How On-Brand Music Programs are Enhancing the Guest Experience

Music plays a pivotal role in a restaurant's ambiance. It helps to convey the vibe you want your restaurant to have. However, as Adam Melrose, the chief playlist officer of Control Play, says music tends to take a back seat.

But music can really enhance the brand experience in multiple ways, starting with the team members at the restaurant.

"Music has a lot to do even with just the energy of the staff members," says Melrose in the video. "If the staff is having more fun, their gonna have more fun with your customer."

Music on loudspeakers is common, but at most restaurants, there are also TV screens meant to add entertainment value. Mostly, sports or ChiveTV are popular programs being played for diners.

Melrose points out that in 2017, 25 percent of all music listened to all over the world was done while watching music videos. With that being said, playing music videos on screens has its advantages from an operator standpoint.

"Once the videos are part of the experience, people are staying longer and that equates to another drink or another shareable or a just longer stay time, which only increases how much money they're going to spend while there," says Melrose.

Unlike Pandora or Spotify, Control Play creates custom video entertainment specifically for restaurants and bars. With over 5,000 venues using the service in North America, Control Play curates a playlist specifically for your restaurant and the experience you want to convey. The playlist is constantly updated too, meaning the same old' songs won't be playing over and over to torture your staff.

What role does music play at your restaurant? Watch the On Foodable Feature episode above to learn more about Control Play and how music and video can enhance your customers' dining experience.

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


Is The Future of Dining Digitization? Allset CEO Thinks So!

We are living in a world with a live and thriving “on-demand” economy.

From having the choice to watch your favorite TV shows on your own time and schedule, to ordering meals and groceries through your mobile phone or online.

Companies seem to have finally figured it out…

Time is of the essence!

People seem to be willing to pay for their precious time to avoid time-consuming, mundane tasks. And with so many efficiencies taking place in different aspects of people’s lives, consumers are getting accustomed to speedy services so they can get back to what’s most important to them.

This phenomenon has us thinking… Is the future of dining digitization?

On this episode of On Foodable Feature, we learn from Stas Matviyenko, CEO and co-founder of Allset—a San Francisco-based application that aims to help restaurants provide a more efficient dining experience to guests who are short for time.

Watch the full interview to learn how this app can help increase a restaurant operation’s bottom line, how the technology integration would look like, and costs associated with the service!

Cava Grill's $16M Expansion — Challenges, Scaling, and What to Expect in L.A.

Cava Grill's $16M Expansion — Challenges, Scaling, and What to Expect in L.A.

By Jessica Bryant, Managing Editor

Co-Founders Ike Grigoropoulos, Dimitri Moshovitis, and Ted Xenohristos were onto something when the three childhood friends decided to extend their full-service restaurant, Cava Mezze, into a health-based fast-casual concept, Cava Mezze Grill, in January 2011. Cava Mezze was founded in 2006, and the trio began distributing their dips and spreads, which they still produce, in 2008.

Now, four years later, D.C.-based Cava Grill, a healthy spin on Mediterranean with locally sourced ingredients in a build-your-own format, is going national with an expansion to the west coast, thanks to a recent $16M in funding, led by VC capital firm SWaN & Legend Venture Partners.

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Caffè Nero — How to Build a Successful Global Brand in New Markets

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Moving a brand into foreign territory, and watching it become a success, requires a lot of expertise and patience. But that’s exactly what Caffè Nero, an Italian coffee company that originated in Europe, has done. 

In this On Foodable feature, brought to you by the Foodable Network, Host Paul Barron finds out what it takes to not only build a successful empire, but to also introduce it to a new market. Joined in Boston by 30-year industry veteran Jay Gentile, Caffè Nero’s USA Director, this episode reveals the equation of international success. From a cozy, dimly lit atmosphere to its process of vendor selection (which they refer to as partners), Caffè Nero proves that building an authentic global concept is more about “going back to the basics" thank you might think.

Vagabond Restaurant and Bar — Redefining Miami’s Culinary Art Scene

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In this On Foodable Feature, brought to you by the Foodable Network, we are at Miami’s iconic Vagabond Hotel at the Vagabond Restaurant and Bar, where host Paul Barron is joined by GM/Partner and restaurateur Alvaro Perez Miranda, GM/Partner Christopher Wang, and Executive Chef Alex Chang. The casual fine dining venture is part restaurant, part bar and part art gallery.

The trio, each of whom were based in different parts of the country before starting this business, has played a crucial role in putting the Vagabond back on the map for not only local Miami foodies, but for visitors as well. Watch the full episode to learn how this venture came into fruition, what some of the culinary challenges have been for a chef coming from the west coast, how art has played a huge role in the restaurant’s aesthetic and decor, and more.