Collection: Aprons

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.

Why buy aprons from Hospitality Connect

• Australian-owned with bulk laundry pricing: Volume orders for venue groups land at trade-account pricing.
• Real warehouse stock: Standard black, navy, white and red bib aprons ship same-week.
• Mixed Chef Works and Whites Chefs: Order from both ranges on a single invoice with one delivery.
• Branding and embroidery on request: Logo work coordinated through our trade desk.
• Replacement units, not full sets: Order replacements one or two at a time — we don't enforce minimum order quantities on standard SKUs.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Apron care and longevity

• Wash separately for first cycle: Coloured aprons can bleed onto white chef jackets; first wash on its own.
• Don't bleach polycotton: Sodium hypochlorite weakens the polyester fibre and yellows white aprons.
• Tumble dry on low: High heat shrinks polycotton and warps reinforced pockets.
• Spot-treat blood and oil before laundry cycles: Cold-water rinse for blood, degreaser for oil — the laundry cycle won't shift either if it's set.
• Inspect ties and stitch lines monthly: Replace before they fail mid-service.

Need help choosing? Talk to us

Tell us venue style and section layout and we'll build an apron kit with sensible duplication. Trade accounts cover Chef Works, Whites Chefs and the rest of our uniform range.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.