Abstract Purpose To test if the decision-making process of customers in a restaurant environment can be influenced by auditory stimulation. Methodology An inductive and deductive approach to a qualitative research method. An experimental design through a focus group and an experiment. Results of the experiment has been statistically tested through a Chi-square-test. It tests the possibility that chance could have been the reason for variations during the experiment and not manipulation. Findings A statistically significant correlation between culturally conditioned music in a restaurant environment and the sales of shrimp baguettes. Theoretical implications Findings of the study confirms the theoretical hypothesis that states the customers decision-making process in a restaurant environment to be influenced by auditory stimulation. Paper type Bachelor thesis, 15 hp Keywords Sensory marketing, sense of hearing, perception