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  • Title: Why be smoke-free? A qualitative study of smoke-free restaurant owner and manager opinions.
    Author: Johnson HH, Becker C, Inman L, Webb K, Brady C.
    Journal: Health Promot Pract; 2010 Jan; 11(1):89-94. PubMed ID: 18372432.
    Abstract:
    This qualitative study captured the opinions of the owners and managers of smoke-free restaurants. The purpose of this study, initiated by local citizens who were members of a group called Healthy Alamance, was to identify the motivations and experiences of restaurant owners and managers who had committed to smoke-free indoor environments. Telephone interviews were attempted with all 80 owners/managers of smoke-free restaurants in Alamance County, North Carolina, and 87.5% of these restaurant owners/managers completed the interview. The investigators isolated economic factors, customer demands and considerations, and environmental issues as the three principal categories describing smoke-free restaurant owners' and managers' motivations for becoming smoke free. The results from this study can be used to assist communities working toward the development of a smoke-free restaurant campaign.
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