7/6/2011

Dur-A-Flex Serves up Recipe for Increasing Revenue and Improving Bottom Lines at NRA ‘11

Restaurateurs came to the National Restaurant Association's annual tradeshow looking for ways to put more money in their pockets and grow their bottom lines, a quest often shared by many in Food Service.

Meandering down the aisles of exhibitors at the NRA '11 show, attendees found many ways to step up their game with new kitchen and dining innovations, equipment designed to increase efficiency and solutions for cutting costs from front of the house to the back.

Some seekers found us and for those who didn't, here's some insight on what was exchanged in Dur-A-Flex's flooring booth.

When it came to their floors, restaurant operators found kitchens more challenging than dining areas. Owners with tile in their kitchens admitted to having to regrout two to four times a year incurring an average cost of $6.67 per square foot! When it comes to must-haves, owners told us they valued a quick turnaround when installing a new floor followed by an easy to clean surface. Durability was also very important to operators when describing the ultimate floor.

These top three attributes roll up into one daunting conclusion:  Because they are operating with the wrong floor, restaurant owners are continuously losing money.

Rockwell Rookey, LEED AP for Dur-A-Flex's architectural channel says, "There's tremendous value in having the right floor in a commercial kitchen. Conventional flooring for restaurant kitchens has typically been tile or epoxy flooring. However, what the industry's experiencing is that the foodstuffs that hit the floor daily - grease, oil, lactic acids - are wreaking havoc on grout causing it to erode and continuing on to attack the tiles. Epoxy's also having trouble keeping up, with pitting leading to bacterial pockets and progressing to total erosion and floor failure."

What's commonly happening in these bustling kitchens is that the foodstuffs team up with moisture and create bacteria known as pseudomonas aeruginosa. This bacteria can metabolize and head right for the substrate, popping tiles and eroding grout along the way.

Epoxy floors experience similar erosion with organic acids "burning" into the floor, creating pit marks where lactic acids and bacteria collect, creating more decay and spalling.

*  Increased risks of health code violations

*  Difficulty in cleaning, leaving an unsightly floor that continues deteriorating

*  Concrete that's at risk of failing, adding more repairs to your budget

*  Increased Workers' Comp Claims with uneven surfaces causing trips and falls

To eliminate these risks, Dur-A-Flex offers Poly-Crete, a system that is proven to stand up to the harsh environments over the life of the floor. A cementitious urethane product, Poly-Crete is not affected by lactic acids and does not support the growth of bacteria. Unlike epoxy, the system is self-priming eliminating the risk of breaking the bond between the primer and coating, which is often attributed to the effects of high heat in commercial kitchens.

You can grow your bottom line with the right floor formulated for the Food Service industry.

 

 



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