Tobacco Documents Online

Appendix D RESTAURANT PROGRAM BACKGROUND As an adjunct to public smoking restrictions imposed by a number of state and local governments in the US, efforts have been made by critics to extend those restrictions into privately owned and operated establishments in which the public gathers, namely restaurants. Although such efforts have not yet received wide attention internationally, we expect that will change in 1989. There is currently a proposal before the European Commission to restrict smoking in public places throughout the EEC and WHO has specifically mentioned restaurant restrictions in their legislative strategies for a smoke-free Europe. We also know that WHO has asked each of their six regions to identify two countries in which to concentrate their anti-tobacco efforts. It is likely, therefore, that programs identified in the smoke-free Europe campaign will be transported throughout the WHO network. OBJECTIVES Current trends would indicate that a number of consumers are bothered to some degree by tobacco smoke. Because the restaurant industry is in the business of service and hospitality, a restaurateur strives to accommodate his patrons' individual needs, varying preferences and expectations. This program is intended to be a preventive one which will provide the restaurateur with the information and tools necessary to resist the threat of further smoking restrictions, particularly through government intervention.

The restaurant program has four phases: Phase I IDENTIFICATION OF MATERIALS AND CONTACTS Collect relevant US information from National and State restaurant associations and any other material that has been helpful in securing support from restaurateurs, unions, legislators, and the public. Timing: Completion April 1 Responsibility: PMI, NY Identify internationally and in select local markets - restaurant/hotel associations - foodservice/catering businesses - unions - trade publications - journalists in general media interested in the issue Timing: Completion May 15 Responsibility: PMI and Regions Phase II DEVELOPMENT OF INFORMATION AND ARGUMENTATION MATERIALS Develop a generic information package and framework to assist in discussions with international restaurant/hotel organizations and subsequent discussions with restaurateurs, opinion leaders, unions, smokers groups and media. The information will be in a simple and concise format so as to be easily translated into various languages which will facilitate its use. Package to include: Sample restaurant surveys which would ask restaurant owners/operators to identify their most important issues. Survey administered by association. Sample customer survey which asks restaurant patrons to identify their most important issues and perhaps include questions on dining out frequency, smoking considerations, etc. This survey to be administered by restaurateur. - 2 -

Restaurant air-quality review article. ACVA has been commissioned to prepare a report summarizing and interpreting the restaurant air-quality studies to date (New York, Dallas, Hong Kong, Oslo and Sweden). The report will be for the National Restaurant Association. As such, it can easily be made available to others in the hospitality industry. A brief article which suggests various points a restaurateur should address from his operational/management perspective when he is considering a policy of accommodation. These points would include staff issues, architectural constraints, ventilation design and performance. Argumentation against government intervention A case study on the Beverly Hills ban and subsequent reversal. It will include discussions of the legislative action, the impact of the ban on restaurant business, and the activities which brought about a reversal Information sheet on how a restaurant air quality study is conducted and how it can be used as part of a restaurant program. Timing: Completion May 15 Responsibility: PMI, NY Phase III SPOKESMEN Identify and recruit hospitality industry spokesmen who can address the Beverly Hills experience , e.g., California restaurant association members and restaurateurs,who could be available to be deployed to markets as needed for meeting with others in the industry, media, opinion leaders, unions and public hearings. Timing: Completion May 15 Responsibility: PMI, NY

Phase IV TEST MARKET Based on regions recommendations, select a test market for a restaurant campaign. Pre and post campaign - effectiveness surveys should be conducted. Campaign: - identify and thoroughly brief sponsor - provide market specific materials - raise awareness levels through articles in appropriate trade publications and popular media - Provide spokesmen were necessary Timing: Initiate June 1 Responsibility: PMI, NY and Region