Course 01What a restaurant program contains
- The kitchen kit — chef coats by grade, chef pants, aprons by station and hats to complete the set. In supplier terms this is the chef kitchen uniform core that every other element hangs on.
- The custom layer — names, titles and logos embroidered on coats; private label under ODM for groups building their own uniform identity. See Custom Chef Coats.
- The service layer — waiter uniforms and waist aprons for the floor team, specified in the same program so kitchen and service read as one house.
Course 02Two buying patterns, one supplier discipline
Independent restaurants and small groups typically start with listed styles — entry coats from 20 pieces — and a tight size set. The program discipline still applies: one fabric tier per role, embroidery approved on a physical sample, and quantities set by rotation, not by headcount (the planner shows the maths).
Chains and franchise groups buy the rollout: a fixed specification, store-by-store size sets, and production phased against the opening calendar — China production at 35 days for speed, the Myanmar factory at 90–120 days for large program volume. The rollout method is detailed in Chef Uniforms for Restaurant Chains.
Course 03What to check in any restaurant uniform supplier
Restaurant uniform suppliers are easy to list and hard to compare. Three checks separate a factory program from a catalogue resale:
- Is the MOQ stated per style? On this program it is — every listed style carries its own minimum, and unlisted work is confirmed per style at quotation (see wholesale terms).
- Is the fabric documented? Tiers, blends and weights are published in the fabric guide — a supplier who cannot state the GSM of the coat cloth is asking you to approve a sample and hope production matches it.
- Is outgoing quality inspected to a named standard? Here it is AQL 2.5/4.0, with SGS or ITS third-party inspection accepted.
If a program passes those three checks, the rest is arithmetic. Send yours through the quotation form.