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HoReCa uniforms that represent your brand: materials that withstand intense shifts, professional cuts and personalisation for every role.
In HoReCa, the first impression starts before the first bite. An impeccably dressed server, a chef with a perfectly cut white jacket, a housekeeper whose uniform is aligned with the hotel's identity — every one of these details tells the client: "this place is run professionally".
Personalising HoReCa uniforms is no longer a luxury. It's one of the most cost-effective branding investments a restaurant, hotel or café can make in 2026.
A guest walks into a restaurant and, in the first 30 seconds, forms an opinion about the level, cleanliness and professionalism of the place. The staff's uniform is the first strong signal. Beyond aesthetics, the right uniform:
The classic white chef jacket is the foundation, but modern variants also include dark colours (black, navy, burgundy) for head chefs. The fabric needs to resist stains, high temperatures and frequent washing at 90°C.
Essential details: long sleeves with adjustable cuffs, double-breasted closure for thermal safety, pockets for thermometer and utensils, a coordinated apron.
Here elegance meets functionality. A white shirt or one in the brand colour, an impeccably tailored waistcoat, straight-cut trousers, bow tie or necktie — everything needs to allow fast movement while keeping the polished look intact.
Essential details: stain-resistant fabrics, reinforced stitching at the shoulders and elbows, pockets for order pad and bottle opener, a French apron for classic restaurants.
Waistcoat with a shirt, branded polo shirt, or rolled-sleeve shirt — the style varies from cocktail bar to pub. What's essential is total shoulder mobility for jiggling and flair.
A dress or tunic-and-trouser combination in the hotel's colour, with a conservative cut and fabric resistant to cleaning products. Embroidered detailing with the hotel logo completes the look.
Here the uniform is part of the guest experience. A tailored jacket, an ironed shirt, trousers with a pressed crease — all of it has to look as sharp in the eighth hour of the shift as in the first.
Classic for chefs — absorbent, breathable, resistant to high temperatures. Requires frequent ironing.
The industry standard. Combines the comfort of cotton with the wrinkle resistance and easy laundering of polyester. Ideal for servers and reception.
Light, stain-resistant, dries quickly. Perfect for aprons and polo shirts.
For the warm season, breathable and elegant. Requires careful maintenance, however.
Extra comfort for servers who are constantly on the move. 3–5% elastane makes the difference.
The standard for premium HoReCa. Withstands repeated washes, disinfectants and intense shifts. Classic positioning: left chest, upper back or sleeve.
Name embroidery strengthens the connection with guests and improves the experience — guests address staff by name.
Uniform colours must align with the visual identity of the venue. A restaurant with pastel branding can't have staff in stark black.
Estimates for a 30-seat restaurant (team of 12–15):
Estimated total for full kit-out: €950–1,900, with amortisation over 12–18 months and seasonal top-ups.
Off-the-rack uniforms don't represent your brand and wear out quickly under daily pressure.
The same uniform in winter and summer = exhausted staff in August. Seasonal packs are an investment, not a cost.
When a piece wears out or a new employee joins, you need a fast solution. An integrated supplier solves this.
We offer complete packs for restaurants, hotels and cafés: bespoke design aligned with the brand's identity, 3D measurements for every employee, production in our own factory with 47 quality-control points and recurring seasonal deliveries.
From boutique restaurants with 10 employees to hotel chains with hundreds — our infrastructure adapts to any volume.
Request a quote for your venue and receive a preliminary design at no charge.
Get in touch for a free consultation and a tailored quote. We reply within 24 hours.