{"id":10793,"date":"2016-12-22T15:50:06","date_gmt":"2016-12-22T23:50:06","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=10793"},"modified":"2016-12-22T15:50:06","modified_gmt":"2016-12-22T23:50:06","slug":"sweet-boozy-and-premium-touches-spruce-up-menus","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/sweet-boozy-and-premium-touches-spruce-up-menus\/","title":{"rendered":"Sweet, boozy and premium touches spruce up menus"},"content":{"rendered":"\n<p>Creatively using ingredients will keep customers engaged. Chefs are doing this and thanks to adventurous diners, restaurants have a ready audience for this. Wendys has introduced the new Truffle Bacon Cheeseburger to its customers. The fungus that is found in most high-end eateries is in both truffle a\u00efoli and truffle Parmesan cheese.<\/p>\n<p><a id=\"source\" href='http:\/\/nrn.com\/food-trends\/sweet-boozy-and-premium-touches-spruce-menus' target='_blank' rel=\"noopener\">Sweet, boozy and premium touches spruce up menus<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creatively using ingredients will keep customers engaged. Chefs are doing this and thanks to adventurous diners, restaurants have a ready audience for this. Wendys has introduced the new Truffle Bacon Cheeseburger to its customers. The fungus that is found in most high-end eateries is in both truffle a\u00efoli and truffle Parmesan cheese. Sweet, boozy and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8107,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10793"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=10793"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10793\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8107"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=10793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=10793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=10793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}