Saving money, energy and the environment were all valid reasons to pursue low-wattage lighting for use in Red Robin Gourmet Burgers’ restaurants. But ultimately it was how good the food looked under the dining table lamps that sealed the deal. “We didn’t want to get into a cold, blue light that makes a hamburger look unappetizing,” said John Rogers, vice president of capital purchasing for the 430-unit casual-dining chain based in Greenwood Village, Colo. Red ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?