RH_RESTAURANT HOSPITALITY_ A Penton Media Property September 15, 2009 If you want to view this on the web go to: http://enews.penton.com/enews/restauranthospitality/v/44 NEWSLETTER --Chipotle Opts For Higher Food Costs Even restaurants that don't preach the gospel of local, fair trade and organic produce -- which is to say, most of them -- could face a dilemma when they order fresh tomatoes this winter. Should they source them through the usual channels and pay the market price? Or should they take the high road and pay extra for tomatoes picked by better-compensated workers? Chipotle Mexican Grille plans to voluntarily increase its food costs this way, following the lead of some QSR giants. Would doing the same make a positive difference for your restaurant? To view the full article go to: http://restaurant-hospitality.com/news/chipotle-opts-higher-costs-0914 ---------------------------------------- ADVERTISEMENT Make Every Meal A Celebration. http://www.butterballfoodservice.com ---------------------------------------- --Get Ready For A Sin Tax On Soda How close are we to having a tax on sodas and other sugary soft drinks? Consider this. The New York City Department of Health, the agency that single-handedly drove the no-trans-fat movement, just got its "soda-causes-obesity" posters back from the printer -- just as revenue shortfalls have legislators racing to see who can write a version of a new soda tax first. High-margin sodas and soft drinks are huge profit makers for most restaurants. If soda drinking declines, where are you going to make your money? To view the full article go to: http://restaurant-hospitality.com/news/get-ready-sin-tax-0914 ---------------------------------------- ADVERTISEMENT Lighting Your Way. Find out Why rechargeable lighting actually costs you more. Go to http://www.henalamps.com ---------------------------------------- --Will Your Workers Jump Ship? Today's labor market might be tighter than in recent years, but employee loyalty is still an issue. And turnover can be expensive. The Work Institute estimates that employers spend an average of $8,500 to replace an hourly staff member. Recruiting, training and paying overtime to others who fill in all add up. Are you doing all you can to keep your employees loyal? Shawn Boyer, c.e.o. of Snagajob.com, advises watching for the following signs that you are not doing so. To view the full article go to: http://restaurant-hospitality.com/news/will-workers-jump-ship-0909/ ---------------------------------------- ADVERTISEMENT Just having Heinz 57 Sauce on your tables increases steak orders up to 23%*. *When promoted with POS. FS FOH Virtual Dining Study, April 2009 Learn more at http://www.57onthetable.com ---------------------------------------- Thank you for reading The Restaurant Hospitality Electronic UPDATE You are subscribed as #email#. You've received this e-newsletter for one of three reasons: 1) You signed up for it on one of our web sites. 2) You are a reader of Restaurant Hospitality. 3) You are an attendee of a Restaurant Hospitality conference or trade show. Manage Your Subscription To subscribe: http://restaurant-hospitality.com/subscribe/ To unsubscribe to this newsletter: http://email.restaurant-hospitality.com/webforms/newsletter/unsub/?email=#email#&lid=#list_id#&mid=#message_id# To change your email address reply to this newsletter with your old address and your new address in the body of the email. Contact Information Publisher: David Brodowski mailto:dbrodowski@penton.com Advertising/sponsorship opportunities New England Rachel McGaffigan mailto:rmcgaffigan@penton.com Midwest/Ohio Sam Wilson mailto:sam.wilson@penton.com Missouri/Arkansas David Brodowski mailto:dbrodowski@penton.com West Dian Melius mailto:dian.melius@penton.com Southeast Doug Mael mailto:doug.mael@penton.com Penton Media, Inc. 1300 E. 9th Street Cleveland, OH 44114 Copyright 2009 Penton Media, Inc. All rights reserved.