Recounting the cost benefits of LED lighting is dog-bites-man stuff. What restaurateurs might not realize, says sustainable-lighting expert Derry Berrigan, is the potential impact on sales.
“If you’re trying to drive sales, lighting most definitely impacts that,” says Berrigan, who’ll be talking about lighting at the International Foodservice Sustainability Symposium next month.
Not surprisingly, the effects on evening and nighttime traffic can be particularly pronounced, she adds.
Indeed, Berrigan stresses, lighting affects everything, and has to be viewed from a macro viewpoint.
In the case of LEDs, the low-consumption lights “improve your bottom line on both ends—costs and sales,” she says.
The savings are dramatic, she says. LEDs can cut energy bills by as much as 81%, making them an economical choice no matter how you slice it.
That’s why it’s important to assess a lighting product by its whole lifespan, not its upfront price, she stresses.
At the conference, Berrigan will recount case histories of two LED installations: A one-year-old McDonald’s unit, and a two-year-old KFC-Taco Bell combo store.
“We’ll be explaining how LED is now affordable for any restaurant franchise,” she says.
Berrigan is co-hosting the Cutting Edge of Sustainable Technology session with Richard Young of the Food Service Technology Center, a California facility that tests and verifies the energy efficiency of commercial restaurant equipment. The breakout is slated for 4:45 on Tuesday, May 24.
“If you’re trying to drive sales, lighting most definitely impacts that,” says Berrigan, who’ll be talking about lighting at the International Foodservice Sustainability Symposium next month.
Not surprisingly, the effects on evening and nighttime traffic can be particularly pronounced, she adds.
Indeed, Berrigan stresses, lighting affects everything, and has to be viewed from a macro viewpoint.
In the case of LEDs, the low-consumption lights “improve your bottom line on both ends—costs and sales,” she says.
The savings are dramatic, she says. LEDs can cut energy bills by as much as 81%, making them an economical choice no matter how you slice it.
That’s why it’s important to assess a lighting product by its whole lifespan, not its upfront price, she stresses.
At the conference, Berrigan will recount case histories of two LED installations: A one-year-old McDonald’s unit, and a two-year-old KFC-Taco Bell combo store.
“We’ll be explaining how LED is now affordable for any restaurant franchise,” she says.
Berrigan is co-hosting the Cutting Edge of Sustainable Technology session with Richard Young of the Food Service Technology Center, a California facility that tests and verifies the energy efficiency of commercial restaurant equipment. The breakout is slated for 4:45 on Tuesday, May 24.
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