Hospitality

Hospitality lighting is judged by how a space feels rather than by illuminance on a plan. Guests should see faces, materials and table tops clearly without noticing the light sources.

Approach

• Layering: accent light on artwork, tables and textured walls; low general light from discreet downlights; decorative pendants as the visible layer.
• Glare: use deep-recessed anti-glare downlights and spotlights with black baffles. In lobbies with high ceilings, narrow beams reach the floor without spilling onto walls.
• Colour temperature: 2700–3000 K in public areas and rooms; consider dim-to-warm or a single warm temperature throughout.
• Dimming: plan scenes for morning, day and evening. Specify DALI or 0–10 V drivers where the control system requires it.

Typical selection

Recessed adjustable spotlights for tables and art, anti-glare downlights for corridors, and magnetic track in restaurants and retail units where layouts change.