{"id":11293,"date":"2017-02-06T06:00:06","date_gmt":"2017-02-06T14:00:06","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=11293"},"modified":"2017-02-06T06:00:06","modified_gmt":"2017-02-06T14:00:06","slug":"how-restaurants-can-survive-the-economic-downturn","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/how-restaurants-can-survive-the-economic-downturn\/","title":{"rendered":"How Restaurants Can Survive the Economic Downturn"},"content":{"rendered":"\n<p>The restaurant downtrend will likely continue through this year, but brands can take steps to safeguard their growth. Late last year, MarketWatch predicted a restaurant industry recession with profit-growth expectations dropping to 2-4 percent. To combat this trend, restaurants can differentiate their product, brand, and experience. For instance, Wienerschnitzel has partnered with Motocross to entice customers with a unique menu targeted to a specific audience. Doing your research and identifying specific groups of customers is the key to this approach. As the economy grows, there will be more of a focus on atmosphere, service, and offerings like free Wi-Fi.<\/p>\n<p><a id=\"source\" href='https:\/\/www.qsrmagazine.com\/finance\/how-restaurants-can-survive-economic-downturn' target='_blank' rel=\"noopener\">How Restaurants Can Survive the Economic Downturn<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The restaurant downtrend will likely continue through this year, but brands can take steps to safeguard their growth. Late last year, MarketWatch predicted a restaurant industry recession with profit-growth expectations dropping to 2-4 percent. To combat this trend, restaurants can differentiate their product, brand, and experience. For instance, Wienerschnitzel has partnered with Motocross to entice [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8117,"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\/11293"}],"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=11293"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11293\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8117"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=11293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=11293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=11293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}