Case Study: Advieh Restaurant Uniform Case Study: Premium Ready-Stock Chef Uniforms

Client and Project Background

Client Overview:

Advieh is the main restaurant at InterContinental Auckland, one of Auckland's leading luxury hotels. As part of a premium hospitality environment, the restaurant places importance on maintaining high presentation standards across its team.

Client Needs:

Advieh wanted to transition its chef team from custom-made uniform garments to ready-stock options. The challenge was to maintain the premium appearance expected of the InterContinental brand while making the uniform ordering process more flexible and efficient.

Goals and Objectives:

The primary goal was to introduce a ready-stock chef uniform solution that would reduce ordering timeframes and minimum order quantities without compromising on professional presentation.
The restaurant wanted uniforms that would remain functional for its chefs while reflecting the quality and standards associated with InterContinental Auckland.

Project Execution

Types of Apparel Developed:

Henry & Gray selected a coordinated range of ready-stock hospitality garments for the Advieh chef team, including:

• White zip-front chef jackets
• Black chef trousers
• Cinnamon-coloured bib aprons

The combination created a practical and professional uniform that complemented the restaurant's premium hospitality environment.

Customisation of Designs and Products:

To maintain Advieh's brand identity, the restaurant's logo was embroidered onto the collars of the white chef jackets.

The cinnamon-coloured bib aprons introduced a distinctive visual element, while the white jackets and black trousers provided a classic, professional foundation.

This approach allowed Advieh to retain a branded uniform appearance without requiring a fully custom-made uniform range.

Key Considerations:

Functionality and brand presentation were central to the garment selection process.
The uniforms needed to support the practical requirements of a professional kitchen while maintaining the premium standards expected within InterContinental Auckland.

Ready-stock availability was also important, offering greater flexibility around future ordering quantities and timeframes.

Target Audience:

The uniforms were designed primarily for Advieh's chef team, ensuring staff had practical, comfortable and professional garments they could feel proud to wear.
The overall presentation also needed to meet the expectations of hotel guests and uphold the restaurant's brand standards.

Challenges and Solutions

Challenge: Moving from Custom Uniforms to Ready-Stock Garments
Advieh wanted to move away from custom-made chef uniforms to reduce ordering timeframes and minimum quantities. However, maintaining the restaurant's premium appearance remained essential.

Solution:

Henry & Gray introduced a ready-stock uniform solution featuring white zip-front chef jackets, black chef trousers and cinnamon-coloured bib aprons.

Embroidering the Advieh logo onto the chef jacket collars helped preserve the restaurant's identity while allowing the team to benefit from the flexibility of ready-stock garments.

Rather than replacing the entire uniform range, the project focused on updating a specific part of the restaurant's uniforms.

This provided a practical starting point for the relationship between Advieh and Henry & Gray.

Results and Impact

Impact on Brand Presentation:

The selected garments provided a coordinated uniform solution that reflected Advieh's premium hospitality positioning.

The combination of white chef jackets, black trousers and cinnamon-coloured aprons created a consistent appearance, while embroidered branding connected the uniforms directly to the restaurant.

The move to ready-stock garments also addressed the client's objective of creating a more flexible approach to uniform ordering.

Client Feedback:

The project demonstrated how updating one part of an existing uniform range can provide an opportunity for a business and uniform supplier to establish a working relationship.

Specific customer feedback and measurable results were not provided for this case study.

Lessons Learned and Future Implications

Key Insights:

One of the key lessons from the Advieh project was that improving a uniform programme doesn't always require replacing every garment.

Starting with a specific department or garment category can provide an opportunity to assess new uniform options while maintaining consistency with the existing brand.

For Advieh, focusing on the chef team created a manageable first project and demonstrated the potential benefits of ready-stock hospitality uniforms.

Influence on Future Projects:

The experience reinforced the value of a gradual approach to uniform updates.

Businesses can refresh individual garments, specific departments or selected parts of their uniform range over time rather than committing to a complete replacement.

This approach provides greater flexibility for different budgets while allowing organisations to improve their uniforms as operational requirements evolve.

At Henry & Gray, we help hospitality businesses find practical uniform solutions that balance premium presentation, functionality and ordering flexibility. Whether updating a single garment or reviewing an entire uniform range, our focus is on creating workwear that reflects each client's brand and operational needs.