Lighting for Commercial Foodservice
Efficient lighting is an easy way to save energy in a commercial food service operation but it's important to make sure that the lighting fits the mood, décor and function.
Using the latest technologies in solid state (LED) lighting, it is possible to illuminate the front of house in a way that is appealing and inviting to your customers while cutting energy costs by 75% or more.
Attendees will learn:
- Lamp types most appropriate for new installs or easy retrofit into retail/foodservice.
- The difference between quality lighting and poor lighting, why it matters in food service and why some products don't work.
- How to read the Lighting Facts label and how to use it as tool to make better purchasing decisions.
- How to use simple online calculators to determine savings.
Clifton Stanley Lemon, IESNA
Founder, Clifton Lemon Associates
Clifton is the founder of Cliton Lemon Associates,a San Francisco-based firm that provides strategic marketing, education, and insights for lighting manufacturers
and other organizations who serve the built environment. He was the Marketing Communications Manager for Soraa, founded by 2014 Nobel laureate Shuji Nakamura, and
VP of Business Development for Integral Group, a leading deep green engineering firm. He is Marketing Committee Chair for IES San Francisco and is a frequent
speaker at lighting industry conferences.
Richard Young is the Director of Education and Senior Engineer at Fisher-Nickel, Inc. (fishnick). Young currently focuses his efforts on technical outreach
and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA.
Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.
»more about Richard