{"id":11669,"date":"2017-03-08T06:00:04","date_gmt":"2017-03-08T14:00:04","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=11669"},"modified":"2017-03-08T06:00:04","modified_gmt":"2017-03-08T14:00:04","slug":"using-gift-cards-to-finance-your-restaurant","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/using-gift-cards-to-finance-your-restaurant\/","title":{"rendered":"Using Gift Cards to Finance Your Restaurant"},"content":{"rendered":"\n<p>The average American eats almost 30 pounds of those french fries a year. Chances are the answer to offered fries is yes. This means having a working fryer is a must for all fast casual restaurants. Here we will tell you how you can increase overall sales by dishing out fresh fries!<\/p>\n<p><a id=\"source\" href='https:\/\/www.qsrmagazine.com\/outside-insights\/using-gift-cards-finance-your-restaurant' target='_blank' rel=\"noopener\">Using Gift Cards to Finance Your Restaurant<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The average American eats almost 30 pounds of those french fries a year. Chances are the answer to offered fries is yes. This means having a working fryer is a must for all fast casual restaurants. Here we will tell you how you can increase overall sales by dishing out fresh fries! Using Gift Cards [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8129,"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\/11669"}],"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=11669"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11669\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8129"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=11669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=11669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=11669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}