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table menu Smoke Free Restaurants

According to an article in Public Health News titled "Number of Smoke-Free'

Restaurants Soars", and published March 9, 1999, cigarette smoke contains over 4,000 chemicals

and exposure to environmental smoke or secondhand smoke is responsible for 1,000 non-smoker

deaths in Washington state each year. Listed below are some ideas that will help eliminate the

problem of cigarette smoke ruining many meals in restaurants. In the past few years some public

places have established their facilities as non-smoking out of respect of the customers health and

enjoyment. Some examples are public transportation and public federal buildings. The customer

respect issue regarding smoking needs to be adopted by all restaurants to avoid the nuisance of

stale tobacco smells and tastes. Once solution to eliminate this problem is to create all restaurants

as non-smoking. A second idea is to require all restaurants to install air purifier/cleaners. Non-

smoking restaurants, enclosed smoking sections and required air purifier/cleaners offer different

ways to eliminate dining in a smokey restaurant.

Creating restaurants as non-smoking would avoid the problem of nicotine odors ruining

many meals. The Onion, located in downtown Spokane, requires that all smoking be done in the

bar area. The bar is separated from the main restaurant by a gate. I ate lunch at this restaurant,

and while I was there smoke from the bar drifted to my table and spoiled my lunch. The non-

smoking policy is catching on in various public places and restaurants taking on the same policy

would solve this problem of spoiled meals caused by cigarette smoke. Enclosed smoking sections

is also a solution to smokey restaurants.


Enclosed smoking areas have solved the cigarette odor problem for public Bing halls and I

believe that it could also work for restaurants. Denny's restaurant has a little glass wall about 3x2

feet in size that separates the non-smoking section from the smoking section. That wall does

nothing to help smoke prevention in non-smoking areas. Keeping smoke in one room and clean

air in the other would help me to appreciate and fully taste the food that is being served. The

enclosed rooms would enhance the enjoyment for the food and show customers that restaurants

have concern for the health and enjoyment of all customers. An air purifying system is also an

option that reduces smoking odors and displays concern for customer satisfaction from the

restaurant industries.

Requiring restaurants, that choose to serve smokers and non-smokers, to install an air

purifying/ cleaning system ensures cleaner air for the facility. Angel hair pasta with shrimp and

fresh tomatoes drenched in creamy garlic herb sauce is what The Olive Garden menu read. Once I

was served this appetizing entree I took a few bits and disappointment set in. Cigarette smoke

from the bar wafted over to my table and engulfed my food. Kathy, my co-worker, became so

upset with the smoke ruining her food that she complained to the manager on duty. The

interruption and nuisance of cigarette smells in restaurants would decrease if cleaning equipment

was installed. The purifying equipment cleans the air with such quickness that cigarette smells

seem non-existent. But the best chance at restaurants changing their ways is to offer all available

solutions.

If all restaurants become non-smoking, create enclosed smoking areas and/or install air

cleaning systems this would create a cleaner, safer and healthier environment for all. In a survey


conducted by the Tobacco & Health in Washington State Organization done in 1996 the outcome

of adults favoring some sort of smoking restriction was 45% and 24% thought smoking should be

strictly prohibited. I have a right to eat in a restaurant and enjoy my meals without environmental

cigarette smoke ruining my food. ... more

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Marketing Is Marketing

Introduction:

Marketing is marketing, irrespective of the product or marketplace. This is a theme common to many introductory marketing texts and degree courses. The two most common exceptions cited to this proposition are buying behavior models between consumers and business buyers and the extended ingredients of the services marketing mix. While the overall sentiments of marketing hold true across product and market boundaries, perhaps the differences are in fact more marked? Intends to spark some discussion pertaining to the extent to which marketers can safely generalize when discussing the nature and characteristics of marketing. Are we correct in offering students and in-company training program generalizations that cut across the marketing domain? Are we doing justice to the core nuances if we simply draw out the variations between consumer goods, services, industrial and business-to-business marketing? Is there a different perspective that should, in the new millennium, be the focus of textbooks and marketing courses?

Content Indicators: readability, Practice implications, originality, Research Implications*
Marketing is marketing, irrespective of the product or marketplace.
This is a theme common to many introductory marketing texts and courses. The two most common exceptions cited to this proposition are buying behavior models between consumers and business buyers and the extended ingredients of the services marketing mix (cf. Dibb et al., 1997; Kotler, 1998). While the overall sentiments of marketing hold true across product and market boundaries, perhaps the differences are in fact more marked?
The marketers of services were the first to speak out, arguing that the nature of marketing is different owing to the basic characteristics of services:
intangibility;
direct organization-client relationship;
consumer participation in the production process; and
Complexity.
The upshot for services marketers has been the extension of the marketing mix from the classical product, price, place (channel) and promotion 4Ps to include at least people, physical evidence (ambience) and process. These marketers also point to the characteristics of services, notably intangibility of the service product, restricting opportunities for creating a differential advantage over competitors, with the inevitable dependence for differentiation and competitive edge on branding initiatives and personnel.
While services marketers have outlined significant differences for their marketing, on the whole, texts and marketers have argued there are relatively only minor differences between the marketing of consumer goods and industrial or business-to-business goods. This paper is intended to spark some discussion pertaining to the extent to which marketers can safely generalize when discussing the nature and characteristics of industrial, business-to-business marketing. Are we correct in offering students and in-company training program generalizations, which cut across the marketing domain? Are we doing justice to the core nuances if we simply draw out the variations between consumer goods, services, industrial and business-to-business marketing? Is there a different cut of the cake which should, as the new millennium dawns, be the focus of textbooks and marketing courses?
As co-author of one of the leading introductory marketing texts, Marketing: Concepts & Strategies (Dibb et al., 1997), regular MBA, undergraduate and in-company lecturer, as well as marketing consultant, these are themes which, increasingly, are causing this author concern when preparing seminar papers and lecturing sessions. Based on many years of researching and working with consumer brands, services and industrial products, as a starting proposition, here is a very personal view of how marketing in industrial markets really is different. Or is it?




The core dissimilarities
From basic marketing analyses, via target market strategy decisions, to the determination of tactical marketing mix programs and controls, there are marked differences in the issues encountered and the approaches deployed between consumer and industrial marketing.
Buying behavior

(Figure 1) Consumer versus business-to-business buying illustrates the popular buying behavior models for consumer and business-to-business markets, revealing the additional specification stage in much business-to-business purchasing and the different sets of influencing forces (for example, Assael, 1997; Ford, 1997). There are many additional variations, including the role of the buying center versus consumer peers, the assessment of risk, the formality of buying and the nature of selling. Few marketers, though, seem to disagree with there being some quite stark differences in how consumers buy and how businesses make purchases.
Understanding competitors
Perhaps because of the prominence of brands and the high profile in-home media adopted in much consumer promotion, most consumer marketers are aware of their rivals ... more

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