The Crack Shack, an organic, locally-sourced chicken and eggs restaurant that first
opened in San Diego in 2015, is outfitting its new Encinitas location with the same
powerful ELAN entertainment and control system that gives managers and staff full,
simple control of audiovisual and surveillance systems at the San Diego location.

According to systems integrator Zack Paradise of Paradise Infotech, the ELAN system
gives staff an easy way to manage TVs, audio systems, cameras and climate control.
Plus, the owner can use a single ELAN app to monitor multiple locations.

“Restaurant chains are built on the idea of operating with a standard set of tools and
rules throughout every location,’ Paradise said. “For many of the same reasons, using
a replicable control and AV system is smart business. By standardizing the technology
used in each new restaurant, managers and ownership only need one mobile app to
manage multiple locations and ensure the audio, video, surveillance cameras, climate
controls, and any other integrated systems run smoothly. It’s like having a live
window into each location that the owner can view from home or anywhere else.’

The audiovisual system at the new Encinitas Crack Shack offers bar patrons live TV,
but also creates an ambience in the restaurant that differs from how many other
eateries focus their technology. In the seating area adjacent to the bar, a 2×2 video
wall featuring four 70′ JAP displays can easily switch from a professional sporting
event to a calming scene of ocean waves washing ashore, depending on the needs of
the moment. Using three Risevision digital signage players, the restaurant’s
messaging can be laid over live TV content from six DirecTV boxes, or displayed on its
own. All of these systems are connected to an ELAN gSC10 controller, the brain of the
control system.

Audio is played through 16 in-ceiling SpeakerCraft speakers throughout the
restaurant, while 10 Wirepath IP cameras keep an eye on every part of the business.
All of this is viewable and controllable from the ELAN mobile app, which staff can
access on a wall-mounted iPad, and managers and the owner can access on their
iPhones from anywhere.

Similar to the San Diego location, the new Crack Shack makes use of an open-air
design. Because of its location near the ocean and a comfortable year-round climate,
the building’s floor-to-ceiling accordion windows create a unique, inviting dining
experience. Climate control in the dining area is a mix of ceiling fans, electric heaters
and the near constant ocean breeze. In the kitchen, the ELAN system ensures staff
have a comfortable work environment. Part of the roof was replaced with a plastic
roofing solution to provide more light and add to the ambience.

“When the owners bought this building, it had a standard drop ceiling,’ Paradise
explained. “But The Crack Shack isn’t your standard restaurant. When the team
looked above the ceiling tiles, they discovered beautiful tongue and groove woodwork
that creates a homey, country sort of feeling that’s perfect visually, but isn’t easy to
install technology into. They tore down the tiles and cleaned up the wood, and then
we used in-ceiling SpeakerCraft speakers and an in-wall Sunfire subwoofer to
effectively hide all of the hardware. Now everything is out of sight, and it just takes a
few taps in the ELAN app to change the channels, music, volume, or review
surveillance footage or live feeds. The customers never have to see the tech that
helps provide the unique atmosphere.’

As the chain continues to thrive and consider additional locations, the owner and the
integration team at Paradise Infotech know they have a robust and replicable control
and entertainment model with ELAN.

“Part of the appeal with ELAN is how easy it is to set up and use,’ Paradise concluded.
“Changing schedules or settings is easy, the app is fast and simple to navigate, and
multiple people or devices can be granted differing levels of access to ensure every
customer and employee has a good experience. With ELAN, the owner has a system
that works great, and he’s sticking with it.’