By Jeroen · Specialist Architects & Projects at Tegelmonsters
Tiles for the hospitality industry are selected per room: the kitchen requires different properties than the dining area or a bar application. Slip resistance, wear resistance, and ease of cleanability together determine which tile is suitable for which location in a hospitality project.
Architects and project managers are increasingly working with space-oriented specifications in which technology and aesthetics come together. This approach for tiles in the hospitality industry prevents maintenance problems after completion and aligns with obligations under the Commodities Act and HACCP.
Tiles for the hospitality industry follow specific specifications for each room. A wet commercial kitchen requires a minimum of R12 and PEI 4 to 5, a dining area suffices with R9 to R10 and PEI 4, and a bar zone combines R11 for the floor with washable wall tiles. HACCP determines the minimum standard for food production areas. A good project specification establishes for each room which R-value, wear class, and finish are suitable for daily use. Would you like to physically assess tiles for your project? Request free samples.
In this article
- What requirements do hospitality tiles place on a floor?
- What anti-slip rating is suitable for a professional kitchen?
- How do you choose floor tiles for the restaurant hall?
- Which tiles work behind and under the bar?
- How do you combine atmosphere and technical requirements?
- What does HACCP mean for your tile choice?
- How do you put together a sample package for a hospitality project?
- FAQ
Operation & technology
What requirements do hospitality tiles place on a floor?
A hospitality application relies on four technical pillars. The first is skid resistance, defined in the German standard DIN 51130 from 2014. That standard assigns R-values from R9 to R13 based on an incline test with safety shoes and a thin oil film. The R-value indicates how skid-resistant the surface is under those conditions, with R9 being the least skid-resistant and R13 the most skid-resistant.
The second pillar is wear resistance. The European standard ISO 10545-7 Test the glaze surface for abrasion using steel ball bearings and abrasive powder. The result is a PEI class between 0 and 5. The PEI value indicates how well the glaze resists wear from foot traffic and scratching dirt. For tiles in the hospitality industry, PEI 4 is the practical minimum, while PEI 5 is the safe choice for public traffic.
Hygiene forms the third pillar. Narrow joints of two to three millimeters, combined with an epoxy- or cement-based joint filler with sealant, limit the build-up of organic material. According to the Commodities Act and the hygiene code for the hospitality industry, floors in food production areas must be easy to clean and free of cracks. The fourth pillar is chemical resistance to fats, acids, and cleaning agents, which porcelain stoneware provides as standard. Porcelain stoneware is a fully ceramic, fired stoneware tile with a water absorption of less than 0,5 percent according to EN 14411.
These four pillars are reflected in every room specification for hospitality tiles. You can find more context on how ceramic tiles perform in broader projects in the applications of ceramic tilesThe design team determines which combination suits your hospitality location based on space usage and the operational plan.
Practical tips
What anti-slip rating is suitable for a professional kitchen?
The DIN 51130 scale links each R-value to an angle of inclination. R9 corresponds to an angle of inclination between 6 and 10 degrees, R11 between 19 and 27 degrees, and R12 between 27 and 35 degrees. The higher the number, the rougher the surface. This roughness translates into dirt absorption within the texture and, consequently, into the required cleaning methods.
In a professional kitchen, liquids, fat, and steam all end up on the same floor. R12 with an additional textured finish is the standard choice there. In adjacent dishwashing areas, a slightly softer profile works best because the primary load consists of water without large amounts of fat. For meat preparation, frying, and high-fat cooking, R13 is chosen to keep the risk of slipping manageable.
R-value for tiles in the hospitality industry per room according to DIN 51130
The higher the R-value, the rougher the surface and the larger the bar below.
| R9 |
|
Restaurant hall without cleaning request | ||
| R10 |
|
Entrance with mat, toilet, hallways | ||
| R11 |
|
Bar zone, dry preparation area | ||
| R12 |
|
Commercial wet kitchen, dishwashing area | ||
| R13 |
|
Meat processing, high-fat production |
R-values for tiles in the hospitality industry per room. Source: DIN 51130 (2014), processed for typical hospitality applications.
The full scale and test method can be found in the explanation of anti-slip valueAdditionally, for public areas with tiles in the hospitality industry, a barefoot classification A, B, or C from DIN 51097 often applies, particularly in spa and wellness departments associated with larger hotels. The most frequently asked question our team receives from project managers concerns these finish variants: the same tile can achieve R10 in matte and R11 or R12 in textured. That difference is only visible on a physical sample.
Planning & lead time
How do you choose floor tiles for the restaurant hall?
The public floor in a restaurant is subjected to a different type of wear than the kitchen floor. Here, mainly shoes, tables, and chairs pass over the floor without large amounts of grease or water. For tiles in the dining area, PEI 4 represents the practical minimum, and PEI 5 is the safe choice for premises with constant traffic. The wear resistance of the glaze is tested according to ISO 10545-7, as explained in our Background on wear value.
Large format works well in open halls. Large format includes tiles starting from 60 cm per side, with common sizes such as 100×100 cm and XXL formats up to 120×280 cm. A 100×100 cm tile creates a calm look with few grout lines. For larger formats, caliber and subfloor flatness play a key role. You can find background information on cutting and handling in sawing the article about XXL tiles.
In the showroom in Utrecht, we see that architects create a visual representation of the room and only then, together with our specialists, produce a suitable technical mapping for the adjacent spaces. In this way, the visual line flows continuously, while each space meets its own R and PEI requirements.
Comparison
Which tiles work behind and under the bar?
In a bar zone, three pedestrian flows converge: bar staff behind the counter, guests in front of it, and entry and exit routes during busy periods. Splashing water and ice temporarily wet the floor during peak times. R11 covers this situation, combined with a PEI value of 4 or 5 depending on crowd intensity. The explanation of wall versus floor tiles explains why the wall behind the bar is technically separate from the floor.
Wall tiles in a bar area play a different role. The PEI class does not matter, as no one walks on the wall. However, the surface must be sealed so that splashes of coffee, wine, or soft drinks do not soak in. For hospitality bar walls, mosaic, subway tiles, or large format tiles all work, provided the grout is designed to withstand contact with sugary drinks and daily cleaning. Rectification helps achieve a tight grout width. Rectification is a finishing process that makes the edges of a tile exactly square, allowing for a grout width of two to three millimeters.
Behind the bar, a bold color choice often works well. Wall tiles in a rich color range, for example in a glossy or matte finish, add character to the bar area without making the design heavy. Many architects ask us for samples in the same color family but with different finishes, so that they can test a visual theme in mood boards and client presentations.
Options & costs
How do you combine atmosphere and technical requirements?
The design vision of a restaurant often calls for something soft, warm, and inviting. The technical requirements in the kitchen demand a non-slip, hygienic, and robust feel. These two are not mutually exclusive when it comes to hospitality tiles, provided you make a separate tile selection for each space within the same collection or color family. A matte natural stone look for the dining area visually extends into a textured variant for the kitchen passageway.
Rectification plays a supporting role here. A narrow joint of two to three millimeters makes large format look calmer and simplifies cleaning. The background on rectified tiles addresses how that edge finishing influences the appearance and maintenance. In the showroom in Utrecht, we see that architects first create a mood board, after which our team adds the technical mapping per room.
Pamesa Ceramica from Spain, known for its hydrogen-powered production line, supplies a wide range of porcelain stoneware in concrete and natural stone looks with R9 to R12 ratings — suitable for hospitality tiles from the dining area to the kitchen. Aleluia Ceramica from Portugal works with design-driven series that showcase their character specifically in the dining area, while a textured variant from the same collection covers the kitchen passageway. The best way to determine which tile from which collection fits best is with physical samples in the actual lighting conditions of the restaurant.
Include a line item for each room in your specifications for hospitality tiles, specifying the R-value, PEI class, finish, and size. This establishes the minimum technical requirements while retaining the design team's freedom to choose a visual style within those parameters. Our team translates this room table into a sample package that you can evaluate on-site or in our showroom in Utrecht, ensuring that material selection and aesthetics go hand in hand.
Legislation & regulations
What does HACCP mean for your tile choice?
HACCP is an international quality system for food safety that is mandatory in every Dutch catering kitchen via the Food and Drugs Act and hygiene code for the hospitality industryThe Hospitality Hygiene Code translates HACCP into practical requirements for layout and maintenance. For the tiling plan, this means that floor and wall finishes align with the cleaning cycle, the wall height above the cooking area is washable, and the transitions between floor and wall do not allow for the accumulation of dirt. Tiles for the hospitality industry must therefore always be aligned with these HACCP requirements.
A coving skirting board, where the floor curves into the wall, prevents corners where grease and organic material can accumulate. Porcelain stoneware with a rectified edge makes this easy to implement. How to clean tiles in a HACCP environment without damaging the surface is described in the article about cleaningThe joint filling also deserves attention: epoxy joints are chemically resistant and waterproof, while cement-based joints suffice with additional sealing in some areas.
Get started
How do you put together a sample package for a hospitality project?
A number on paper is no substitute for a real sample. Two tiles, both with an R11 rating, can feel different due to finish and grain size. The same applies to the visual connection between the dining area and the kitchen: two natural stone looks from the same collection can appear very different under restaurant lighting than in the showroom. After sending out thousands of tile samples, we have noticed that the final choice is always made at the project location itself.
Op tegelmonsters.nl/tiles Filter the assortment based on characteristics relevant to your hospitality project: R-value, PEI class, size, color, and finish. The filter works by category, allowing you to create separate shortlists for the kitchen floor, the dining area, and the bar zone. For example, you would filter tiles for the hospitality kitchen by R12 with PEI 5, while the dining area floor calls for R10 with a design-oriented finish. You bundle samples in the digital Sample Folder, where you create a file for each project containing all technical data sheets and project photos.
Filter directly by hospitality application. Request free samples via the application pages for hospitality tiles. No registration, no obligation.
What project managers often tell us: a space-specific sample request saves time during the specification phase. Instead of contacting five separate suppliers, you receive a bundled package of samples for hospitality tiles from our Pamesa Ceramica and Aleluia Ceramica range, including technical data sheets that substantiate their relevance under the Commodities Act and HACCP. Our manufacturers from Spain and Portugal showcase their complete technical mapping annually at Cersaie, and this data is immediately available when you request a sample package from us.
FAQ
What R-value applies to tiles in a professional kitchen?
For tiles in a wet catering kitchen involving frying, steam, and grease, R12 applies as the standard according to DIN 51130. A dry preparation area without direct water supply can suffice with R11. Storage and warehouse corridors behind the kitchen must have a minimum R10. The R-value belongs in the specifications, along with the finish and size. Request free samples to assess R-values in the actual project space.
Can you use a natural stone look for tiles in the hospitality industry?
Yes, provided that for hospitality tiles you choose a porcelain stoneware variant with a structured surface of at least R11 and a water absorption below 0,5 percent. Real natural stone is less practical for a commercial kitchen due to its porous structure and sensitivity to acidic cleaning agents. A porcelain tile with a natural stone print combines the look with the required chemical resistance.
Which tiles work for the wall behind the bar?
For the wall behind the bar, choose tiles with a closed glaze and an easy-to-clean surface. Size and atmosphere are design-defining here, as the wall is not subject to heavy foot traffic. Mosaic, subway tiles, or large format tiles all work, provided you match the grout filling to withstand contact with splashes and drinks.
Is large format suitable for a restaurant dining room?
Large format works excellently in a restaurant dining area. Tiles from 60×120 cm or larger create a calm look due to fewer grout lines and complement open room designs well. However, large format requires a flat subfloor and professional installation technique, especially for sizes above 100×100 cm. The dimensions must be precise to minimize grout width.
How does HACCP relate to the choice of tiles in the hospitality industry?
HACCP is an international quality system for food safety that applies to every catering kitchen. For tiles in the hospitality industry, this means: a cleanable and water-resistant surface, matched joint filling, and connections with coving or hollow skirting boards in wet food production areas. The Commodities Act and the Hospitality Hygiene Code specify the implementation and help determine the R-value and the wall height with tiling.
How do you request samples for a hospitality project?
Op tegelmonsters.nl/tiles Put together a room-specific sample package for the kitchen, hall, and bar. Samples are free and sent to the project or showroom address, allowing you to evaluate tiles in actual lighting conditions and the project context. The Tegelmonsters team in Utrecht helps assemble a package that matches your specifications.
Request free samples for your hospitality project
Bundle space-specific tiles for hospitality – kitchen, dining area, and bar – in a project package that you assess on-site. No registration, no obligation.
Sources
- DIN 51130 (2014). Testing of floor coverings, determination of the anti-slip property for work rooms and work areas with increased slip risk. Deutsches Institut fuer Normung.
- ISO 10545-7 (1996). Ceramic tiles, part 7: Determination of resistance to surface abrasion for glazed tiles. International Organization for Standardization.
- EN 14411. Ceramic tiles, definitions, classification, characteristics and marking. European standard for stoneware classification.
- Commodities Act and Hospitality Hygiene Code. Dutch legislation and industry regulations for food safety. National Government and NVWA.
- Cersaie (2025). International Exhibition of Ceramic Tile and Bathroom Furnishings, Bologna, September 22 to 26, 2025. 600 manufacturers from 29 countries.
- Building Decree 2012. Performance requirements for the skid resistance of floors in building functions with an increased risk of slipping. Central Government.