Case Study: Restaurant Group Ends Kitchen Slip Incidents with Oil-Resistant Anti-Fatigue Matting
The Challenge
The Larder Group operates four restaurants in Manchester city centre. When head of operations James Whitfield reviewed kitchen safety records in early 2023, he found six slip incidents across the kitchen environments in the previous 18 months — four involving reported minor injuries including a scalding from a dropped pan following a slip.
The existing kitchen mats were a mixed collection, some sourced from a catering equipment supplier, others bought opportunistically from a trade wholesaler. The oldest were two years in, and the problem was visible: anti-slip texture worn flat in the highest-traffic zones directly in front of the ranges and main prep stations. More problematically, cooking oils had caused the rubber compound to swell and deform in several mats, creating raised edges that were themselves a trip hazard.
An Environmental Health Officer visit in February 2023 didn't produce an immediate improvement notice, but the written follow-up specifically referenced kitchen flooring as requiring attention, noting a further visit would review progress. Whitfield had operated in hospitality long enough to know that a second adverse note on kitchen safety was not something to wait around for.
The fourth kitchen — a new site opening planned for October 2023 — provided an opportunity to get this right from the outset. Whitfield decided to standardise the matting across all four kitchens simultaneously rather than treating them as separate projects.
Why Rubber Matting Direct
The previous matting had been purchased through a catering equipment supplier who stocked a limited range. The product was described as "kitchen grade" but the specification sheet showed standard SBR rubber — not oil-resistant. This explained the degradation: commercial kitchen oils, particularly high-temperature animal fats used in the brasserie's roasting programme, had been attacking the rubber compound and causing the surface breakdown that made the mats unsafe.
When Whitfield contacted Rubber Matting Direct and described the problem, he was directed to the nitrile-blend kitchen rubber mat with drainage holes — specified precisely for cooking environments where oils and grease are unavoidable. A sample was ordered and tested in the brasserie kitchen for four weeks before committing to the full order. At four weeks, the surface remained intact, drainage holes were clear, and the mat had not swelled or deformed under oil contact.
The Solution
A total of 85m² of kitchen rubber matting was ordered across three kitchen zones: the brasserie (38m²), the bistro (22m²), and the new opening (25m²). The fourth existing site had recently had its floor tiles replaced with a non-slip commercial vinyl that was performing satisfactorily.
At each kitchen, the mat layout was planned around three primary working zones: the cooking line (ranges, fryers, grills), the prep area, and the pass. Drainage-hole mats were specified for the cooking line and pass — where liquid exposure is highest — and a solid-surface anti-fatigue mat used in the dry prep area.
Installation at the two existing kitchens was carried out during the Monday closure day at each venue. The new opening had its kitchen matting laid by the fit-out contractor as part of the handover package. One issue arose at the brasserie: slightly uneven quarry tile floor under old matting positions. Anti-slip underlay tape applied to problem sections resolved this without modifying the mat itself.
The Results
Eighteen months on from full installation, The Larder Group has recorded zero slip incidents across the three sites involved in the project. The EHO follow-up visit at the brasserie in September 2023 raised no concerns about flooring. The new site, now operating for eight months, has had no kitchen safety incidents to date.
The most significant operational benefit has been mat longevity. Whitfield estimated the previous matting lasted on average fourteen months before needing replacement. The nitrile-blend kitchen mats, at eighteen months post-installation, show minimal surface wear at cooking line positions and none in the prep area. He expects the full replacement cycle to be at least three years — more than double the previous average.
The drainage hole design also changed the cleaning dynamic. Rather than mopping around mats and hoping the underlying floor dried properly, mats are lifted weekly during deep clean, the floor underneath is cleaned and dried, and mats are hosed down and replaced. More systematic, same time as the previous routine.
"We've had nothing reported since we put the new mats in. The EHO came back, looked at the kitchen, and had nothing to say about the floor. The mats are still looking fine — they haven't gone the same way as the old ones."— James Whitfield, Head of Operations, The Larder Group
Product Details
| Specification | Detail |
|---|---|
| Product | Heavy Duty Anti-Fatigue Kitchen Rubber Mat |
| Material | Nitrile-blend rubber (oil-resistant) |
| Thickness | 12mm (cooking line/pass), 9mm (dry prep) |
| Surface | Drainage holes (wet areas) / solid (dry prep) |
| Slip Rating | R11 wet |
| Total Area | 85m² across 3 sites |
| Colour | Black |
| Oil Resistance | Nitrile compound — resists cooking oils, animal fats |
Could This Work for Your Kitchen?
Commercial kitchen anti-fatigue rubber matting is available in oil-resistant nitrile compound in multiple thicknesses — drainage holes for wet cooking zones, solid surface for dry prep areas. Cut-to-size options available for non-standard layouts; sample sections can be sent for on-site testing before committing to a full order.
Rubber Matting Direct supplies to single-site restaurants through to multi-site operators. Trade accounts available. The team can advise on the appropriate specification for your kitchen's grease and chemical exposure profile.
Frequently Asked Questions
What makes a kitchen mat oil-resistant?
Oil-resistant kitchen mats are made from nitrile rubber (NBR) or EPDM compounds that resist swelling and degradation from cooking oils, animal fats, and cleaning chemicals. Standard SBR rubber can swell and degrade rapidly under persistent oil exposure.
How do drainage holes in kitchen mats help safety?
Drainage holes allow liquids to pass through the mat surface rather than pooling on top. This keeps the standing surface drier and reduces slip risk. The liquid can then be cleaned from the subfloor during mat removal.
How often should commercial kitchen mats be replaced?
Quality nitrile or EPDM kitchen mats typically last 3-5 years. Signs needing replacement include surface cracking, permanent compression, delamination, or a mat that no longer lies flat — all creating trip hazards.
Can kitchen rubber mats go in an industrial dishwasher?
Most heavy duty rubber kitchen mats are better cleaned by hosing down, scrubbing with degreaser, and air drying. Check the product specification for dishwasher compatibility.
What is the minimum slip rating required for commercial kitchen floors?
HSE and EHO guidance requires a minimum R11 slip rating (wet) for commercial kitchen floors. Anti-fatigue kitchen mats with drainage holes routinely achieve R11 or higher.