The goal of this project is to develop an ergonomic restaurant lighting system that takes the circadian cycle, light layers, and light temperature into account. The idea is to produce illumination that enables foods to appear fresher and crispier while also providing customers with the best possible lighting experience at all times.

Traveling on a bridge or watching one from afar is a unique and rewarding experience. What distinguishes bridges is how they flow, balance, and harmonize many components to make them flow like the ocean or a ladder. Like a bridge, a restaurant must have balance, harmony, and optimal lighting flow and distribution. I performed some study and realized that the restaurant needs have perfect 50/50 lighting across the dining area in order to have equal space. If the lighting is well-balanced and dispersed, customers will be pleased, and their expectations for the restaurant will be boosted. It also enhances the charm and aesthetics of the eatery. As a result, the design has the appearance of an upside-down bridge. These two waves move on opposite sides, producing harmony, fluidity, and even light dispersion, thanks to the pillars harmonizing on different sides.

All of the primary components of the product are connected inside, thus there are no stresses. The wiring components are quite relaxed and have enough of room to fit in, taking up a lot of interior space.