Skip to content
Uniformly — custom uniforms and branded workwear, Auckland
Three hospitality staff side by side in sage-green bib aprons over black and white tops, one holding an espresso portafilter and one a takeaway cup, framed across the chest and waist

Hospitality · decorated in-house

Chef Uniforms for Auckland Kitchens, Cafes and Bars

Chef uniforms take more punishment than anything else we decorate, and they are worn by the people most likely to have moved on by the time you reorder. A jacket picks up oil and heat every service and goes through a hot wash after it; the apron behind the counter gets the same treatment and a coffee down the front. We decorate chef whites, aprons and front-of-house shirts in Glenfield, and keep your setup on record, so replacing three of them in March is one email rather than a fresh setup.

Decorated in Glenfield, couriered to the venue — Mon–Fri 8:30am–5:30pm.

Before you ask

What we do
We put your logo on hospitality clothing — garments you already own, or blanks we source and quote as one price. We are not a chefwear shop, so we do not sell a plain jacket off a rack.
Who we deal with
Cafes, restaurants, bars, bakeries and catering. A single site with four staff on the floor, through to a group running several kitchens off one logo.
Methods
Logos stitched in-house on our own machine; full-colour artwork pressed in-house on our own heat press, from transfers printed by our partner.
Reorders
Your logo, placement measurement and thread codes stay on record, so the jacket you order for a new chef in June matches the ones from March.

What we supply

Kitchen whites at the back, and a floor that matches

Most venues order in two halves that never quite line up: chef jackets, aprons and kitchen whites at the back, and shirts, polos and tees on the floor. We decorate both off the same logo, so hospitality uniforms NZ-wide arrive looking like one business rather than two. Chef jackets are sourced as part of the order too — traditional whites for a closed kitchen, or a black chef jacket where the pass is on show to the room.

Two ways a venue mark goes on, and a typical order uses both — stitched on the gear that gets washed to death, pressed where the artwork has more colours than thread can hold.

Why hospitality is different

What a hospitality uniform has to survive

A hospitality uniform is not an office uniform worn somewhere warmer. Four things change what we recommend for hospitality workwear, and they are true of a suburban cafe and a fine-dining kitchen in equal measure.

  • Oil, heat and a wash that strips things

    Kitchen whites take splashes at frying temperature, food acid, and a commercial wash hot enough and harsh enough to shift both. Front-of-house gear gets coffee, wine and the same wash cycle. It is the most aggressive laundry any garment on this site goes through, and it is why we stitch the logo wherever the fabric allows it.

  • Staff leave before the uniform does

    You will reorder for new starters more often than you replace worn-out gear, and often at a week or two of notice. Your logo is set up once, at a measured size and position we keep on record, so a jacket ordered on a Tuesday for someone starting Monday comes back matching the set already on the floor.

  • Your food control plan sets the rules, not us

    A registered food business operates under a food control plan, and it may have something to say about staff outer clothing. Tell us what yours requires and we will decorate to it exactly. We will not tell you what it requires, and we will not confirm that a finished garment satisfies it — that is your verifier’s call rather than ours.

  • One logo, two dress codes

    The floor and the kitchen rarely wear the same thing, and they should not have to. What makes them read as one business is not a matching garment, it is the mark sitting at a consistent size and in the same relative place — which means sizing it per garment rather than applying one measurement everywhere. A logo scaled for a jacket chest is too big for an apron bib and too wide for a cap. We work that out once and record it.

Two ways to start

Ready to sort the venue’s gear?

Send the logo, a rough idea of the garments and how many people are on the roster. Most quotes go back the same business day.

Or call 021 082 12843 — Mon–Fri 8:30am–5:30pm.

What happens next

  1. 1. You send rough numbers and what the team does.
  2. 2. We come back with garment options and a price per garment, decoration included, usually the same business day.
  3. 3. Once you go ahead, we confirm logo size and placement in writing before anything is decorated.

How it works

How a venue order runs

Three steps, and nothing is decorated until somebody at the venue has approved a proof in writing.

  • Step 1

    Tell us the venue

    The logo, what the kitchen wears, what the floor wears and roughly how many of each. If the two halves have different dress codes, say so — it changes what we recommend more than the headcount does.

  • Step 2

    We quote it as one price per garment

    One price per garment with the decoration already in it, per size run, plus freight and GST as their own lines. Not a garment cost and a branding cost to add together.

  • Step 3

    We confirm the placement, then decorate

    We send the logo size and placement in writing — including how it sits under an apron bib, which is the one that gets missed — and nothing goes into production until it is approved.

There is a one-off setup if we have not already set your logo up at that size — the step where your artwork becomes machine instructions. One setup covers your garments at the same logo size, so the aprons and the chef shirts share it; caps stitch differently and need their own, and a much larger logo on the back of a jacket needs its own because it is not just the same stitching enlarged. Reorder the same gear later and there is no setup again.

Managed supply

Kitting out a new starter without starting again

Hospitality reorders are small, frequent and urgent — two aprons and a jacket, needed before the weekend. For the restaurant uniforms and cafe uniforms that Auckland venues run on, everything comes down to the fourth order matching the first, so what we keep on record is built for a small order rather than an annual one.

What we do not do, so nobody finds out late. We are a decorator rather than a chefwear shop: we will source blanks as part of a decorated order, but we do not sell a single plain jacket off a rack, and we do not carry footwear, knives or kitchen consumables. We do not know what your food control plan requires and we will not certify that a decorated garment meets it — tell us the requirement and we will decorate to it. We do not hold venue stock on consignment or keep a rack of your gear here waiting for orders. There is no online reorder portal and no login — reorders run by email or phone, which is also how we keep your file straight. And there is no pickup: we are a workshop rather than a shop, with no counter and no walk-ins, so everything leaves by courier, Auckland included.

Questions

Questions venues ask before they order

If yours is not here, ask when you request a quote and you will get a straight answer.

Can I just buy a chef jacket from you without a logo on it?

No — we are a decorator rather than a chefwear shop. We will source garments as part of a decorated order and quote them as one price, but we do not sell plain stock, and we do not carry the footwear, knives and kitchen kit a hospitality supplier does. If you want an unbranded jacket for yourself, a chef uniform supplier or one of the hospitality clothing suppliers is who you want. Come to us when you want your venue’s name on it.

We are a small cafe, not a restaurant. Is this page for us?

Yes, and small is the normal size here rather than the exception. A first order from a cafe is usually a handful of aprons and a few tees, and we quote that the same way we quote a fifty-garment restaurant fit-out. There is no minimum order. A very small order does carry a handling charge, shown on the quote, because the setup work on the machine is the same for four garments as for forty — the charge is on the quote rather than a surprise at the end. Cafe uniforms and fine-dining whites are the same job to us: a logo, a garment and a wash cycle.

Should the logo be embroidered or printed?

Embroidered on anything that goes through a hot commercial wash several times a week, which in this sector is most of it — aprons, polos, jackets and bags. Stitching sits flat and does not lift at the edges the way a surface finish eventually can. Pressed is the right answer where the artwork has more colours or finer detail than thread can resolve, or on very lightweight fabric where stitching would pull. When we press, we press in-house on our own heat press and the transfer itself is printed by a trusted partner — two steps, and we do not run the first one. Tell us the garment and the artwork and we will say which way we would go, and why.

Can you brand chef hats?

It depends entirely on the hat. A traditional paper toque is disposable and there is nothing to decorate — nobody embroiders those, us included. A fabric chef hat, a skull cap, a cap or a beanie we can embroider, and for cafes that is usually what a chef hat order turns out to mean. Headwear is embroidery only: pressing a transfer onto a curved, seamed crown needs a cap press and we do not have one yet. Headwear also needs its own stitch file, because a flat file puckers on a curve. Send us the hat or the product code and we will tell you honestly whether it is worth doing.

How long does a venue order take?

Roughly 5 to 21 working days from the time you approve the artwork, rather than from when you first get in touch. A straight reorder of gear we have done before, with stock on hand, is at the quick end. A first order needing artwork digitised into a new stitch file, with garments to bring in, is at the slow end. If you have an opening date or a function to hit, say so when you send the logo — we will tell you honestly whether it is achievable rather than finding out at the end.

Can you decorate or match gear we already own?

Both, and they are slightly different jobs. If you want your existing garments decorated, send them to us and we will — chefs in particular tend to own their own jackets. If you want more of something you already have, post us one and we will match the blank, the colour and the logo size and position so the new batch sits alongside the old rather than replacing it; where the original has been discontinued we will say so and show you the nearest current equivalent rather than quietly substituting it. Either way, check the fabric with us before you post anything, because some coated, waterproof and very lightweight performance fabrics do not take stitching or a press well. And we cannot replace a garment we did not supply if it is damaged in decorating, so we will tell you if we think something is risky rather than quietly having a go at it.

Can we drop gear off or pick the order up?

No — there is no shop to visit and no walk-ins. We are a workshop rather than a retail space, with no counter and no public address, so everything comes and goes by courier. We courier hospitality uniforms New Zealand wide, so a cafe in Napier is the same job as one down the road, and an Auckland venue is usually overnight. We send tracking when the order ships.

Send us the logo and the headcount

Usually same-business-day replies, Mon–Fri. Rough numbers are enough to start.