I know it's not the answer that you were after, but there are so many factors involved in integrating an audio system into a business environment that your best bet would be to contact a professional.
Often a poorly integrated system just raises the background noise level and creates an uncomfortable atmosphere.

Quote:
I was wondering if someone can recommend a decent set up (amp and ceiling speakers) for a restaurant..

Thanks

In restaurants, speaker vs seating layout is critical.

-EQ is essential, for creating a specific de-emphasis to certain components of the sonics so that vocal clarity is maintained for conversation.

ZONING, ie LOTS of it, is essential. Ie, mucho control over individual speaker volume level.

A place with 25 tables, meaning as much as 60 chairs, may need as much as 20 speakers, all running at low levels, with eq, and individual speaker control.

Ceiling speaker placement is also critical. Potting the speakers in separate small cavities or 'boxes' can also play a big part.

The individual tuning and placement of speakers is the big deal. Meaning the speakers must be placed so they are firing down between the tables, not on top of them. Properly handled, the placement will give even, low volume everywhere, with the capacity to slightly tune the levels at any given location, to provide the correct amount of music..combined with the music creating the atmosphere..and the isolation between the tables, via the noise from the music being just a HAIR louder than other folks conversations. Try not to have it so that seated people aim their mouths at the ear of the person sitting at an adjacent table. Keep the sound of the audio so that it does not cause the person to RAISE their voice to be heard, which is the heart of the why of the speaker/table/patron placement, individual level, and speaker EQ.

Sometimes it is also wise to have speakers that pivot in their cavities, so the speaker,and thus the sound can be more discreetly 'aimed'.

Getting it right involves lots of testing and CANNOT be messed with once installed. Changing table chair locations afterward is simply not going to work. At that point one has created an atmosphere where the whole thing is an integrated system,and it will fall apart if messed with too much.

One way to allow for future flooring changes, is to have that ridiculously high number of speakers in the ceiling, like massive amounts of diffused lighting fixtures, so tuning/re-tuning in any altered environment can be achieved.

Few understand it, but excellent sonic layouts in the given restaurant is CRITICAL to it's success.

Screw the cook, Screw the staff, screw the lighting, screw the menu. If the space is uncomfortable or impossible to relax in, the restaurant WILL fail. Sonics and sonic atmosphere is of the most vital components, and it can be ignored, and is ignored by many to most. Ie, get a good acoustician into the enterprise before pen is even struck to paper at the design phase. A resume of theirs should consist of multiple earlier works, where you can go and have a meal to check out their efforts, before committing.

This point is vital, as guys who put systems in bars tend to know SQUAT about what restaurants require for sonics. Bars and restaurants require completely different audio systems and completely different applications.

Of course, I'm talking about 'high end-black tie' with regards to perfection, but the basic rules apply to most spaces.

Just knowing these things can make a big difference.

I did all this for one of the first systems I designed for a bar/live event/restaurant/conversation place, about 15 years ago. It is still up and running, in exactly the original configuration. I chose the right gear, and I installed it correctly.

Zero failures, perfect sound, zero complaints. for over 15 years. As it should be.

Excellent response.
I wish that most of the businesses that I visit, many major chains, would follow these principles.