Chef coats
Illustrative fabric options include 200–240 GSM combed cotton twill or 65/35 poly-cotton; consider breathable gussets, reversible plackets, buttons or concealed snaps and sleeve pockets.
Hospitality · front and back of house
Design the uniform around the shift
Restaurant clothing serves distinct roles. Specify the movement, pockets, fabric, branding and fit each wearer needs, then align sampling and inspection with the approved product brief.
Front of house
Service and presentation
Shirts, polos, aprons, trousers, vests and outer layers.
Back of house
Kitchen tasks and movement
Chef coats, utility trousers, prep aprons and headwear.
Garment profiles
Turn job requirements into garment details
Kitchen trousers
One fabric reference is 210 GSM yarn-dyed houndstooth or solid black twill, reinforced seat seams, elastic waist details and utility pockets.
Service shirts and polos
Illustrative fabric options include 180–220 GSM cotton piqué or non-iron poplin. Confirm composition, stretch, fit and care requirements.
Server aprons
Canvas, denim or heavy twill at an illustrative 250–320 GSM; specify pocket layout, stress-point reinforcement, straps and hardware.
Fabric and construction
Performance begins with a defined test
Blends, finishes, and performance claims need order-specific evidence. Use them as development questions, not unverified promises.
Commercial laundering
Write wash conditions, shrinkage method and acceptance target into the brief.
Flame or chemical requirements
Confirm the applicable standard and product-specific documentation before use.
Color and repeat orders
Record approved color references, lot identity and criteria for future matches.
Fit and grading
Illustrative options include XS–5XL and unisex, men's, and women's fits; agree the actual size chart and measurement tolerances.
Program workflow
Agree what the sample must prove
- 01
Role mapping
Separate front-of-house presentation from back-of-house movement and task needs.
- 02
Garment specification
Set material, fit, construction, pockets, closures, branding and size range in the tech pack.
- 03
Sample review
Assess the garment on wearer roles and agree laundry, color, shrinkage and safety tests only where required and supported.
- 04
Bulk acceptance
Use the approved sample and written tolerance, inspection and packaging criteria for production review.
Questions
Uniform specifications and evidence
What garments are in scope?
Garments in scope include chef jackets, kitchen trousers, service shirts and polos, aprons, service trousers, vests, and outer layers.
Can you promise industrial wash performance?
No unverified wash result or shrinkage target is promised here. Define the laundry method, test method and acceptance criteria before development.
Are flame and chemical compliance claims included?
Verify applicable kitchen-workwear flame standards and material-safety claims. Confirm applicable requirements and product-specific documents before making a compliance claim.
What fit range and quality reference are listed?
Planning references include XS–5XL grading and ANSI/ASQ Z1.4 Level II with AQL 2.5. Treat these as planning references and agree size coverage, tolerances and inspection scope per program.
What is the usual planning sequence?
Planning references are 10–15 production days plus 3–5 days courier for sampling and 15–20 days for bulk after PP sample sign-off. Confirm materials, approvals and schedule per order.
Restaurant uniform brief
Plan a program by role and garment
Share wearer roles, garment types, fabric direction, size range, branding, care requirements, quantities and destinations.
Discuss a uniform program