STORES Magazine - May 2011 - (Page 37)

NUTS AND BOLTS / LIGHTING that had the fluorescent lighting,” LaBarre says. High color rendering Franchisee Joey Terrell’s second Denny’s in Joliet, Ill., was built according to LEED Gold standard. His restaurant includes a combination of natural lighting and Cree LR6 LED downlights to reduce the lighting load. According to Terrell, the lighting design reduced utility costs by 83 percent: His electricity bill is now around $1,000 a month, instead of the expected $2,100 a month based on the average costs for his Mokena, Ill., location. “Restaurants use 285 percent more utilities than LED lights lower costs, improve ambiance at Denny’s the average commercial building,” he says. “The easiest way to reduce these BY JANET GROEBER costs and improve energy efficiency is to switch from traditional fluorescents ith long operating hours and lots of equipment for storing and to daylighting and LEDs.” cooking food, restaurants devour energy. Add lighting, estimated In addition to reduced energy and to account for 25 percent of the load, and you can understand why maintenance costs, the LR6 downlights many operators are finding a place for low-voltage light-emitting provide “the quality of light customers diode (LED) sources at the table. want,” says Cree’s vice president of LED lighting sales Craig Lofton. Denny’s recently tested LED lights parison of what we had in place before LaBarre concurs. “It really is lighter from Durham, N.C., manufacturer the LR6 downlights. in our restaurants because of the LED Cree in various applications, and the “We found that we used 6,000 kilolighting. Fluorescent lighting “was kind results were such that Cree LEDs are watt hours less per month in the store of turning the colors green,” and that’s now the preferred lighting standard for that had the Cree fixtures vs. the store a turnoff to diners. all new and remodeled units in “High color rendering is es“The easiest way to reduce [utility] costs the full-service family restaurant pecially critical in the food serand improve energy efficiency is to chain. vice industry, where steaks need switch from traditional fluorescents to Pete LaBarre, a Denny’s franchito be beautifully red, peppers daylighting and LEDs.” — Joey Terrell, Denny’s see in Colorado Springs, Colo., is should pop with color and the seeing green — as in dollar savings wood tones of the décor can — since converting to LEDs. Lacreate a warm, home-like atmoBarre has installed more than 400 sphere,” Lofton says. Cree LR6 downlights in the dining LEDs offer benefits to workers, rooms of his five restaurants — a as well. At the Colorado Springs move that has saved him around Denny’s, “One server told us $15,500 per year in energy costs there’s less glare now,” Lofton alone. says. “She notices her eyes don’t Impressed with the energy and hurt after a long shift.” Another maintenance savings the LR6 server remarked that customers lights provided in the dining area, regularly inquire about the new LaBarre subsequently replaced lights. “They ask where they can 500 restaurant perimeter fluoresget them for their homes,” he cent lamps with 200 Cree LR6 says. StORES fixtures. “Our lights stay on all the time,” Janet Groeber is a Cincinnatihe says, “so we did a watt combased business writer. Green Grand Slam W WWW.STORES.ORG STORES / MAY 2011 37 http://WWW.STORES.ORG

Table of Contents for the Digital Edition of STORES Magazine - May 2011

STORES Magazine - May 2011
Editor’s Page
President’s Page
Retail People
Supply Chain
Getting Closer to Customers
Workforce Management
Customer Satisfaction
Customer Rewards
Human Resources
2011 Software Sourcebook Guide
Website Security
Divisional Update
NRF News
Point of View
Retail Industry Calendar
End Cap

STORES Magazine - May 2011