Restaurant & café laundry in Dubai — chef whites, table linen, and stain-buster wash

Quick takeaways

• F&B uniforms run AED 5-10 each depending on volume (3-7× weekly pickup).
• Allergen segregation is the spec — chef whites with peanut residue can't batch with normal uniforms.
• Hot-press finish on chef whites = brand signal. Wrinkled chef whites tank the "fine dining" perception.
• Table linen rotation needs 3 sets per table to never run dry.

# What gets washed at a typical UAE restaurant

A 60-seat restaurant doing 2 sittings/day washes weekly:

• 35-50 chef whites (rotating kitchen brigade)
• 70-100 aprons
• 30-40 service uniforms (waiter shirts + waistcoats)
• 300-500 napkins
• 60-100 tablecloths (if linen-on-table)
• 50-80 kitchen cloths + tea towels

That's 600-900 pieces/week.

# The allergen segregation problem

UAE law requires F&B operators to keep peanut / nut / gluten residue out of cross-contact zones. A chef white that handled a peanut sauce yesterday CANNOT batch-wash with tomorrow's kitchen uniforms without proper protocol:

1. Pre-soak at 40°C with enzyme detergent
2. Wash at 65-71°C
3. Double rinse (allergen proteins need water to leave)
4. Hot dry

Some allergens (peanut, shellfish, sesame) require separate batch entirely. Specify this in the contract.

# Hot-press chef white finish

Wrinkled chef whites in a fine-dining kitchen scream "we don't care". Hot-press at 160°C with starch produces the crisp white-jacket look that high-end UAE restaurants are known for.

• Light starch for casual cafés
• Medium starch for upscale
• Heavy starch for fine dining (think Michelin-starred restaurants in Dubai)

# Table linen rotation

For each table, you need 3 sets:

• One on the table
• One at the laundry
• One folded in linen cupboard

For a 20-table restaurant: 60 tablecloths in rotation. With 6× weekly turnover for full-service dining.

# Napkin folding standards

Most laundry partners deliver napkins stacked flat. Some (Servia included) offer rolled delivery for restaurants that fold tableside. Negotiate.

# Pickup frequency

• Casual café: 2-3× per week
• Mid-tier dining: 4-5× per week
• Fine dining: 6× per week (one daily pickup)
• Banquet hall: per-event + 1 weekly retainer for staff uniforms

# Ready?

Request a restaurant laundry quote →