R. Selands is an experienced restauranteur with an understanding of the importance of controlling excess sound, as was his architect from the Netherlands. When designing a new restaurant in Sacramento called Ella, acoustics was an important item. Both sound from the HVAC system and patron noise were evaluated. Acoustical treatment of patron noise had to fit in with the aesthetic plan by the architect. HVAC sound was controlled using specific wall and floor/ceiling design and spring isolation. The result was very successful with continuous compliments from patrons. Some issues still exist where a decision was made to not use acoustical treatment. When designing a new market and café, acoustics was not high on the list until the day the facility was opened. Within three days, calls were made requesting assistance to reduce or eliminate excess sound because of complaints from patrons. Site visits, limited field tests, and drawings were used to evaluate the architectural acoustics. Options were provided to modify room finishes to reduce the reverberation time within the space. The most difficult task was modifying the tin-type ceiling to allow sound absorptive material to be placed above.
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Meeting abstract. No PDF available.
November 01 2013
Design of a new restaurant and remedial design of an existing café: Reducing noise of patron activities
J. Acoust. Soc. Am. 134, 4084 (2013)
Steve Pettyjohn; Design of a new restaurant and remedial design of an existing café: Reducing noise of patron activities. J. Acoust. Soc. Am. 1 November 2013; 134 (5_Supplement): 4084. https://doi.org/10.1121/1.4830917
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