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Lighting the Way
So the refit is complete but somehow, in spite of all the effort and expense that's gone into transforming your restaurant or hotel, the place just isn't quite as inviting as you had hoped it would be. Despite the new furniture, complimentary colour schemes and award-winning menu, something is still not quite right.
The fact is, no matter how much you spend on a refit or restyle, it won't be worth the effort and expense if the whole package isn't complemented by a worthy lighting system.
Catering in Scotland meets David Brown, an Edinburgh-based architectural designer and lighting specialist who knows how to switch a business on…
Having launched David Brown Lighting Consultants (DBLC) almost 20 years ago, Brown has since honed it into one of the most successful design consultancies in Scotland, and today he is something of an authority on the subject. Having worked with dozens of hospitality- and catering-related businesses over the years, DBLC are well-versed in the requirements of different establishments.
'The thing about lighting is that it is as important, if not more so, than the very design of the interior itself,' he explains. 'People think that lighting design is all about a nice atmosphere and a pleasant environment in which to work and dine, but it's not as simple as that. 'It all depends on what your business does and what you want your customers to think when they walk in. Do you want them to feel warm and welcome - in which case you will want a system that can recreate a natural glow - or do you want them to feel like they are only supposed to be there until they have finished what they came to do, like in a sandwich bar, for example?'
As the official Scottish dealer for Lutron Systems, DBLC offer impartial advice on how to get the best from your business through efficient lighting schemes. 'The key objective when planning a refit is to get the lighting right from the start,' says David. 'So many restaurants ruin the mood of the diners by fading the lights out in a split second…one minute you're chatting to your partner over the table and the next the entire place has been plunged into darkness. It hardly makes for a very alluring atmosphere and, more importantly, it can make the food suffer, too.'
According to David, a common mistake by some proprietors is employing an electrician to do the work of a specialist: 'This can be a disaster,' he says. 'How can you expect an electrician to know about what makes a good atmosphere in a workplace cafeteria, or what a customer wants in a fine dining restaurant? Similarly, how would typical a chef-proprietor know the difference between good and bad lighting? Like the design and build processes, the lighting aspect also requires expert knowledge.'
David and his team aim to educate their clients about the importance of lighting an establishment: 'We go through the design process with them and discuss what they would like their business to achieve,' he says. 'We then advise on how the lighting systems will work to fulfil their expectations. The colour and temperature of the light is vital because it gives the food definition. If your principal offering is dinner, you need a rich, moody light for the evening. Lunchtime dining is clearly a very different and more energetic affair than an evening meal, so you need to be able to alter the intensity of light according to how you perceive the mood of your patrons at the time.
'However, that can all change with the seasons and the amount of natural light outside, and we take this into account when we are appraising a place and deciding on a suitable combination.'
'Our aim is to ensure that the customers [in a restaurant or hotel] do not notice the changes in lighting during their stay or while enjoying their meal.
Another common problem that surfaces after a refit concerns the placement of new furniture and fittings in relation to the light source: 'Many restaurateurs utilise down-lighters in their establishment but during the design process the architects forget to coordinate the lights with the layout of the tables. They end up lighting the chairs when they should be illuminating the table. I've seen it happen so often and it can literally makes or break a restaurant. Imagine the result when, instead of lighting the tables and the food, a down-lighter is positioned above a balding diner.'
David is also adamant that people should never underestimate the power of an effective lighting arrangement: 'If you spend 300k on a refurb and then get an electrician or technician to take care of the lighting, you're wasting your money. In order to realise the full potential of your investment, you need to allocate about 10-15% of the total refurbishment cost to lighting. That is the minimum people should be spending on it. You can economise on materials, decoration and fittings but cut back on lighting and you pay the price.'
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine November/December 2008.
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