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For Restaurants
It’s a trend
More and more people are choosing to be smoke free. More than 80 percent of King County adults DON’T smoke. So, if you choose to make your establishment smoke free, the vast majority of people will support you.
It’s what people want
Opinion surveys show that most people, including those who smoke, prefer to be in a smoke-free environment. In fact, polls indicate that most people agree that nonsmokers should be protected from secondhand smoke.
It saves money and doesn’t hurt sales
Businesses that go smoke free experience a reduction in cleaning and maintenance costs. And, smoke-free ordinances have had no negative impact on restaurant and bar sales in cities from California and Colorado to New York and Massachusetts – in rural, urban and suburban settings – since 1986. In fact, many establishments have experienced increased business after going smoke-free, including businesses in King County that have made the change voluntarily.
It saves lives
Tobacco use is the single most preventable cause of death in Seattle and King County (and the U.S.). Smokers have higher levels of death rates from both illnesses and injuries. Secondhand smoke has been linked to lung cancer, nasal sinus cancer and heart disease. Customers (including children) and employees deserve healthy, smoke-free environments.
It’s the future
Twenty-five major cities, hundreds of municipalities and nine states have already gone smoke free, and 72 percent of all King County residents support a ban on smoking in all bars, taverns and restaurants. There is a movement in Seattle and King County to ban smoking in bars and restaurants. Be prepared for the future by making the switch now, on your own terms and your own timeline.
Top 10 Reasons for Restaurants to Go Smoke Free
10. Most restaurant and bar patrons don’t smoke. In fact, more than 78 percent of adults in Washington don’t smoke and account for over $3.3 billion in food service sales alone. Most smokers want to quit and can easily refrain from smoking for up to two hours without a problem.
9. People prefer smoke-free dining. Eighty percent of customers prefer a smoke-free dining environment and many choose to eat out only at smoke-free establishments. New nonsmoking customers more than make up for any smokers who say they’ll stay away.
8. It’s good for your bottom line. Going smoke free has not been shown to reduce restaurant sales, even when surrounding areas still allow smoking. Some studies have even found a modest positive effect. Establishments that have banned smoking decrease operating expenses by flipping tables faster and reducing maintenance, insurance and labor costs.
7. Everyone deserves the choice of smoke-free air. If 20 percent of your customers really need a cigarette, they can always step outside to smoke. The other 80 percent cannot step outside to breathe.
6. Your employees will be healthier. Employees in a restaurant or bar that permits smoking inhale the same amount of cancer-causing chemicals as if they smoked up to two packs of cigarettes per day. Even if they’re active smokers, this increases their health risks. Smoke-free restaurants and bars have an advantage in recruiting the best workers because they offer a better environment. And smoke-free environments mean less absenteeism and illness because of exposure to secondhand smoke.
5. Your food will taste better. About 70 percent of your sense of taste comes from your nose. Customers pay to enjoy food, not breathe smoky air. It’s just a simple fact: food in a smoke-free restaurant or bar smells and tastes better.
4. It’s better for everyone’s health. Secondhand smoke is known to cause cancer in humans and accounts for tens of thousands of serious respiratory ailments each year. Going smoke free protects everyone’s health—yours, your employees’ and your customers’.
3. Allowing smoking is dangerous. Owners of smoke-free restaurants and bars avoid legal liability for secondhand smoke exposure and fires.
2. Secondhand smoke kills. Secondhand smoke accounts for as many as 60,000 deaths annually among nonsmokers nationally, including 3,000 deaths from lung cancer. And restaurant and bar workers experience four times as many deaths from lung cancer and five times as many deaths from heart disease than other workers because of their exposure to secondhand smoke.
1. We’ll help you! The Seattle/King County Department of Public Health is here to help with your transition to a smoke-free establishment. We offer free technical assistance and promotional opportunities.
Success Stories
Since going smoke free the Whistle Stop Ale House has attracted quality staff and loyal customers. Their bottom line increased by 40 percent in the first six months after they made the switch.
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Membership
Join the many others who have successfully made the smoke free switch and become a member of the Seattle Smoke Free Coalition.
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