Restaurant Kitchen Floor

mckellarman

Hey guys, landed a job doing a restaurant. Just found out that the client/GC was planning on leaving the kitchen floor as the existing polished concrete. I mentioned that I thought this was a bad idea due to sanitary/safety issues of a greasy wet super smooth floor.

What do you guys think ? and what is the most economical solution for a clean/non slip kitchen floor ?

We are doing porcelain in the front area so really what I am asking is can you think of anything that is going to be cheaper than that ?

detroitMi

I would use some quarry tile in the kitchen area . Thats the standard in the US for kitchen floors

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KCCT

Check your local codes on commercial kitchen floors. Many have spelled out what kind of floor is the minimum standard. Most will require a radius cove base up to 6".

Anti-wingnut

I've boldened my change, but I agree with this post. Garnet tiles are great. Both building and local health codes could address if cove is needed.

KCCT

Your right, I should have said many. Our local code does not require them and you can even use VCT. In the larger cities VCT is strictly forbidden as is vinyl cove base. You must use either quarry tile or epoxy. That's why it pays to check your codes and do it ONCE

Anti-wingnut

I've built restaurants where code(s) allowed flat vinyl with rubber base in the food prep area!

mckellarman

Thanks for the input, i figured it was goign to be an issue. I wil put it back to the GC to hammer out with the client.