Restaurant Development & Design

NOV-DEC 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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4 6 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • N O V E M B E R / D E C E M B E R 2 0 1 8 2018 PRODUCT GUIDE FLOORING F looring plays a big role in a restaurant setting. As one interior element that touches every single customer and every staff member, and one that has major implications for aesthetics, acoustics and safety, the se- lected material must perform well on many levels and do so in high-trafc settings with minimal maintenance. Whether specifying for a fast-casual or white-tablecloth restaurant, today's ooring materials offer a wide range of products and price points. And meet- ing some of the toughest challenges in the category — especially with regard to balancing aesthetics, maintenance and durability — is now easier than ever. That's thanks in part to classic stand- bys but also to newer products in the category, such as porcelain tile and LVT (luxury vinyl tile) products that mimic wood, marble and concrete. Both in quality and affordability, many designers and operators alike say such products are game changers. "Some of the faux nishes, like porcelain tile that looks like wood, are now so realistic. They're less expensive, super-durable and never need renish- ing. It's hard to say no to that stuff," notes Cass Calder Smith, founding prin- cipal at CCS Architecture, with ofces in San Francisco and New York. She made her comments earlier this year as part of rd+d's annual Designers Dish! Story. Beyond offering more resilient, durable, realistic-looking alternatives, designers can customize these products, which translates to tremendous design versatility. The upshot: Restaurants can install high quality, durable and attractive ooring that is also uniquely in keeping with a particular theme or design aesthetic. Regardless of materials selected, three key ooring selection tips to keep in mind include: 1. Performance, slip resistance, and ease of cleaning and maintenance remain paramount in restaurant settings. Beauty without functionality is a recipe for failure and accidents. 2. Consider the staff. Concrete or other hard ooring materials might look great for your concept and to seated guests but are tough on employees, who can log miles in an average shift. 3. Proper installation is critical so be proactive. Provide your contractor/sub- contractor with all necessary information from the ooring manufacturer on exactly what installation products and techniques they need to use. Follow up to make sure the contractor adheres to those guidelines. Guesswork on the part of subs can lead to major mishaps and costly do-overs. Tough, Oil-Finished Hardwood The Pristine Collection from Nydree elevates the nature's design through a natural oil nish. The matte nish brings out the variations in each plank to enhance the natural appearance of the wood, while the manufacturer's acrylic-infusion helps make the ooring scratch resistant. Available in Wal- nut, Plainsawn White Oak, and Rift & Quartered White Oak, standard in 2 2 /3-, 4- and 5¼-inch widths. Nydree Flooring www.nydreeooring.com

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