4 Things to Consider Before Your Site Visit

Here are some notable items to ensure your consultation is targeted and thorough in assessing your specific needs.

So you’ve scheduled a site visit and now its right around the corner.  Please ...

Epoxy Floor Preparation: Why It's Important & How to Do It Right

The preparation of an epoxy floor is the first determining factor of success and life of your new floor. Of course, the type of epoxy used, the amount of wear it is subjected to, and the cleaning ...

How to Eliminate Required Floor Maintenance in Restaurants

By choosing the right flooring material, you can eliminate maintenance for your commercial kitchen floor. 

What is the best flooring option for commercial kitchens?

The best flooring for back-of-house, restaurant commercial kitchens are:

#1. Epoxy & quartz aggregate mixture #2. Sealed or painted concrete #3. Vinyl composite tile flooring #4. Quarry tile #5. ...

What is the most durable, low-maintenance restaurant flooring? (in under 100 words)

The most durable restaurant, back-of-house commercial flooring is an epoxy and quartz aggregate mixture that is applied in one-step. This mixture is 3x stronger than concrete; it is chemical, ...

How long do commercial kitchen epoxy floors last? (in under 100 words)

The lifespan of an epoxy floor depends on the preparation before the installation and the maintenance after. The material used can also be a factor. Epoxy floor coatings typically last 2 to 3 years

How to Clean & Maintain Your JetRock Seamless Epoxy Flooring System

Effective Drainage Tips in Commercial Kitchens

When plumbing issues arise in commercial kitchens, they can be an enormous pain for owners, managers, employees, customers and plumbers alike.

Meet the Team Monday: Ryan Carroll

Ryan Carroll is a Senior Lead Technician for Feature Flooring and has been described as calm, cool and collected. On a typical job site, he can be found troweling at lightning speeds while ...

When to Replace Your Commercial Kitchen Floors

When any type of food service equipment fails, it can be a nightmare, a very expensive nightmare. Over time, equipment can become worn from age, lack of maintenance, or from general wear. This can ...