Restaurant uniforms: standards, fabrics and cost
Restaurant uniforms should separate roles, breathe and launder well. Mon Amie Uniform covers standards, fabrics and prices from 480,000 VND.
A restaurant uniform is a role-based set for three groups: managers, floor staff and kitchen teams. A good one looks tidy in front of guests, breathes and moves with the wearer through a long shift, survives frequent laundering and carries the restaurant's brand colours.
Who wears what
Dress by position rather than one look for everyone:
- Managers and shift leaders: a jacket or waistcoat over a shirt with trousers or a skirt, so guests can identify the person in charge at the door.
- Hosts and cashiers: they stand at the entrance and usually wear a set close to the manager's, composed and neat.
- Floor staff: shirt with trousers or a skirt, plus a waistcoat, tie or scarf to build identity.
- Kitchen: an industry uniform for kitchens, chosen for breathability, sweat absorption and easy washing.
Standards worth checking before approval
Restaurant staff carry trays, lean over tables, turn in narrow aisles and pick up sauce and grease along the way. These points matter more than they do in an office:
- Colour: neutral or mid-dark tones stay tidy for longer. Pure white looks lovely but shows marks at once, so choose it only if laundering is well organised.
- Movement: the underarm, back and crotch seam take the strain when staff bend or reach. A touch of spandex helps, and stitching must be firm at those points.
- Laundering: fabric should keep its colour, resist pilling and release oil and food odours in the wash.
- Kitchen: heat calls for breathable, sweat-absorbing cloth, and sleeves that fit closely so nothing catches.
- Identity: a fixed position for the logo and name badge, with roles distinguished by tie, scarf or waistcoat colour.
Mon Amie Uniform has worked with Bài Thơ Hạ Long in the hospitality sector; the photo below shows one project. Our page on hotel and restaurant uniforms explains how teams in the sector are dressed.
Fabrics by position
Real swatches are shown to your team at the design stage, and you can browse the fabric library beforehand. Common choices:
| Position | Fabric family | Strengths | Watch out for |
|---|---|---|---|
| Floor staff shirts | Cotton-polyester blend | Breathable, low-crease, durable | Less soft than pure cotton |
| Jackets, waistcoats, trousers, skirts | Polyester-viscose with spandex | Holds shape, light stretch | Press on medium heat |
| Kitchen tops | Cotton or cotton-polyester | Absorbs sweat, wash-resistant | Medium weight keeps it airy |
| Polos for delivery and housekeeping | Cotton piqué | Absorbent, hard-wearing | Softer structure, not for jackets |
What it costs
Mon Amie publishes starting prices by category. Real prices depend on fabric, style and quantity, so treat these as planning figures.
| Item | From | Minimum quantity |
|---|---|---|
| Men's business suits | 3,000,000 VND | 5 sets |
| Women's business suits | 1,500,000 VND | 5 sets |
| Waistcoat | 600,000 VND | 5 |
| Men's shirt | 600,000 VND | 20 |
| Women's shirt | 480,000 VND | 20 |
| Trousers and skirts | 600,000 VND | 20 |
| Industry uniforms (kitchen…) | 300,000 VND | 20 |
| Accessories (ties, scarves…) | 150,000 VND | 20 |
A formal proposal follows the on-site survey at your restaurant.
Six steps from survey to warranty
Hoàng Vy – Mon Amie was founded in 1991, runs a 1,000 m² workshop on 3/2 Street with more than 80 skilled tailors, and works with more than 500 companies each year. The full detail is on our six-step process page:
- Survey and consultation at your restaurant, ending with a proposal and price range.
- Design and fabrics: three options built on your brand colours, with real swatches.
- Approved sample: production begins only after you sign off the sample.
- Individual measuring at your premises on a schedule we agree, including outside office hours, for example before opening or between shifts. Measurements are stored under employee IDs.
- Production in the workshop, with quality checks at three stages (cutting, assembly, finishing) and weekly progress updates.
- Delivery, fitting and adjustment on site, plus free alteration warranty for 3 years at every showroom.
Allow 4–6 weeks after sample approval for measuring, making and delivery. Restaurants with frequent staff changes stay consistent: new hires are measured individually and made to the approved sample, while the figures of people already measured are stored for later orders.
Frequently asked questions
What colour should a restaurant uniform be?
Choose a neutral tone or your brand colour, leaning away from very light shades that struggle with food. Mon Amie presents three options in your brand colours so you can compare before approving the sample.
Should kitchen and floor staff wear the same style?
Usually not. The kitchen needs breathable fabric and a closed cut, while the dining room calls for a composed look in front of guests. Both groups can still share an identity element such as colour or logo position.
What is the minimum order?
It depends on the item: men's and women's jackets and waistcoats from 5 pieces, shirts, trousers, skirts, industry uniforms and accessories from 20, T-shirts and polos from 30. We explain how the minimums apply to your mix during consultation.
You can request a quotation on our quote page or call 0888.111.118 (the same number on Zalo); Mon Amie will arrange a survey at your restaurant and send a proposal with a price range.
