Does loud noise in pubs affect customers? Yes it does, says Dr. Arline Bronzaft, who writes about Mumbli, an organization in the UK that is certifying venues based on sound quality.
A tech solution to restaurant noise? Yes, but at a cost—$60k to $80k, to be exact. Or restaurateurs could engage in some cheap self-help and just turn down the music volume.
In his letter to the editor, Max Frankel–the former NY Times editor who suggested the paper’s food critics write about restaurant noise–hits the nail on the head.
Pete Wells, NY Times food critic, doesn’t think restaurant noise is a problem. But Dr. Fink doesn’t agree, and neither do most commenters to Well’s article on restaurant noise.
Dining out is about more than the food on your plate, says food writer Bob Yesbek. Dr. Daniel Fink agrees and suggests we ask local officials to pass quiet restaurant ordinances.
Pete Wells, the NY Times food critic, wrote of the 8 ways restaurants have changed in the past decade. Dr. Daniel Fink says there is one more way—restaurants have become much noisier.