Restaurant dining room looking into an open kitchen: a host at the stand, a server in a brick-red shirt carrying plates, a bartender in a denim bib apron and cooks in white chef coats at the pass
Restaurant uniforms · order by role

Restaurant Uniforms for Front of House, Kitchen and Delivery Teams, Configured Role by Role

Host shirts, server polos, bartender bib aprons, chef coats and delivery jackets, made in one factory from one item list, with your brand colour carried from the dining room into the kitchen.
Send Your Role List See the role configuration
One item list · host stand to delivery door
  • HOSTBlouse · knit vest
  • SERVERShirt · bistro apron
  • BARShirt · denim bib
  • MANAGERAccent shirt
  • KITCHENChef coat · bib apron
  • DELIVERYPolo · softshell
Example colours
01Range

Restaurant Uniform Range by Role: Front of House, Kitchen and Delivery

Restaurant uniforms for every role on the staff list, cut and sewn in our own factory and kept on one item list.
Every garment carries your logo and brand colour, and names where the role is named.
Send your role list
Restaurant host in a white blouse and brick-red knit vest greeting guests at the host stand

Front of house

  • Hostshirt or blouse, suiting trousers or skirt, knit vest
  • Servershirt or piqué polo, bistro or waist apron
  • Bartendershirt with a canvas or denim bib apron
  • Runner, busserpiqué polo with a waist apron
  • Crewcounter and drive-thru piqué polo
  • Shift lead, managersame style in the accent colour
Evening dining room with a server in a brick-red shirt and a host in a knit vest at work between the tables
One item list from the host stand to the delivery door
Line cook in a mesh-back chef shirt, black chef pants and brick-red bib apron plating at the grill

Kitchen

  • Line cookchef coat or mesh-back chef shirt, full bib apron
  • Prep, dishshort-sleeve chef coat, coated apron
  • Pastry, bakerychef coat with a canvas apron
  • Head chefexecutive chef coat
  • Chef pantsblack, grey or check
Delivery rider in a brick-red polo and charcoal softshell jacket collecting an order at the restaurant door

Delivery

02Role configuration

Role Configuration: Garments, Colour, Logo and Wash Route for Every Role

Each role gets fixed garments, a place in the colour system, a logo position, a decision on names and a wash route, written down before the first sample is cut. Front of house uniforms and kitchen uniforms are then ordered as one program.
At the kitchen pass a server in a brick-red shirt takes a plate from a cook in a white chef coat with a brick-red embroidered logo
Bar Denim · straps & thread
Dining room Dyed · base & accent
Host stand Dyed · base
LineWhite · logo thread & apron
Prep & dish
Pastry
Delivery door Base · polo + jacket
ONE ITEM LIST · SIGNED
Example colours. Pick a role on the plan, or hover a row, to see where it works.
RoleGarmentsBrand colour carried byLogo positionNameWash route
HostShirt or blouse, trousers or skirt, vestDyed base; vest in base or accentLeft chestUsuallyDomestic or commercial
ServerShirt or polo, bistro or waist apronDyed base; apron in base, accent or denimLeft chest; waist apron frontUsuallySet per program
BartenderShirt, canvas or denim bib apronBase shirt; denim apron with brand-colour straps and threadBib chestUsuallyDomestic or commercial
Runner, busser, crewPiqué polo, waist apronDyed baseLeft chestOptionalIndustrial or commercial
Shift lead, managerSame shirt or polo style, softshell optionalDyed accentAs the shirtUsuallyAs the shirt
Line cookChef coat or chef shirt, pants, bib apronLogo thread; apron in base or accentChef coat left chestName and title optionalIndustrial, chlorine bleach where used
Prep, dishShort-sleeve chef coat, coated apronWhite coat; apron in base or accentCoat chest; apron by transfer or printOptionalCoat industrial; apron domestic or commercial
Pastry, bakeryChef coat, canvas apronWhite coat; canvas dyed to baseCoat chest; bib chestOptionalCoat industrial; canvas commercial
DeliveryPolo, softshell or insulated jacket, vestBase polo; vest fluorescentLeft chest; jacket backOptionalDomestic or commercial
Decoration follows the wash route
Kitchen garments on industrial or chlorine routes are embroidered; coated aprons get low-temperature transfer, so no needle holes pass the water-resistant face. Every logo and fabric pair is wash-tested on samples to ISO 6330 or ISO 15797 for 50 cycles.
Who does it and when
Your account manager drafts it at quote stage; you sign it with the samples, before bulk fabric is ordered.
When something does not fit
A dip that misses is reported with the closest options; a failed logo changes method only after you hear. A role added later is a new row and a new version you sign, alongside your dip cards and logo records.
Every new store, new hire and re-order comes from the same row.Get this configuration drafted for your roles
03Fast-casual

Fast-Casual and QSR Chains: Restaurant Staff Uniforms for Crew and Kitchen

Restaurant staff uniforms for chains where the team works the counter, the drive-thru and the line, and new crew start every week.
Fast-casual counter crew in brick-red piqué polos and black waist aprons taking orders Crew member in a brick-red polo and headset handing a bag through the drive-thru window
  • Turnover
    The set is simple; the work is getting new crew the right size and look, store after store.
  • Comes in
    Crew to delivery roles, logo files and the store list with staff per store. Crew wear brand-colour piqué polos and waist aprons.
  • Made
    Stock styles with your logo to start; once polo, apron and jacket all carry the brand colour, custom cut-and-sew dyed to one target.
  • Every month
    New crew rows from every store go into one new-starter run, shipped at the re-order lead time, packed per person and labelled by store. Managers only send names and sizes.
  • Between runs
    Each store keeps a try-on set of every crew style, plus unnamed spare sizes in the quantity you choose.
  • On the shelf
    Polos and aprons by size in the back office, and this month's polos matching the launch ones.
The new-starter process across many sites is set out on corporate uniforms.Send your store list
04Full-service

Full-Service Groups: Restaurant Server Uniforms, Bar and Host Roles

Restaurant server uniforms and front of house sets for sit-down groups, often under several brands.
Sit-down restaurant with a host, servers in brick-red shirts and bistro aprons and a bartender in a denim bib apron on one shift

Many roles, one room

Guests see one restaurant; staff tell roles apart at a glance.

What we make

Each brand keeps its own item list, retained dips and logo records; orders quote brand and restaurant.

Kitchen in the same delivery

Kitchen teams join from the chef coat range, packed in the same cartons as front of house.

What comes in

Each brand's standard, the role list and staff lists per restaurant, with names.
Server in a brick-red shirt with an embroidered first name on the chest, standing by a restaurant booth

Where a restaurant stands

Each pack carries a name and role.

Names on every order

Servers, bartenders and hosts are usually named, so every order carries a spelling proof the group signs before stitching; later hires go on a short supplementary proof. Full workflow on custom work shirts.
Send one brand's role list
05Colour

Brand Colour from Dining Room to Kitchen, Fabric by Fabric

Poplin, suiting, piqué and dyed canvas are each dipped to your target, read under D65 daylight, re-checked under illuminant A (warm, like dining-room light) and approved side by side in one sitting. The full method is on hotel uniforms. Two parts of a restaurant work differently: denim at the bar and whites in the kitchen.
  • ΔE2000 ≤ 2.0Between fabrics: each fabric to your Pantone target
  • ΔE ≤ 1.0Re-orders: each fabric to its own retained lab dip
Four rolls of brick-red fabric, poplin, suiting, piqué and canvas, standing side by side on a fabric store shelf

Dyed to the target

Front of house fabrics and dyed canvas, one retained dip per colour per fabric.
Close-up of an indigo denim bib apron with brick-red webbing straps and a brick-red embroidered logo on a bartender

Denim stays indigo

Denim is never dyed to the brand colour; webbing straps, logo thread and trim carry it instead.
Close-up of a white chef coat chest with a brick-red embroidered logo while a cook plates a dish

Kitchen whites

On bleach-laundered whites the colour rides on the logo thread, piping and bib apron. The thread is polyester tested to ISO 105-N01, grade 4 or better.
A shift manager in a mustard shirt and a server in a brick-red shirt side by side at the service station

Roles told apart

One base colour and up to 2 accents. The base never changes: servers in base, managers in the accent, bartenders by the bib apron, so one approval covers every role.
Example colours.Send your Pantone and the apron you use now
Barista in a brick-red polo and indigo denim bib apron with brick-red webbing straps pouring latte art at a coffee bar Baker in a white chef coat and brick-red canvas apron carrying a tray of fresh bread
06Coffee & bakery

Coffee and Bakery Chains: Bar and Bakery Teams in One Colour

A coffee bar and a bakery under one roof, with baristas, counter staff and bakers all facing the queue.

  • One room, many fabrics

    Polos under canvas or denim at the bar, chef coats and canvas aprons in the bakery.

  • What comes in

    Colours, roles, the apron per role and logo files, often with an apron in use to match.

  • What we make

    Polos and dyed canvas dipped to one target, denim carried by webbing and thread. Apron hardware is on custom aprons.

  • Approved once

    Polo, canvas, webbing and thread are approved side by side, in daylight and warm counter light; every store's order is measured against those dips.
    PoloCanvasWebbingThreadDenimApproved side by side, daylight and warm light · Example colours

  • Added later

    Managers in the accent and delivery staff join the item list as their own rows.

  • At the counter

    One colour system behind one counter, each apron packed with its wearer's polo or coat.
Post us the apron in use today
07Franchise

Franchise Systems: Custom Restaurant Uniforms Ordered Against the Brand's Spec

Custom restaurant uniforms for a brand HQ that sets the uniform and franchisees who order for their own stores.
Franchise restaurant crew in brick-red polos standing outside the store front on opening morning Franchisee store manager checking individually packed uniform bundles in the back room next to a menu board
01

Many buyers, one brand

The uniform is the brand's, the orders are the franchisees', and every store must look the same.
02

From the brand HQ

The role list, the garment per role, colours, logo files and the list of authorized franchisees.
03

From each franchisee

Store list, sizes and names on one Excel template.
04

One master spec

The brand signs one Program Item List; every store comes off the same patterns and dips.
05

Brand approval on every order

Each franchisee order is checked line by line against the item list. On-list orders go ahead under the approval mode the brand chose; an off-list request waits for the brand's signature. The full ordering system is below.
06

Where the system stands

A weekly status sheet per store, cartons packed per person, nothing made outside the signed list.
Send your franchisee list
A stack of folded brick-red server shirts and black waist aprons on a tray, each with a blank name slip
08One re-order

One Store Re-Order Through Four Restaurant Operators

One store re-orders named server shirts and waist aprons for new hires. Same garments in all four; what decides the order differs.
Fast-casual
1 · SpecThe chain's item list, often stock styles with the logo
2 · Who says yesNo one: the manager's rows go straight into the next run
3 · RunThe monthly new-starter run
4 · ArrivalPacked per person, labelled by store
Full-service
1 · SpecThe item list of that restaurant's brand
2 · Who says yesThe group signs the spelling proof for the new names
3 · RunThe next re-order or new-starter run
4 · ArrivalPacked per person, labelled by restaurant
Coffee & bakery
1 · SpecThe item list with the cross-fabric approval behind it
2 · Who says yesNo colour approval: the retained dips are on file
3 · RunThe next re-order, measured against the dips
4 · ArrivalPacked per person, labelled by store
Franchise
1 · SpecThe list the brand HQ signed, ordered by the franchisee
2 · Who says yesChecked against the item list, and forwarded to the brand under pre-approval
3 · RunThe monthly franchise run
4 · ArrivalPacked per store and listed on the brand's weekly status sheet
READ ROW 2

Count who must say yes before one of your store orders is made, and you know which operator your system resembles.

See what that answer sets up
Your roles, restaurants, staff per store, and whether they are company-owned or franchised.
Next step

Send Your Role List and Store Count

Send Your Role List
09Franchise ordering

Franchise Ordering System: One Signed Item List, Every Franchisee Orders Against It

The brand owns the uniform and the franchisees order it. A fixed system keeps every garment on the brand standard.
Approval mode, chosen by the brand
Brand HQ operations team reviewing a rail of approved sample uniforms in a training room
Brand HQSigns, names, chooses
Brand HQ
01

The brand signs the master spec

Roles, garments, colours with retained dips, logo records and sizes; company stores use it too.
Brand HQ
02

The brand names who can order

Authorized franchisees and their ordering contacts, in writing; orders come only from them.
Brand HQ
04

The brand chooses how much it approves

Released directly, or every order forwarded to the brand within 1 business day; set system-wide or per franchisee.
Brand HQ
07

The brand sees every order

A weekly status sheet per store: received, approved, packed, shipped, delivered.
Franchisee store manager opening a carton of individually packed uniforms in the back room
FranchiseesOrder for their stores
Franchisee
03

Franchisees order from the list

Store, role, style, size and name on the Excel template, checked line by line by the account manager.
Released directlyStraight into the next run.
Forwarded · approvedTo the brand first, then the run.
FactoryChecks, makes, reports
HELD · WAITS FOR THE BRAND'S SIGNATURE
A new colour, an added store name or a changed garment waits until the brand signs a new version of the list.
Factory
05

One monthly franchise run

Same marker files, retained dips and logo records every month, so a franchisee joining in year three gets the first store's garment.
Factory
06

Packed and shipped per store

Packed per person, labelled by store; delivered to each store or one franchisee address, DDP to major markets.
Who does what
The brand signs and picks the mode; franchisees order; the QC manager releases each run against AQL 2.5 final inspection.
If a franchisee's order is off
Defects are remade under the same rule as every order; the franchisee picks express or the next run.
What each side receives
The brand holds every list version, dip cards and the weekly sheet; franchisees get their list, proofs, carton labels and inspection reports.
Nothing outside the signed list is made without your signature.Ask for the item list template
10Opening pack

New Restaurant Opening Pack: On Site 14 Days Before Opening

Every new restaurant opens with a complete uniform pack, on site at least 14 days before opening so the team can try on, swap sizes and train in uniform.
New restaurant team trying on brick-red polos and aprons in the store the week before opening
  • One set per person
    Every role on the opening list, named where the role is named; pieces per person set by you.
  • Try-on set
    Every style in the size run, kept as the store's fitting set.
  • Unnamed spares
    Spare sizes per role, quantity your choice.
  • Packing list
    One per carton, by role and person.
How the date is planned
From files on record at the re-order lead time; we give you the latest staff-list date, counted back from opening day.
Who does what
The opening team or franchisee fills the template; franchised openings follow the brand's approval mode.
When the staff list keeps growing
Late hires go on a top-up from the same files, one pack per person.
Store manager checking a row of labelled uniform cartons at the back door of a new restaurant
After opening, the store joins the regular new-starter or franchise run.
Send your next opening date
CARTON LABEL · EXAMPLE
PO
RU-0418
STORE
ST-118
STYLE
SRV-SH-01
ROLE
Server
COLOUR
Brick
NAME
Maria Lopes
DYE LOT
L-2209
SIZE
M
11Specifications

Restaurant Uniform Specifications: Fabrics, Wash Routes, Logo Zones and Sizes

Front of house fabrics

Shirts and blouses
Poplin 110–130 gsm · 65/35 poly-cotton 150–180 gsm · cotton 150–200 gsm
Polos
Polyester piqué 160–200 gsm
Trousers and skirts
Polyester/viscose suiting 220–280 gsm, 2–4% spandex option
Finishes
Knit vests for host and bar · stain-release finish on request

Kitchen fabrics

Chef coats
65/35 twill 190–220 gsm · cotton 200–240 gsm · light 150–170 gsm · mesh 120–140 gsm
Chef pants
65/35 twill 190–220 gsm, drawcord waist

Wash routes

Domestic or commercial
Front of house shirts, suiting and delivery jackets
Industrial
Kitchen coats, pants, twill aprons; chlorine where used
Domestic or commercial only
Coated aprons
Fry station cook in a white chef coat and brick-red full bib apron lifting a basket

Logo and name zones

Shirts and polos
Left chest up to 4 in / 10 cm · sleeve up to 3 in / 7.5 cm
Chef coats
Left chest up to 3.5 in / 9 cm · name and title in two lines
Aprons
Bib chest up to 10 in / 25 cm · waist apron front up to 8 in / 20 cm
Jackets
Back up to 12 in / 30 cm
Names
6–12 mm lettering

Apron fabrics

Server, kitchen, line
Poly-cotton twill 200–240 gsm
Bar, coffee, bakery
Cotton canvas 280–340 gsm · cotton denim 340–400 gsm
Prep and dish
Polyester 150–200 gsm, PU face optional

Delivery fabrics

Polos
Piqué as front of house
Softshell
3-layer bonded 280–320 gsm, water-repellent face
Insulated jackets
Polyester wadding 120 / 160 / 200 gsm
Class 2 vests
Segmented tape 2 in / 50 mm
XS–5XL in men's and women's cuts across the range, tall sizes on core styles.
12Range

Restaurant Range Boundaries: Garments In, Headwear and Accessories Out

The clothing each role works in, sewn and decorated in our own factory.
The fast-casual chain, the full-service group, the coffee and bakery chain and the franchise system above all sit inside this range.

  • The range is cut-and-sew garments

    Shirts, blouses, polos, trousers, skirts, knit vests, chef wear, aprons, jackets and hi-vis vests.

  • Caps, chef hats and hairnets come from your headwear supplier

    We post them the approved dip card on request.

  • Ties, scarves and name badge hardware come from your accessories supplier

    We embroider names and record each role's badge position.

  • Kitchen and delivery garments are described by fabric, wash route and test results

    Flame-resistant workwear is on FR clothing; riders needing hi-vis wear a Class 2 vest. Helmets and delivery bags come from your equipment supplier.

  • We manufacture; your laundry or contractor washes

    Each garment is built for the wash route on its care label. Footwear stays with your footwear supplier.
13Program model

Program Model: Fast-Casual Franchise System, 140 Restaurants

Fast-casual crew in brick-red piqué polos and waist aprons working the counter

What is on file

One brand-signed item list for 5 roles: crew, shift lead, manager, kitchen and delivery, with a retained dip per fabric.
140restaurants
  • 35company-owned
  • 105franchised, across 28 franchisees
  • about 4,500 crew and managers
Line cooks in mesh-back chef shirts and brick-red bib apron on a busy fast-casual line

How it runs and arrives

Named ordering contacts, one monthly franchise run, a weekly sheet per store, cartons per person, and opening packs for new restaurants.
A fast-casual franchise system in North America; we keep the name private. It is not the coffee chain on custom aprons, nor the hotel groups on custom chef coats and hotel uniforms.
14Setup

Restaurant Operator to Program Setup: Approvals, Packing, Re-Orders

Fast-casual & QSRQuick-service counter crew in brick-red polos serving at a busy counter
Supply routeStock styles with your logo, then custom
Colour approvalsLogo sample, then one cross-fabric approval
Order approvalThe manager's rows go straight into the run
NamesOptional on crew
PackingPer person, cartons per store
After launchMonthly new-starter run
This is us
Full-serviceServer in a brick-red shirt and black bistro apron pouring wine at a dining table
Supply routeCustom cut-and-sew or private label
Colour approvalsOnce per brand, every fabric together
Order approvalThe group signs spelling proofs
NamesUsually hosts, servers, bar
PackingPer person, kitchen in the same cartons
After launchRe-orders and new-starter runs
This is us
Coffee & bakeryBarista in a brick-red polo and denim bib apron handing a coffee across the counter
Supply routeCustom cut-and-sew or private label
Colour approvalsOnce: polo, canvas, webbing and thread together
Order approvalThe chain's purchasing team
NamesOptional
PackingApron packed with its wearer's garments
After launchRe-orders measured against retained dips
This is us
FranchiseFranchisee store manager and brand field coach in brick-red polos reviewing a store checklist
Supply routeCustom or private label, stock where no match is needed
Colour approvalsOnce, by the brand HQ
Order approvalItem-list check; brand pre-approval if chosen
NamesSet by the brand per role
PackingPer person, per store, listed per franchisee
After launchMonthly franchise run, opening packs
This is us
The dates behind each column; every repeat order uses the last one.
5–7
days, stock style with your logo, sample
12–15
days, custom sample and size set
25–35
days of bulk after you approve
37–50
days, quote approval to ex-factory
15–20
days, every repeat order (lead times)
A group that fits two columns runs one program: each brand keeps its own item list and dips, and franchised stores follow the franchise rules.
Restaurant manager and a server in a brick-red shirt reading a role list together at the end of the bar during brunch
Your configuration

Get Your Restaurant Uniform Configuration

Send the role list for one typical restaurant, the number of restaurants, and how they are run: company-owned, franchised or both.
Within 1 business day:
  • Which of the four operators your system is closest to
  • What that means: role-by-role configuration, supply route and the approvals your orders need
  • A written quote and a sample plan
Prefer to begin with the uniform already in use? Post us a garment from each role and the quote is built from those. Other ways to reach us
Please enter your name.
Please enter your company.
Please enter a valid email.
Roles that wear a uniform
Please give the number of restaurants.
Logo files and brand standards: email them to [email protected].