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According to her, once the smoking ban went into effect in Florida the prices of food in resturuants went up because there was lower demand (i.e. fewer customers). Fact is the observation is CORRECT, prices did go up, because the resturant business in Florida is healthy. And only a dimwit (GM) would raise prices in the face of lower demand.

This guy is stuck on stupid. I told him countless times yesterday that I was quoting a guy who actually LIVES in Florida. Yet he continues to try to badger ME with his BS words of harassment:

Actually, if people would start getting menu's from these restaurants before the bans, then get menu's after the bans are implemented, it would help.
In Florida prices increased 15-20% in many of the chain restaurants within a couple of weeks. I wouldn't have caught it if we hadn't had take out menus before and after to compare.
Our non smoking friends were furious. They boycotted them on principal. And continue to. We now just gather in each others homes.
Outback Steakhouse had probably the largest increase.
Seems odd, to jack prices like that, when all these people claim how much better business is after the bans.
The smaller places that only sell limited food to be able to cater to smokers, had no increases at all.
I think if more of the public really understood what the "clean air" that they didn't care about anyway is costing them, attitudes may change.

"I was quoting a guy who actually LIVES in Florida."

But if you knew diddly about economics or Florida you would have tossed out that quote instead of used it to support your thesis, because it does the opposite.

Plus I am not disputing your friends statement. I agree with your friend. Plenty of places in Florida had the opportunity to raise prices right after the ban to keep up with cost increases in Florida and because customers (most do not smoke) showed up. What I find curious is your analysis.

In fact I love the huge burgers at Outback. Ours was too smokey for me to go to before the ban. Now several times a month we go there. I asked the manager and he said business has never been better.

Warning Off topic: We don't eat steaks at the Outback. My spouse likes mine better; use only top-top prime filet cut (no fat; at Publics the top prime brand is so tender you can pull them apart with your fingers. A little brick of pure joy). Get them cut 2 inches thick. Soak them in pure virgin olive oil for about an hour. Then coat them in crushed garlic and pepper. Get the grill white hot. Put the grate about an inch from the coals. Carefully drop the filets on the grill so as not to shake off the garlic but not so slow as to get set your self afire when the oil catches caramelizing the garlic, oil and pepper. Pour any excess oil on the meat when you turn the. After a few seconds the fire goes down and cook to doneness of choice. I like 'em rare. Use the best meat you can find. Serve with fresh spinach marine-joe's style and a good chilled sake. Oh man. Works every time its tried.

Your other quote was that bars that cater to smokers did not raise price, while the non-smoking places did. What does that statement say to you.

One of the main props of your pro-smoking thesis is that it hurts business. I'm just disputing that using your own evidence.