Shh! Managing Noise Levels in Your Restaurant

When it comes to restaurant build-outs (or any build-outs for that matter), success is in the details; and one detail that's often overlooked during the design phase -as this article on The Wall Street Journal's website suggests- is acoustics. And it turns out that some customers value being able to hear more than a restaurant's edgy decor or pumping soundtrack.

The problem is that most designers aren't trained acoustical engineers and most restaurant operators are strapped for cash during start-up so they forgo hiring these sound technicians. But more than that, they're goal is to create a "vibe" that jives with their overall concept and that isn't always concerned with noise.

With baby boomers acting "younger," gen Xers and Yers looking for the "next big thing" and the economy's resulting "less is more" attitude, plush interiors ideal for sound absorption and subtle background music have given way to bare floors, exposed ceilings, open kitchens and iPods pumping out rock music.

The result is laid-back yet still hip, accompanied by a cacophony of sounds. Some dig it, some merely tolerate it, and others will choose not to come back. Some restaurant operators are making accommodations. Others are perfectly content with what they've created.

The thing to remember is that sound absorption isn't limited to acoustical ceiling tiles and carpeted floors. There are myriad acoustical products and design and architectural treatments out there that can help calm the din while still keeping up the "vibe." Knowing the challenges of your space (i.e., plentiful hard surfaces, wide open spaces, etc.) and working with an experienced restaurant designer will help you create a design that's music to everyone's ears.

-Liz Blohm