A new Swiss vegetarian restaurant concept arrived in London this Autumn, and immediately took up occupancy in two prime sites. The first tibits opened in October in London’s West End, followed a month later by Europe’s largest, inner city shopping mall, The Westfield London Shopping Centre in West London.
Both restaurants have been equipped with 100V line loudspeakers and amplification from QSC Audio – to meet a specification originally drawn up by audio consultant, Christian Beusch of Tonstudio Beusch, who has overseen all the Swiss-based installations.
Christian Beusch chose the QSC solution based on the aesthetic appeal of the Acoustic Design series, along with ease of set up, the fact that no EQ is required – and the overall excellent sound quality.
In the UK, the installation work was handled by experienced sound and light design company, ESL, who were introduced to the project by main electrical contractor, Morgan Cass.
In both sites ESL have used multiples of QSC’s stylish Acoustic Design AD-S52T and AD-S32T full-range loudspeakers -12 and 10 respectively being wall-mounted at the restaurant-packed Heddon Street site, where background music is supplied by a DAB digital radio. The system is powered by a pair of QSC ISA300Ti and CX 4-channel amplifiers.
Mike Glover, who heads ESL, has nothing but praise for the specification and the resulting sound – particularly at the Westfield site, where he upgraded the DSP. “For a 100V line system the QSC speakers sound amazing,” he says, “The Swiss consultants even specified the tappings on the speakers.” Separate input points were also requested for the multi-zone Heddon Street site – which occupies 4,740 sq ft set over two floors – to accommodate DJ activity.
The tibits story began back in 1998, the brainchild of Reto, Christian and Daniel Frei, who entered the concept in a competition. Experienced restaurateurs, Rolf and Marielle Hiltl, owners of the Hiltl Restaurant in Zurich, Europe’s oldest and most respected vegetarian eatery, heard about the project and made contact with the Frei brothers; the concept was developed jointly and tibits was duly born.
The idea was for an all-day, vegetarian restaurant and bar with ‘food to go’ – the interior built around a giant food boat. Tibits launched its first restaurant in Zurich in 2000 and has since opened sites in three other Swiss cities – Winterthur, Berne and Basel – before moving to London.
Summing up, Mike Glover said: “Restaurant projects such as this show that as a company we are adaptable, and not stereotyped in exclusively fitting large-scale nightclubs.”
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