Fast casual restaurant uniforms center on four branded pieces: a tee or polo, a long sleeve for cool months, a cap or beanie, and an apron over the top. The Bear Grips Pro Shops platform handles the tees, polos, long sleeves, and hats with no minimum order. Each new hire orders their own size from a branded restaurant storefront. The owner sets the design once and the uniform stays consistent across every shift, every location, every new hire. Below is the full uniform guide.
Fast casual restaurants sit between fast food and fine dining: counter ordering, made-to-order food, slightly elevated brand experience. The uniform reflects the middle ground. Not the polyester polo of a fast food drive-through, not the white button-down of fine dining service. Instead: a branded cotton tee or performance polo, denim or chinos, a cap or beanie, and an apron worn over the top.
The brand identity sits on the chest of the tee or polo. The staff hat carries the secondary mark. The apron carries the print or embroidery as the third brand touchpoint when the staff is at the line or the register.
The traditional fast casual uniform process: the owner places a bulk order of 48 to 96 tees and polos with a uniform supplier, waits four to six weeks, distributes pieces to staff, holds leftover sizes in the back office, and re-runs the order every quarter for new hires.
The Pro Shops approach: the owner sets up a branded storefront once. Each new hire receives the storefront link and orders the size they wear. The piece prints in the US and ships in about a week to the restaurant or to the staff home address. The owner never coordinates a bulk order, never holds leftover sizes, and the uniform stays consistent for every hire.
The new-hire packet includes the storefront link. The new hire clicks the link, picks the tee or polo size and the hat, pays at checkout (or the restaurant pre-pays and the staff member uses a store code). The pieces ship in about a week.
For restaurants that fund the staff uniform directly, the owner orders the pieces through the storefront under the restaurant account. For restaurants that ask the staff to buy the first set and reimburse, the staff orders directly. Both workflows work cleanly on the Pro Shops platform.
For a 12-staff single location, the storefront orders run roughly 24 tees, 8 polos, and 18 hats per year. For a 36-staff multi-location operator, the orders run roughly 80 tees, 24 polos, and 50 hats per year. The platform scales without re-running the design or re-coordinating with a supplier.
For a fast casual brand opening a second or third location, the same storefront covers every location with the same uniform set. New staff at the new location order from the same store. The uniform stays consistent across the brand without per-location uniform coordination.
Free signup, no minimum, every new hire orders their own size. The uniform stays consistent across every shift.
Start FreeA branded tee or polo, denim or chinos, a cap or beanie, and an apron over the top. The branded pieces carry the restaurant brand. The apron is the operational layer. The combination reads slightly elevated above fast food and slightly more casual than fine dining.
No. One piece is the minimum on the Bear Grips Pro Shops platform. A single new hire can order a single branded tee in their size and it ships in about a week. The restaurant never coordinates a bulk order.
No. The platform produces branded tees, polos, long sleeves, hats, and other apparel pieces. Aprons are sourced separately from a uniform supplier and worn over the branded tee or polo on shift. The branded layer underneath stays consistent.
Yes. The same Pro Shops storefront covers every location with the same uniform set. New staff at every location order from the same store. The uniform stays consistent across the brand without per-location coordination.
Bear Grips Pro Shops