Restaurant Kitchen Flooring | TotalFood.com

Commercial kitchens are punishing environments. Learn why the right kitchen flooring improves safety, sanitation, and uptime—and what to consider before you specify. 

For years, restaurant kitchen floors were treated like an afterthought—something you “throw down” and hope survives. But today’s commercial kitchens are relentless: heat, grease, water, acids, harsh cleaners, constant traffic, and the nonstop pace of service. When the floor fails, everything else suffers—safety, sanitation, productivity, and budgets.  

That’s why Westcoat Rep, Gary Dunn, contributed a feature article to Total Food Service: “It Starts From the Floor Up: Why Kitchen Flooring is the Backbone of Restaurant Performance”. It’s a practical look at what operators, designers, and contractors should consider when selecting or replacing kitchen flooring—so the floor supports the operation instead of becoming a recurring problem.