At a time when competition for customers is intensifying and complaints about noise in restaurants are rising to a crescendo, “Everyone is talking more about acoustics,” says Lani Duckworth, design manager, P. F. Chang’s China Bistro. “But sound isn’t something you can see or even notice right away, especially in an empty room, so it’s often overlooked or cut out of the design phase,” says Tony Sola, acoustical consultant and founder, RestaurantNoise.com. While experts acknowledge it’s hard to know exactly how loud a place will be until it’s filled with people – especially raising their voices at peak hours to compensate – both Lani and Tony say that fixing acoustics after the fact is more expensive and less effective. “Retrofitting generally means adding acoustical materials, which will make an improvement but may only partially solve problems that are inherent in the design,” explains Tony.

“A space where sound reverberates can make every person sound like they are two people – sometimes four or five.” – Tony Sola, acoustical consultant and founder, RestaurantNoise.com

Nevertheless, the majority of restaurateurs find themselves facing acoustical issues after they have been in operation and have discovered problems. And while best confronted with the help of acoustical experts or architects with expertise, Tony recognizes that some restaurateurs are virtually on their own. “The first step is to identify what’s bothering you or your customers,” he advises. “Is it noise from the kitchen, or a general build-up?” Next, when the room is empty, clap loudly, yell, or pop a balloon. “If the sound dies quickly, you probably don’t have a reverberation issue.” (When sound waves can bounce around within a room, their life is artificially prolonged and sound builds up; the result is called reverberation, which accounts for much of the din in restaurants.) “If that’s not your problem, adding acoustical materials may not make a difference,” says Tony. Try to isolate noisy areas like wait stations and kitchens – P.F. Chang’s has retrofitted all open kitchens with glass partitions. Or, as Tony points out, “It can be as simple as turning the music down.”

If sound appears to be bouncing around, “Determine where it’s coming from – off the windows, the walls, the ceiling,” advises Tony. The objective is to then try to break up sound waves or make them bounce around at different angles causing them to diffuse. (Think partitions, material draped from the ceiling, bookshelves, curtains, dropped ceiling panels, etc.) Acoustical materials, typically applied to walls, ceilings, and floors are designed to block or “absorb” sound. “There are options well beyond boring acoustic ceiling tiles and wall carpets,” says Tony. “You can now have any look you want – stone, glass, etc.” Having retrofitted walls with a stretched fabric acoustical system at a Florida location, P.F. Chang’s noticed lots of improvement, including fewer mistakes taking orders. Lani says the ideal acoustic environment can be subjective; what they aim for is a lively atmosphere where music and light chatter can be heard, but not so much that patrons have to talk over it. “An acoustic scenario is a puzzle,” she admits. “In some locations, we simply strive for a happy medium.”