Case Studies

Imagesound Case Study: Meat Market

Lauren Reskin

October 1st, 2014

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Meat Market opened in October 2008 as an upmarket concept on the traditional steak house, conceived by acclaimed executive chef Sean Brasel. Situated in the heart of Miami Beach’s popular Lincoln Road, the restaurant quickly established a prized reputation for the finest quality avant-garde haute cuisine, fantastic service, and unique ambience, becoming a favorite amongst locals and frequented by celebrities.

meat market

Meat Market required background music that reflected the restaurant’s level of sophistication, finely-tuned attention to detail, and discerning clientele, while also needing a vibe that defined itself atmospherically within the buzz of busy Lincoln Road.

We created a customized soundtrack based around eclectic blends of upbeat global lounge, selecting tracks infused with precise elements of downtempo, world, house, ambient, and dub beats, programming track-by-track to create something more unique and curated than an orthodox lounge sound. With a daily happy hour and a different energy level required during the weekend, we scheduled an overlay of vocal driven indie/electro tracks that integrate with the core sound during these dynamically important times.

The success of the Lincoln Road restaurant led to the opening of a second location in San Juan, Puerto Rico in September 2013, and the third Meat Market opened this week in Palm Beach with more locations planned for the future. As their concept has grown, we have delivered music programs to ensure that these locations retain the core values of the brand while applying variations to reflect the specific location and clientele.

To hear some of Meat Market’s core tracks, please enjoy the sample playlist below:

“I have been working with Mark Pratt from Imagesound Americas for over two years and can only think of positive things to say about this company and their management style. They are very easy to work with, extremely flexible and their professionalism is second to none.” -Sebastien Tribout, Director of Operations, Meat Market

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