Case study - noise levels in a Chicago restaurant

Noise complaints are the second most common issue in the restaurant industry, following service complaints (Spence, 2014). Excessive noise leads to customer dissatisfaction and reduces his or her likelihood of returning. Restaurants, which employ about 10% of the American workforce, or approximately 13 million people, (To, 2014), expose both employees and customers to noise levels exceeding 86 dB, equivalent to the sound of a hair dryer or vacuum (Greene, 2015). Excessive exposure to these heightened noise levels can result in ordering mistakes and frustration, especially for individuals with hearing impairments. Lowering these noise levels may result in more positively received restaurants. However, there is a lack of clear guidelines for interior designers on selecting materials to manage sound in restaurants. Current restaurant trends such as lofty ceilings and favoring the use of hard surfaces like wood, tile, and metal over carpeting and other softer materials, contribute to a higher decibel level in restaurants. Millennial and Gen Z customers are a target audience for modern restaurants and often favor more lively and dynamic environments. These generations are attracted to vibrant and social spaces, where music and noise are a part of the ambiance. This study focuses on the noise levels of one restaurant in Chicago. After interviewing staff and customers, suggestions are provided for improving the high restaurant noise levels that may lead to happier staff and clientele.