At a CDMX restaurant in Polanco, Roma, Condesa or Santa Fe, the dining-room, kitchen, bar and host team uniform is the visual code the diner uses to identify staff across the 4 to 6 hours of their visit. Corp Pack 200 final ships to the floor server, the dining room captain, the line cook, the hot station cook, the bartender, the hostess and the runner: white Oxford shirt with coconut buttons, black dress trousers, canvas apron with central pocket, chef cap with clasp, black clip-on bow tie, anti-slip dress shoes and a photo badge with name. CFDI 4.0 is issued at 16% IVA standard under restaurant operating expense with NOM-251-SSA1-2009 compliance for food handling practices.
The full-service restaurant operating under NOM-251-SSA1-2009 on food handling hygiene practices and billing between 1.5 and 8 million pesos monthly in CDMX needs three simultaneous elements in staff uniform: hygiene barrier for kitchen areas, impeccable presentation for dining-room areas and clear visual role differentiation so the diner instantly identifies who takes the order, who serves the plate and who runs the check. The difference between a restaurant running with a serious uniform supplier and one buying generic black tees comes down to three details: the diner photographs the uniform and posts it to social media, the dining captain identifies new staff by uniform quality and the health authority verifies NOM-251 compliance with the uniform in place.
Corp Pack 200 final is built for the pace of Mexican service. The white Oxford shirt holds up to 6 months of daily service before showing visible wear at the collar and cuff. The black dress trousers with elastic waistband survive industrial dry cleaning without losing shape. The canvas apron with central pocket ships with an adjustable neck strap and a quick-release snap waist tape that lets the server remove it in 3 seconds before stepping into the service corridor. The chef cap with clasp keeps hair contained per NOM-251 and is replaced every 3 months for hygiene.
The pre-tied black bow tie with snap closure ships ready to wear so the server doesn't waste time tying it before shift. The anti-slip dress shoe complies with NOM-017-STPS for service areas with wet floors and reduces fall risk. The photo badge with full name, role and staff number is printed on PVC plastic with a retractable badge holder and placed on the left lapel of the shirt. Per-staff-number traceability is managed with a QR code inside the apron that scans at delivery and replacement.
For restaurants with multiple legal entities (typical of groups running restaurant, cafe and catering), the kit is invoiced per entity with separate RFC lines and shipped in an industrial bag tagged with restaurant and staff number. CFDI cancellation when a staff member leaves before the first shift is processed within 24 hours using SAT reason code 02. Cancellation after the first shift is processed with reason code 02 and the piece replacement is documented in the HR file.
The standard kit weighs 1.4 kilograms. Delivery comes in a hermetic-seal polyethylene bag with reinforced handle and a card carrying the staff name, role and kit number. Origin warehouse is CDMX with 24 to 48 hour delivery to any state in the country through specialized courier.
100% cotton Oxford shirt with shirt collar, long sleeves with cuff adjustment (cufflink), hidden button front closure with hand-carved coconut buttons, two front patch pockets with flap and button, pen pocket on left sleeve. Restaurant logo embroidered on left chest and staff name on right chest. Sizes from XS to XXL with documented gender-specific curve. Washable at 40°C with medium-temperature ironing. The shirt complies with NOM-251 for impeccable presentation in dining-room areas and visual contact with the diner.
65/35 polyester-viscose gabardine dress trousers with straight cut, elastic waistband with button and zipper, side patch pockets, right back pocket with flap and button, adjustable hem. Ink black color with reactive dye that survives industrial dry cleaning without losing tone. Sizes from 28 to 44 with documented gender-specific curve. Dry clean or wash at 30°C with neutral detergent. The trousers hold their shape after 12 hours of shift under dining-room pressure.
100% cotton canvas apron with central pocket, adjustable neck strap and quick-release snap waist tape. Black or khaki color depending on role. Pre-tied black bow tie with snap closure. Anti-slip dress shoes with cushioned insole, black color, sizes 23 to 32 with documented gender-specific curve. The shoes comply with NOM-017-STPS for service areas with wet floors and reduce fall risk during shift.
Chef-style cap with clasp and elastic adjustment, 65/35 cotton-polyester fabric, white or black color depending on role, washable at 60°C. PVC plastic photo badge with staff photo, full name, role and staff number, retractable badge holder with metal clip and nylon strap. 750 ml stainless steel bottle with laser-engraved staff name and restaurant logo. The kit ships in an organizer box with compartments per item.
Corp Pack 200 final operates with CFDI 4.0 invoicing issued at the close of the first delivered lot. CFDI Uso key is G03 (general expenses) for uniforms and PPE charged to restaurant operating expense. The deduction is claimed under the general tax regime with IVA acreditamiento at 16% standard. The NOM-251 compliance certificate is appended to the CFDI as technical description to support the deduction as restaurant operating expense.
For restaurants with multiple legal entities running in different locations (typical of groups with restaurants in Polanco, Roma, Condesa and Santa Fe), the kit is invoiced per entity with separate RFC lines and shipped in independent bags tagged with restaurant and per-location kit number. CFDI cancellation when a staff member leaves before the first shift is processed within 24 hours using SAT reason code 02. Cancellation after the first shift is processed with reason code 02 and the partial return of pieces is documented.
For restaurants with an annual uniform program, we run scheduled replacement every 4 months for Oxford shirt (due to normal wear and exposure to repeated washing), every 6 months for trousers and apron and every 12 months for dress shoes, chef cap and bow tie. Replacement is invoiced monthly against actual delivery with breakdown by area (dining room, kitchen, bar, host) and shift (lunch, dinner). The per-staff signed acknowledgement for each replacement is appended to the restaurant HR file and kept for 5 years under LFPDPPP.
For restaurant groups with multiple brands and catering operations, we run consolidated kits with per-brand breakdown in a single invoice with separate RFC lines. CFDI cancellation when the staff list changes before the delivery date is processed within 24 hours using SAT reason code 02. Staff-number traceability lets the restaurant control inventory and replace only damaged or lost pieces without disturbing the rest of the stock.
The restaurant uniform size curve is built from the confirmed staff list. For 80 staff in a typical full-service restaurant, the Oxford shirt curve runs XS 5%, S 25%, M 35%, L 25%, XL 10%, with backup stock for extreme sizes. For trousers, the equivalent curve is 28-30 8%, 32 22%, 34 30%, 36-38 25%, 40-44 10%, with backup stock for extreme sizes. For shoes, the curve is 23-25 10%, 26-27 25%, 28-29 35%, 30-31 20%, 32 10%.
Applicable regulations for this kit are: NOM-251-SSA1-2009 on food handling hygiene practices, with chef cap mandatory in kitchen areas and clean apron mandatory in dining-room areas; NOM-017-STPS-2008 on personal protective equipment, with anti-slip shoes in service areas with wet floors; NOM-251-SSA1 also requires clean and presentable uniform in dining-room areas. Documentation support includes per-staff signed delivery acknowledgement, food handling training certificate with 12-month validity and NOM compliance certificate signed by the restaurant sanitary responsible.
Rotating replacement stock is held in a dedicated CDMX warehouse with 24 to 48 hour delivery to any state in the country. The restaurant pays for the kit only when staff admission is confirmed, with no minimum volume commitment. Wrong-size replacement is handled with an additional charge and a new CFDI for the replacement item. Normal wear replacement is handled inside the annual program with monthly invoicing against actual delivery.
For restaurant groups with multiple legal entities and centralized HR, we run consolidated kits with per-brand and per-location breakdown in a single invoice with separate RFC lines. CFDI cancellation when the staff list changes before the delivery date is processed within 24 hours using SAT reason code 02. Food handling training is offered as an additional service with a certified instructor and STPS DC-3 certificate.
Prices in MXN before IVA (16% standard). Corp Pack 200 final starts at $2,600 MXN per unit from a 30-kit MOQ. For 80 kits and above the cost drops to $2,250 MXN. For replacements of 150 kits across multiple brands the cost drops to $1,950 MXN with safety stock and dedicated scheduling. The CFDI 4.0 is issued at the close of the first lot with full deductibility as restaurant operating expense.
Production lead time is 15 to 18 business days for kits with Oxford shirt and canvas apron. For restaurant openings with confirmed dates we run urgent production in 10 business days with a 25% surcharge. Delivery to the restaurant happens 5-3 days before the first shift with specialized courier and acknowledgement signed by the operations manager.
For restaurants in CDMX with local delivery, the kit is assembled in CDMX with 24 hour delivery. For restaurants in the metro area (State of Mexico, Puebla, Queretaro), the kit is assembled in CDMX with interstate delivery in 24 to 48 hours. For restaurant groups with multiple brands, one CFDI per brand is issued with separate RFC lines.
Yes. The uniform included in the kit complies with NOM-251-SSA1-2009 on food handling hygiene practices, with chef cap mandatory in kitchen areas and clean apron mandatory in dining-room areas. The food handling training certificate with 12-month validity is appended to the staff HR file. Wear or contamination replacement is handled with an additional charge and a new CFDI for the replacement item.
Yes. Every Oxford shirt, apron and bottle is identified with the restaurant logo and staff name. The confirmation list is delivered in Excel format with columns for full name, role, shirt size, trouser size, shoe size and gender. Confirmation is closed 7 business days before delivery to guarantee production time. Embroidery uses high-strength thread in a visible area of the uniform and meets the impeccable presentation required by NOM-251.
Yes. For dining room and service we run a white Oxford shirt with black trousers and black apron. For kitchen we run a white chef jacket with checkered kitchen trousers and chef cap. For bar we run a black Oxford shirt with black canvas apron and bow tie. For hostess we run an A-line dress or skirt with blouse. Area confirmation is signed off before production by the operations manager.
Yes. The anti-slip dress shoe included in the kit complies with NOM-017-STPS-2008 on personal protective equipment for service areas with wet floors. The cushioned insole reduces fatigue after 10 hours of shift. Service life is 12 months in daily service before replacement. Accelerated wear replacement is handled inside the quarterly program with invoicing for the new piece.
Yes. For off-premise catering operations we add to the pack a white Oxford shirt with black trousers and a thermal jacket with restaurant logo. The catering kit is quoted separately with NOM-251 compliance and invoiced separately from the in-restaurant kit as administrative operating expense. The thermal jacket complies with NOM-017-STPS for outdoor operation with variable temperature.
Yes. For restaurants with an annual uniform program, we run scheduled replacement every 4 months for Oxford shirt (due to normal wear and exposure to repeated washing), every 6 months for trousers and apron and every 12 months for dress shoes, chef cap and bow tie. Replacement is invoiced monthly against actual delivery with breakdown by area and shift. CFDI cancellation when a staff member leaves before the first replacement is processed within 24 hours using SAT reason code 02.