Multi-branch uniform rollout checklist for food chains

Phase 1: Plan

• List every role that needs a uniform (kitchen, crew, cashier, manager, rider, cleaner).
• Decide garments per role and sets per person. See uniforms per employee.
• Count staff per role per branch.
• Set a go-live date and work backwards.
• Gather brand assets: logo files, colour references, brand guidelines.

Phase 2: Design and sample

• Brief the manufacturer on every role.
• Review mock-ups for each garment.
• Approve fabric and colour swatches.
• Receive and wear-test samples for a few shifts.
• Sign off final designs in writing.

Phase 3: Size collection

• Use one size sheet for all branches, with columns: branch, employee name, role, top size, bottom size, quantity.
• Share the manufacturer’s size chart with branch managers.
• Use size sets at head office or larger branches for staff to try on.
• Set a deadline and check every branch has submitted.
• Add a buffer for new hires.

Phase 4: Production

• Confirm that all garments are cut from matched fabric batches so colours are consistent across branches.
• Approve a pre-production sample if anything changed.
• Confirm the delivery schedule.

Phase 5: Packing and delivery

• Pack per branch, with each employee’s set bagged and labelled with their name and size.
• Label every carton with branch name and contents.
• Deliver to a central warehouse or directly to branches.
• Brief branch managers on distribution and care instructions.

Phase 6: After launch

• Collect size exchanges within the first two weeks.
• Set a reorder process for new hires: one form, one contact.
• Keep the design on file with your manufacturer.
• Review wear and replacement every 6–12 months.

We run this process with food chains as part of every restaurant uniform order. Request a quote to start.