1. Separate kitchen, service and supervisory roles
Write down who needs which garments. A chef coat, service shirt and counter polo solve different requirements. Choose the articles before asking for a price, and include aprons, trousers and caps where they are part of the intended issue.
Work out the quantity from staff numbers and sets per employee. For example, eight service staff receiving two shirts each require 16 shirts. Keep aprons and trousers as separate line items so quantities and pricing can be checked without ambiguity.
2. Review a chef coat or apron as a working garment
Ask staff to try a sample and comment on movement, fit, sleeve length, fastenings and pocket placement. Check apron length, neck or waist adjustment and whether the style suits the work station. Evaluate the sample with the people who will wear it.
Ask about fabric composition and the intended care process. Arrange a sample wash before ordering if wash performance is important to your selection. An ordinary chef uniform should not be treated as certified protective equipment; any specialised safety requirement needs its own specification.
3. Match the service uniform to your restaurant identity
A café may choose a branded polo and apron; a formal restaurant may prefer a shirt, trousers and waist coat. These are selection options rather than fixed rules. Review the full combination under the restaurant’s lighting and alongside the interior colours.
Use actual garment photographs and fabric swatches to narrow the shortlist. Keep kitchen and service teams visually related where useful, but avoid adding accessories that staff find impractical during their shift.
4. Finalise logos and collect sizes accurately
Supply clear logo artwork and agree its position and dimensions. Review the proposed embroidery or print on a relevant fabric sample where possible. Small text and fine details should be discussed with the supplier before approving the final artwork.
Use one size sheet with a row for each employee or an agreed quantity per size. Record upper and lower garments separately. Confirm any special sizes, alterations and associated charges in the quotation rather than leaving them as a verbal instruction.
5. Check the total order and future replenishment
Request a line-by-line quotation showing garments, fabric, quantities, branding, taxes, delivery and sample terms. Confirm when the production timeline begins and identify who will approve the sample, artwork and order.
For restaurants with changing staff numbers, retain the article code, fabric, colour and logo specification. Ask how a small replacement order would be handled and confirm current minimum quantities. Replenishment conditions may differ from the opening order.
6. Browse restaurant uniforms online
The WOOL O WOOL restaurant collection helps you identify relevant kitchen and service articles before discussing a bulk order. Share your selected codes, approximate quantities and required date with the team in Chandigarh. Sample availability, final prices and delivery must be confirmed for your requirement.
- Business name, location and contact person.
- Kitchen, service and counter staff quantities.
- Garment shortlist, sizes and logo artwork.
- Opening date or replacement deadline, plus sample approval date.
Common questions
Can we order chef coats and service uniforms together?
You can combine relevant articles in an institutional order. Check the minimum quantity, sizes and branding options for each article.
Is embroidery or printing better for our logo?
Ask for examples on your chosen fabric and compare appearance, detail, care instructions and cost. The right choice depends on the garment and artwork.
Can we buy replacements for new staff later?
Ask about minimum reorder quantities and fabric availability before the initial order. Retain your approved specification and reconfirm availability when replacements are needed.