The might of white

Hotel management is demanding enough without further burdens. Getting the money in, only letting it out when you need to and balancing books and staff take up so much time that seemingly less important management functions get pushed to the end of the line.

It's not surprising, therefore, that when considering laundry needs, the line of least resistance is to use laundry hire rather than lose management time worrying about soap powder and ironing boards.

Laundry handling decisions need careful assessment, not only in view of the cash involved but also because of less tangible aspects such as the hotel's image, the degree of local control needed and the need to make efficient use of space and staff time. There can be no overall "right" option for every hotel.

There are often sound business reasons why laundry hire makes more sense than an on-premise laundry. But if your hotel has not pursued the idea because you believe the switch will create more problems than the money it may save, this is what enthusiastic on-premise laundry users have to say, giving tips on getting the best in efficiency and economy.

Gerry Coletti, general manager, Moore Hall Hotel, Birmingham

75 bedrooms, banqueting for 25

The hotel went on-premise four years ago when the laundry hire bill reached £3,000 a month. Today, laundry running costs are between £2,500 and £3,000, a considerable saving when inflation is taken into account.

Moore Hall spent £21,500 on two Electrolux washers, two tumble dryers, one rotary ironer and one high-speed water extractor. A similar sum was spent on new linen. Coletti notes that careful folding and stacking of sheets removes creases and that ironing can be avoided in this way.

Elizabeth Rose, the housekeeper at Moore Hall, advises choosing service contracts carefully. "Some firms don't treat Saturday as a working day, which can be a headache. It's vital to pay for a good maintenance contract and have repairs done by the suppliers to avoid losing your warranty."

She also warns about "minimum exchange" clauses lurking in laundry hire contracts. These may require a continuous spend even when no laundry is being sent out.

Laundry Tip: Set funds aside for unexpected expenses in replacing linen to avoid merely short-term gain and unplanned extra costs. Also, use a separate power supply to help in the calculation of laundry costs.

Karl Turner, area manager for Stakis Hotels, Aviemore, Scottish Highlands

Three hotels, 325 bedrooms within three miles of each other, 45 timeshare lodges and 100-bed staff accommodation

Stakis installed a central laundry for its Aviemore operations last spring. It was, says Turner, a logical development because short breaks and tours provide most of the business and because there was space available. Despite opening in a busy period, the laundry has worked well.

The key, according to Turner, is to install the right equipment, with the correct balance between washing and drying capacity. Stakis chose three 43kg and one 16kg Primus washers; six Fabricare 75lb gas tumble-dryers and one Danube rotary iron from Warner Howard. Total machinery cost was £57,000, with an overall set-up cost of £195,000. The operation is controlled by a laundry manager who has 15 years' experience.

Laundry Tip: Keep sufficient extra stock to replace damaged or shrunk items. Smaller hotels should also check they have sufficient hot water capacity, to avoid inconvenience to guests.

Paul and Beatrice Perry, owners of the Bookham Grange Hotel, Leatherhead, Surrey

18 bedrooms and public restaurant

"Being able to oversee laundry operations is important for us. If there are particularly difficult stains we can wash items twice and also adjust starch levels for table linen to our requirements."

An on-premise laundry was in place when the couple bought the hotel in 1982. Five years ago, a high-speed hydro extractor for total drying was replaced with a washer that merely removes excess water before ironing, in line with needs.

Bookham Grange uses white, all-cotton sheets as they can be boiled and, says Perry, the standard of finish is excellent.

Laundry Tip: Train staff thoroughly to use equipment, ensuring professional standards.

Simon Hastie, general manager, Swinfen Hall Hotel, near Lichfield, Staffordshire

19 bedrooms, a 60-cover restaurant plus 140-cover banqueting suite

"We were fortunate to have a linen room with a hard-wearing terrazzo floor and ventilation directly to the outside," says Hastie.

The equipment at Swinfen comprises of two 11kg electric Grandimpianti washers; two 30lb Warwick gas-operated dryers, and a Cordes roller iron using three-phase power for bed linen and napkins. Due to size constraints, tablecloths are washed by an outside contractor.

For Hastie, keeping in control of linen is of paramount importance and the ability to service guests' laundry is vital. He has worked with his laundry staff to devise efficient washing and drying routines. The hotel uses flat-top cotton sheets needing minimum ironing. He stresses the importance of correct tumble-dryer use to avoid both shrinking and staining and the need to match powder to local water type.

Laundry tip: Accurately adjust dryer for varied fabrics.

Bill and Barbara Rigby, owners of Ashlea Hotel, Doncaster, south Yorkshire

12 bedrooms

Ashlea has used an on-premise laundry since 1986 when it bought two Speed Queen industrial washers for £700-£800, plus a domestic standard 9lb gas-operated dryer.

A top-loading machine was chosen because a front-loader would have needed an 18in stand and extra power, and this would have been up to a third more expensive.

Laundry Tip: Gas-run dryers provide a low heat level suitable for delicate fabrics.