Take
a look around your pizzeria at what your staff is wearing. Are they free to wear
what they want, or is there some attire that ties them all together? Many
pizzerias have a laid back atmosphere, which can carry over to uniforms.
Problems arise when that attire starts to get sloppy and/or when customers
can’t tell the staff apart from the diners.
While
you probably don’t want something starched and stuffy at your pizzeria, you do
want your staff to represent your business professionally, and that starts
with their appearance. Modern uniforms come in all shapes, sizes, patterns and colors.
They even come complete with hidden compartments to accommodate our attachment
to the latest technologies.
Curious
about how uniforms are changing, I went to David Barr, vice president of Happy Chef, to find out what’s new in
foodservice apparel, and he shared the latest trends, top-selling styles,
tech-friendly options and more.
The Pizza
Insider: What are some of the trends you're seeing in foodservice apparel?
David Barr: Current
trends in foodservice apparel are moving in two directions, style and utility.
More and more restaurants are looking to create an "overall look and
feel" for their establishment. Choosing a uniform’s style, color, and
customization is as important to the décor as seating space and menu
ingredients. Apparel companies are now providing five or six different shades
of blue so managers don't have to settle for buying something "close
enough." And this isn't only happening in the kitchen. Front of house and
back of house are now being coordinated with similar elements to tie their
styles together.
As
far as utility goes, you need to constantly anticipate the needs of chefs,
kitchens workers, and servers. Take for instance, chef coats. Those stiff,
starchy whites aren't exactly the lightest material. These days, cooler is
better. Airy fabrics, vented mesh, and moisture-wicking fabric are all used to
keep uniforms as comfortable as possible. The important thing is keeping the
crew cool so they can focus on cooking great food.
The Pizza
Insider: How has apparel become more tech friendly?
Barr: The use
of tablets as menus, seating charts, and POS systems in service is more popular
than ever, and managers are looking for apparel that can accommodate those
devices. There are now uniforms available with secure Velcro pockets that are
sized for smartphones and tablets. Whether you want mobile devices out of the
workspace and stowed away or you're taking calls and listening to music with
built-in headphone ports, these uniforms let you control how they are used (or
not used).
The Pizza
Insider: What are the top-selling styles, colors and fabrics in foodservice
apparel right now?
Barr: The direction
of foodservice apparel has moved toward comfort, fit, and performance. Short
sleeve chef coats for both front and back-of-house are becoming the norm. And
with technology taking over the foodservice industry, coats, aprons, and pants
featuring pockets that accommodate smartphones and tablets are also available.
Colors will vary from the always popular black, to fun shades of green, orange,
and blue, just to name a few. Lightweight performance fabrics have replaced the
heavy twills that used to dominate the market.
The Pizza
Insider: What is the price range of apparel and do you have an opinion about
who should pay for uniforms (employer/employee)?
Barr: Prices will
vary greatly depending upon fabric and style but the volume price points is
around $12-$25 for coats and pants and under $10 for aprons and headwear. I
firmly believe that the employer should absorb the cost of at least the initial
set of uniforms. The only exception would be if you require a basic pant or
shirt for your wait staff. If, for example, the employer’s dress code calls for
a black pant and white oxford shirt for the FOH, then it would be appropriate
to only provide an apron for that job function.
No comments:
Post a Comment