A considered approach
Back-of-house hotel lighting
Separate food preparation, inspection, storage and circulation in the schedule. Check temperature, moisture and cleaning conditions with the operator. Coordinate task-lighting calculations with the electrical designer and avoid creating shadows over worktops. Standardising suitable components can simplify spares across multiple service areas.
What matters here
- 01
Match light to the working task
- 02
Specify cleanable, suitable fittings
- 03
Keep maintenance and replacement straightforward
What to include in your brief
Task areas, kitchen consultant plans, cleaning regimes and shift patterns.
