Good health is good for the bottom line.
Going smokefree can be scary for business owners who are unfamiliar with these policies. Fancy ventilation systems, non-smoking sections, and more plants in a restaurant cannot eliminate the dangers of secondhand smoke (SHS). Studies and economic data have repeatedly shown that smokefree ordinances don’t harm business.1 Instead, going smokefree can improve the health of employees, provide a more enjoyable dining experience for patrons, and increase savings.
“A lot of people expect big things to happen, like places to board up and shut down, and for people to stop going to bingo nights. But the reality is life does go on as normal; it’s just more people stepping outside to smoke than before.”
St. Louis, American Cancer Society
Results that matter.
Watch the video of Joe Edwards Owner of Blueberry Hill and a server Andrea Fridley as they speak about how St. Louis County’s smoke-free policy has impacted business and the health of the workers.
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(1) ANR, Economic Impact of Clean Indoor Air Policies, January 15, 2000.; Glantz, S, “Smoke-Free Restaurant Ordinances Do Not Affect Restaurant Business. Period.,” Journal of Public Health Management and Practice 5:1, January 1999; Scollo M, et al., “Review of the quality of studies on the economic effects of smoke-free policies on the hospitality industry,” Tobacco Control 12:13-20, 2003.