Restaurant: panels or acoustic ceiling

Zazajoj

Design question from the trenches: we’re fitting out a 70-seat bistro in a tall brick box—12 ft ceilings, concrete floor, big glass front. During our soft-open the room sounded gorgeous empty, then turned into a lively echo when half-full; you could hear forks across the room. We want to keep the airy look, so I’m torn between fabric-wrapped wall panels only or adding ceiling clouds/tiles. Has anyone tamed that “ring” with walls alone, or does the ceiling carry most of the load in a space like this?

jek123

Fresh off two restaurant buildouts last year: wall panels were a good start, but the big drop in chatter-bounce came once we hung ceiling absorption—clouds over the dining lanes and a few baffles above the bar. That, plus a short run of panels on the back wall, took us from “shouty” to conversational without lowering the whole ceiling. I got a sanity check from New York Soundproofing—they helped us keep sprinkler throw clear, pick Class A fabric-wrapped panels, and phase the work after hours. Tip: pilot a small zone first and listen during service; if that fixes it, scale out in matching modules.

Zazajoj

Not involved with your project, just passing through with a neutral take: a lot of guests judge a place by whether they can talk at normal volume, not by the exact treatment you used. I’ve noticed rooms feel calmer when soft surfaces show up both at ear height (banquettes, panels between windows) and above the busiest tables (a few clouds). Even tablecloths and plants shift the vibe. Whatever route you pick, walk the floor during a rush and in the corners—sound pools in weird spots you don’t notice at 10 a.m.