Restaurant and commercial kitchens
Hot water, grease and strong degreasers go after a kitchen floor every night. Urethane cement is made for that kind of wet, chemical cleaning, so it's the floor I usually point kitchen owners toward.
Kitchen or shop floor peeling under hot water, harsh cleaners or heavy carts? We put down a urethane cement floor built to take it.

Urethane cement flooring, also called cementitious urethane or urethane concrete, mixes a urethane binder with Portland cement and graded aggregate, and here in Monterey we put it down in kitchens and work spaces that take hot water, harsh cleaners, repeated heating and cooling or heavy carts every day.
What moves the price is mostly the size of the room, how much prep the concrete needs, how many cracks and joints we have to work around and whether the floor has to slope to drains. The schedule turns on how long you can close the room, how old the slab is and how long the product needs before people and carts go back on it. Your written estimate lays out both for your floor.
We're based in Monterey and work across the peninsula and the cities around it, up through Salinas and over to Watsonville. The city's building rules say a building can't be altered, repaired, improved or converted until a separate permit is obtained, so when a floor job might fall under that, we check with the city or county building office before we start and take care of the paperwork with you if one's needed. We're licensed and insured, and you can check any contractor's license, ours included, with the Contractors State License Board at cslb.ca.gov or (800) 321-CSLB.
I come out to see the floor, measure it and test the slab before anybody talks numbers, because the right floor depends on what's really there and how you use the room.
I want you to understand what you're paying for, so if a simpler floor suits your space better than urethane cement, I'll tell you that plainly at the estimate.
I started out hauling grinders and mixing buckets on a coating crew and have run this business since 2013, so the advice you get comes from years of floors, not a sales script.
Before I recommend anything, I ask how your space gets cleaned and used, because a kitchen hosed down with hot water every night is a different job than a back room that sees a mop once a week. Sometimes the answer is that you don't need a coating at all, and polished concrete flooring or stained concrete flooring will suit the room better.
Prep comes first, since most floors that peel or bubble were rushed before the first coat went on. One urethane cement maker calls for mechanical prep and prefers shotblasting, because a grinder has trouble getting the surface rough enough, and we follow the maker's instructions for whichever product goes on your floor. That maker's data sheet also says the floor should slope to drain so water doesn't stand, so I check the fall toward your drains when I measure.
The product is labeled for professional use only and can irritate skin and eyes, so our crew works in gloves and eye protection and we keep your staff clear of the room while it goes down. My lead installer runs the job day to day, and I'm on site checking in.
Hot water, grease and strong degreasers go after a kitchen floor every night. Urethane cement is made for that kind of wet, chemical cleaning, so it's the floor I usually point kitchen owners toward.
Wash-down areas, prep rooms and other wet processing spaces keep water on the floor much of the day, and that's one of the first places makers recommend this floor.
Near ovens, dish machines and steam, a floor goes through repeated heating and cooling all day. Urethane cement is meant for that cycling, while epoxy is better suited to rooms that hold a steady temperature.
Loaded carts, dropped pans and steady equipment traffic beat up a floor fast. Heavy mechanical abuse is exactly what this floor is made for, so it fits back-of-house aisles and busy shop floors.
Send the form and we'll reply within one business day to set a time for me to come out. The estimate is free, done on site and handed to you in writing, with no obligation.
Give us the rough size of the room and tell us about the water, heat, chemicals and traffic it sees, because that's what decides which floor I recommend.
Let us know whether the concrete is new or old and whether it has cracks, joints or an old coating, so I come out ready to look at the right things.
That's our promise on the work, and the written estimate spells out what we're doing to your floor so you know exactly what you're paying for.
These example photos show urethane cement, epoxy and other concrete finishes, colors and layouts we can talk through when I come out.
Straight answers to the questions owners usually ask before putting urethane cement down in a kitchen or work space.
If your kitchen sees hot water, harsh cleaners or heavy carts, urethane cement is usually the better floor. One maker's guide says epoxy suits a dry room with steady temperatures and moderate traffic, and costs less there. So if your room is dry and steady, I'll tell you epoxy floor coatings may do the job for less.
One product's data sheet allows foot traffic after 12 hours and vehicles after 24 hours, with a full cure at 7 days. That lets you plan a shutdown around those times, and carts, forklifts and trucks should stay off until the 24 hours are up. Other products differ, so we'll go over the times for the one going on your floor.
One maker's data sheet says new concrete should cure at least 14 days and reach a set strength so the surface can be properly prepared. The wait cuts down on shrinkage cracking, so if you're pouring a new slab, build those two weeks into the schedule before flooring starts. It helps to talk timing with your builder early.
They can. One maker warns that moving joints and shrinkage cracks in the slab may show through the finished floor. I'll point out the cracks and joints I see when I look at your floor, so you know before we start what the finished surface is likely to show.
It may. Monterey County says a plan check may be required for changes to food preparation areas, equipment, plumbing or finishes. If you run an existing restaurant or food business, contact your assigned inspector or the county's Consumer Health Protection office before work begins, and we'll plan our schedule around what they tell you.
Our hours run into the evening and through the weekend, so call (831) 204-4420 after close or send the form when it suits you.