Start with the contaminant
In a kitchen, water is only part of the problem. Oil, grease, food debris, detergent and repeated wash-down can all affect traction. The floor solution should therefore be considered together with cleaning and operations.
Map where people change direction
Look at dishwashing areas, fryer lines, sink zones, cold-room entrances, service corridors and points where staff turn while carrying loads. These are often more useful to review than treating every square metre as identical.
Check drainage and cleaning practices
Standing water and poorly removed grease can defeat otherwise reasonable floor traction. Review squeegee routes, drain locations, degreasing frequency and whether cleaning chemicals are being rinsed away properly.
Plan treatment around operations
Commercial projects should account for floor material, contamination, area size, access windows and return-to-service requirements. A site assessment helps define a realistic scope before work is scheduled.