Aprons are functional uniform — they protect the chef whites underneath, give pocket capacity for thermometers and tasting spoons, and signal station role across the kitchen. Hospitality Connect's apron range covers Chef Works professional bib, waist and three-pocket aprons alongside Whites Chefs polycotton bibs, bistro aprons and kids' aprons — in colours and configurations for every section.
Range overview
- Bib aprons: Full chest coverage in black, navy, royal, hunter green, red, slate and grey — the standard kitchen uniform.
- Waist and bistro aprons: Half-length for front-of-house, baristas and runners. 750x373mm short bistro fits standard waists.
- PVC aprons (short and long): Wipe-down waterproof for dishwashing and prep stations dealing with raw protein.
- Three-pocket aprons: Built-in thermometer, pen and tasting spoon pockets for sauté and pass.
- Cross-back, V-neck tuxedo and English chef: Specialty cuts for venues with uniform style requirements.
What to look for
- Polycotton blends: 65/35 polyester-cotton balances durability with comfort over a long shift; pure cotton creases and wears faster.
- Tie length and adjustability: Longer ties wrap to the front; shorter ties suit smaller frames.
- Reinforced pockets: Look for double-stitched pocket corners — the common failure point on prep aprons.
- Colour-coded sections: Use different apron colours per section (cold larder, hot pass, dishwash) for visible HACCP separation.
Use cases by station
A typical 10-cover kitchen needs at least three aprons per chef in rotation: one in service, one in laundry, one spare. Front-of-house bar and barista staff suit waist aprons. Pot wash and dishwash should run PVC long aprons over chef whites. Buy on a duplicate-and-rotate plan, not a one-each plan.
Pair aprons with
Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.
All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.
Build out the full uniform with chef jackets and white chef clothing, and don't forget cooks knives for the chef's personal kit.
