Leveling first, then plank or wood laid flat and tight, baseboards reset — in Houston and all around it.
Flooring is the part of the business name, and it's also the part most companies rush. HM Flooring doesn't install a new floor over a bad subfloor — every job starts with checking how level the existing floor actually is, because in a slab-on-grade Houston house, "close to level" usually isn't.
This covers new plank, tile, or other flooring throughout a room or a whole house — replacing worn carpet, fixing a floor that was never installed right, or finishing a floor as part of a bigger remodel.
Before a single plank goes down, Harry checks the floor with a level across the whole room and marks where it's low — Houston's clay-heavy "gumbo" soil shifts slabs unevenly over time, so a floor that reads flat by eye rarely is. He explains the leveling process the same way to every client: with a hand-drawn sketch of the room showing high spots, low spots, and where self-leveling compound needs to go before flooring can be installed on top. That sketch isn't for show — it's the plan the crew follows, and it's why a finished HM Flooring floor, like the plank run through a remodeled bedroom with the baseboards reset flush against it, sits flat instead of telegraphing every dip in the slab underneath.
Harry checks the existing floor level room by room and sketches out where it needs leveling before quoting the job.
The estimate includes what the sketch shows — where compound goes, how much material the job needs.
Low spots get filled and leveled first, then the new flooring goes down on a flat surface.
Baseboards go back on flush, and the crew cleans up daily until the job's done.
Houston and the towns around it are not one job — the houses are different ages, built different ways, and they fail in different places.



Tell us what you want to change and send photos on WhatsApp if it is easier — a picture of the kitchen says more than a description of it. Harry answers, and if he is on a job, Mayra does — in English or Spanish.
Call (832) 318-5898