October '15

For the Business of Apparel Decorating

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30 || P R I N T W E A R O C T O B E R 2 0 1 5 example, in the food industry, many chefs and kitchen staff members have put away their traditional, tall white toque blanche and opted for more comfortable styles that still meet the requirements of their industry. Aprons Etc. representative Pam Penning- ton reports that in lieu of the classic style, many chefs have begun to wear nontradi- tional chef 's beanies and skullcaps. Many of these fit closer to the head than traditional styles while still keeping hair away from the user's face, maintaining professional stan- dards of hygiene and food safety. "Kitchen hygiene protocols generally re- quire head covers, but there are options that allow for greater comfort of the wearer in- cluding mesh tops and adjustable closures for a better fit," Pennington says. She adds that although the traditional, plain white or solid black uniforms and matching toques are still relatively common in kitchens, there has been some deviation in food service in recent years as restauran- teurs attempt to modernize their establish- ments. Some restaurant owners and kitchen staff have instead turned to bold colors or combinations to accomplish this. Accord- ing to Pennington, some of these colors might include lime, gold, pink, or hound- stooth patterns. What's more, in industries that aren't as specific with uniform requirements for health and safety, there is a desire to display a business's branding with methods that are more original and creative. "In corporate markets, it's about doing something unique with your customer's logo, much like what's already being done on other corporate apparel," Porter says. "We see things like tone-on-tone threads and distressed printing." THE FUTURE IN FABRIC Nontraditional headwear is not limited to silhouettes. Headwear made of more mod- ern fabrics or materials also has an increas- ing presence in the market as high-tech fab- Otto Cap. "We have a broad range of end users and find that customers who appre- ciate fashion and being on trend will pur- chase these types of products." Because there is no agreed-upon defini- tion for the styles or materials, the world of nontraditional headwear is as subjective and varied as the businesses that are part of it. IN THE WORKPLACE In some cases, headwear most would al- ready consider "nontraditional" can go even further than that. Such is true for headwear used as parts of uniforms in the workplace such as construction, food service, or med- ical industries. Chef 's hats are ubiquitous in the food and restaurant industries, while those who work outdoors in jobs such as landscaping benefit from wide-brimmed or sun-blocking styles, as well as fabrics that are water-repellant or water-resistant. However, even the niches within these industries seem to update the styles they use based on trends and functionality. For NONTRADITIONAL HEADWEAR

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