Lighting is an essential component of any successful restaurant design. It is a powerful tool that shapes the experience: it directly influences the behaviour of both customers and staff, the perception of food, but most importantly, the length of a customer’s stay. The goal is to create lighting that subtly sets the tone of a space without becoming the centre of attention.

Indeed, investing in appropriate lighting can positively impact the business’s revenue. Of course, not all restaurants are alike, and the objectives of a fast-food establishment differ from those of an intimate, high-end venue. The lighting design will support the concept chosen by the owner. Lighting then becomes an expression of the concept of the space, whether it is a dynamic canteen or a gastronomic haven.

For instance, it is recognised that bright, cold lighting reduces the time diners spend in the restaurant. On the contrary, warm, even lighting creates an intimate and reassuring atmosphere, encouraging guests to extend their experience. The interaction between light and colour is also crucial. Studies in environmental psychology have shown that certain hues directly influence appetite and mood. For example, despite its warmth, red tends to suppress appetite, while neutral or natural tones enhance the feeling of comfort. This topic will be the subject of a dedicated article on colour psychology.

The first design step is to not underestimate the importance of exterior lighting. The facade of a restaurant is more than just a front; it’s the first promise made to the customer. Well-designed lighting attracts attention, piques curiosity, invites. It is important to carefully manage the colour temperature according to the surrounding environment and clearly define the entrance to guide the customer inside. Lighting the windows can also offer subtle glimpses of the interior atmosphere, heightening the desire to step in.

The second step is planning the interior lighting. Light becomes an orchestration tool. By structuring the space, it highlights certain elements while softening others. This primarily involves working with three complementary types of lighting:

1. Ambient lighting
   This is the primary source of light for the entire dining area. It often combines natural light with artificial light from the ceiling. A dimmed ambient light encourages guests to relax and stay longer, whereas bright light is preferable for a quick customer turnover.

2. Task lighting
   Its main purpose is to improve visibility for task performance. For example, it allows the customer to read the menu easily, distinguishes the composition of plates, enables the kitchen staff to work safely, and helps the front-of-house staff to welcome and guide customers effortlessly.

3. Accent lighting
   This type of lighting serves to highlight specific elements. It is more decorative than functional. It might be used to showcase architectural or design features, such as murals, textures, or key elements like an exposed wine cellar. Small table lamps can also add a romantic touch to an intimate restaurant.

A final piece of advice for choosing the right lighting is to consider the restaurant’s main opening hours. A restaurant open from morning to evening should incorporate flexible lighting. From morning lighting that mimics natural daylight to a dimmed evening ambiance, each moment requires specific needs. Modern technologies, such as connected lighting systems, make it easy to adjust intensity and temperature depending on the time of day, maximising comfort and customer satisfaction.

To summarise, lighting will have an immediate impact on the establishment’s appeal for two main reasons:

1. The customer experience: Proper lighting enhances the dishes, increases comfort, and encourages customers to recommend the place. As designer Tom Dixon highlights, light is not just an accessory, it is the creator of atmosphere.

2. Operational performance: An optimised lighting environment improves kitchen productivity and service flow while reducing the risk of accidents.

Good lighting should not be noticed, but should be felt, and that is where its strength lies.

Sources:

Betina Piqueras-Fiszman and Charles Spence, The Perfect Meal: The Multisensory Science of Food and Dining, 2014, John Wiley & Sons

How Light Impacts Psychology & Mood in Restaurants, 2022, www.tcpi.com