Is live music suitable for a restaurant?
Yes, if it is proportionate to the room, kitchen, average price and conversation. In many restaurants, soloists, duo, light jazz, acoustic or discreet piano bar work better than very energetic bands.
Better band or single musician?
The band gives more impact and can become an event; the single musician is more agile, less bulky and often more suitable for dinner and aperitif. The choice depends on space, volume and goal.
How long does the performance have to last?
Better reason for sets and breaks. Two or three well placed sets can work better than a continuous presence that tires room and staff.
How to manage volume?
It must be decided first. Organic count, instruments, installation, venue, acoustics and neighborhood. If the room has strict limits, we need light formations or precise technical control.
Do you need music permits?
Often yes. Management depends on the type of event, music, local and applicable legislation. It is prudent to clarify first who requires permissions, who compiles documents and what costs are included.
Do artists have to bring the plant?
Depends. Some rooms have internal system, others do not. The estimate must specify system, microphones, lights, audio testing and technical responsibility.
Live music increases the revenue?
It can increase the time spent and perception of the local, but only if costs, public and proposal are consistent. A full but not sustainable evening economically is not a good model.
What should the quote include?
Training, duration, set, repertoire, arrival, audio test, system, microphones, lights, space, current, permits, transfers, extras, promotional materials and responsibility.
