Operations

Solving a pungent pizzeria problem: The unwanted whiff of weed

Recreational marijuana is a fact of life in 11 states and Washington, D.C. and that's not necessarily good news to some pizzeria customers who find the scent of the burning plant objectionable.

In states where marijuana is legal for recreational use, pizzerias need to have plans in place to control the odor of marijuana smoke. (Photo: iStock)

May 20, 2020 by Andy Piucci — Vice President of Sales North America, Fragrance Delivery Technologies

With 11 states and Washington, D.C. now counted as places where the public can legally use recreational cannabis, the question of how to handle marijuana odors in pizzerias and other restaurants is emerging as an issue for operators. In fact, a 2019 survey showed notable public distaste for the odor, with more than half (51%) of Americans saying the smell of pot in public has become a problem, even though that same poll found more than one in every four Americans (27%) use marijuana. 
 
A lot of those 27% likely consume the plant by smoking it and smoking it, is naturally accompanied by the burning plant's pungent odor. In states where recreational use of the drug is permitted, pizzerias face a potential problem then since these businesses often depend on diners' sensory experiences — including smell — to drive sales and traffic. 

In fact, whether a facility is in a state where marijuana is legal for recreational use,or even in one of the 33 states where it is legal medically, restaurant managers should be prepared to tackle the pungent odor. It is possible to effectively eliminate indoor marijuana odors with a sufficient knowledge of the laws in your state, along with a consistent, complete and customizable odor elimination strategy.

Eliminating the odor

Marijuana has a distinct herbal, "piney" smell, but depending on the strain, there may be noticeable differences between marijuana odors. Some may smell like lemon, pineapple or mango, but they all create an odor that many people would prefer not to experience in public.

To tackle that smell, pizzeria operators should seek out odor elimination solutions that can run continuously for a long, but customizable period of time to completely and sustainably eliminate malodors as they arise throughout the restaurant.

Here are some things to look for in the solution your restaurant uses:

• Molecular-level effectiveness 

Even a small hint of marijuana odor in a facility can irritate patrons and visitors and cause an unnecessary distraction. Aerosol sprays, gels and some solid air fresheners can cover up marijuana odors temporarily or partially, but this may not keep all visitors from smelling it. 

For this reason, pizzerias and other restaurants should choose odor control solutions that contain a a counteractant that completely eliminates cannabis odors — whether that be from smoke, vapor or clothing — by attacking them at the molecular level. Consider solutions made with 100% plant oils that eliminate all malodors without emitting any fragrance, which might otherwise conflict with the scents of pizza, cheese and baking dough that are so essential to pizza brands. 

• Consistent, customizable 

For solutions that emit a fragrance, look for products that emit those scents continuously and allow users to choose between a 30-day period of more intense fragrance, 60 days of moderate fragrance or even 90 days at a lower intensity. Some aerosol spray products require near-constant attention, and their effects can fade rapidly. Look for a solution that uses reliable oxygen fuel cell technology to dispense pure fragrance at a constant rate.

• Sustainable

To avoid polluting indoor air while eliminating unpleasant marijuana odors, look for a system that does not contain propellants, alcohol or any added volatile organic compounds. When selecting a system that includes fragrance cartridges, seek out one that offers recyclable cartridges to minimize plastic waste – and the environmental harm that comes with it. 

Consumers are increasingly in tune with corporate sustainability efforts and facilities that use eco-friendly odor elimination solutions demonstrate they care about the planet and the health of building occupants and visitors.

• Comprehensive. 

Restaurant managers should consider all areas in a building when determining how to address the possibility of marijuana odors. For example, it's important to place odor-eliminating solutions in areas with high foot traffic, like entries, dining rooms and restroom. To assure uninterrupted odor elimination, look for a system that provides audio and visual alerts when a fragrance cartridge needs replacement. 

Know the law, know the odor risk

Pizzeria operators should gauge the risk of marijuana odors in their restaurants, based partly on the legality of the crop in their state or states of operation. For example, a downtown pizza-by-the-slice place in Denver — where marijuana has been legal for recreational use since 2014 — will likely encounter many more odor risks than an upscale pizza brand in a Cincinnati suburb. 

But, pizzerias in all 50 states should have processes in place for getting rid of malodors, including those related to marijuana. Those measures will, however, need to be supplemented in states were the plant is legal for recreational use and even in areas where it is permitted for medical use.  

Imagine a strip mall with a pizza restaurant next to a marijuana dispensary. The operators of the pizza establishment may need to set up extra odor elimination systems near the wall separating it from the dispensary, as odors can find their way from room to room. 

Of course, building ownership can put rules in place to prohibit smoking and possessing marijuana on site. And state and city officials can place limits on the locations where people can smoke marijuana, as officials in Illinois did. But in the end, the last line of defense for facilities to guard against cannabis odors is a comprehensive odor elimination program comprised of solutions that target, encapsulate and destroy malodor molecules.

So while opinions generally differ on whether marijuana smells good or bad to people, a significant portion of the population has indicated in polling that they would prefer not to smell marijuana in public. In fact, in a survey, nearly a quarter (23%) of Americans even affirmed the statement "I hate when I smell cannabis in public." Therefore, pizzeria operators and brand leadership should have this issue on their radar and do what it takes to create and implement an effective odor elimination program at any location where the smell is likely to mingle with the dining public.