Walls and ceilings: Cover-ups

With their typical bland colors and limited materials palette, one would assume that not much thought is given to selecting the workman-like coverings for walls and ceilings in restaurant kitchens— and it’s easy to see why it might appear that way: If no one is going to see it, does it really matter what goes on them? “Kitchen walls, even though they’re out of the public eye,” says Robert Doland of Jacobs Doland Foodservice Consultants, “still need to perform to a high functional standard. Durability, cleanability, and low-maintenance are the driving decision makers.”

Standard wall construction for restaurant kitchens should be water-resistant gypsum board (commonly called “green board” for the color) over a metal stud wall. Green board is the material of choice because of the moisture protection it offers in wet environments, like kitchen prep areas. For areas with even higher exposure to moisture, consider using cement board, which is heavier and more expensive than green board but offers better protection for wet areas.  Both green board and cement board are excellent substrate for wall finishes such as tile or FRP (Fiberglass Reinforced Panels.) Albert Penna, of DNA Architects, says that, “Properly installed tile or FRP helps protect walls from the elements (grease, water, pests) throughout the operation of a commercial kitchen.” In addition, says Penna, “All walls need to meet health department requirements—a hard, light-colored, easily cleanable surface,” which both tile and FRP provide.

GET THE WHOLE STORY

Why become a member?

Log in to Restaurant Business for free access to this story and unlimited industry news, analysis and information.

Need to talk to someone at Restaurant Business?

Contact Lindsay Holley

Today's top stories

1
Brinker International has shifted the president of its Maggiano’s chain to a marketing and menu-development post at the company's core brand, Chili’s . As Chili’s EVP and chief marketing and...
2
Breakfast continues to be an area of growth and point of focus for operators across segments. But it’s no longer just reserved for the morning hours. Millennials are more interested in breakfast for...
3
Pie Five Pizza has pulled the plug on all eight of its Chicago locations this week as well as its locations in Minneapolis and Denver. The closures came with little notice. According to a statement...
4
Restaurants in Utah are mounting a last-ditch effort to prevent their state from becoming the first in the nation to limit how much alcohol people can drink and still legally drive to roughly one...
5
The parent of the Carl’s Jr. and Hardee’s burger chains has named Jason Marker, the former president of KFC’s domestic operations, to succeed Andy Puzder as CEO. Puzder, who has been CEO of CKE...
6
KFC has promoted Kevin Hochman, the creative force behind its offbeat multi-Colonel marketing strategy, to president and chief concept officer of the chain’s rebounding U.S. operations. He succeeds...
7
When Asian chain Wagamama opened its first New York City restaurant in November, it also launched its first brunch menu, starring a breakfast-inspired version of ramen. In scouting locations, Adam...
8
With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point. Because whether diners are feeling social or...
9
Scratch-made biscuits are not new for Bojangles’. But as more restaurants tout housemade fare, the chicken concept realized it needed to communicate those claims more overtly. “As we go into new...
10
One of the industry’s boogeymen is a tightening labor market that seems to be snatching talented candidates from under hiring managers. “With historically low unemployment rates, you’ve got to move...