Using the right kind of lighting helps create the ambience and feel of a restaurant.
Whether it be bright colour-changing LED lights, crystal chandeliers lighting up the walls, or dimly lit lamps, a restaurant’s atmosphere is defined by its lighting.
However, using the right shade of lighting is not the only consideration. The colour of the bulbs, how they are presented, and choosing the right spots in which to highlight them are key considerations that should not be overlooked.
“Restaurants want to build their brands through the design using a different style to others. Lighting helps to multiply the value of the investment in interior design because it communicates a message while diners are waiting to be seated, on their way to the restrooms, during the meal, and when paying the bill,” said Angelo Bellini, CEO, PT Lilindo Utama, the manufacturer of Warisan Lighting.
Regardless of the budget, creating the desired ambience with different levels of lighting can be achieved from simple additions like wall lamps, old chandeliers for upscale settings, and even commissioning high-tech dimmer and LED control systems.
The latest systems on the market also allow members of staff to select preset levels of lights at different times of the day and night, but more importantly, lighting can also make your outlet stand apart from competitors, because there are a vast number of materials on offer.
“Following the restaurant theme is a decisive factor in choosing the lighting pieces. We recently supplied a chandelier made from mussel shells for a seafood restaurant, but crystal continues to dominate as the most glamorous and popular material. The ambience accounts for more than half of a restaurant’s recipe for success,” commented Cheryl Younie, co-owner, Cameron Peters.
When it comes to the design, some lighting fixtures come in plain and functional forms, while some are simply pieces of art. Task lighting is, however, mainly functional and is usually the most concentrated, being requested by managers to increase safety.
Indirect cove lights and luminous ceilings — where lamps are placed above suspended translucent panels — are also soughtafter approaches in restaurant design.
For a more modern look colour changing LEDs, fibre optics, and modern suspension lights are becoming increasingly popular.
However, pendant lights are still being used to illuminate tables and to add a soft touch of light.
The Medusa chandelier from Cameron Peters is made from highgrade plastic, and features large Swarovski crystal drops. Suitable for bars and restaurants, it can be complemented with its sister chandlelier, Florella.
Irish-based Waterford Crystal offers lighting collections from designers including John Rocha and Jasper Conran.
The company specialises in crystal table lamps and ceiling clusters for restaurants and hotels.
Spanish-based Dartyluz Ilumniación has launched its latest range of contemporary lights. Founded in 1989, the company’s handcrafted collections are based on rustic designs.
Made from brass, glass and canvas, they come complete with decorated lampshades.
Warisan Lighting specialises in manufacturing lighting equipment from tropical woods, stainless steel, and mother of pearl.
The company also offers custom acrylic designs for hotels and restaurants, with existing clients worldwide including Westin and the Hilton.
German-based KSI offers a range of handmade lamps for the hospitality industry.
Equipped with fuel cells to produce natural flames, the cordless LED tabletop lamps can be designed to match the colour scheme of the bar or restaurant, with the lighting lasting for up to 60 hours before it needs recharging.
The Lady Jane and Lady Mary range from Serralunga are designed for outdoor seating areas in restaurants. Designed by Marc Sadler, the lamps are made from polyethylene and are available in white, black or neutral. The company also offers a collection of vases with interior fl uorescent lamps for interior use.
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