ANR UPDATE 23(3), Fall 2004

ANR recently interviewed Mr. John Tran, owner and manager, along with his family, of Fu-Kim Grand Palace restaurant, Houston's premier Vietnamese restaurant located at 2615 Fannin Street. This beautiful restaurant is known not only for its exquisite food and ambiance, but also for its smokefree air. To read the full interview transcript, call ANR or visit www.no-smoke.org.

ANR: Why did you decide to adopt a smokefree policy for your restaurant?
JT: Very simply, we hated the smell of smoke, and how it ruined the meals of so many of our guests. It was an unhealthy place to work. Equally important, we did it for our employees, giving everyone a cleaner, safer place to be every day. We just knew in our hearts and minds it was the right thing to do.

ANR: Were you nervous about this decision? If so, what were some of your concerns?
JT: I was never nervous about making the decision. If anything, I wish we would have gone smokefree many, many years ago! One of my brothers was at first reluctant, but soon was convinced of all the benefits and positive effects.

ANR: What has been some of the feedback you received on the policy?
JT: Vietnamese families walked in the very next day, thanking us, and showing us so much sincere appreciation. There were many regular guests of all colors, national backgrounds, ethnicities, who immediately thanked us for making the change.

ANR: Any effect on your business revenues?
JT: We have been very fortunate that business revenues have not been negatively affected. I've noticed that patronage among regular guests is more frequent, and everyone overall tends to stay a little longer enjoying their meal.

ANR: What about cleaning/maintenance?
JT: No more need for ventilation units...for cleaning up after smokers, cleaning ash trays, tossing cigarette butts. A tremendous amount of hassle has been eliminated...the upholstery on the chairs, and linens don't reek of smelly smoke. Our expensive artwork will be better preserved without the pollution. Our waiters, waitresses, and bussers don't ever complain about the smoky stench sticking to their clothing and hair.

ANR: Any advice for other restaurateurs on this issue?
JT: Do it because it is the right thing. Do it for your guests and the quality experience they deserve...going smokefree is equally important as providing only the finest food and hospitality. In one year since we've gone smokefree, I have only seen one guest leave. In the end, if any restaurant is putting forth their best, then people, smoking and non-smoking alike, will continue to come. Stomach hunger pains versus smoking? It's not even a contest.
This impact [of going smokefree] will be immediate and you will have better health and morale among your employees. These dedicated men and women are your backbone and foundation to success. When they are healthy, they are happier. When they are happier, they will work harder. And the icing on the cake? My staff is staying with me longer.

ANR: What advice to customers do you have...do you think it is helpful for nonsmokers to provide feedback to restaurateurs?
JT: The best restaurateurs do one thing better than anyone else. They listen. They listen to everyone on down from top to bottom of their workforce, and to every man and woman, boy and girl, that walks through their door. Feedback is food for us! Praise can be ambrosia, and critical advice is just as sweet.

ANR: Any other thoughts you would like to share with our members?
JT: I think the growing support of everyone here is a gifted blessing. I can only thank everyone involved for making Americans for Nonsmokers' Rights possible. You guys are the ones making it happen. Just a big thanks to everyone for the inspiration.

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