Wear the sample through a working shift, wash it several times, and then check fit, straps, ties, pockets, closures, logo and labels against what you ordered. On delivery, count by style, size and colour, and compare pieces from every carton with the approved sample. A chef coat quality check and an apron check look at different things, so this post takes each style in turn.
The approved sample is the reference for bulk production. We produce to it and our quality check before packing compares bulk pieces with it. Any change you want should be raised before approval. Keep the approved sample after testing so you can compare bulk goods with it later.
Checking the samples
Chef coat: fit
- Put the coat on over a T-shirt, as most chefs wear it.
- Reach forward and up, as if to a high shelf. The coat should not pull across the back or lift far at the hem.
- Check the sleeve length: long sleeves should not cover the hands when working; short sleeves should sit evenly.
- Button or press-stud the coat fully. It should close without strain at the chest.
- Measure half chest, shoulder width, sleeve length and back length against the size chart agreed at quotation.
Chef coat: construction
| Area | What to look for |
|---|---|
| Collar | Even on both sides, lies flat |
| Closure | Buttons firmly sewn and buttonholes clean, or press studs aligned and firm |
| Front edges | Straight, same length on both sides |
| Pockets | Position and size as agreed, corners secure |
| Seams | Even stitching, no loose threads, no puckering |
| Colour | Even across all panels, matching your approved swatch |
Aprons
Aprons are simple garments, which makes small faults more noticeable.
- Length on the body: stand at a counter in the apron. A bib apron should cover the chest and front; a waist apron should cover the front of the legs to the length you expect.
- Neck strap: if adjustable, check it holds its setting. If fixed, check it suits both taller and shorter staff.
- Ties: long enough to tie at the back or wrap round to the front, and finished neatly at the ends.
- Pockets: deep enough for a pad, pens or a phone, with secure corners, since pockets carry weight.
- Strap joins: where the neck strap and ties join the apron, pull firmly. These points take the most strain.
- Edges: hems straight and flat.
- Logo: position on the bib or front, size, and that the fabric around embroidery lies flat.
Kitchen trousers and housekeeping tunic
For kitchen trousers, check the elastic or drawstring waist for comfort through a shift, the leg length on a few people, pocket depth and seam strength at the crotch. For housekeeping tunics, check ease of movement when bending and reaching, the closure, length and logo position.
Wash the samples
Kitchen and hotel workwear is washed often. Wash each sample several times, following the care label you plan to use, then check:
- has the length or fit changed noticeably;
- has the colour stayed even, especially on black and dark shades;
- does embroidery still lie flat, and is screen print intact at the edges;
- are labels still readable and comfortable.
Send any changes to us with photos. We confirm what can be adjusted before bulk starts.
On delivery
Work through the delivery in order:
- Count cartons and pieces against the packing list, by style, size and colour.
- If packed by outlet or team, check each outlet’s quantities.
- Open every carton and take a few pieces from each.
- Measure several chef coats, trousers and tunics per size.
- Compare pieces with the approved sample: logo, pockets, closures, colour.
- Check size labels match size stickers and bags.
- Check apron straps and ties on a handful of pieces.
If you are supplying several outlets, do the check before cartons leave your hands. A short count is far easier to sort out at one address than across many branches.
How our quality check fits in
Every order goes through our quality check before packing, comparing bulk pieces with the approved sample for measurements, stitching, branding and finish. Your check on arrival is the second look.
If you find a problem, note the carton number, style, size, colour, number of pieces and take photos, then send them to us. Clear records let us look into it with you quickly.
Care advice for staff
Some problems that appear after delivery come from washing rather than making. Share the care instructions from your wash-care label with the people who launder the workwear, especially if a laundry service handles it. Colours stay truer and logos last longer when the care label is followed.
Our post on chef coat and apron minimum orders and samples covers how samples fit into the order. The full range is on our white label chef coats and aprons page. Send us your styles and quantities to get started with a sample.