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I INNOVATION


softens details. By playing with lighting, you can create a unique atmosphere. It is important to choose a combination of general and more targeted lighting. The choice has to be made about which areas should be highlighted over and above the rest of the space. With the proper balance between more general lighting and lighting with a clear direction, the space around an object comes to life.” Restaurant lighting systems can create a dynamic and exciting atmosphere or define more intimate spaces, depending on the core values that underlie a brand and its target customer segment. Lighting can be used to define zones within the same space with, for instance, a subdued and private feel at tables and seating areas but a brighter and livelier feel for bar areas and service zones. They can also adapt to change the mood at different times of day, and a recent innovation is daylight- dependent dynamic white light control. Compact LED solutions are becoming increasingly popular as they can be easily integrated into architecture and give the operator flexibility in adapting lighting to suit each part of the dining space without making the light sources prominent.


“I often see places where you have to ask what they were trying to achieve. You need a


holistic approach” William H Bender FCSI


“We believe that each locality,


especially in the top restaurants, should have its own individual style of lighting. Through its interaction with the furnishings, light becomes one of the most important comfort factors,” remarks Bernd Löseke of the commercial lighting department at German supplier Missal. “In the past, lighting was often the last detail to be thought about. Fortunately, radical rethinking has taken place. A professional approach now involves a forward-looking plan for lighting,” Missal’s lighting solutions show how flexible and innovative the latest systems are, having been adapted to spaces as diverse as the Sansibar by Breuninger restaurant in Düsseldorf, the Grand Village Resort & Spa in Weissenhaus and the Celebrity Solstice cruise ship.


“All of our products are manufactured according to the individual needs of customers. High-quality components are sourced from companies in our region or from global market leaders,” says Löseke. “The complete range of lighting is handcrafted in our factory. If you like, nearly every lamp is unique.


“The importance of the right lighting has moved into the consciousness of decision makers. But the potential for coherent lighting solutions is often not fully exploited, particularly in older properties. There is still a great need for enlightenment. The design of the lights is usually specified by the customer or the planner and the manufacturer tests the designs in terms of technical feasibility and security to give the idea functionality and shape. It would be helpful if everyone would consider the theme of light in the early stages of planning,” he adds.


Call the consultants


A candlelight style makes a bold, yet soft, design statement


Ambient lighting takes us through different


moods as day gives way to night


Spotlights create atmospheric wells of light and shade


The key message from Bender is that the finer details of fixtures, fittings and interior design should not be left until the later stages of the planning and design. “The architect’s design progresses to the construction drawings, but first you need a strategic planning session to define the needs of the client,” he says. Rock My Restaurant has more than 300 steps before beginning the design phase, so you get the project ready to deliver what the client wants. I often see places where you have to ask what they were trying to achieve. You need a holistic approach. “It is critical to look at fixtures and lighting early in a project or brand development process. These elements must work as hard for me and for the brand as the people in the facility do. An FCSI consultant on the property side and an MAS consultant on the operational side can help clients to co-ordinate everything from all perspectives. Get early advice from a consultant before you define the space,” he urges.


66 For more go to foodserviceconsultant.org


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