Reducing Noise in Restaurants: Feasibility and Recommendations

Abstract

A recent study investigated the negative effects of loud background noise in restaurants for adults over the age of 60. 1 The researchers simulated a restaurant in a sound booth with 31 older adults with varying levels of hearing loss. They found that in certain levels of background noise, the speakers raised their voices, reported increased communication disturbances, and described less willingness to spend time and money in the restaurant.Restaurants, noise, acoustics.These negative outcomes occurred due to a cycle of bothersome noise generated by the Lombard effect, which is the unconscious tendency to increase one’s voice in a noisy environment. In restaurants, patrons act as sources and receivers of noise, which results in a noisy environment that is challenging to manage. 2 The researchers concluded with two main findings: 1) that the negative cycle of the Lombard effect is reduced when background noise is less than 60 dB(A), and 2) that restaurant owners should try to keep their background noise levels between 50-55 dB(A) to be inclusive of older adults with hearing loss, allowing them to understand the speech of their dining partners. Given the fact that restaurants have a variety of noise sources (e.g., kitchen noise, background music, patrons’ conversations, etc.), 3 it is difficult to achieve background noise between 50-55 dB(A). Yet, background noise in restaurants is a well-documented problem 4,5 and has been rated the most irritating component of dining out. 6 Here, we offer feasible solutions for restaurant owners to reduce disturbing background noise and improve the dining experience of restaurant goers, both old and young. ACOUSTIC RECCOMENDATIONS The negative cycle of noise in restaurants can be eliminated when the level of the background noise remains below 60 dB(A). There are three main avenues to achieve this level of noise: acoustical capacity, absorbent materials, and screens. Acoustical capacity. We have all seen signs in public spaces stating the required maximum capacity. These are safety-standards based on the physical size of the room. However, for restaurants aiming to provide a positive dining experience for their patrons, another relevant consideration should be acoustical capacity. 7 Acoustical capacity considers the number of people within a restaurant, as opposed to its physical size. This effectively limits the number of talkers within the restaurant at a given point in time, which results in a reduction in background noise. Restaurant owners may not be enthusiastic about reducing the number of people who can eat at their restaurant. But given the fact that irritating noise in restaurants is directly linked to the number of people seated, following a preset acoustical capacity is a strong way to improve the dining experience. Absorbent materials. A more realistic acoustic treatment for restaurants is installing absorbent materials on the ceilings. This approach to reducing background noise is more common than adhering to an acoustical capacity, and although it may not result in the lowest levels of noise, it is a viable option for restaurant owners. Specifically, suspended acoustic ceiling baffles absorb bothersome noise in restaurants. 8 These baffles hang vertically to scatter sound that decreases speech intelligibility between talkers/receivers. Screens. Another practical option for reducing noise in restaurants is installing screens between tables. The screens increase customers’ privacy and reduce their volume levels by increasing the spatial energy decay. 9 Many restaurant owners installed similar screens as a health measure due to the COVID-19 pandemic, but these screens serve a dual purpose by acoustically treating dining rooms as well. WHERE TO START? Acoustical consultants are available as resources to improve the overall quality of the dining experience through sound treatment. We recommend that restaurant owners collaborate with acoustical consultants early when designing, renovating, or refurbishing their businesses. A proper sound treatment may contribute about 5%-10% to the total cost of renovation, which is a small expense to eliminate customers’ irritation stemming from noise. “HEALTH IS WEALTH” One answer to the complex problem of noise in restaurants is sound treatment. Some Michelin-starred restaurants are among the eating establishments with the lowest background noise levels, as their design-process considered the acoustic experiences of their patrons, 10 resulting in easily intelligible conversations and customers who are willing to spend long periods at the dining table. Acoustic consultants contributed to the design of these top-tier eateries, but they are also available to support any restaurant owner with a desire to facilitate positive dining experiences in their space. It is commonly said that “time is money” and, even more importantly, “health is wealth.” With the proper sound treatment, why not have both?