Meyer Sound which did the sound install for the space is a long-time well-known innovator in sound tech- for example, establishing vertical line arrays. Years ago the son of the founder was doing advanced space modelling for the best sound (basically, entering the room geometry and simulating with helmholtz equations).
I will go there just for the experience.
And there was only that one picture.
Wood floors, rugs, curtains, artwork, acoustic panels, etc.
With, floors hardwood is a hard surface (so only mildly sound damping) so they're not too bad for cleaning and health stuff, but are expensive to install and take a lot to maintain if the worn-in look doesn't fit the aesthetic. Low-pile carpets can be shampood inexpensively for medium-term maintenance and replaced comparatively cheaply in the long run, but take a lot more effort to keep clean when someone drops a catering tray full of crème caramel and something with a port wine reduction.
Artwork: anything that you'd want hanging on your walls is either going to need to be a print or covered with glass or plastic because it will get ruined otherwise.
Acoustic panels are usually pretty ugly, difficult to clean, not resistant to pests, are a fire liability if coated in grease, etc.
Curtains definitely are definitely viable, but if you've got enough of them to really impact the sound level, they probably need to be expensive ones, and expensive curtains can't just be tossed in the wash and pressed on an ironing board.
It's not like they aren't effective, they're just not nearly as easy to deploy or maintain as they are in homes or offices.
I've proudly convinced so many people to not go into that business, though I've also convinced a few people to give it a shot. It's not a good choice for most people, but some people can't really do much else and be happy. In many ways, its especially tolerant to neurodivergent folks with different skillsets being downright useful in different roles. It's hard as hell though. There's a good reason that CIA (the school, not the spies) requires 6 months of full-time back-of-the-house restaurant work to get admitted to their degree program.
They are also out of vogue as was mentioned, unless you’re a coffee shop then these “cozy” items just aren’t as common right now.
dampen means to make something wet, or at least originally that's what it meant
Essentially, the louder the noise floor, the louder the signal has to get to be intelligible at every table, which raises the noise floor, creating a feedback loop. Good acoustic design in a space accounts for this by minimizing how much acoustic energy is present in the room - both by removing it (with acoustic treatment), spreading it away from sources (by isolating tables/booths, using hard surfaces to reflect sound away, etc), and preventing it from being created in the first place. For example, keeping bus stations behind galley doors and training staff not to clink silverware/glasses/dishes when filling bus bins and avoid playing loud music, etc.
In my experience, most restaurants fail at this because all the people who do it well are in the high-end restaurant business, which most restaurants are not. If the key to a space that isn't too loud is to limit the number of patrons, have dining room space allocated to treatment between tables, have highly trained staff with consistent management, and a big enough kitchen space with heavy enough doors to isolate the sound within - your only option is to be a high end restaurant.
But the high end places fail at it because they don't care and want to maximize the guest throughput because their margins still suck.
Low-end places are often even more carefully designed, though, but they're designed for different things: high turnover and low staff wages, meaning simple, flat, easy-to-clean (and sanitize), nearly-zero-maintenance surfaces like bare laminated tabletops and quarry tiles. Especially once you start moving into fast casual, they want their diners comfortable enough to enjoy their meal, but not comfortable enough to linger, which is often a tough balance to strike.
The look of high-end places is like putting your sales people in nice suits. I don't think most places are trying to maximize throughput-- if they're not completely booked at least a few nights per week they're probably not staying open-- I think they're trying to maximize check averages. Nothing inspires "maybe I'll get the dry aged wagyu app and flip to the expensive page in the wine list tonight" thoughts like a luxe dining room.
Carpet the ceiling and the walls. Super cheap, super effective.
Ideally carpet the floor too - and if you use carpet tiles then when a customer spills something uncleanable on a tile it's a 5 minute non-expert job to pull up a tile and put in a new one.
Super dangerous and illegal, too.
The reason that professionals don't do this is because no one will permit it, not because there's some scam on acoustic foam and diffusers... well there is but it's not the acousticians' fault. It's a massive fire hazard.
You mean we haven't figured out a material that both dampens sound and is fire resistant?
Being as how the former quality is pretty easy, I find this hard to believe.
In fact, if you ever DIY some acoustic gobos or panels, rockwool insulation is about the best material you can find at the hardware store. But like another comment mentioned there are other concerns in commercial spaces, like cleaning/dusting.
The way the building code is written doesn't explicitly ban any material from walls/ceilings, but rather sets the constraints on the performance of the material when exposed to heat. There are higher limits for walls/ceilings than for floors because flames climb. Wall coverings (including wall paper and its glue) have to be flame retardant to meet code. There have been some infamous fires in the past, which is why this code exists (building codes are written in blood, as they say).
Most carpet doesn't go on walls, so it doesn't meet code, unlike wallpaper. And building inspectors are conservative people that are unlikely to permit you to do anything weird, even if you can prove by the letter of the IBC that some material is up to snuff.
(1) https://codes.iccsafe.org/content/IBC2021P2/chapter-8-interi...
Scroll down to see the details on wall textiles, specifically.
This is jurisdiction-dependent. Not all jurisdictions in the US, for example, have adopted the IBC, and it's not uncommon to find carpeted walls in movie theaters.
I should preface by saying that I have some existing tinnitus that developed from playing drums in rock bands in my 20's without proper ear protection. It's manageable and quiet enough that it can be largely ignored.
Recently I visited Las Vegas, and I ate at the well known restaurant Tao. It was so incredibly loud, for a sustained period of time, that it triggered the tinnitus in my left ear to such an extent that I was essentially deaf in my left ear the next morning. It gradually receded to loud ringing, and then was back to my "normal" level of tinnitus after a couple of weeks.
I guess I'll have to bring my own hearing protection to restaurants now. Kind of a sad state of affairs.
It was really interesting but sometimes large scale interventions have potential tradeoffs with other desirable project criteria and goals. At the end of the day the client and the budget make a lot of decisions that seem careless but are just tradeoffs.
As you say - upscale and boutique businesses often have the desire and budget to differentiate themselves on sound design - having professionals consult is not inexpensive and often implementing their recommendations has a significant effect on budget.
Recently listened to a really good podcast about this phenomenon https://podcasts.apple.com/us/podcast/gastropod/id918896288?... (or pick your favorite podcast app)
Couple takeaways I remember:
- "Silence is the new luxury" -- restaurants can have good sound design, but it doesn't come cheap. Upscale restaurants are starting to differentiate themselves with sound design
- The modern clean aesthetic (glass, concrete, stainless steel, minimalism) promotes loud, echo'ey spaces
- "You're not having a good time unless your ears are ringing" was an intentional design choice popularized by some restaurant guru in the 90's. Growing awareness of the problems is starting to create a backlash
- Loud restaurants are damaging for the waitstaff's health. You can work for hours in an environment so loud that OSHA would demand hearing protection.
- The luxury sound design studios can be so good at isolating ambient noise that they also sell an "anti-noise-cancelling" sound system that actually selectively re-amplifies crowd noise for when you do want to tune up some sense of busy-ness (with too much sound dampening in an unfilled room, it starts to feel too isolated... being "out and about" is some of the reason people go out dining)