Restaurant & Commercial Kitchen

Flooring.

Commercial kitchens demand floors that pass health inspection, resist grease and chemicals, and stay slip-safe under constant moisture.

How the System Is Built

The actual layers and materials — and why each one matters for the finished floor.

1. 1
   Aggressive prep + degrease

   Existing kitchen slabs are saturated with grease and food acid. We thoroughly degrease, then shot-blast or aggressively grind to a clean profile that bonds reliably.

2. 2
   Integral cove base prep (optional)

   For total sanitation, we form integral cove base 4-6" up the wall so there's no floor-wall joint for bacteria, grease, or water to collect in.

3. 3
   Industrial epoxy primer

   Primer wets the slab and bonds the cove-base material. This is the structural bond layer.

4. 4
   Double-broadcast quartz slurry

   Two quartz broadcast layers for full thickness — about 1/4" build — engineered for foot traffic, dropped pans, hot grease, and constant mopping.

5. 5
   NSF-compliant chemical-resistant topcoat

   Final topcoat is specified NSF-compliant and chemical-resistant to grease, food acids, hot oil, and standard sanitizers. Anti-slip additive integrated for safety on wet floors.

Benefits

What this system actually delivers in daily use.

• NSF-compliant for food service and health inspection
• Maximum slip resistance on wet floors — the most common kitchen injury source
• Integral cove base eliminates the floor-wall joint where grease and bacteria collect
• Chemical resistance to grease, food acids, hot oil, and sanitizers
• Seamless surface — no grout, no tile failure, no harbor points
• Hoses down for end-of-night cleaning; no special sealants or refresh cycles

Our Process for Restaurant & Commercial Kitchen Flooring

Step-by-step from consultation through return-to-service.

1. 1
   Kitchen consultation

   We meet during off-hours, walk the kitchen, note drains, equipment fixed in place, and the cleaning protocols you use.

2. 2
   After-hours install scheduling

   Most kitchens are coated over a long weekend or extended closure to minimize lost revenue.

3. 3
   Heavy prep + cove base

   Degrease, shot-blast, form cove base, prime.

4. 4
   Double quartz buildup + NSF topcoat

   Two quartz broadcast layers + topcoat. Kitchen reopens 24-48 hours after final cure.

What to Expect

A correctly built NSF quartz kitchen floor lasts 15-20 years under full-volume restaurant service. The slip resistance, the sanitation compliance, and the chemical resistance all hold throughout that service life with normal nightly cleaning. In DFW we coordinate with health department schedules for the kitchen reopen inspection, and we provide product documentation for your inspector. The biggest mistake we see in commercial kitchen flooring is choosing tile or sheet vinyl that fails at the grout or seam within a few years — quartz epoxy is a higher upfront cost and dramatically lower lifetime cost. Annual deep cleans keep the floor performing at year 15 the way it did at year 1.

Common Questions

Ready to Upgrade Your Floor?

Free consultation. No pressure. Just honest work and industrial-grade results.