Alejandro Figueroa Zú?iga的动态

If you think music in restaurants is just about setting a "vibe," think again. Alyson Krueger's article in The New York Times dives into the fascinating science of music curation in dining spaces — a great read for anyone who's ever wondered who picked that song while munching on charred baby carrots with harissa yogurt dressing. Restaurants like Simon Kim’s Cote and Coqodaq in Manhattan are taking music curation to a whole new level. Kim pays such close attention to tempo that he’s practically conducting an orchestra. Slow, mellow tunes at the beginning of the evening set the stage for a relaxed dining experience, while faster beats later on energize the crowd, creating a crescendo that peaks right when the meal does. This attention to musical detail isn't just to set a mood—it’s about crafting a full sensory experience. In contrast, higher-priced restaurants that focus on gastronomy—like SingleThread in Healdsburg—often play slower, instrumental music. The purpose isn’t to just enhance the atmosphere, but to help diners slow down and engage with the food, fostering a deeper, more reflective experience. The tempo, or lack thereof, supports a deliberate pace for the meal, allowing the flavors to linger as long as the conversation. On the flip side, at places like Dunsmoor in Los Angeles, the playlist is hip-hop heavy and fast-paced, designed to match the energy of the food and the crowd. Music like this doesn’t just fuel the ambiance; it fuels the entire evening—hurrying diners along, curating a crowd that’s there for the high energy and intensity. What this article underscores is that the right music isn’t just a backdrop—it shapes how food tastes, how long diners stay, and even the type of crowd that shows up. Whether it's fast beats to turn over tables quickly in a bustling restaurant or slower tracks to savor each bite in a fine dining setting, the music you hear defines how you experience what’s on your plate. This is a great read that demonstrates just how powerful the role of sound is in hospitality. Highly recommend reading it while eating an overpriced farm-to-table porchetta sandwich with microgreen. #SonicBranding #RestaurantCulture #ExperienceDesign #MusicMatters #CustomerExperience #NYTimes

Are There Restaurants Serving Thanksgiving Dinner This Year? Are There Restaurants Serving Thanksgiving Dinner This Year? Experience a Thanksgiving Feast at Ellington on Broadway? What's Cooking at Oceans This Thanksgiving? What Does The Smith Serve for Thanksgiving? A French-Inspired Thanksgiving? Le Crocodile's Menu Revealed! What's Cooking at Manhatta this Thanksgiving? Thanksgiving can be one of the busiest restaurant days of the year, so it is crucial that your establishment remains open and provides an appealing menu in order to attract customers looking for alternatives to cooking at home. As a restaurateur, consider offering a Thanksgiving menu that breaks with tradition - it will allow your customers to discover new tastes while keeping them coming back for more! To read the rest of this article, please click on the link below: https://lnkd.in/e2MyDvfE

Top bars are being viewed as brands in their own right and we are here for it. The news that HIMKOK are collaborating with Sony Music Entertainment Norway on their next menu drop Beats & Sips, shows that big consumer brands now view top bars as equals. It’s an interesting evolution that makes a lot of sense. Culturally bars are on the money. Cocktail culture has also developed significantly. While celebrity chefs and world-famous restaurants have been in the public consciousness for decades, bar brands and their captains are closing this gap. Other things that are contributing to bar brand growth: 1.???????Own brand spirits and beers 2.???????Bar merch being sold to customers 3.???????Top bartenders and bar owners showcasing cocktail craft on TV It will be interesting to see how many more partnerships between household brands and top bars we see in the coming years. https://lnkd.in/eqb8i_yE #hospitality #drinksindustry #beveragemarketing

Your Next Secret Weapon? A Great Playlist ?? Music isn’t just background noise—it’s part of the experience. The right playlist can: Set the Mood: Create a lively happy hour vibe or a romantic dinner atmosphere. Impact Dining Speed: Upbeat tunes encourage faster turnover, while slower music keeps guests lingering. Reinforce Your Brand: A carefully curated playlist adds personality and charm to your restaurant. What’s on your restaurant’s playlist right now? #RestaurantVibes #DiningExperience #MusicMatters #BrandIdentity

Couple Date Idea: Candlelit Dinner: Whether at a favorite restaurant or a homemade meal, set a romantic ambiance with candles and soft music. #datinglife #datinggoals #datingwithpurpose #datingadviceforwomen #datingafter30 #datinginyour30s #datingblog #datinghumortingtips #dating101 #datingproblems #datingwithapurpose #datingexp

? NEW BLOG ALERT ? Why does your restaurant’s music matter? The right playlist can shape your guests' dining experience and even boost sales. Discover the science behind selecting the best music for your restaurant and how it can elevate your brand. ?? Ready to set the perfect vibe? Tap the link in the comments to read more! #ModWineCo #RestaurantMusic #Ambiance #CustomerExperience #BoostSales

Check out our June blog for some tips on getting your start as a home bartender ??

What do you do when you have to close a client by hook or by crook? !!! A Trip Down The Memory Road !!! It was that phase where we were providing live singers to Lounges/Restaurants at GetSetGig. This was a low hanging fruit, although it was a recurring revenue for us but was not enough. We needed BIG clients. 1. Find ICP I and my cofounder Aditya Hanchinal, CSM? identified a restaurant in Powai. It was a classy restaurant, expensive and they had tried Live Music before. This was not just ICP, but WE WANTED THIS CLIENT! 2. Outbound We cold emailed the restaurant ---> No response We cold called the restaurant ---> No response We got the number of the manager ---> No response We reached them out on social media ---> No response I gate crashed the restaurant to meet the manager ---> The gatekeepers said he was not there. (Even when I could see him when I peeked inside) 3. Iterations We tried a second round with different messaging, different timings, figured a reference, but it all led to Disappointment. It was a tough shield to crack! 4. Do Not Give Up, Let's Go Creative! We decided, let's go as customers to the restaurant. Because we all know, manager can say no to outside requests, but will never say no to customers. -So We went to the restaurant on a weekday evening as customers. -We made ourselves look a little classy. -We made sure we got a table that was visible to the manager. -We ordered food and drinks (Investment) and started talking and laughing a little loudly so that the manager notices us. - After sometime, we got friendly with our waiter. We started first appreciating, then asked a few questions. "Lovely food, lovely ambiance. Why don't you have live music here? It will just brighten the mood. Customers will love it." - We started insisting on our feedback. The waiter said, "Sir, please talk to our manager" - BINGO! This is what we were patiently waiting for! - Manager arrived humbly. And now we started telling him, "See, your competitors are conducting live music, but we think live music suits at this place than anywhere else". We had a conversation with him. - Now when we have created the need in customer's head, we pull out our cards, and tell him, "Hey, you know what, we run GetSetGig, we can get you the best artists in town!" 5. Client Closed We worked with that client for few months. But the manager referred us to his next company and we continued to increase our client base. When you have to get things done, you HAVE to get things done. There is always a way. Reach out to me if you want to solve revenue problems of your startup. Sahaj Nalgirkar #KafiSahajHai #GrowYourRevenue #StartupMemories

??? Imagine stepping into a restaurant where every detail is meticulously curated—from the delightful aroma of food to the inviting decor and attentive staff. But there’s one more key ingredient that can elevate the dining experience to new heights: music. ?? For restaurant owners looking to create an unforgettable atmosphere, understanding the impact of music can be a game-changer. Our latest blog explores how different musical elements can enhance the dining ambiance, influence customer behavior, and ultimately contribute to your restaurant's success. ?? Discover more in our blog:

Want to win Dry January? First, stop treating it like a month. SWISH has a unique position in the market right now. Three weeks ago, I hosted a tasting session with five major buyers. Want to know what they said? "There's nothing equivalent on the market in non-alcoholic cocktails." That's a direct quote. They represent universities, museums, and cultural venues across London. Each one plans to stock our non-alcoholic range for Dry January — but not only that… They want them on permanent menus too. Our non-alcoholic cocktails match our alcoholic versions precisely. The buyers couldn't believe the taste similarity. This is important for Dry January because: ? Venues also need premium non-alcoholic options ? Customers want the same taste experience ? No compromise on quality or flavour We're not just selling drinks. We're offering the same premium experience without alcohol. That's why major venues are signing on now. Premium non-alcoholic cocktails aren't just for one month. When customers try these drinks in January, they'll want them in February too. January is just the beginning. — Want to enhance your premium drinks offering? Reach out to stock SWISH cocktails: https://lnkd.in/e55_zqbU