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At least 19 recordsLinked to original sources
PubMed2001

Has the ban on smoking in New South Wales restaurants worked? A comparison of restaurants in Sydney and Melbourne.

OBJECTIVE: To evaluate compliance with a legislative ban on smoking inside restaurants by comparing smoking in Sydney restaurants (where it is legally banned) with smoking in Melbourne restaurants (not subject to a legal ban). DESIGN AND PARTICIPANTS: Unobtrusive observational study of restaurant patrons, and interviews with restaurant staff, carried out by 159 volunteers. SETTING: 78 Sydney restaurants with smoke-free indoor environments (as required by legislation) and 81 Melbourne restaurants not subject to legislation preventing smoking. The study took place from 20-31 October 2000. INTERVENTION: Legislation to ban smoking in indoor areas of restaurants was introduced in New South Wales in September 2000 (about six weeks before our study). OUTCOMES: Observed incidents of smoking inside restaurants; staff attitudes to the ban; customer satisfaction as indicated by comments to staff; staff perceptions of restaurant patronage. RESULTS: No restaurant patrons were seen smoking in 78 Sydney restaurants during 156 hours of observation of 2,646 diners, compared with 176 smokers among 3,014 Melbourne diners over 154 hours of observation. Thirty-one per cent (24/78) of Sydney restaurants had experienced smokers attempting to smoke indoors after the legislation was introduced; 6% (5/78) reported instances of smokers refusing to stop smoking when asked; 79% (62/78) of restaurants had received favourable comments from patrons about the smoke-free law; 81% (63/78) of restaurant staff interviewed either supported or strongly supported the law. Since introduction of the legislation, 76% of restaurants reported normal trade, 14% increased trade, and 9% reduced trade. CONCLUSIONS: Smoke-free restaurants do not require "smoking police" to enforce bans, present few ongoing difficulties for staff, attract many more favourable than unfavourable comments from patrons, and do not adversely affect trade.

Attitude↗
PubMed2003

The descriptive epidemiology of local restaurant smoking regulations in Massachusetts: an analysis of the protection of restaurant customers and workers.

OBJECTIVES: To describe the range of restaurant smoking regulations in the 351 cities and towns in Massachusetts, and to analyse the level of protection from secondhand smoke exposure guaranteed by these regulations. DESIGN: We obtained the local restaurant smoking regulations for each town, analysing them in terms of the protection of restaurant workers, bar workers, and adult and youth restaurant customers. MAIN OUTCOME MEASURE: The percentage of restaurant patrons and workers and bar workers who are protected from secondhand smoke exposure by the current smoking regulations in Massachusetts. RESULTS: As of June 2002, 225 towns had local restaurant smoking regulations. Of these, 69 (30.7%) do not allow smoking in restaurants, 10 (4.4%) restrict smoking to adult only restaurants, 64 (28.4%) restrict smoking to enclosed, separately ventilated areas, and 82 (36.4%) restrict smoking to areas that need not be enclosed and separately ventilated. Of the 174 towns that, at a minimum, restrict smoking to bar areas or separately ventilated areas, 35 (20.1%) allow variances. Overall, 60 towns, covering only 17.7% of the population, completely ban smoking in restaurants. As a result, 81.3% of adult restaurant customers, 81.2% of youth customers, 82.3% of restaurant workers, and 87.0% of bar workers are not guaranteed protection from secondhand smoke in restaurants. CONCLUSIONS: Despite the widespread adoption of local restaurant smoking regulations in Massachusetts, the majority of restaurant customers and workers remain unprotected from secondhand smoke exposure. In light of this, public health practitioners must stop compromising the protection of customers and workers from secondhand smoke exposure in restaurants.

Adolescent↗
PubMedDate not supplied

Prohibiting smoking in restaurants: effects on restaurant sales.

PURPOSE: The purpose of this study was to assess the impact of prohibiting smoking in restaurants on total restaurant sales in Flagstaff, Arizona. DESIGN: Flagstaff restaurant and retail sales data were collected for periods approximately 3.5 years prior to enactment of a no-smoking-in-restaurants ordinance and 1.5 years after enactment of the ordinance. Data were compared with six comparison areas utilizing four methods of analyses. SETTING: The city of Flagstaff, Arizona, was the community in this study that prohibited smoking in restaurants. SUBJECTS: Flagstaff restaurant and retail sales were compared to sales in two similar Arizona cities, three counties, and the entire state of Arizona. INTERVENTION: A city ordinance that prohibited smoking in all Flagstaff, Arizona, restaurants. MEASURES: Taxable restaurant sales were collected from Flagstaff and all comparison areas. Retail sales data were also collected to determine if changes occurred in the ratio of restaurant to retail sales. RESULTS: All analyses resulted in the same conclusions: prohibiting smoking in restaurants did not affect restaurant sales. CONCLUSIONS: Study findings indicate that prohibiting smoking in Flagstaff, Arizona, restaurants has had no effect on restaurant sales.

Arizona↗
PubMed2002

Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998.

OBJECTIVE: To determine if restaurant business declines or improves after the implementation of restrictive restaurant smoking policies. DESIGN: Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol. MAIN OUTCOME MEASURE: Change in the trend in meals tax revenue (adjusted for population) following the implementation of highly restrictive restaurant smoking policies. RESULTS: The local adoption of restrictive restaurant smoking policies did not lead to a measurable deviation from the strong positive trend in revenue between 1992 and 1998 that restaurants in Massachusetts experienced. Controlling for other less restrictive restaurant smoking policies did not change this finding. Similar results were found for only those establishments that served alcoholic beverages. CONCLUSIONS: Highly restrictive restaurant smoking policies do not have a significant effect on a community's level of meal receipts, indicating that claims of community wide restaurant business decline under such policies are unwarranted.

Economics↗
PubMed1994

The effect of ordinances requiring smoke-free restaurants on restaurant sales.

OBJECTIVES: The effect on restaurant revenues of local ordinances requiring smoke-free restaurants is an important consideration for restauranteurs themselves and the cities that depend on sales tax revenues to provide services. METHODS: Data were obtained from the California State Board of Equalization and Colorado State Department of Revenue on taxable restaurant sales from 1986 (1982 for Aspen) through 1993 for all 15 cities where ordinances were in force, as well as for 15 similar control communities without smoke-free ordinances during this period. These data were analyzed using multiple regression, including time and a dummy variable for whether an ordinance was in force. Total restaurant sales were analyzed as a fraction of total retail sales and restaurant sales in smoke-free cities vs the comparison cities similar in population, median income, and other factors. RESULTS: Ordinances had no significant effect on the fraction of total retail sales that went to restaurants or on the ratio of restaurant sales in communities with ordinances compared with those in the matched control communities. CONCLUSIONS: Smoke-free restaurant ordinances do not adversely affect restaurant sales.

California↗
PubMed1999

The economic effect of smoke-free restaurant policies on restaurant business in Massachusetts.

The objective of the study was to determine if local smoke-free restaurant policies in Massachusetts affected restaurant sales. The authors used a pre-/post-quasi-experimental design to compare town-level meals tax data before and after the imposition of local smoke-free restaurant policies. Data for 235 towns (including 32 adopting communities) were entered into a fixed effects regression model to estimate changes in restaurant sales over time. The study failed to find a statistically significant effect of local smoke-free policies on restaurant business. It provides evidence that local smoke-free policies do not cause a large decline in communities' restaurant industries.

Health Policy↗
PubMed2006

Adolescent calorie/fat menu ordering at fast food restaurants compared to other restaurants.

OBJECTIVE: Childhood and adolescent obesity is an increasing public health problem. Fast food consumption has been linked to obesity. The purpose of this study is to determine adolescent calorie and fat consumption patterns at different types of restaurants. METHOD: Study subjects (104 adolescents) were asked to order a dinner meal from 10 restaurant menus with an estimate of how much they would actually consume. A paired T-test was used to compare the calories and fat values for each restaurant vs. McDonald's. RESULTS: Mean calories/fat (g) ordered at each restaurant were: California Pizza Kitchen (CPK).: 1284/70, Chili's (Ch). 1333/62, Denny's (Den): 1226/61, McDonald's (MD): 1016/45, Outback Steakhouse (OS): 1656/93, Panda Express (PE): 873/29, Red Lobster (RL): 1016/49, Stuart Anderson's (SA). 1058/52, Taco Bell (TB): 800/34, Wendy's (Wen): 879/32. Calorie/fat content of the ordered items were significantly higher at CPK, Ch, Den, and OS compared to McDonald's. RL and SA were not significantly different from MD. Calorie/fat content of the ordered items were significantly lower at PE, TB and Wen compared with McDonald's. CONCLUSION: More calories/fat were ordered at many sit down restaurants compared to McDonald's. The lowest calories/fat were ordered at other fast food restaurants (Taco Bell, Wendy's and Panda Express).

Adolescent↗
PubMed2004

Relation between local restaurant smoking regulations and attitudes towards the prevalence and social acceptability of smoking: a study of youths and adults who eat out predominantly at restaurants in their town.

OBJECTIVE: To examine the relation between strength of local restaurant smoking regulations and smoking related social norms among youths and adults. DESIGN: We used generalised estimating equations logistic regression analysis to examine the relation between regulation strength and youths' and adults' perceptions of adult smoking prevalence and the social acceptability of smoking in their town, while controlling for baseline anti-smoking sentiment in the town. SETTING: Each of the 351 Massachusetts towns were classified as having strong (complete smoking ban), medium (restriction of smoking to enclosed, separately ventilated areas), or weak (all others) restaurant smoking regulations. SUBJECTS: 1147 Massachusetts youths ages 12-17 years and 2116 adults who reported that they often or always eat out in their own town, drawn from a random digit dial survey. MAIN OUTCOME MEASURES: Perceived adult smoking prevalence and perceived social acceptability of smoking in restaurants, in bars, or in general. RESULTS: Compared to youths from towns with weak regulations, youths from towns with strong regulations were more likely to perceive lower adult smoking prevalence (odds ratio (OR) 1.71; 95% confidence interval (CI) 1.02 to 2.84) and social unacceptability of adult smoking (OR 2.00, 95% CI 1.29 to 3.08) in their town. Adults from towns with strong regulations were not more likely to perceive lower adult smoking prevalence, but had more than twice the odds of perceiving that smoking was unacceptable in restaurants (OR 2.19, 95% CI 1.58 to 3.02) or bars (OR 2.51, 95% CI 1.90 to 3.31). CONCLUSIONS: Strong local restaurant smoking regulations are associated with favourable smoking related social norms among youths and adults.

Adolescent↗
PubMed2003

Eat Smart! Ontario's Healthy Restaurant Program: a survey of participating restaurant operators.

Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units grant an award of excellence to restaurants that meet designated standards in nutrition, food safety, and non-smoking seating. The purpose of this study was to assess whether program objectives for participating restaurant operators were achieved during the first year of program implementation, and to obtain operators' recommendations for improving the program. Dillman's tailored design method was used to design a mail survey and implement it among participating operators (n = 434). The design method, which consisted of four mail-outs, yielded a 74% response rate. Fifty percent of respondents operated family-style or quick-service restaurants, and 82% of respondents learned about the program from public health inspectors. Almost all respondents (98%) participated in the program mainly to have their establishments known as clean and healthy restaurants, 65% received and used either point-of-purchase table stands or postcards to promote the program, and 98% planned to continue participating. The respondents' suggestions for improving the program were related to the award ceremony and program materials, media promotion, communication, education, and program standards. Program staff can use the findings to enhance the program.

Consumer Behavior↗
PubMed2004

Eat Smart! Ontario's Healthy Restaurant Program: focus groups with non-participating restaurant operators.

Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units give an award of excellence to restaurants that meet nutrition, food safety, and non-smoking seating standards. The purpose of this study was to determine why some restaurant operators have not applied to participate in the program, and how to get them to apply. Four focus group interviews were conducted with 35 operators who didn't apply to participate. The analysis of responses yielded various themes. The participants' perceived barriers to participation were misunderstandings about how to qualify for the program, lack of time, concern about different non-smoking bylaw requirements, and potential loss of revenue. Their perceived facilitators to participation were convenience of applying to participate, franchise executives' approval to participate, a 100% non-smoking bylaw, flexibility in the assessment of restaurants, the opportunity for positive advertising, alternative payment for food handler training, and customer demand. Program staff can use the findings to develop and use strategies to encourage participation.

Consumer Product Safety↗
PubMedDate not supplied

The evaluation of the effectiveness of routine restaurant inspections and education of food handlers: restaurant inspection survey.

To determine restaurant inspection and food handler education practices in Canada, a survey of 141 jurisdictions was conducted. The response rate was 100%. All jurisdictions inspected restaurants, but the frequency of routine inspection varied from none to six or more times per year. The frequency of violations found on routine inspection was associated with foodborne illness. However, the frequency of inspection was not correlated with disease or with violations. Food handler education courses were mandatory in 32% of jurisdictions. Most courses were one to two days. No correlation was found between the numbers of individuals trained in the past year and violations or reported foodborne disease. This lack of reduction in reported foodborne illness may be due to the ecological nature of the survey or to the lack of effectiveness of food handler education or of routine restaurant inspections in reducing violations.

Canada↗
PubMedDate not supplied

Routine restaurant inspections and education of food handlers: recommendations based on critical appraisal of the literature and survey of Canadian jurisdictions on restaurant inspections and education of food handlers.

Inspection of restaurants and education of food handlers are two methods used by regulatory agencies to ensure food served in restaurants is safe to eat. The variation which exists in the implementation of these programs suggests that the programs' effectiveness is lacking or is not clear. Recommendations based on the Community Health Practice Guideline methodology, the results of a critical review of the literature, the results of a survey of practices, and expert opinion were developed. The recommendations include: continuation of routine inspections at a frequency of one to two inspections per year per restaurant and the continuation of education programs. The evidence on which these recommendations are based is scant and more research is needed to ensure programs are needed, effective and efficient.

Canada↗
PubMed2002

A risk-based restaurant inspection system in Los Angeles County.

The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a "case restaurant" as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from I July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (< or =60 seats; n = 7,965) to become case restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (chi2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of thermometers, and the presence of any food protection violation. In multivariate analysis, the size of restaurant, the incorrect storage of food, the reuse of food, and the presence of any food protection violation remained significant predictors for becoming a case restaurant. Our data suggest that routine restaurant inspections should concentrate on those establishments that have a large seating capacity or a poor inspection history. Evaluation of inspection data bases in individual local health departments and translation of those findings into inspection guidelines could lead to an increased efficiency and perhaps cost-effectiveness of local inspection programs.

Cohort Studies↗
PubMed2001

Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong.

Indoor air quality (IAQ) of a restaurant has increasingly received a lot of public concerns in Hong Kong. Unfortunately, there is limited data about the IAQ of Hong Kong restaurants. In order to characterize the current IAQ of local restaurants, four restaurants in metropolitan Hong Kong including a Korean barbecue style restaurant, a Chinese hot pot restaurant, a Chinese dim sum restaurant and a Western canteen were selected for this study. The results of this study showed that the mean concentrations of CO2 at restaurants with gas stoves for food cooking in dining areas exceeded the range from 40 to 60% indoor CO2 concentrations at restaurants without gas stoves in dining areas. The average levels of PM10 and PM2.5 at the Korean barbecue style restaurant were as high as 1442 and 1167 microg/m3, respectively. At the Korean barbecue and Chinese hot pot restaurants, the levels of PM2.5 accounted for 80-93% of their respective PM10 concentrations. The 1-h average levels of CO observed at Korean barbecue style and hot pot restaurants were 15,100 and 8000 microg/m3, respectively. Relatively high concentrations of CO2, CO, PM10, PM2.5 benzene, toluene, methylene chloride and chloroform were measured in the dining areas of the Korean barbecue style and the Chinese hot pot restaurants. The operations of pan-frying food and boiling food with soup in a hot pot could generate considerable quantities of air pollutants.

Air Pollution, Indoor↗
PubMed2002

An evaluation of ventilation system flow rates and levels of carbon dioxide, ambient temperature, and relative humidity in restaurants.

Studies of the indoor air quality of restaurants have rarely focused on ventilation system performance in relation to air pollutants and climatic factors. This study was conducted in eight restaurants to examine this issue by determining the ventilation flow rates and the levels of carbon dioxide (CO2), ambient temperature, and relative humidity during at least one complete shift of serving a meal. The mean values of number of dining patrons, ventilation flow rates, and the levels of CO2, ambient temperature, and relative humidity were not significantly different in the nonsmoking dining rooms and the smoking dining rooms. The mean ventilation flow rates in individual restaurants ranged from 42-113 cubic feet per minute per person (cfm/person), overall exceeding the recommended lower limit of 30 cfm/person. The mean levels of CO2 in two restaurants (646 and 819 ppm) were below, and in the other six restaurants (ranging 1,012-1,820 ppm) were above the recommended upper limit of 1000 ppm. The levels of CO2 in each restaurant significantly correlated with the number of dining patrons and in four restaurants accumulated gradually over time. In the nonsmoking dining rooms, the levels of CO2 increased significantly as the ventilation How rates decreased. The mean ambient temperature in restaurants (ranging from 22 degrees C - 24 degrees C) were within the recommended range of 20 degrees C - 26 degrees C. The mean relative humidity in six restaurants (ranging from 46%-59%) were within the recommended upper limit of 60 percent, and in two restaurants (62% and 71%) were slightly higher than this recommended limit. It was concluded that although the mean ventilation flow rates in all restaurants exceeded the recommended value, the design of the ventilation system or the distribution of air flow rate in some sections of restaurants were not appropriate to keep the levels of CO2 and relative humidity at some measurement locations below the recommended limits.

Air Pollution, Indoor↗