In the food, drink and hospitality sector, acoustics are often only considered an after-thought in the planning process. With so many items vying for priority in the budget, it can be difficult to assign funds to an something that can so easily be ignored - but at what cost?
We're all familiar with those restaurants, lobbies, hotel conference rooms where we can barely carry on a conversation. We go once and simply don't go back. All too often, patrons don't even recognize the issue, commenting that the place felt "cold" or "harsh".
Of course, if diners can’t hear each other over the din, they resort to raising their voices, which in turn raises noise levels even further — this is called the Lombard Effect. Sabato Sagaria, of Union Square Hospitality Group, says that the art of conversation cannot be overvalued. “People dine out to socialize.”