stock and what is in circulation. Running a quick monthly stock count against our sheets makes it clear where the gap is. Any shortfall on our side should be reported within 24 hours of delivery.

Request a quotation

Email sales@swanclean.in or call 9115-505-505 with your outlet type, location and a rough weekly count of napkins, cloths and chef wear. We arrange a short site visit and send a written rate card; rates are agreed per outlet and not published. Hotels with restaurants can include F&B linen in a hotel account.