Where there’s smoke, there’s fire. The revenues of exempt establishments contribute significantly to French growth. Even though the turnover of tobacconists decreased by 1% in 2005, they achieved an average tobacco turnover of 481,000 euros per year, with 30,584 active tobacconists as of January 1, 2006, in France.
The network constitutes the leading local commerce in France. In addition to selling tobacco, tobacconists engage in a very diverse range of activities: telephony, gaming, bars-bistros, confectionery, press, gifts, etc. This profession represents a significant force, especially when it comes to challenging certain government measures that may affect consumption.
However, the Confederation of Tobacconists is not deceived and fears a new change before January 1. “If there is indeed an exception for bar-tobacconists, it’s a good sign because it means that the Confederation’s common-sense approach is being heard. But caution is needed, we must remain vigilant until the measure is officially adopted,” warns Michel Arnaud, the director of the Confederation of French tobacconists. At least 2,000 outlets have permanently closed since January 2003 (650 in 2005 alone); over 40% of these permanently closed outlets are located in the 26 border departments according to the Future Contract. Just a stone’s throw from Italy, the Nice area is directly concerned.
“A bar-tobacconist without tobacco? It’s unthinkable for me. We feel like scapegoats of the Ministry of Health. First, the price increase, now, the smoking ban in tobacconists,” protests Marco, owner of a bar-tobacconist in Cagnes-sur-Mer. As for restaurateurs, they have been fighting since October 2004 for the development of the label “Here, it’s 100% tobacco-free.” For now, this label has only been adopted by about eighty establishments, all based in Paris.
The forthcoming decree will therefore be welcomed by an entire profession. In the Nice region, some quite “select” establishments have opted, outside the label, for a smoking ban. “I am doing this for my clients. But also out of respect for my cooks. The smell of food mixed with smoke is not a recommendable cocktail for the taste buds,” testifies Josselin Phong, director of the “Blue Lotus” at the port of Saint-Laurent-du-Var.
Most consumers and professionals agree that not all public places should be lumped together. A restaurant is dedicated to culinary pleasures, while a bar-tobacconist, a nightclub, or a casino are places often devoted to Bacchic orgies. Beer flows freely, and packs of cigarettes go up in smoke. However, some consumers, like Thierry, are ready to try it if it can prevent the 3,000 deaths a year from passive smoking. “In Italy, tobacco is banned in all public places. And I, even though I am a smoker, found it very pleasant. There was no drop in cigarette sales either. Italians have adapted, why not the French?”
Indeed, why not the French?
