Lighting : Lighting December 2016
December 2016/January 2017 | LIGHTING MAGAZINE 15 14 LIGHTING MAGAZINE | December 2016/January 2017 ping pong club that switches from a warm white light during happy hour to UV black light at night, we were able to achieve under the energy code.” Branding is obviously a key part of the identity of a hospitality space, but according to Elliott, it’s not typically something that directs the way they design. “I think when people talk about branding, the first thing that comes to mind is specific colours and graphics,” he says. “But what tends to direct our design is looking at the project as a whole in terms of how opulent or minimal the interior design is. Branding just comes down to the style of the space, which we follow through with the lighting,” he explains. Of utmost importance to any hospitality space, be it a small intimate bar, a large warehouse restaurant or an enormous conference room, is the ability to create the right mood. Mor says his team spends a good deal of time talking about “creating the experience” of what their clientele want for their customers when they walk in the door, and how they can help make that happen through light. With a background in lighting design for the theatre, he says he often draws on the tips and tricks of that trade to create the right mood. “I think the hospitality environment connects really well to the idea of a theatrical production. For example, instead of spotlighting an actor on one side of the stage to draw attention away from a scene change on the other, you’re putting a little more light in one corner of a hotel to keep people from looking at the other corner where the luggage racks are stored,” he says. Elliott says creating mood boils down to the old adage of mixing and layering light to create the contrast and drama of the experience and his thoughts are echoed by Salisbury who says he spends a lot of time with his clients coaching them on the concepts of layering and colour temperature to help them understand the many ways to enhance the space using light. “One of the keys to a great lighting scheme is knowing what not to light and enabling a scheme to have depth through a deliberate approach to darkness and contrast,” Salisbury says. “We tend to receive a lot of praise at the end of the day for helping clients appreciate what we do and the importance of lighting in the whole design process.” According to Elliott, creating traffic flow through a space is also driven by creating contrast as well as by giving people points of visual interest and destination by highlighting certain elements. “In a bar, for example, the key point is always the bar. That’s why they are always well lit, the bottles on the shelves are gleaming and sparkling to invite customers in. From there, the hierarchy is determined by the different features of the space, and the balance between those elements to create that circulation that brings people together and helps them spend money – something of obvious importance to our clients.” One of the most flexible of spaces in the hospitality realm are the large ballrooms and conference rooms found in hotels. These spaces require a considerable amount of thought as regards lighting solutions as they can be used for anything from a lecture, which is effectively an office lighting solution, to the more ambient, colour-changing requirements of a conference or banquet. In these spaces, Elliott says that multiple layers of lights are the solution. “Depending on the function, you may only use half of the lighting capabilities at any one time but having the flexibility is important. Our clients often on-sell these spaces for functions and it is great for them to be able to offer the opportunity to brand the space, for example, in the corporate colour of their clients.” LEFT: Electrolight’s lighting design for El Camino Cantina, Tex Mex Restaurant, The Rocks, Sydney. Credit: Rohan Venn BELOW: Point of View’s lighting design for Tori No Su Japanese Restaurant in Jumeirah at Etihad Towers, Abu Dhabi. Image courtesy of DBI Design Momotaro Japanese Restaurant, Chicago. Photos by Hugh Galdones, courtesy of Boka Restaurant Group.
Lighting October 2016 - Vol 36 Issue 5