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4 2 • R E S T A U R A N T D E V E L O P M E N T + D E S I G N • M A R C H / A P R I L 2 0 1 5 presets also help convey the appropriate mood for each time of day. "It's warm in the morning, and we work our way down to a moody, lounge atmosphere in the late evening," says David Korins, a Broadway production designer who worked on Florian's decor. "It has a very spe- cifc visual narrative because people do feel different in each part of the restaurant." With each element of Florian's lighting in place, Korins was able to pull together a theme for each room based on the type of ambiance the owners were looking to create. Florian does use some LED lights, although the company spent a lot of time and money to retroft what they had to be LED compat- ible and get the right amber glow. The idea, overall, was to create a dramatic space that has old-world charm and makes people feel and look great. "You want people to feel sexy and look really good, whether in the din- ing room or in the restroom. Even if it's a subconscious thing," Korins says. Thanks in part to the strategic lighting employed at Florian, "people feel the place is theatrical and warming and that it has a story." Looks Good, Saves Money Many technological advancements in lighting are being highlighted as a way to save operators money. The increased use of digital platforms and apps to turn certain dining room lights up and down gives operators great control, which can help trim energy costs. But the switch to LEDs represents the biggest opportunity to save. "Our frst conversation with any client is to use LED technology as much as possible, but you do have to make a commitment to it," Albert notes. "There is a higher cost at the entry point than with some other technologies, but the installation is less expensive than what it would have been 5 or 10 years ago." In spite of the initial cost to change out some of their lighting fxtures for LED- compatible alternatives, Korins says the cost savings at Florian could be huge. Other operators are beginning to see the light as well, and the savings go far beyond energy. SPOTLIGHT ON LIGHTING Above: At Tavern on the Green, 500 LED chandelier bulbs strung together give the appearance of a tent's roof over the outdoor courtyard. Left: To reduce lighting costs, Carolina Ale House employs a concept known as daylighting, which looks to maximize the amount of natural light that enters a restaurant.