Get creative with ways to trash the ash

A smoking ban is on the way. Two options now remain - the Government will either outlaw smoking in pubs that prepare and serve food or impose a blanket ban. If you introduce restrictions now, they will stand you in good stead

1 Research - Sit down with staff and decide exactly what your interim smoking policy will be. This will depend on what kind of operation you run. Are you looking towards a total smoking ban or are you going for restrictions and the creation of smoke-free areas? Consultation with staff and regulars will help immensely. If needs be, conduct a customer survey using a quick questionnaire to gauge the mood of your audience. It could be something as simple as: Would you like the pub to be a) no-smoking, or b) have no-smoking areas. It is important that you act. Doing nothing is no longer an option.

2 Communicate - Once you have decided on your smoking policy, the next step is to inform your staff and then your customers. The industry initiative is to gradually move towards setting aside a greater percentage of floor space for no-smoking. This may well be the easiest model to follow for those without restrictions now. In your policy, note which areas are to be made smoke-free and by when. Set out the policy on posters and dot them around the pub.

3 Timing - Leave it at least a month between informing people and taking action so they have time to get used to the idea. In the areas to become no-smoking, posters could read: 'This area will be smoke free from...' Good times to implement the new policy are after a refurbishment or perhaps in the new year. However, the policy and timing still need to be well communicated. If the pub is closed for a refit, signs outside or a banner across the front of the building can work effectively.

4 Ban smoking at the bar and back of house - Smoking bans are primarily in place to protect staff, so these are natural places to begin and also the easiest. Remove all ashtrays from the bar and put up signs informing customers they cannot smoke within one metre of the bar. Removing all bar stools will help to stop people smoking there. This has the added benefit of making it easier for customers to get to the bar. Health and safety regulations mean banning smoking in all back of house areas is now a statutory requirement.

5 Dining areas - Nobody likes smoke with food - this is what the Government's mess of a proposal is based upon. It wants pubs to ban smoking if they serve food. Unfortunately, if it presses ahead, the opposite may happen with pubs ditching food for smoking. Anyhow, wise up to the fact that customers will not expect people to be allowed to smoke in a dining area. It is another area that can easily be switched to smoke-free. Remember that signage will be required.

6 Assess your space - Aside from the obvious bar and dining areas, or if you don't have a dining area, are there other spaces that would be a good bet for a no-smoking zone? If you have a separate room, it could prove ideal for smokers. If the pub is open-plan, one side of the bar could be smoke-free.

7 Ventilation - Ventilation can help reduce tobacco smoke by around 80% and keep smoke-free areas just that. Systems can be expensive, costing anything between £2,000 and £5,000 for a medium-sized premises, so it is up to licensees if they wish to install one now or wait and see what the definite outcome of leg- islation will be. In an open-plan pub, ventila- tion is key to creating no-smoking areas. However, it can also be valuable in dealing with odours, dust, pollen and cooking fumes. Many Irish pubs continue to use ventilation after the ban. Apparently, with no smoke in the bar, the smell of body odour and other bodily functions can be overwhelming.

8 Bring inside out - Be creative with your outside areas. Those blessed with beer gardens are lucky, but if you don't have one make the most of what you do have. Great things have been done in Ireland, from having retractable canvas roofing installed with patio heaters and serving bars, to the less expensive option of outside tables and chairs with parasols. You may have a square foot at the rear of the kitchen that could even be used. You might require planning permission from the council even for outside furniture, so always check first. You must also check if the area is licensed. If it is not, you will need to apply for a variation. Areas at the rear tend to be better as they are more private and allow you to keep an eye on things. Make the flooring high heel-friendly and not slippery, wet and muddy. Remember to supply plenty of ashtrays. It will save on the cleaning up.

9 Improve your offer - A smoking ban, when combined with the new licensing laws, provides a great opportunity for pubs to diversify and offer new services. While a ban may lead to an initial downturn in business, think how you can combat this. The obvious service to improve is the food offering. But other possibilities you may think about, especially in rural pubs, are post offices, grocery stores or providing internet access. Other options could include simple measures like introducing table service.

10 Be positive - If you are of the mind that smoking restrictions and a ban will be doom and gloom - then they probably will be. Smoking restrictions are a challenge to licensees and those full of wit and ingenuity who are ready to meet that challenge will be the most successful.

For further information, contact Atmosphere Improves Results on 020 7482 0620 or visit www.airinitiative.com.