The concept of visiting a restaurant is no longer related to the consumption of a food. The total process of visiting a restaurant became a pleasant experience to elevate mood and satisfaction and create a memorable experience. In this thesis, we aim to case study three restaurants of the same brand using quantitative and qualitative measurements such as questionnaire, V/P theory, and measurements. Moreover, the results of the assessments will be used to investigate how lighting can improve the dining experience in the restaurant while taking into consideration reducing energy consumption. The results of the quantitative and qualitative analysis indicated the lighting in each of these restaurants differs from each other, and they require a redesign to enhance customer satisfaction and to be more energy efficient. The thesis presented a lighting solution which considers all the relevant factors for customer satisfaction from literature and standards. The solution can improve the customer experience in the restaurant and advance its compliance with the sustainability goals.