
A restaurant is two completely different floor environments — front-of-house finish that reads on-brand to the guest and back-of-house spec that passes Health Department on the audit. Same building, two systems, almost always installed inside a single planned closure.
Three engineered options. Final selection drives off your substrate, use and decorative goal.
Front-of-house standard. Brand-neutral, low-maintenance, 50-yr life.
Back-of-house kitchen standard. USDA/FDA, integral cove, DCOF 0.7+.
Aggressive kitchen — steam, thermal shock, freezer cycling. Weekend install.
Substrate, environment, downtime — every spec gets evaluated before product is selected.
FOH and BOH spec'd independently with documented threshold transition. One install, two systems.
USDA/FDA, fully seamless, integral cove 4–6" up wall, DCOF 0.6+ wet — non-negotiable for kitchen.
Sheen, color, and aggregate exposure tuned to interior design and brand guidelines.
Where the schedule allows, FOH and BOH installed inside one planned closure (typically 5–7 days).
Urethane cement BOH installs Friday night, cures over weekend, opens Monday — single weekend turnaround.
Existing slope to drains verified; corrections done with self-leveling underlayment before resin spec.
Single closure 5–7 days for full restaurant. BOH-only weekend install with urethane cement. FOH-only overnight phasing possible.
$5–$18/sq ft depending on zone. Polishing FOH at the low end; urethane cement BOH at the high end.
Final spec quoted on-site after substrate evaluation.
Last updated: April 2026
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(619) 304-6501