Chef's Wear & Hospitality

While your Chefs may not necessarily be front of house for your company, we understand that it is important for all members of staff to be recognised as part of the team and we can offer head to toe solutions for those creating their culinary masterpieces, and also for those serving them up.

A customer facing role such as a waitress or bar server requires your workforce to look their best at all times. Yet, those in the back, preparing the food, cooking and cleaning up are often overlooked but still need to feel an integral part of the team.

We’ve sourced some of the best chefs wear and hospitality clothing solutions, ensuring wearer comfort and style for all, are maintained at all times.

The result is that all of your staff feel part of the team, confident in their appearance and so are much better prepared to be a more welcoming face to your company.

We think about the little things – like how your chefs wear and hospitality clothing might benefit from stain protection should the wearer be working in a busy kitchen or behind a hotel bar for instance!

We really like to literally ‘walk the role of the wearer’ to get a full understanding of how we can provide the right chefs wear and hospitality solution for your company.

Case Study

Yorkshire Garden Centres - Restaurant & Kitchen Staff

Staff working in the Garden Centre’s restaurants must be able to navigate between their more casual ‘Blooms’, a self-service style restaurant to their other restaurant ‘The Mezzanine’ at Tong Garden Centre and ‘The Garden Room’ at Tingley Garden Centre, both of which offer more of a ‘dining experience’, with table service and an upgraded menu.

As such the overall feel between Blooms and the other restaurant is quite different. So, they needed a uniform to reflect each area differently but be instantly interchangeable if a member of staff had to change from one area to the other.

To overcome this, firstly we simplified the branding, keeping the ‘Pot’ logo consistent throughout, then we kept the core of the uniform (black and white, mini gingham shirts and blouses), the same but the real difference came by simply introducing different aprons which instantly changed the vibe of the uniform. Blooms took a short ‘chino style’ apron which felt much more casual, while The Mezzanine and The Garden Room took a more formal, longer length apron, which gave a more sophisticated feel. So simple, yet so effective!

Meanwhile, the uniform for the chefs and kitchen porters had an overhaul with them being supplied with branded uniform for the first time, uniting the whole team.