Loud. Buzzing. Raucous. Cacophonous. Deafening.
“I’ve run out of adjectives to describe a noisy restaurant,” says famed Washington Post critic Tom Sietsema. He estimates that 70% of the reviews he writes warn diners that they’ll have to raise their voices to carry on a conversation. In turn, one of the most common questions Sietsema fields from diners is where they can find a quiet place to eat.
There’s a movement underway to reduce restaurant noise levels, for the benefit of customers and employees alike. But for restaurant owners and operators, that’s easier said than done. Is your restaurant too loud? Try this simple five-step approach.
Step 1: Measure levels of restaurant noise.
You can call in a pro, use a decibel meter, or try an app like SoundPrint. Don’t just measure sound levels once and call it a day! Take readings at different times and at different places in your restaurant, from the host stand to the bar seats to the table in the back.
- 60-70 dB: It’s fairly easy to talk
- 70-80 dB: It’s harder to hear, and it’s necessary to raise your voice
- 80-90 dB: Uncomfortably loud and can damage hearing over time
90 dB isn’t the limit, by any means. One restaurant in Washington D.C. hit 100 dB at the bar during happy hour, according to Sietsema’s measurements.
Step 2: Identify problem areas.
It’s easy to blame restaurant noise on loud diners, but they’re not the problem: the dining room environment is usually the source of the issues. Look around for surfaces that may be reflecting sound waves, such as high ceilings, hard floors, bar tops and bar fronts, uncovered tables and bare walls. Also, identify all sources of sound: ventilation systems, kitchen and bar equipment, and audio systems.
Step 3: Invest in quieter kitchen equipment.
Diners who are already shouting to be heard don't want to be forced into silence by the roar of a coffee grinder or the rattle of a blender. Upgrading to noise-reducing kitchen equipment will have an immediate effect on the decibel level in a restaurant (and servers will be grateful as well).
The average blender produces around 85 decibels, and high-performance models may be louder. If you’re often blending frozen drinks, coffee drinks, or smoothies, then it’s time to invest in one of Hamilton Beach Commercial’s ultra-quiet high-performance blenders with sound enclosures. Both the Eclipse and the Summit series of beverage blenders feature advanced sound-dampening technologies. Quiet Blend™ muffles motor noise, while the easily detachable Quiet Shield™ copolyester sound enclosure keeps blending to the level of a quiet conversation. Listen to the difference!
Step 4: Install acoustic solutions for restaurants.
It’s true that professional acoustic installations can be expensive. Just remember: You can start small, and every little bit helps. Ideas include:
- Install an acoustic coffered ceiling system: a combination of reflective ceiling sections and strips of sound-absorbing panels. Instead of muffling all noise, this system allows vertical sound — that is, individual conversations — to be reflected and amplified and horizontal sound to be absorbed.
- Hang acoustic ceiling clouds, which are fabric panels (often in stylish colors and shapes) that absorb sound.
- Add soft fabric surfaces wherever possible: folding screens, curtains, pillows, and carpet.
- Multiple companies offer a clever and budget-friendly noise reduction solution for restaurants: fabric panels for walls that dampen sound but look like artwork. The companies print the panels with photography or custom designs.
- Install Dynamat or other sound-absorbing materials in inconspicuous places, like under chairs and tables, or as backing for wall art.
Step 5: Keep measuring sound levels in your restaurant.
Remember, your goal isn’t a library-like hush! What diners want is a manageable level of background noise for a feeling of intimacy and privacy, says Acoustic Sciences Corp., an Oregon-based acoustic solutions company. Measure the sound levels at intervals and ask diners about their experience too.
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