Tobacco Documents Online

INDOOR AIR LUALITY A pilot program testing ways to improve indoor air quality at restaurants in Colorado, Maryland and Washington, D.C. % Sponsored by Peaceful Coexistence R.J. Reynolds Tobacco Co. Winston-Salem, NC 27102 1-800-528-1228 Excerpts appeared in Restaurants*USA, October 1993

ATMOSPHERE! It's the way a restaurant looks and feels. It's also the air that you and your customers breathe. Restaurant owners are fanding that relatively small investments in tmproving indoor air quality can pay big dividends in customer and stdjJ`'satisfactionff M ichael Doherty's brogue is as thick as the blue-gray haze that used to hang in the air at the Dubliner, the wood- paneled watering hole he helps manage on Capitol Hill. "Smoke was a major problem," Doherty notes in brisk, lilting tones that add to the atmosphere of what is perhaps Washington's most popular Irish pub. "And temperature was also a big problem. There was stuffiness in winter, and "We are consistently finding that relatively small investments in improving indoor air quality can pay big dividends in customer and staff satisfaction. And the improvements go far beyond whether cigarette smoke builds up at the bar." -Hoy Bohanon one end of the bar was really bad. But if you opened a window, you blew somebody out." These days, "You can smell the freshness," Doherty boasts. "It feels a lot better and there's a lot less buildup of smoke. A lot of the staff have commented about it." What made the difference? Some relatively minor improve- ments to the two air-handling units that heat and cool the 175-seat tavern. The improvements were fairly simple. But the results were dramatic. "In the winter time, especially, because of the number of people in here, it would get so hot that we wanted to run the air conditioner," says Danny Coleman, the Dubliner's owner. "But when it's cold outside, the air conditioner doesn't work or running it damages the equipment. And we didn't have any way to bring fresh air in." So Coleman got together with some people from R.J. Reynolds Tobacco Co. to see if they could help him solve the Dubliner's air quality and temperature problems. "We hired some local contractors and they came up with a great, fairly simple, solution," says Coleman. "They just put some duct work in with a squirrel-cage fan and drew some outside air in. And they added an electronic air cleaner." Now, he says, "There are incredible im- provements in the quality of the air. And when you walk in in the morning, you don't smell any smoke - or any stale beer." Coleman's experience at the Dubliner is typical of what other bar and restaurant owners are finding. As part of Reynolds Tobacco's Peaceful Coexistence program, the company has been testing ways to improve the air quality at establishments in Colorado, Maryland and Washington, D.C. The result? "We are consistently fmding that relatively small investments in improving indoor air quality can pay big dividends in customer and staff satisfaction," says Hoy Bohanon, an RJR engineer. "And the improvements go far beyond whether cigarette smoke builds up at the bar. "There are fewer cold drafts where the customers are seated, temperature through- out the restaurants, including the kitchens, is more even and easier to control, and the heating, ventilating and air conditioning (HVAC) systems are running more effi- ciently," Bohanon says. Caldonia's Roadside Bar.B.Que & Hiway Tavern with 250 seats in Aurora, Colo., is a good example. "On Thursday, Friday and Saturday, you'd have a noticeable cloud of smoke building up - especially since we're a barbecue pit," says General Manager Christopher O'Donnell. "We smoke all of our own food here. Add that to the high weekend volume and smoke drifting out from the kitchen and you have a noticeable problem." The problem was especially bad in the loft that provides upstairs seating at the restau- rant. Because of the way the ventilation system was set up, the loft was either very hot and smoky or very cold and drafty, depending on whether the air vents were opened or closed. "Now there's a better evenness of the temperature, a much better balance," says O'Donnell. "The first night the system was

complete, I went up in the loft and the temperature was good and it wasn't smoky up there, and I said, 'Holy cow! These guys knew what they were doing."' Like Coleman and Doherty at the Dubliner, O'Donnell says he was amazed at how much improvement resulted from a few minor changes. "I was really surprised," he says. "But to tell you the truth, I was a little nervous. I was picturing, 'Oh, God, they're going to knock these walls down and we're going to be closed for business a couple of days.' But 90 percent of the time, we didn't even know they were here doing the work, whether it was making the changes or testing and adjusting the system." At Caldonia's, a local HVAC contractor added an outside-air intake to one of the restaurant's three air-handling units. The contractor replaced a number of air diffusers, added a damper to the make-up air unit and upgraded two toilet fans with more powerful models. The result? Fewer drafts, more even temperature, better toilet-odor exhaust and a noticeable reduction in the amount of smoke and kitchen fumes throughout the restaurant. "My guess is the guests will be more comfortable and they will keep coming back," says O'Donnell. "And I think it will increase sales because people will sit here a little "But I think people have certain rights and I think if people want to smoke, we should find ways to accommodate them." longer and have another cup of coffee or another coffee drink." All fine and good. But why bother trying to accommodate smokers? Why not just get rid of the problem by declaring your bar or restaurant smoke-free? "The pendulum has definitely swung in the favor of nonsmokers," -Doc Gardner admits Doc Gardner, one of Caldonia's owners. "But I think people have certain rights and I think if people want to smoke, we should find ways to accommodate them. I smoked for 15 years and I know some people aren't going to quit, so if we can find a way to create some harmony, we should. "Totally banning smoking really goes against the principles this country was built on," adds Gardner. That feeling is shared by the owners and operators of almost 5,000 hospitality establish- ments across the country who are part of the Peaceful Coexistence program. The program uses humorous cartoons on napkins, coasters and other materials to help diffuse some of the tension that can occur between smokers and nonsmokers. Surveys in a sampling of these bars and restaurants have consistently shown that although most patrons don't smoke, most still believe that the preferences of smokers and nonsmokers should be accommodated. "You still have customers who want to smoke and if you want to succeed, you've got to please your customers," says Linda Deffinbaugh, the owner of Fred & Harry's Seafood Restaurant in Silver Spring, Md. "I've had smoking and nonsmoking sections for the past 10 years- long before they were mandatory." The ventilation improvements that were recently made at Fred & Harry's were similar to those at the Dubliner and Caldonia's - primarily the addition of outside air intakes, and the replacement of exhaust fans and a return-air grille. "My customers have noticed the air-quality change," notes Deffmbaugh. "They've com- mented on it. Think about it...this is a seafood restaurant. The change is noticeable. It feels fresher. "My customers have said, 'What have you done in here? It feels different."' The story's the same at the Brewery Bar II, a 120-seat Mexican restaurant and tavern that has folks lining up for lunch in an industrial/ residential section of Denver. Abe Shur, the owner, says he and his custom- ers have noticed a big difference since an HVAC contractor brought some outside air into the system and added some exhaust fans and an electrostatic precipitator to improve the air filtration in the smoking section. "To be honest with you, it's something I never gave any thought to," says Shur, who's been in the bar and restaurant business for 37 years. "But the engineer who checked this out seemed to know what he was doing. It seems to be more uniform as far as temperature, and they got rid of a lot of drafts." 51269 8034

Bob Kent has been tending bar at the Brewery Bar II for 16 years. He, too, finds the improvements dramatic. "The clean air itself is a tremendous difference on a Friday night. You'd be here before and your eyes would water - it would be that bad. But now, it's real clear. It's nice. "And a couple of our regulars, the ones who used to complain about the smoke, noticed the difference and they wanted to know what was going on, what changes we made," Kent continues. "I told them and they were real happy about it." Kent says that, considering how minor the improvements seemed, he had his doubts about how much of a difference they would actually make. But now, he says, "I'm impressed." "I used to wear contacts and I switched to glasses," he says. "Now, I think I can go back to contacts again." Steve Curl, one of the RJR engineers who worked on the project notes that restaurant owners have been consistently surprised by how little the improvements cost considering how much of a difference they made. The improvements ranged from about $2,000 to $8,000, with the higher costs including repair costs for existing equipment that needed repair even if the other improvements had not been made. "That's why it's so important to maintain your HVAC system," says Curl. "If your system is well-designed to begin with and it's operating properly, it shouldn't cost that much to make some fairly significant improvements." The Golden Arm is a 71udor-style sports bar and neighborhood restaurant on the outskirts of Baltimore that was founded 26 years ago by Colts Quarterback Johnny Unitas. Bill Grauel, the owner for the past six years, knows the benefits of proper maintenance. RJR approached Grauel to see if he wanted to participate in the test program - and they found that the Golden Arm didn't need any improvements. "Bill was doing everything right," says Curl, "so he didn't have any problems." The reason? "When I first bought the restaurant, the smoke problem was really bad," Grauel recalls. "They had an auxiliary exhaust system directed outside and the fan was broken. I replaced the fan and I put in two air cleaners. We also did a little work on the air conditioning system. We got it the best we could with what we had to work with." Now, Grauel keeps the fan running all the time to keep air moving in the restaurant. And he has professionals in to service the system twice a year. "Since I've been here, we've never had a failure," he says. "We service it. We put new belts on whether they need it or not. We change the filters quarterly - in the main unit on the roof and in the air cleaners. "If your system is well- designed to begin with and it's operating properly, it shouldn't cost that much to make some fairly significant improvements." -Steve Curl "I find that preventive maintenance is cheaper in the long run than having it break down and having it fixed, because when things break down, it's usually at an inopportune time like 9 p.m. on a Friday - or on Mother's Day. So it's cheaper to have it maintained on your schedule." Restaurant owners are concerned about the quality of their food and service. And they are finding that it pays to also be concerned about quality of their air. "I'm very happy with the changes we've made," says Deffinbaugh at Fred & Harry's. "I think it's made a big difference and I think other people can make a big difference in their restaurants for a very little cost. I was amazed at the difference in the air quality." The Dubliner's Coleman agrees. "I think more customers will come in if the place is very comfortable - if it's not stuffy and it smells good," he says. "You have to spend money cleaning up and on paint. You also have to clean the air. No one would come in if the windows were dirty. Those are things you can see. Now, I think cleaning the air is just as important as cleaning the floor."

Where Do You Start? So you've decided you want to see if you can modify your ventilation system to reduce drafts, cut down on smoke and improve the overall comfort of your customers and your staff. Where do you start? Consult a Professional Professional Engineers are registered with "State Boards" to practice engineering. State Boards require evidence of education, experi- ence, references and written examination prior to registration. These requirements help to safeguard the life, health, property and welfare of the public and help establish a high stan- dard of integrity for the practice of engineer- ing. In your search to find a professional engineer: • Call the National Society of Professional Engineers, Customer Service line at (703) 684-2810 for information regarding professional engineers. • Call the American Consulting Engineers Council at (202) 347-7474 for information on engineering firms in your area. • Talk with colleagues in the restaurant business and "ask around" regarding a professional engineer. Before hiring someone, check with the local Better Business Bureau and with individuals who have used the services of the professional engineer you are considering. Heating, Air Conditioning and/ or Mechanical Contractors Contractors specializing in heating and cooling will be listed in the yellow pages. Focus on contractors describing themselves as "commercial," not "industrial" or "residential." • Talk with colleagues and "ask around." Check references on all referrals, and talk with individuals who have used the services of that particular contractor. • Ask the contractor to give you references and set up appointments with former customers to look at the work completed by the contractor. Make sure the contrac- tor is properly insured. Ask for copies of the insurance binders. Certified Test and Balance Engineers Regardless of whether you modify your ventilation system, it is important to ensure that the system is properly tested and bal- anced. The Associated Air Balance Council (AABC) is an organization of professional test- and-balance agencies. The council conducts a certification program for test-and-balance engineers. For more information on finding an AABC member firm in your area, call AABC at (202) 737-0202. Other Consultants and Professionals Kitchen design consultants help improve the layout and design of your restaurant. These professionals can also help if you do not have a make-up air system or are contemplating changes. Your local restaurant association may have a list of consultants specializing in restaurant work. (It is wise to be wary of any individual trying to sell you one product over others, particu- larly if the individual is in a position to gain only from the sale of that particular product.) For More Information R.J. Reynolds Tobacco Co. is interested in promoting good indoor air quality. The company has published a guide called "Im- proving Restaurant Ventilation." From time to time, additional information may be published that addresses the concerns of restaurant owners. To get a copy of the ventilation guide or to learn what additional information is available, call 1-800-862-2525.

Maintaining a Peaceful'- Atmosphere Many factors help make your bar or restaurant's atmosphere pleasing to your customers. Food, service, decor. Temperature, humidity, the quality of the air. Another increasingly important factor is whether patrons get along with one another. That's why R.J. Reynolds Tobacco Co. created the Peaceful Coexistence program, which is now in place in almost 5,000 bars and restaurants across the country. The program uses humorous cartoons on napkins, coasters and other materials to help diffuse some of the tension that can occur between smokers and nonsmokers. "We've had several situations where the materials have been very helpful," says Christo- pher O'Donnell, the general manager of Caldonia's in Aurora, Col. "I think the use of subtle humor is the key." One night, O'Donnell says, a couple in their "We've had several situations where the materials have been very helpful. I think the use of subtle humor is the key." -Christopher O'Donnell early 50s asked for a nonsmoking table. Only one table was available - right next to the smoking section - and after dinner, two young women lit up cigarettes. The smoke drifted over to where the nonsmok- ing couple was sitting. "The nonsmokers asked to be moved, but there wasn't any other nonsmoking table available," O'Donnell recalls. "So I used the cartoon on one of the Peaceful Coexistence napkins to gently explain to the nonsmoking couple that they and the smokers all had rights. I also moved the nonsmokers chairs to avoid some of the smoke." The nonsmokers were delighted with the way O'Donnell handled the situation. "They stayed until after midnight," he recalls. Another night, a young nonsmoking couple were seated next to a table with half a dozen heavy smokers from Europe. The nonsmokers got annoyed with the smoke hovering over their area, and they complained. "Mary, the waitress working both tables, talked to the smokers about peaceful coexist- ence. She showed them some of the materials, and the Europeans loved the concept," O'Donnell says. `°I'hey offered to eat their meal without smoking. They bought a cocktail for the young couple. And the couple wound up joining them. Everyone had a great time." Tim Harris, director of public policy develop- ment at RJR, says that the Peaceful Coexist- ence is very effective because "the smoker/ nonsmoker issue is really being blown out of proportion by a relative few. "Most smokers and nonsmokers want to get along, and in almost every case, this can be accomplished simply by being tolerant, using common sense and practicing common cour- tesy," he says. "It really is pretty easy to create and maintain a peaceful atmosphere." For more information about the Peaceful Coexistence Program, call 1-800-285-7012. 14

---