Restaurants and Institutions

Link This | Email this | Blog This | Comments (0)

earth2table: The Hills Are Alive ...
April 18, 2007

We just had the last of the mechanical inspections, so the drywall will be going up any second now. That said, about a week ago I asked my general contractor what was going on with the audio system for the restaurant. I got an answer I preferred not to hear—“Good question.” He had previously mentioned that he had an “audio guy” but hadn’t able to get in touch with him. Since the walls are about to be closed, I figured that NOW would be a good time to wire for sound. Granted, it’s not the most important item on my multi-page to-do list, but it’s important nevertheless.

My next phone call was to one of Portland’s oldest and most-prestigious home-and-commercial audio installers and dealers. The next day, they came out to do a survey; the following day they gave me a bid. A little negotiating, a bit of give and a smidgen of take, and three days after my initial conversation, we had the restaurant correctly wired and the audio plan ready to go.

My sound scheme isn’t very complex. Basically, it involves a national satellite-music provider connected to my in-house audio system. There’s one zone for the dining room and something special for the bathrooms. (Once I open, I’ll reveal my little surprise.) I was looking for a system that would be the audio equivalent of something better than a Yugo but not quite a Porsche. I added a little extra bass (using subwoofers) to add warmth and depth to our sound with the correct speaker placement. The resulting sound should make the hip crowd feel they’re in the right place but still allow my elderly mother-in-law to hold a conversation at a table.

Our story has a happy ending. Everything is in place without any additional costs. The final bid, after the necessary tweaking, mirrors my dollars set forth in the audio portion of my capital budget. The moral is, pretend you’re Santa: Have a list and check it twice.

And the journey continues.

Cheers!

Stu

Comments or questions? E-mail Chef Stu at StuStein@rimag.com.

Posted by Stu Stein on April 18, 2007 | Comments (0)