With this example - the photos are merely for indication - we show how the environment can have a significant impact on the success of a restaurant or catering business in general.
The example refers to a restaurant in a newly constructed building, with a 30-50 year old customer base and serving drinks and dinners.
The menu is excellent, as is the wine list.
Unfortunately, customers do not stay long inside the restaurant because of high levels of internal reverberation. As a consequence: customers eventually GO ELSEWHERE.
The restaurateur, worried about decreasing sales, sees noise as the main reason for failure...
What can be done??