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How Restaurants Use Music To Make People Spend More

| Published on June 10, 2022

People are now happy to go back to normal life. The world is working from the office once again and people have started socializing just like we used to before 2020.

Above all, we are more than happy to be able to eat at our favorite eateries and enjoy some of the best meals that we had been dreaming of.

Did you know, that it is not just the food that makes you visit some of the finest restaurants that there are? Though food plays the most vital role, a lot of external factors do ensure that the customers keep visiting again and again or even stay longer and order more food even.

How Restaurants Use Music To Make People Spend More

The Volume

The volume of the restaurant is one of the key role players in determining the behavior of the customers. Loud music may work in a pub or a lounge but it will definitely drive away anyone who wants to visit a fine dining restaurant.

For this, you may have noticed how soft music is always playing in the background. The low volume keeps the customer happy and lets them enjoy their meal in peace.

However, bad music may not all be bad. It can actually lead to high table turnover as the customers may eat and drink faster. It entirely depends on the type of ambience you have.

How Restaurants Use Music To Make People Spend More

The Tempo

Music with a slow tempo again tends to have a calming effect. The customers will stay longer and maybe even spend more in restaurants that have a calm aesthetic. As per research, just like volume, customers chew food 30% faster when they listen to uptempo music, which decreases eating time and increases table turnover.

While customers increase the average size of their bill by 23% while listening to slower music.

Also ReadHow Malls Make You Spend More Money

The Genre

A restaurant playing classical all-time hits may have more people spending on expensive wine and liquors. Classical hits are associated with sophistication making customers bill more on food.

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