Your guests notice.
So do we.
This page exists because most hotel GMs never get a straight answer to the question they actually care about: what happens if something goes wrong? Here is the exact process — step by step, in plain language.
Every order. Every time.
No exceptions written in.
This is not a best-practice guide. This is the documented process that runs on every order — a competitor that can't show you this level of detail doesn't have one.
Intake Segregation
Your hotel items arrive in a sealed batch. They are logged, photographed, and weighed before a single wash cycle begins. Your items never co-mingle with other clients'.
RFID Tagging & Scan
Every item is scanned against your property's RFID register. Discrepancies are flagged immediately — not discovered when your housekeeping manager asks where the towels went.
Thermal Wash — 65°C
Hospital-grade thermal disinfection cycle. Not optional. Every bed and bath item passes through this cycle, every single order. The temperature is logged and available on request.
6-Bar Steam Press
Precision pressing for a consistent envelope-crisp finish. Bed sheets folded to your specified dimension. Uniforms hung by department, labelled, ready for your roster.
Quality Check & Dispatch
Final visual inspection before packing. Any stained or damaged item is pulled, documented and reported to you within one hour — not shipped back and discovered by your guest.
Dispatch to Your Property
Returned to your concierge desk within 24 hours of pickup. Your partner portal shows real-time status. Your housekeeping manager sees it before they call you.
Request our full Standard Operating Procedure document.
25 pages. The exact process, temperature logs, segregation protocol, damage decision tree. No edited marketing version — the actual SOP we hand every new hire.
The three questions every procurement team asks.
The three answers we don't dodge.
It gets pulled before dispatch. You receive a damage report within one hour — item name, photo, cause code. Compensation at 10× per-item rate, credited to your account automatically.
No. Hotel-client batches are processed separately and never share a wash cycle with retail, domestic or food-service items. This segregation is written into your SLA, not just stated verbally.
Every item is RFID-tagged and scanned at 6 checkpoints: pickup, intake, wash, press, QC, and dispatch. If an item is unaccounted for at any scan, we know before you do.
Talk to our ops team.
Not our sales team.
When you contact us about quality, you speak directly with the person who runs the facility — not someone reading off a feature list. Ask them anything.
Speak with our ops team →