Kitchens, wash-down areas, and dining rooms each demand different things from a concrete floor. We build the right system for each zone instead of forcing one finish across the whole space. Kitchen gets anti-slip with chemical resistance. Wash-down gets slope and drain-rated concrete. Dining and bar get polished or coated finishes that look intentional. Free written estimate.
A restaurant floor is really three separate problems. The cooking line handles grease, heat, dropped equipment, and constant scrubbing. The dish station and prep area see standing water and chemical wash. The dining room and bar see foot traffic and need to look polished. Trying to solve all three with a single concrete system means compromising on each one.
We map out the zones with you, the kitchen designer, and your operations team. Then we specify the right finish for each: anti-slip concrete with documented slip ratings in the kitchen, self-leveling or sloped concrete in wash areas, and polished concrete or attractive epoxy in front-of-house. The transitions between zones are planned and sealed so each system finishes where it should.
How Restaurant Concrete Floors Get Built in Regina
Walk the space and identify zones
We tour the restaurant with you, the kitchen designer, and your operations manager. We mark out the cooking line, prep areas, dish station, dining room, bar, and entry. Each zone gets a use profile and a list of demands.
Specify the system per zone
Kitchen gets anti-slip concrete with chemical resistance and a documented slip rating. Wash-down gets a sloped, drain-ready slab. Dining and bar get polished or coated finishes. We detail the transitions so they meet flush and look intentional.
Prep and pour the slab
Each zone's concrete is ground to the right profile for its system. Primers and base coats are applied zone by zone. Aggregate is broadcast where slip resistance is needed. Topcoats are applied and cured per system specs.
Document and hand off
Each zone gets a maintenance sheet: what to clean with, how often to scrub, when to reseal. Kitchen staff, wash crew, and front-of-house teams each know how to care for their zone. Slip ratings and system specs are documented for insurance.
Safety and compliance
Slip Ratings and Insurance Documentation
Restaurant insurance carriers require documented slip-rated flooring in kitchens and wash-down areas. A slip-and-fall in a commercial kitchen is one of the costliest incidents in the food-service industry. The slip-rated concrete floor is preventative liability protection. We specify every system to meet or exceed the slip rating your insurance requires, and we provide the documentation so you have it when the inspector or carrier asks.
Coordinate with your kitchen designer and restaurant consultant from the start so the concrete floor system fits the equipment layout, the drain placement, and the rest of the buildout. We work with retail and restaurant teams, commercial epoxy specialists, and broader commercial concrete contractors to make sure the floor is part of a coordinated plan, not an afterthought.
Kitchen anti-slip, wash-down systems, front-of-house finishes and insurance requirements.
Because three different environments coexist in one space with different demands. Kitchen needs grip plus chemical resistance, wash-down needs slope plus wet-slip rating, front-of-house needs look plus traffic. One system everywhere compromises all three.
Insurance and industry guidelines define minimum slip ratings for wet and dry conditions. We specify the system to meet or exceed those targets, document the rating, and provide that documentation to your insurance carrier or inspector.
In front-of-house, yes, polished concrete is a strong choice for dining and bar areas. Not in kitchens or wash-down zones, polished concrete is not slip-rated for wet kitchen environments. We use it where it fits and other systems where they fit.
Transitions are planned where it makes sense (often at a doorway or material change), the two systems are detailed to meet flush, and the joint is sealed appropriately. The transition is visible but intentional, not improvised.
Sometimes, where the renovation can be zoned. Kitchen and wash-down work typically requires the kitchen to be down for several days for prep and cure. Front-of-house can sometimes be staged around dining hours. We plan around your operations.
Client reviews
What Regina Restaurant Operators Say About Their Concrete Floors
Three different systems for kitchen, wash-down and dining. Insurance accepted the slip ratings, staff feel safer, and the dining room looks the way the designer wanted. Three problems solved at once.
Z. I2
Restaurant Owner, Regina
★★★★★
Kitchen floor with proper drains and slope to them. Wash-down cycle no longer ponds water against the line. Real understanding of how a kitchen actually works, not just a generic coating.
Y. R.
Restaurant Manager, Regina
★★★★★
They coordinated with our kitchen designer from day one. Equipment layout and floor system fit each other, no surprises during installation, no rework. Real trade coordination.
Q. N2
Restaurant Group Director, Emerald Park
★★★★★
Polished concrete front-of-house, anti-slip back-of-house, clean transition at the swinging door. Both finishes look intentional. Comfortable in front, safe in back.
X. C2
Bistro Owner, White City
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