Will smoking move point the way?
Diners at Zuma in London will never again enjoy the pleasure of ending a meal with a coffee and a cigarette. The acclaimed Japanese restaurant introduced a no-smoking policy this week, after months of canvassing diners; its owners say the fug of cigarette smoke compromises the delicacy of the cuisine they produce. Zuma joins Pizza Hut and a growing number of restaurants and chains that have outlawed smoking. The industry owes them all a debt of gratitude for their courage.
The question of whether cigarettes should be banned in workplaces is a smoking gun. For every civil libertarian who cries "freedom" and "democracy" whenever a smoking ban is tabled, there's an anti-smoker able to point to an irrefutable body of medical evidence proving that passive smoking can kill. (A TUC report from earlier this year stated that 165 bar workers die annually as a result of passive smoking at work).
And, for every advocate of fresh air, there's a traditionalist who believes a relaxing pint in a smoky old boozer is the perfect antidote to a day's labour, an illicit delight that an alpine atmosphere could only spoil.
The financial arguments are equally hotly disputed. There are those who swear a ban imposed by government would slash their profits as diners and drinkers leave in their droves. Conversely, the TUC earlier this year said employers must offset any loss of revenue against the compensation claims they can expect from employees suffering the effects of passive smoking.
Of course, passive smoking is less of a problem for customers, who can vote with their feet and go elsewhere in search of a less smoky atmosphere, than it is for hospitality workers, who have no such luxury.
But is legislation really the answer? Research earlier this year by Caterer found seven out of 10 industry workers favour a smoking ban in restaurants. Would they have thought differently if their workplaces were all effectively ventilated? Even if a ban were imposed, how practical would enforcement be, without universal customer buy-in? The recent stabbing of a doorman at a bar in New York - where a ban was this year imposed in bars, restaurants and hotel lobbies - after he tried to stop customers smoking, proves how high feelings run.
Legislation looks overly prescriptive. After all, this is the service industry, where the needs of the customer are paramount; and these needs vary wildly. Self-regulation is a more sensible option. But this requires prime movers, ventures brave enough to risk losing their customers, in the quest for a unique selling point.
Zuma is one such venture. It has taken a rational business decision based upon a democratic poll of diners, and should profit by the move. As more companies follow its lead, the need for legislation will recede.
Back on the Rhodes
Things have been a little quiet on the Gary Rhodes front over the last couple of years, but now he's back with a bang - launching a new restaurant in the heart of London. Rhodes Twenty Four, which opened two weeks ago, will provide the chef with a high-profile platform from which to continue his championing of British food. We've got an exclusive look at the restaurant on page 22. Will awards be heaped on it? I've a sneaking suspicion that Rhodes hopes it will.
Joanna Wood, Deputy Chef Editor
Power of the pooch
With occupancy levels under pressure recently, hotel operators have been understandably keen to fill their empty rooms. While some have been quick to discount room rates, others like Starwood have taken the more innovative approach of courting dog owners. While the idea of welcoming dogs into your property might fill you with dread, on page 26 we look to see if there's any truth in the old adage, where there's muck there's brass.
KARL CUSHING, DEPUTY HOTELS EDITOR
