Server and kitchen uniforms
Aprons, polos, button-down shirts, chef whites, branded caps and bandanas. Industrial-laundry-grade fabrics with reinforced seams and pre-shrunk cotton.
Restaurants & F&B
For operations, marketing and procurement teams at Restaurantes Toks, Alsea (Vips, Domino's, Starbucks Mexico, Burger King, P.F. Chang's, Chili's), El Pollo Pepe, La Casa de Toño, Sushi Roll, El Fogoncito, Café de Tacuba and the long tail of independent restaurants across CDMX, Guadalajara, Monterrey, Puebla, Mérida and Tijuana.
A server apron in a Mexican restaurant survives 150 to 200 industrial wash cycles before the colour starts to drift and the seams start to fail. A takeout bag has to survive a 30-minute ride on the back of a motorcycle. A branded cup has to survive a takeaway line of fifty orders between 1:00 and 2:00 PM. The merch supplier for F&B is not in the apparel business; they are in the laundry-cycle business.
Most restaurant groups run a master catalogue refreshed every 18 to 24 months, with a small-format emergency order on top for new openings, seasonal campaigns and limited-time menu launches. The supplier has to handle both the catalogue and the emergency orders without losing brand fidelity.
Aprons, polos, button-down shirts, chef whites, branded caps and bandanas. Industrial-laundry-grade fabrics with reinforced seams and pre-shrunk cotton.
Cups, mugs, glasses, plates and small-format accessories that carry the restaurant's identity. Often produced in long runs across multiple restaurants.
Bags, boxes, napkins, cup sleeves and small-format accessories tied to the takeaway channel. Branded to the restaurant's identity and supplied at high volume.
Tote bags, t-shirts, caps and small-format accessories sold at the restaurant or given to loyalty-programme members. Higher unit cost, lower volume.
Restaurant groups in Mexico are typically Régimen General de Ley and recover IVA 16% on merch spend against their monthly declaración. Some independent restaurants sit on the RESICO regime (Régimen Simplificado de Confianza), where the supplier stamps the CFDI 4.0 with uso de CFDI G03 and the operator's RFC; the IVA treatment is the same. Imported restaurant merch follows the standard customs path; USMCA-origin goods clear with zero IGI on most apparel categories.
A national restaurant group with 200 to 800 locations runs merch at a scale that overwhelms small apparel suppliers. A typical Toks or Alsea location may go through 20 server polos, 30 aprons and 60 kitchen uniforms in a year; the group-level procurement team has to plan a multi-site replenishment cycle, not a one-off order. The supplier has to either carry inventory at a regional warehouse or run a fast-replenishment service tied to the group's POS data.
Nine to fifteen months in a high-volume restaurant. Plan a rolling replenishment cycle tied to the location's monthly covers.
Yes, with the brand book and decoration controlling the differentiation. The supplier produces a single blank SKU with multiple decoration variants.
A master supply agreement with reserved capacity. Lead times shorten when production is already warm; expect two weeks for a re-print rather than four.
No. Corp-Merch is an independent external supplier that prepares merch for F&B operators. It does not represent any restaurant group, brand or franchise.
Corp-Merch is an independent external supplier. Restaurant merch programmes must respect each group's brand book and the relevant food-safety norms.