Pizza Today - May 2017 - 32

Miyuki Tsujimura,
an architect with
Hoy + Stark Architects in Florida,
says an unconventional material is
gaining new ground
in restaurants.

"Concrete floors
have become increasingly popular in
dining spaces because
they are great for high
traffic areas that take
a lot of abuse. Interior
application concrete can't be left bare
or untreated. We have used polished
concrete in several new restaurant
designs with great success. Polishing
is a more costly process, but by far the
longest lasting. Polishing can achieve
different levels of sheen that require no
waxes or additional sealers. A less costly
option is stained and sealed concrete,"
says Tsujimura.
Due to technology upgrades, vinyl
and laminate are also experiencing a
design renaissance.
"Both laminate and luxury vinyl
flooring are both durable and are easy
to maintain to keep the flooring looking its best for a long time," says Liam
Walker, head of online at BestatFlooring.co.uk. "We find the luxury vinyl
flooring tends to be the most popular
choice with restaurateurs as this opens
up a world of choice in design and
enables them to create more of a wow
factor."
Horn agrees that luxury vinyl tile
(LVT) has a lot to offer.
"Much like the improvements that
porcelain tile has made over the years,
LVT is a significant upgrade over
traditional vinyl tile. LVT offers a
wide range of simulated wood plank or
natural-looking stone," Horn says. "It is
typically cost effective as well as durable
and easy to maintain. LVT also has the
added benefit over porcelain in that it
will not crack and is typically easier to
repair or replace if necessary."
LVT can also offer owners a signa3 2 / P I Z Z AT O D AY. C O M / M AY 2 0 1 7

ture look.
"High resolution graphics are being
used to create quality images for LVT
that better mimics natural materials,"
says Tsujimura. "Custom graphics and
logos can also be incorporated into
flooring layout, making it a unique
branding tool."
Tsujimura adds that many LVTs
now include anti-microbial, stain
and scratch-resistant coatings, while
textures and materials are included into
the top of product to reduce slipping
dangers.
Michael A. Young, the executive chef
at Sheraton Kauai Resort, invested in
laminate for a previous restaurant's
flooring and was happy with the result.
"No one expected me to go with
laminate, but the cost was minor,"
Young says. "I put good money into the
underlayment to help make it quiet and
sturdy and that was it. I had a beautiful floor at a fraction of the cost I was
looking at with any other options. For
the remaining five years I owned the
place we never had trouble with the
floor. When we changed concepts we
rolled a two ton brick pizza oven over
the floor, protected with cardboard, and
you couldn't tell."
Joshua Zinder, founder and
principal of Joshua Zinder Architecture + Design (JZA+D) in New
Jersey, advises operators who want real

wood floors to use "engineered wood
solutions, which are more stable than
regular wood and resist expansion."

"For back-of-house and
kitchen spaces, we typically
use a quarry tile with aggregate. The aggregate ensures
a non-slip surface, which is
critical for staff safety," says
Zinder.
Although not necessarily the first option operators think of but definitely
the softest, carpet is worth
considering.
"In recent years, commercial carpets have become
more durable and have many
benefits for dining areas," Tsujimura
says. "Carpet can add an intimate feel
to larger spaces and help dampen noise
that can interfere with table conversations. The forgiving
nature of the material will not only
lessen the likelihood of shattered plates,
but your staff 's feet will thank you at
the end of their shift."
She also noted that carpet fibers are
imbedded with stain resistant properties to make them easier to clean,
although periodic professional cleaning,
daily vacuuming and spot cleaning will
be necessary to keep the carpet looking
its best.
"With a system similar to LVT, carpet now comes in tile or planks that can
be removed and replaced if damaged.
Commercial carpeting comes in an
array of colors and patterns at a more
affordable cost," says Tsujimura. "With
the option of carpet tile and planks
available, it is easy to add accents,
borders, and pattern variations that can
highlight areas and add a unique touch
to your dining space."
With so many options, operators
might have difficulty choosing just one.
"Sometimes a mix of materials - tile
or concrete with carpet insets in strategically placed areas - can also be used
to visually break up dining spaces," says
Elliston. n
DEANN OWENS is a freelance writer who
covers small business, finance and lifestyle
topics.
http://bestatflooring.co.uk http://bestatflooring.co.uk http://www.PIZZATODAY.COM
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