At Allied Eco-Grip, we are committed to improving commercial flooring through better materials, smarter design, and responsible manufacturing. Eco-Grip was developed to deliver high-performance flooring that stands up to demanding environments without unnecessary cost or disruption. Our systems combine exceptional durability, environmental responsibility, and budget-conscious installation, often completed overnight so your operation stays moving.
Our Values
We are a close-knit group of talented and driven individuals fueled by making a top of the line flooring solution not only the norm, but accessible to all.
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Our foundation is laid with a humble introduction and a hand shake. We want to meet you, be thorough, and create a personalized flooring experience that exceeds all expectations.
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You join a community dedicated to actively challenging the status quo. We will advance an industry stuck in its ways and contribute to protecting the environment one floor at a time.
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Fueled by over 170,000 sq. ft of manufacturing, a national network of highly trained technicians, and an obsession with quality assurance – the job is always done right.
ENGINEERING BETTER COMMERCIAL FLOORING.
In 1994, what would become the Eco-Grip team set out to solve a problem that major chain restaurants knew all too well: the flooring beneath their feet was failing them. Existing options chipped, cracked, and harbored odors that no amount of cleaning could fix. After exhausting every option on the market, the team decided to stop settling and start building something better, taking the strongest elements of the flooring industry and engineering an entirely new solution from the ground up.
In 2008, after years of research and no small amount of chemistry, Eco-Grip flooring was born.
Since its debut, Eco-Grip has been actively disrupting the commercial flooring industry, raising the bar and forcing competitors to take a hard look at what they’re bringing to market. Today, Eco-Grip systems have been installed in thousands of locations worldwide, from fast casual chains to full-service restaurants to institutional kitchens.