When we think of dining – at restaurants, cafés or bars – we often consider the food, lighting, décor, and ambience. What’s frequently underestimated is sound: not just music, but background noise, reverberation, speech levels and overall soundscape. Sound influences how comfortable guests feel, how they perceive food, how easy it is to converse, and even how long they stay or how much they spend.

As awareness of Indoor Environmental Quality (IEQ) grows, acoustic design is moving from a “nice-to-have” to a fundamental element of dining-space design. This article explores the research behind why sound matters in dining, what the evidence shows, and how venues can design for acoustic comfort – benefiting both customers and operators.

Why sound matters in dining environments

Sound influences comfort, communication and experience

Studies show that background noise, music, speech and mechanical sounds strongly influence diners’ comfort and overall experience.^3,6 When noise levels rise, guests tend to raise their voices – known as the Lombard effect – which can further increase noise levels and make communication difficult.^{2, 8}

Even with excellent food and service, a poor acoustic environment can negatively affect customer satisfaction.

Sound influences taste, flavour perception and enjoyment

Noise does not only affect social interaction – it can also alter how we taste and enjoy food. Research shows loud environments can dull flavour perception and reduce liking of food and drink.^{7, 1} 

The dining experience is therefore both sensory and social, shaped significantly by acoustic conditions.

Soundscape affects emotion, satisfaction and behaviour

Studies link well-managed acoustic environments with increased time spent, more positive mood, and stronger likelihood of return.^{8, 5} However, chaotic or uncomfortable noise levels can reduce emotional comfort and discourage repeat visits.⁸

Acoustic design contributes directly to key hospitality outcomes.

What research tells us about acoustic design for dining spaces

Across global studies, several clear design priorities emerge:

• Acoustic capacity matters: high occupancy plus low absorption equals uncontrolled sound.⁸
• Reverberation time significantly affects speech clarity and comfort.⁹
• Sound sources (e.g. music, cutlery, crowd noise) must be managed together.⁴
• Different users have different needs – older adults and those with hearing challenges are more affected by noise.^3, 2
• The goal is balance – a lively atmosphere without acoustic overload.⁶

Acoustic design isn’t about silencing a venue; it’s about crafting comfortable social sound.

Principles for acoustic design in dining spaces

✔ Plan for acoustic absorption early

Counter hard surfaces with sound-absorbing materials such as ceilings, wall panels and suspended baffles.

✔ Control reverberation time

Aim for a comfortable RT range that supports intelligibility and ambience.⁹

✔ Manage the mix and placement of sound sources

Position kitchens, bars and machinery thoughtfully; calibrate background music to the venue’s purpose.

✔ Consider guest diversity

Provide a variety of seating options – quieter zones for those with higher listening needs.²

✔ Test and adjust post-occupancy

Monitor sound pressure levels and adjust layout or materials as needed to maintain acoustic performance.

Why acoustic design matters beyond ambience

Good acoustic environments improve:

• Guest wellbeing and relaxation
• Ease of conversation and connection
• Perceived value and enjoyment of food and drink
• Dwell time and business performance
• Staff communication and comfort

Better acoustics help create dining spaces people prefer to return to.

A call to prioritise acoustic quality

As restaurants and cafés adopt open layouts, glass and polished concrete, acoustic challenges increase. Architects and designers should consider acoustic comfort a foundational requirement, not a finishing detail.

Good acoustics don’t remove vibrancy – they ensure the experience remains clear, comfortable and enjoyable.

Sound matters. Design for it.

References

¹ Alamir, M.A. et al. (2021) ‘The effect of type and level of background noise on food liking’, Appetite, 162, 105–199.

² Bottalico, P. and Hunter, E. (2022) ‘Lombard effect, intelligibility, ambient noise and COVID-19: The challenges of restaurant acoustics for older adults’, Noise & Health, 24(118), pp. 23–34.

³ Chen, X. et al. (2017) ‘Acoustic comfort in large dining spaces’, Applied Acoustics, 125, pp. 85–95.

⁴ Lindborg, P.M. (2016) ‘A taxonomy of perceived sound sources in restaurants’, Applied Acoustics, 113, pp. 1–14.

⁵ Novák, M. et al. (2022) ‘Music and consumer satisfaction in hospitality services’, Psychology & Marketing, 39(10), pp. 2105–2120.

⁶ Roy, K.P. (2019) ‘Satisfying hunger, thirst, and acoustic comfort in restaurants, diners and bars’, Acoustics Today, 15(2), pp. 16–25.

⁷ Spence, C. (2014) ‘Noise and its impact on the perception of food and drink’, Flavour, 3(9).

⁸ Steffens, J. et al. (2021) ‘Investigating the relationship between room acoustics, soundscape evaluation and perceived restaurant quality’, Frontiers in Built Environment, 7, 676009.

⁹ Suriyacho, S. et al. (2019) ‘Reverberation time and acoustic comfort in restaurants’, Building Acoustics, 26(3), pp. 179–195.

¹⁰ To, W.M. and Lam, Y. (2014) ‘Noise in restaurants: levels and mathematical model’, Noise & Health, 16(70), pp. 220–228.