Short answer: by matching music to the restaurant’s brand, customers, and service rhythms — while keeping volume, tempo, lyrics, legal licensing, and measurement in mind. Successful playlists are deliberate tools that support atmosphere, pacing, and the bottom line rather than random background noise.

How restaurants pick playlists — key factors

• Brand and concept: Music should reinforce the restaurant’s identity (e.g., neighborhood café → relaxed acoustic; upscale dining → restrained instrumental; sports bar → energetic rock/Pop).
• Target customers and demographics: Age range, cultural background, and expectations shape genre, era, and familiarity.
• Service flow and pacing: Different shifts (breakfast, lunch, dinner, late-night) require different energy levels; tempo can influence dining speed and dwell time.
• Menu and price point: Casual/fast concepts favor upbeat music; fine-dining favors subtle, unobtrusive music so conversation and food take center stage.
• Space and zones: Separate playlists for dining room, bar, patio, and open kitchen let you tailor energy and volume.
• Volume and intelligibility: Keep music loud enough to set mood but not so loud it prevents conversation. Adjust during busy vs. quiet times.
• Lyrics and content: Avoid offensive, polarizing, or overly distracting lyrics—especially for family-friendly or fine-dining settings.
• Licensing and legality: Use music licensed for commercial/public performance (business music services, blanket licenses, or performance rights organizations). Don’t use a personal consumer streaming account for public playback.
• Practical operations: Easy-to-manage playlists, predictable transitions, and staff familiarity (so they can modify when needed).

How to build and operate playlists — practical steps

1. Define the mood and objective for each shift (e.g., “relaxed and welcoming” for brunch; “upbeat but not aggressive” for Friday happy hour).
2. Choose genres/instruments that support that mood (instrumentals for subtlety; vocal but inoffensive pop or indie for casual energy).
3. Set pacing rules: start slower before service peaks, raise energy during rushes, then wind down after closing.
4. Create multiple playlists: by shift, by zone, and for special events (live music nights, holidays).
5. Curate transitions: keep consistent keys/tempo ranges or use crossfades so playlists feel seamless.
6. Train staff to control music (volume, switching playlists) and to note customer feedback.
7. Monitor results: observe customer behavior, sales patterns, tips, and staff feedback; tweak music accordingly.

Playlist characteristics that work well

• Predictable length and variety: 2–4 hour playlists with no abrupt repeats.
• Balanced familiarity: a mix of recognizable songs and lesser-known tracks so customers feel comfortable but not bored.
• Instrumentation: more acoustic/instrumental in quiet dining; more electronic/beat-driven for bars.
• Clean lyrical content: avoid profanity or polarizing political/sexual content in public settings.
• Energy control: ensure songs rise and fall to match service needs.

Legal considerations (brief)

• Use services designed for businesses or obtain appropriate public performance licenses (PROs such as ASCAP, BMI, SESAC in the U.S., or a licensed commercial streaming provider).
• Many consumer streaming services prohibit commercial/public use; check your contract and choose a commercial plan.

Tools & tech

• Business music services (curated/licensed playlists and scheduling) or cloud playlists on licensed platforms.
• Sound systems with zone control and simple staff interfaces (tablet or wall panel).
• Scheduling/smart automation to switch playlists by time of day or day of week.

Examples (quick)

• Coffee shop morning: mellow indie/folk, light acoustic, lower volume.
• Casual daytime restaurant: upbeat indie pop, light R&B, mid volume.
• Fine dining evening: modern jazz, classical crossover, mostly instrumental, low volume.
• Bar/late-night: high-energy house/EDM, rock, top 40 remixes, louder and punchier.

Quick checklist to implement

• Define mood per shift/zone.
• Build 2–6 playlists (by shift/zone).
• Choose music that fits brand, avoids offensive lyrics, and controls tempo.
• Use a commercial music service or proper licenses.
• Configure sound zones and volume presets.
• Train staff on when/how to change music.
• Collect feedback and adjust monthly.

If you want, I can build a sample 3-shift playlist outline for a specific restaurant type (café, casual dinner, or fine-dining) with genre and tempo guidance. Which type should I use?