The Hospitality
Wardrobe
Clothing as part of the restaurant's storytelling — a menu of directions we could explore together.
The premiseYour employees are the only part of your brand that moves.
You spend millions designing rooms a guest experiences for two hours. The team is the part of the brand they interact with the entire night — every table, every night. Extending that same design rigor to what the team wears is simply the next layer of the room.
A change of languageThe moment you say uniform, you're compared to Cintas and Chef Works — a line item to be minimised.
The moment you say wardrobe, you're in a different category entirely — closer to the designers you already trust with interiors, lighting, and tableware.
What we could exploreOpportunity 01Concept
Wardrobes
Not costume. A complete collection for everyone on the floor — designed in the KERCHER house language, the way a great studio designs the room.
Tre Dita's dining room was designed by David Collins Studio. The wardrobe is the next layer of that same world — a few directions follow.
Concept wardrobes · Tre Dita- 01Double-breasted waistcoats
- 02Pleated wool trousers
- 03Linen dinner jackets
- 04Handmade leather wine aprons
- 05Knit polos for lunch service
Concept wardrobes · Aba- 01Natural, undyed linens
- 02Soft, unstructured tailoring
- 03Camp-collar shirting
- 04Vegetable-tanned leather
- 05An easy, sun-bleached palette
Concept wardrobes · Three Dots and a Dash& a Dash
- 01Cuban-collar shirts
- 02Silk jacquards
- 03Relaxed pleated trousers
- 04Beautiful leather bar aprons
Concept wardrobes · Miru- 01Indigo work jackets
- 02Japanese denim aprons
- 03Leather knife rolls
- 04Minimal, exact tailoring
Concept wardrobes · and the restThe same thinking extends across the portfolio.
Opportunity 02Dressed by Role
One garment for everyone is the old way. Design by position instead — a considered piece for every person on the floor, each cut for anyone who wears it and each telling part of the same story.
Opportunity 03The Retail
Extension
Your restaurants already sell cookbooks, candles, and olive oil. Wardrobe is the piece almost no group does well.
Guests buy them because they love the room.
- ●Tre Dita Italian overshirt
- ●RPM leather apron
- ●Three Dots bowling shirt
- ●Aba linen shirt
- ●Miru indigo jacket
Opportunity 04Seasonal Collaborations
KERCHER × RPM. A Fall collection of forty pieces.
The team wears it on the floor. Guests can buy it at the host stand. A genuine press moment — a reason to come back — twice a year.
Opportunity 05Events & Experiences
Now you're driving traffic — not selling clothing.
Opportunity 06 · The fit standardFit,
Perfected
The most common tell in any dining room is a jacket that doesn't fit — sleeves an inch too long, shoulders a size off. It quietly undoes everything else you've designed.
A team that fits reads as a team that's cared for.
- 01A fit-sample collection lives at the office or in the restaurant
- 02Every new hire confirms a true base size
- 03We note the exact inputs — sleeve, shoulder, waist
- 04Made to order, correct the first time
Opportunity 06 · Made to orderMade to order.
Almost no inventory.
KERCHER's manufacturing moves fast enough that pieces are made to order and reordered through a simple staff portal — so a restaurant carries almost none of the wardrobe on a shelf. New hires are onboarded into the system; departures don't leave stacks of dead stock behind.
You invest in the people, not the warehouse.
The long viewBecome to luxury hospitality what Ralph Lauren became to American style.
The goal isn't to clothe staff. It's to make wardrobe part of the architecture of the guest experience — the same design rigor you already put into the room, extended at last to the people in it.
Where we'd start- 01Which concepts are you personally most excited about right now?
- 02Which restaurants do you think have the strongest identity?
- 03Which concept is opening next with a blank canvas?