PRODUCT ZONE
EQUIPMENT
WEAR IT’S AT Christian Karam Chef and restaurateur
Jane Campbell Managing Director PCL Corporatewear
In an age where uniforms are playing an increasingly bigger role throughout the F&B industry, innovation, design and quality are all to the fore It’s a fact that work uniforms, especially those worn by kitchen staff, take a battering on a daily basis, bearing the brunt of a raft of challenges, from the hot, fast-paced environment to the prepping and cooking of ingredients. On top of that, more recent trends, such as the rising popularity of open kitchens and social media, have sharpened the focus on presentation, adding an extra dimension to the industry’s clothing requirements.
Fabrics for the future With professionals making increasingly higher demands for uniforms that enable them to work to the best of their ability in a pressured environment, new innovations and technological advancements are helping producers to raise the bar with their offerings.
Helen Harker Design Manager Simon Jersey
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HOSPITALITY NEWS ME | FEB-MAR 2020
Christian Karam, local chef and restaurateur, said that he purposefully chose the uniform he wears today because it offers the ideal combination of comfort and durability. “I like the way different fabrics were used to make it that really work well with what I do,” he said.
“The texture of the material on the front – the part that has to withstand more action and gets dirtier – is extremely tough. But then the sleeves and back are perforated, which enables me to breathe.” Manufacturers have been able to take advantage of improvements in fabric technologies, particularly those that are man-made, delivering positive results for both staff wearing today’s uniforms and the bottom line, according to Jane Campbell, managing director of PCL Corporatewear. “Gone is the need for harsh fabrics requiring dry cleaning to ensure durability,” she said. “In are the finer materials, with stretch, breathability, extreme durability which will withstand higher washing temperatures and have an overall longer lifespan.” George Al Kache, operation manager at Uniqform, also believes that operators are keen to source kitchen uniforms that have been designed, through innovation, to withstand the challenges of the workplace, saying, “Lately we’ve been using waterrepellent and soil-resistant jackets.”
Going green Other trends reflect moves under way among many businesses to put concerns for the environment at the core of their operations, as Helen Harker, design manager at Simon Jersey, explained. “Our newest innovation is the introduction of recycled and sustainable fabrics,” she said. “In 2020 we will introduce a range
