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If it’s Too Loud, You’re Too Old

Maxell-ad-blown-away-guy-thomas-pollart-canvas-printThat was a line from my wild, misspent youth, when hard rock overtook the land. 

The science of the effects of audio on the dining experience followed and, last decade, some restaurants began to ramp up the beats per minute and the volume to encourage faster eating (it worked), which resulted in at least one extra table turn a night.

Now, smart restauranteurs are looking for ways to tone down the sound (often in funky spaces that inadvertently amplify sound) to enhance the experience. Better conversations ensue. Healthier work conditions for staff.

And...better reviews. This Chicago Tribune article from a month ago (if you missed it) is worth a read.

         

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Bill Geist

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