Suche
Mein Konto
Five years of smoke-free catering: A look back at the changes
Find out how the restaurant industry has adapted to the smoking ban over the last five years. A look back at the 2019 Halloween parties and what they mean for smokers.
Five years of smoke-free catering: A look back at the changes
Gastronomy in Austria has undergone a remarkable change. The focus is particularly on the issue of smoke-free access in restaurants and bars. Many people still vividly remember the last Halloween parties in 2019, which served as a kind of farewell party for some smokers. These nightly celebrations were the last time they could legally smoke in the restaurants of their choice, which was an emotional experience for many.
The introduction of the smoke-free law, which came into force soon afterwards, significantly changed the social image of our restaurants and bars. It should not only improve air quality, but also protect the health of guests and employees. We have now become accustomed to eating and drinking in a smoke-free environment. This legal ban has received a positive response and many citizens are satisfied with the new regulation.
Health benefits of not smoking
A central point in the introduction of this regulation was health protection. Before implementation, smoking was widespread in the catering industry and posed a risk to non-smokers. The legislator argued that smoke-free catering is not only of great importance for the health of the guests, but also for the staff of the establishment. Combating passive smoking has since become an important public health concern.
The positive effects on health have now been proven by numerous studies. Many guests report a more pleasant visit to a restaurant without the annoying smell of cigarette smoke. This has improved the atmosphere in many restaurants and thus also increased the general well-being of visitors. Owners of the businesses also report higher levels of satisfaction among their guests, which could ultimately bring economic benefits.
Despite initial concerns on the part of some catering establishments, acceptance of the new regulation within the industry has become stronger. Many owners have redesigned their restaurants to take the new circumstances into account. Smoking areas have been eliminated or repurposed, and the Scandinavian culture of eating and drinking in a smoke-free environment is becoming increasingly popular.
On the other hand, there are still discussions about the freedom of guests and the rights of smokers. Critics claim that the strict regulations restrict people's freedom of choice. Nevertheless, most catering establishments have gotten used to the new legal requirements. Operations managers say they have had to come to terms with the new reality and many find the change positive.
Overall, the implementation of non-smoking in the catering industry is not only a benefit for health, but also an interesting development in the social interaction of guests. For many people, the original worries have not taken away the fun of an evening in a restaurant or bar. The law became a best practice example for other countries considering similar regulations.