What makes a good restaurant uniform?
It has to survive hot washes every day and still look the same in six months. That means pre-shrunk, colour-locked fabric and embroidered logos rather than print on anything front-of-house. Polos and shirts for service, tees for casual concepts, and a hoodie or jacket for outdoor and delivery staff.
- Pre-shrunk, colourfast fabrics
- Embroidered chest logos
- Separate male and female cuts where the garment warrants it





