Workwear for hotels, restaurants, cafés and catering

Front-of-house kit that looks like the brand and kitchen kit that survives a service, ordered as one scheme.

Hospitality is the sector where uniform most directly becomes the brand, because the guest sees nothing else of your operation. The thing to decide first is not the garment, it is the scheme: which roles are visibly distinct, how formal the front of house reads, and whether the kitchen is seen by guests at all. The garments follow from that, and ordering without it is how a venue ends up with four unrelated looks.

Kitchen clothing is a technical purchase rather than a style one. Jackets want to cope with heat and with repeated hot washing, and aprons take the damage so the jacket does not. Chef whites photograph well and show every mark, which is a legitimate reason to choose them and a legitimate reason to avoid them.

The number nobody plans for is turnover. Hospitality staffing changes faster than almost any sector, and a scheme that depends on garments nobody can reorder in one size at short notice will fall apart within a year. Choose items that are easy to top up.

What this trade needs

Chef jackets
Heat tolerance and hot-wash durability. Short or long sleeve is a kitchen-culture decision.
Bib and waist aprons
The layer that takes the damage. Cheaper to replace than anything underneath.
Front-of-house shirts or polos
The garment the guest reads your brand off.
Tabards
Housekeeping and cleaning roles, where a full uniform is not the right answer.
Non-slip footwear
A wet kitchen floor is the single most common injury site in the sector.

The standards that apply

These are garment standards, not site rules. A standard belongs to the individual item and its certificate — so when a garment is specified for you, the certificate is what proves it, not a line on a web page.

EN ISO 20347: Occupational footwear — the standard for non-slip work shoes that are not safety footwear with a toe cap.

Settle this before you order

The scheme first: which roles look distinct from which, and how formal front of house is.
Whether the kitchen is visible to guests, which changes what the kitchen wears.
How easily you can top up single garments, because you will be doing it monthly.
Wash temperature for kitchen items, which rules some decoration out.

Send us those answers and we will price it

You do not need all of them. Trade, head count and where the logo goes is enough to get a useful quote back.

Get a quote