Ban to blame?
To the editor:
I really tire of businesses and their patrons whining about loss of business due to the ban on smoking. Take the Meat Market, for example. Rather than blame their dissolution on the smoking ban, perhaps they should have examined all areas of their purveyance: portion size, cost value and, above all, flavor.
Another barbecue restaurant — Biggs Barbecue — opened well after the smoking ban went into effect, and that establishment never looks as though it lacks clientele.
If you are operating a barbecue restaurant and your business depends on smoked cigarettes rather than smoked meats, you are in trouble.
Scott Winters,
Lawrence