Crews on site, 24 hours a day
Trained crews, inside your operation.
Loop 7/24 places trained operatives in hotels, restaurants, catering kitchens and event venues across Spain. We do not rent you linen — we run your laundry room, your linen room and your dish pit, on your equipment, to a written hygiene protocol and a service level you can hold us to.
Always running. Always ready.
- Crews on call, every day of the year
- 24/7Crews on call, every day of the year
- Trained operatives across five regions
- 380+Trained operatives across five regions
- Guaranteed emergency cover response
- 2 hGuaranteed emergency cover response
- Shifts covered in full in 2025
- 98.6%Shifts covered in full in 2025
What we staff
Four operations, one crew structure
Most clients start with one of these and add the rest once the rota is stable. Every service is delivered by our own trained operatives, supervised by a named crew leader.
On-site laundry crews
Trained operatives running your laundry room, on your machines, to your linen spec.
Service detail for On-site laundry crewsLinen management
Par levels, stock rotation and losses tracked so the floors never run short.
Service detail for Linen managementDishwashing and pot wash
A dish pit that keeps pace with service, from first cover to close.
Service detail for Dishwashing and pot washKitchen hygiene support
Deep clean and back-of-house hygiene work that keeps you inspection-ready.
Service detail for Kitchen hygiene support
The signature cycle
Collect. Wash. Check. Return. Then again.
Everything we do on your site runs on one four-stage loop. Each stage has a fixed time, a written standard and a named person accountable for it — which is why a 3am shift produces the same result as a Tuesday morning one.
- 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
- Fixed timings
- Collection and delivery windows are agreed per department, not improvised per shift.
- Written programmes
- Each article has a wash programme. Operatives run it as written and log the result.
- Sign-off before return
- A supervisor signs the quality check sheet. Nothing reaches the floor unchecked.
- Counted handover
- Clean stock is counted on delivery, so par levels stay accurate all week.
Sectors
Built around how each operation actually runs
A 300-room resort in Palma and a 60-cover restaurant in Madrid have nothing in common except the wash. We build the crew and the rota around the operation, not around a standard package.
Hygiene and standards
The protocol is written down, and so is the proof
Hospitality hygiene is only worth what you can evidence. Every stage of our cycle produces a record, every record is kept for twelve months, and you get it on request — not on escalation.
- 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.
Service level commitments
What we sign up to, in writing
| Commitment | Target | How it is measured |
|---|---|---|
| Emergency cover on site | Within 2 hours | Madrid and Barcelona: 90 minutes |
| Planned shift fill rate | ≥ 98% | Measured monthly per account |
| Linen QC rejection rate | ≤ 1.5% | Rejected at check, never at the floor |
| Named account contact | 24/7 | Control room, not a voicemail box |
| Service report delivered | Monthly, by the 5th | Hours, volumes, losses, incidents |
| Crew onboarding to first shift | 5 working days | Includes induction and hygiene training |
Coverage
Five regions, one control room
Crews are based regionally so they know the venues, the traffic and the season. Dispatch is centralised in Madrid and staffed around the clock — you write to one inbox whatever time it is.
Madrid
Central control room and crew base. City-wide cover plus Barajas hotel cluster.
Cover response
90 min
Barcelona
Eixample, Barceloneta and Fira congress venues. Strong overnight bench.
Cover response
90 min
Valencia
Ciutat Vella hotels, port catering and Feria event kitchens.
Cover response
2 h
Málaga
Costa del Sol resorts from Torremolinos to Marbella. Mobile crews.
Cover response
2 h
Balearics
Palma, Ibiza town and Santa Eulària. Seasonal crews from April to October.
Cover response
3 h
Work with us
We are hiring crews in five regions
Laundry operatives, stewards, linen supervisors and mobile crew leaders. Paid training before your first shift, contracts on Spanish terms, and a rota published two weeks ahead so you can plan your life.
- Seasonal Laundry OperativePalma, Mallorca, Spain · Fijo discontinuo
- Night Shift Laundry OperativeIbiza, Balearic Islands, Spain · Fijo discontinuo
- Summer Dishwashing Crew MemberCosta del Sol (Torremolinos to Marbella), Spain · Fijo discontinuo
- Seasonal Linen Room AssistantValencia, Spain · Seasonal contract
29 places across 8 seasonal roles this year
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