March 2024

March 2024

Inside the March Issue

 

 

Perceived Cleanliness Ceiling Standards to Improve a Restaurant’s Image

If restaurateurs think or hope customers will ignore their ceiling, they’re probably missing an easy opportunity to improve their image. If a suspended grid ceiling has tiles that are chipped, cracked, dirty, or stained with mold or bacteria growth (sometimes identified as “water stains”), that image may already be endangered, in our increasingly hygiene-conscious society.

The ceiling is the most visible surface in most spaces, and constitutes a significant piece of the facility’s image, either negatively or positively. The ceiling needs to contribute to the perception of cleanliness. With the right ceiling tiles, it can also be a significant enhancement to the décor.

Cleanliness – and the perception of cleanliness – are all-important to a restaurant’s reputation and its function. The ideal restaurant ceiling is stain-resistant, non-absorbent, and washable, that is, one that can be cleaned without damaging it, and will look clean.

Ceilings in food preparation areas must be non-absorbent and cleanable to comply with health codes. Open kitchens can have the same ceiling as the dining area if it is compliant tile. The most common drop ceiling tiles do not meet those criteria because they are easily damaged by water and cannot be washed. In addition, a healthy ceiling tile is one that does not shed dust or respirable fibers when broken or chipped, or have other negative impact on indoor air quality.

There are numerous tile options that are not only compliant, but can also significantly enhance the look of the ceiling and by extension the entire space that it crowns. Three-dimensional decorative thermoformed vinyl tile and stamped or perforated metal tile – sized for 2x2 and 2x4 suspension grids – are available in designs and colors that go far beyond the usual flat white tiles. Full story »

 

 

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