Hospitality is really two flooring problems sharing a building. Front of house, the floor is part of what the guest is paying for. Back of house, it is a working kitchen with grease, water and heat, and nobody sees it at all.
What the flooring has to cope with
Front of house is led by appearance and acoustics. Corridors and bedrooms need impact sound controlled between floors, and the finish has to survive luggage wheels while still looking considered on arrival.
Back of house is led by slip resistance and hygiene. A commercial kitchen wants a safety grade or a resin system, coved at the perimeter, with a pendulum test value of 36 or above sustained when the floor is wet and greasy rather than when it is new.
Working with guests in residence
- Floor by floor or wing by wing, so trading continues throughout
- Night working where noise would otherwise reach occupied bedrooms
- Low odour systems, since a smell travels further than a noise in a hotel
- Finished areas protected and reopened rather than left off limits
- Kitchen works planned around service, not around our convenience








