The market is flooded with low-cost
uniforms from unbranded workshops, often located where labor and materials are cheapest. This cost-cutting leads to two common risks:
- Poor Quality: Uneven stitching, fragile threads, and inconsistent sizing that immediately compromises professionalism.
- Harmful Materials: Using low-grade, 100% polyester that severely restricts airflow. Wearing low-quality plastic for an 18-hour shift in a hot kitchen leads to allergic reactions and unpleasant odors.
Conversely, established global
uniforms brands that invest in fabric science and safety standards are priced at an average of
$150 USD per unit, which is often too high for a mid-sized
restaurant uniform budget.