By Denise Deveau
Uniforms in foodservice are anything but uniform these days. Today’s restaurants are discarding the rigid rules that dictated front and back-of-house uniform styles for years and adopting a more flexible, sustainable, and functional set of guidelines to suit the times, budgets, and employees.
Uniform choices go beyond what’s trending to a mix of function and alignment with a concept, says Arvin Sheivari, senior branding consultant for The Fifteen Group. “It’s about what makes people feel confident and comfortable in what they’re wearing. Everyone is moving towards more comfortable, stylish and clean.”
“How you feel in your skin is not a minor thing,” says Mina Shekarbani, program manager, School of Hospitality, Tourism and Culinary Arts at Centennial College. “Since COVID especially, health and comfort are what make a job most desirable. If a young person coming in is uncomfortable physically, that could deter them from taking something seriously. You either listen to them or be stuck with less labour.”
The days of the black dress and heels for female staff are long gone, much to the relief of operators and staff, says Melanie Ferrara, designer, Device Design Co. “There’s more awareness around gender parity when it comes to uniforms. [Operators] now recognize that women can look good in styles that were typically associated with men.”
Trimming the Budget
Restaurants are playing with materials and trimmings as a cost-effective and innovative alternative to fully customized alternatives.
Accessories such as suspenders, belts, aprons, and ties can go a long way towards creating a distinct personality for a brand, says Ferrara. “Restaurants might take a stock item such as a shirt or vest and add customized elements that meet their budget. Details can be huge contributors to differentiating the look for higher-end brands especially. Everything needs to be very carefully selected.”
It’s the little things that make the uniforms fun, even in high-end establishments, says Steve Spooner, senior director of Operations for Oliver & Bonacini Hospitality. “La Plume, for example, is a higher-end establishment, but at the same time, we didn’t want to be too stuffy. So we made the inside of the collars and buttons hot pink to match the whole colour palette and vibe of the restaurant and provide small flashes of colour.”
At O&B’s British-themed The Dorset, the company went with bamboo shirts, which are better for the environment and naturally wick sweat moisture away from the skin, pairing them with suspenders and blue chinos. Aprons trimmed with leather straps and brass and silver grommets are equipped with pockets that fit iPads and other electronics needed on the job.
“Aprons are becoming the uniform piece that ties everyone together,” says Spooner. “They’re the simplest way of creating a uniform, without actually having to customize a full one.”
“Customized aprons are very popular,” says Ferrara. “They’re a really cool way for restaurants to bring a unique element to their uniforms without breaking the bank.”
Comforting Thoughts
Fabrics are also taking a turn for the better. “We’re now seeing more active and sports-wear fabrics. Staff appreciate items like that,” says Ferrara.
Recycled materials are gaining traction as restaurants are increasingly looking for more sustainable options. “Another aspect of uniforms that’s been growing over the years, like anything in the foodservice industry, is sustainability,” says Sheivari. “Restaurants are becoming more sustainably conscious and working with local suppliers for everything from uniforms to packaging.”
Those concerns continue to back-of-house operations, says Shekarbani. “For line cooks, the choice used to be just polyester because it was the cheapest and didn’t change when washed. Now we are looking for sustainable lines that create less waste output when produced and include natural fibres or post-consumer fabrics.”
Back-of-House Autonomy
The rise of open kitchens, social-media exposure, and a new generation of workers that want more autonomy on the job, is breathing new life into the staid back-of-house attire that dominated the industry for decades, says Shekarbani. “We took for granted fashion was not a huge thing for back-of-house. But appearance has amped up over the last four or five years.”
The industry is moving away from a Eurocentric version of the culinary world, she adds. “There’s an encouragement of self-expression and movement away from homogeneity. Top chefs are now working in organic cotton t-shirts. Restaurants are taking pride in bespoke outfits and colours. It has to do with inclusion and getting rid of outdated colonial and gender-based systems. “
She is especially pleased to see uniforms being sized and adjusted to suit the female form. “I spent years swimming in uniforms not designed for my body that were easily three sizes too big. With more women in the profession, it’s important to have female specific uniforms.”
Putting It All Together
When putting a uniform program together, Spooner advises starting with understanding the concept and making your choices reflect that.
“It sounds like common sense, but I’ve seen some misses. Listen to people you trust across a range of functions. They don’t all have to be on the frontline.”
Rather than getting deeply into overall design, go for more versatile items that can easily be changed for different times of the days and types of service, he adds. At La Plume, for example, female staff wear a neckerchief that can be removed for evening service to show the pink collar. You don’t want your staff having to pay for day and night uniforms when you can simply use add-ons like scarves, ties, suspenders, or aprons that reflect the restaurant’s colours and style.”
Don’t overdo the branding on uniforms, advises Sheivari. “There’s so much you can add to bring personality to your brand without spending a fortune, such as fun messaging on a t-shirt, a simple band of colour on under the brim of a baseball cap. It’s easy to change the pocket colour or fasteners to match your brand colours. You can add a logo or pin or another little something to create an elevated look.”
Finally, make it easier for staff and managers to keep with the program. “Establish staff guidelines for staff to supply their own basics, offer some pre-picked options and link them to the retailers, along with a coupon code,” says Ferrara. “It also helps to create a clear visual guide so management doesn’t have to police quite so much.”
