On Fri, 30 Jul 2010 13:48:47 -0700, ImStillMags wrote:

> On Jul 30, 1:19*pm, jack > wrote:
>
>>
>> And obviously a decent smoking section. If not, a restaurant won't ever
>> make it further than my 'let's find out what that place is like' list.
>>
>> -j
>
>
> well, you'd be out of luck here......sorry, no smoking in
> restaurants.....mine went smoke free long before it became the trend
> and then the law.....
>
> I know smokers feel discriminated against but since smokers only make
> up about 19% of the population around here
> the majority rules.
>
> One of my concepts is a 'blue collar' kind of place in an industrial
> park area.....it includes a covered outdoor seating area
> for use in all weather and is smoker friendly.

Not much money in that, unless you go for volume/lo quality and booze.
When I worked at the coast there was a place like that near the harbor.
Started off well, but I hear they've gone for 'the more salty we make the
food, the more beer we sell' now.

One company I do business with found a simple solution. We used to have
meetings over lunch in the smoking area of a nearby restaurant.
Inconvenient, no whiteboard, etc. Then they realized the law allows
companies to declare up to 25% of the building 'designated smoking area',
provided it has separate ventilation. So the directors offices got a new
aircon and were declared smoking area. Suits me fine.

-j