The rhythm of dining: how Australian restaurants use music to shape mood

In great restaurants, everything works in harmony. The food, the lighting, the chatter of guests - and, often without us noticing, the music.

The right soundtrack can transform how a space feels and how long people stay. It can make a bustling dining room feel alive or a fine-dining venue feel calm and composed.

Across Australia, restaurateurs are paying closer attention to the power of sound. From tempo and tone to genre and timing, music is now seen as a key ingredient in crafting an atmosphere that feels intentional, immersive and memorable.

Why tempo sets the pace

Every piece of music has a rhythm — its beats per minute (BPM) — and that rhythm subtly shapes how people behave. Slow, warm tracks at around 70–90 BPM can help guests relax and savour. Slightly faster songs, at 100–120 BPM, naturally lift energy and turnover.

“Tempo has a physiological effect,” explains music psychologist Rita Aiello. “When music slows down, people breathe slower, talk softer and stay longer. When it speeds up, they subconsciously match it.”

Many restaurants are now building playlists that follow the arc of a service. The early sitting might open with soft, low-tempo tunes that make guests comfortable. As the room fills, the energy rises — subtle funk, soulful pop or light house beats give a sense of momentum. Later in the night, the playlist gradually winds down, helping the space feel more intimate again.

This isn’t about manipulation — it’s about flow. The goal is to guide mood in a way that feels natural, not forced.

Music as part of the brand

Music is fast becoming part of a restaurant’s identity. In Melbourne’s laneways, you might find modern Asian eateries layering atmospheric electronica behind the clink of cocktails, while suburban bistros opt for nostalgic soul or Australian indie tracks that feel warm and familiar.

In Sydney, waterfront venues often favour breezy acoustic and chill-house playlists that match the pace of long lunches in the sun. Brisbane and the Gold Coast lean toward upbeat funk and feel-good pop to match their lively outdoor dining scenes.

For many owners, curating this soundscape is as important as designing the fit-out or writing the menu. Some take the DIY route, building playlists on streaming platforms like Spotify or Apple Music. Others turn to music curation specialists who tailor selections to brand tone, time of day and crowd profile.

The difference is noticeable. A well-curated soundtrack gives cohesion — every sensory element feels connected. Poorly chosen music, on the other hand, can instantly break the mood.

The link between sound and taste

It’s not just ambience that music affects — it can change how food is perceived. Experimental psychologist Charles Spence from the University of Oxford has shown that background sound alters flavour experience.

Low, rich tones can make food taste fuller; high, delicate sounds can make dishes seem lighter. Classical music makes diners spend more. When the soundtrack matches the cuisine — say, Latin rhythms in a tapas bar or smooth jazz in a steakhouse — food can actually taste more authentic.

The connection is emotional as much as sensory. Music sets the context for how food is received. A plate of hand-rolled pasta feels different with an Italian crooner in the background than with chart pop. Sound becomes the invisible seasoning that completes the experience.

The Australian approach

Australia’s dining culture is uniquely relaxed, diverse and curious — and so is its music. Rather than sticking to one genre, venues often mix styles to reflect their audience and mood. You might hear R&B segue into indie folk, or classic soul followed by local electronic artists.

That blend of polish and ease mirrors the Australian style of hospitality: professional, but never stiff. We’re a nation that values authenticity, and that extends to the playlists we hear over a long lunch or a glass of wine at the bar.

At the same time, expectations have risen. Diners are more musically literate than ever, used to curated Spotify playlists and algorithmic mixes in their daily lives. A clashing or repetitive track list stands out quickly. Restaurants are responding with playlists that evolve through the night, changing energy levels to match the mood of the crowd.

The rise of professional curation

A decade ago, restaurant music was an afterthought. Many relied on radio stations or the manager’s personal playlist. Today, it’s a discipline in its own right. Professional curators — often musicians, DJs or branding specialists — design sound identities for venues, much like visual designers create logos and interiors.

These soundtracks are carefully mapped. They consider the venue’s architecture, ceiling height, time of day, and even the acoustic materials in the room. The result is a musical experience that blends seamlessly with the sensory environment — sound that feels like it belongs.

In large hospitality groups, consistency across multiple venues is key. A breakfast bar at a Byron Bay resort might open with sunlit acoustic folk, while the attached evening restaurant shifts to smooth soul and low-fi jazz. Both share the same sonic fingerprint, but adapted to their context.

Why it matters

When music works, guests rarely notice it. They just feel good — comfortable, connected, and more likely to stay for another glass or dessert. It can shape pace, perception and memory. Long after a meal ends, people often recall how a venue felt, not just what they ate.

As one restaurateur put it: “You can have the best food in the world, but if the music is wrong, the whole room feels off.”

Sound isn’t background. It’s part of the storytelling — the beat beneath the brand.