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or people — that's no longer the case. Designers and operators now fnd more attractive, cost-saving options available by the day. "What we're currently seeing is really a quality of white light, of light that's warm. It's similar to the traditional meth- od of using candles, and anything that approaches the warmth of frelight is going to be successful," Albert says. "Also, the white LEDs have gotten better at display- ing color. For example, the look of food under LEDs is now more authentic and natural. Because of that, LEDs now have a place in these types of environments. They move beyond the functionality of contrast and allow us to add a certain amount of dynamism to spaces." In regard to incoming technology, Albert believes the days are numbered for traditional light switches in favor of digital and mobile app controls. He adds, how- ever, that some fail-safes will be necessary for restaurants that solely rely on control- ling lighting elements through an app or other digital platform. That's particularly true for complicated installations. For example, Fireman Hospitality Group's new Florian Café, Trattoria, Bar in New York City installed fve different lighting presets in each of the restau- rant's fve dining areas. The lights in each room operate on separate dimmer systems and change throughout the day to complement both the external elements and dayparts. An overhead system was brought in from Paris; a local chandelier was purchased in New York; and other, more industrial, fxtures were bought off the shelf. Because Florian's large foor-to- ceiling windows face Park Avenue, natural daylight plays a big role in the restaurant's front dining area, though the windows are tinted to keep too much of the outside light from infltrating the space. The lighting The interior at Crushed Red, a fast-casual artisan pizza and salad restaurant, features wood foors and an exposed wood ceiling with Ma- son jar pendant lights hanging as chandeliers throughout the dining room.