Restaurant Designers Get a Clue – Cutting Noise Levels

There is a very good restaurant near where I used to have an office.  Excellent food, great service, and an attentive staff. Only been there twice, despite the convenience.

Why? The noise level is through the roof. You can’t have a conversation in normal tones sitting across the table with your group. The two times I’ve been there were both at someone else’s invitation. I’ve nixxed going there over a dozen times either for business or social meetings. Doesn’t much matter about the food or decor…

If you can’t have a normal conversation.

Designers have gotten into a modern style which, while attractive – does nothing to enhance the customer’s experience. If you are 20 something, and single – shouting over 300 other people shouting may be attractive. After all, a high level of noise can provide its own anonymity.

But if you are not in the “meat market” – sometimes the noise level can be quite painful, especially to baby-boomers who are now paying the price in hearing loss from loud music in their youth. And like it or not – its the baby boomers and businessmen who are dropping $200-300+ on a table for lunch or dinner.

A lot of times when travelling and just looking for a dinner outside of the Hotel kitchen, I will do a walk by. Typically there are a cluster of eateries near a major hotel. That walk by has grown to not only checking the menus and daily specials – but a quick look inside to assess the noise experience, since until only recently have a few of the restaurant ratings services begun to address the issue – despite the fact that it is the second leading complaint by diners after poor service. My feeling is that a place that doesn’t give a damn about diner comfort – is eventually (sooner rather than later) going to fail on the food quality issue.

High metal ceiling, hard floor surface – no sound absorption make meals a diner nightmare due to high ambient noise levels.

Noisy restaurants: Taking the din out of dinner

You can count on the hippest restaurants to have dazzling menus, stylish servers and an attractive clientele.

And increasingly, there’s a featured side dish: noise.

As restaurateurs strive to attract a younger crowd, they’ve ditched the pile carpets, soft tablecloths and plush velvet booths for crowded communal tables, clattering open kitchens and pounding Rihanna music. And it’s all amplified by cavernous ceilings, spartan walls and bare floors.

The hustle and bustle is credited with bringing in more business, but it’s also creating a backlash.

Kristina Pivnyuk, 21, said she was hoping for an evening of fine food and good conversation when she ate recently with friends at Bottega Louie in downtown Los Angeles. She got only the meal.

“It kind of ruined the experience for me,” the Cal State Northridge student said, recalling the loud music and diners shouting to be heard over the din.

Restaurant raters have taken note.

Yelp has begun listing noise levels atop its ratings. OpenTable, a reservations service, allows reviewers to rate restaurants as “quiet,” “moderate” or “energetic.” Several national restaurant reviewers now factor sonic quality into their reports. The Rundown LA, which sends email blasts on local activities, provides noise ratings when it reviews eateries.

According to the nationwide Zagat survey, noise has become the second-biggest complaint among diners, behind lousy service. In Los Angeles, 18% of diners ranked noise as their top peeve last year, up from 12% in 2010.

Some restaurateurs are getting the message and looking for a middle ground between aesthetics and acoustics.

For years, eateries’ main options for decibel control involved fabric, bulky panels and popcorn ceilings. Today, more sound-damping products are available, including eco-friendly options created from cork, recycled tires and wood.

With the rising popularity of open kitchens, which put shouting chefs in plain view and earshot, architects are trying to cut down on the noise by designing work areas with lower ceilings. Culver City restaurant Lukshon installed quieter exhaust hoods to cut down the noise.

Sound management doen’t mean boring design choices anymore…

TheFather’s Officeburger chain added echo-absorbing insulation to its ceilings. The ceiling at the new Umamicatessen downtown features noise-catching aluminum panels, which use varying thicknesses and heights to reduce the din by as much as 28%. The recently opened Mendocino Farms in Mid-City has partitions swathed in artificial grass.

“It has worked wonders,” chef Josef Centeno said of the insulation installed throughout his Baco Mercat restaurant downtown, which he sprayed with soundproofing paint. “Before it went in, the noise was unbearable.”

Bottega Louie is making changes too. The eatery has high ceilings, marble floors, bare walls, a long line of waiting guests and several Yelp reviews from people who said they lost their voices hollering to be heard inside.

This spring, the restaurant finished installing sound-absorbing materials under its chairs and banquettes, said general manager Matt Daniel. Servers were trained to pace themselves better so they didn’t end up juggling armfuls of clanking plates. The music, which operators used to crank up, is now left soft.

“The energy, the environment is part of why our guests are choosing to come to us,” Daniel said. “We don’t want to turn it into a library type of environment. But we also want our restaurant to be appealing to as many people as possible.”

As technology prices fell in recent years, more eateries could afford better sound systems and even disc jockeys. The intimate aesthetic of the 1980s and ’90s gave way to exposed metal, concrete and other sound-reflecting materials that look sleek and are easier to maintain.

A Sound Absorbing wall panel which uses plants

After the recession, many of the surviving establishments found that leisurely settings good for conversation weren’t conducive to diner turnover and therefore higher sales.

To boost revenue, they crammed tables closer together and turned to fast, loud music, which several studies have shown prompt customers to chew faster, order more drinks and finish their meals sooner.

At the same time, the onset of smartphones, Twitter and Yelp helped spread foodie culture, especially among young gourmands. Communal dining became popular, leading designers to ditch the tall, secluded booths in favor of cafeteria-style rooms and long benches.

Some diners, such as 35-year-old Fred Chien, enjoy the resulting hubbub. He said it helps him relax after a long workweek and allows him to talk without having to worry about bothering other patrons.

“Usually restaurants that are good and popular will be noisy,” said the Huntington Beach physician, whose favorite restaurants include the boisterous Gjelina in Venice and Pizzeria Mozza and Red Medicine in Los Angeles.

But more customers — especially older ones and business professionals — are fleeing to restaurants with outdoor tables, dedicated side rooms and mellower lunch hours.

Retired Cheviot Hills art teacher Doris Spivack, 68, makes a point to avoid establishments with the bass-heavy soundtracks and bar chatter that she finds “extreme.”

Instead, she visits quiet restaurants such as Capital Grille at the Beverly Center, which she said tempers conversations and cellphones with its carpeting, tablecloths and spaced-out booths and tables.

“The quieter restaurants are really hard to find,” she said. “But they’re so much more enjoyable.”

Now, it seems, younger diners may be starting to feel the same.

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  1. [...] Restaurant Designers Get a Clue – Cutting Noise Levels « Btx3's Blog Meet Our Partners Tom DiGiorgioThomas H. DiGiorgio, Jr. serves as President and Managing Member of both the licensed architectural and general construction firms. DiGiorgio has 21 years experience in the Architectural, Construction and Development Industries specializing in hospitality design. Read More… John Metz, JrAs chef and co-owner of Marlow's Tavern, Aqua Blue, and Hi Life Kitchen and Cocktails, John Metz is thrilling residents in the Atlanta area with cuisine that inspires. John earned his degree at the Culinary Institute of America, and began his extensive career at some of the finest restaurants in New York such as The 21 Club, Tribeca Grill, Park Avenue Cafe, Montrachet and Restaurant Daniel. Read More… Robert Schmitz Robert Schmitz is COO and VP o Business Development tasked with optimizing the potential of the Sterling Spoon brand. Robert is an influential leader and key strategist whose efforts are focused on increasing brand awareness and generating sales for the company. He brings a wealth of knowledge to the team, generated by 25 years of experience in food service. Read More… Richard E. Rivera Rivera's company, Rubicon Enterprises LLC, is a restaurant development company based in Sarasota, Florida. The company is involved in a number of operating ventures, including Corner Bar Partners, LLC and Metz Enterprises, both of which are involved in the development and operation of casual dining restaurants (Marlow's Tavern and TGI Friday's, respectively). Read More… Michael Costantini Michael Costantini is the President of Unisource Marketing Group, one of Florida's preeminent commercial food service equipment marketing organizations supporting foodservice dealers and operators. His organization provides equipment knowledge, foodservice operational expertise, and creative solutions for solving the most complex equipment requirements. Ed Dougherty Edward C.A. Dougherty joined DK Architects / Planners, inc. in 1989 on both the architectural and construction teams and is a Principal of the firm. Mr. Dougherty is a Licensed General Contractor and Manager with a proven record of innovative leadership, and successful problem-solving. Read More… Andre Capi Andre Capi, is Director of Architecture and Managing Partner at DK Architects. Mr. Capi received his Masters Degree at the Tulane School of Architecture, New Orleans, LA. Read More… Gint Raciunas Gint Raciunas is CEO of AppSuite, a leading provider of iPhone and Android application development for the Food and Beverage industry. Read More… Forum Topic [...]

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