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When it comes to flooring, here is the truth: Just because something works in a residential setting there is no guarantee that it will work well in a commercial space. Learn why and find out what you need to know.

When it comes to building and then fitting out a commercial kitchen, we know that very few people/companies have an unlimited budget. You're looking to find optimal solutions that help you produce great quality food at a price you can afford.
But as we have discussed before it all has to start with the floor. In this blog we take a look at the characteristics which lead to a commercial kitchen floor that stands the test of time.
 

One of the most difficult things to maintain in a restaurant or commercial kitchen is high-quality standards for cleanliness. Too often, under the stress of delivering great service, employees neglect routine hygiene in production areas. But the truth is in reality, it simply can’t be ignored.

You're in business right? You know the importance of ensuring that your assets work as hard for you as possible.

If you want to preserve the integrity of your floor for as long as possible, follow these tips.

Fitting out a commercial kitchen is not exactly the most affordable exercise. From the ovens, to the dishwashers, to the knives, fridges and all the other accoutrements that go with a kitchen, the costs can run up very quickly. AS such, when it comes to the flooring surface, we've found that many owners tend to go for the 'lower cost' alternative. Too often this means that tiles or vinyl are laid in the kitchen.