{"id":12003,"date":"2017-04-05T11:00:04","date_gmt":"2017-04-05T18:00:04","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12003"},"modified":"2017-04-05T11:00:04","modified_gmt":"2017-04-05T18:00:04","slug":"a-look-at-the-modern-day-restaurant-portfolio","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/a-look-at-the-modern-day-restaurant-portfolio\/","title":{"rendered":"A Look at the Modern-Day Restaurant Portfolio"},"content":{"rendered":"\n<p>The Italy-born, San Francisco-based chef is CEO of Back of the House Inc., which owns eight full-service eateries and three fast-casual concepts in the Bay Area, including the 10-unit Super Duper Burgers. It was a long road that brought Paganini to a place where he was creating exciting concepts across multiple restaurant categories. The company also went on to develop two more fast-casual concepts: Uno Dos Tacos, an authentic taqueria and tequila bar, and The Bird, a fried chicken sandwich concept.<\/p>\n<p><a id=\"source\" href='https:\/\/www.qsrmagazine.com\/fast-casual\/look-modern-day-restaurant-portfolio' target='_blank' rel=\"noopener\">A Look at the Modern-Day Restaurant Portfolio<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Italy-born, San Francisco-based chef is CEO of Back of the House Inc., which owns eight full-service eateries and three fast-casual concepts in the Bay Area, including the 10-unit Super Duper Burgers. It was a long road that brought Paganini to a place where he was creating exciting concepts across multiple restaurant categories. The company [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8131,"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\/12003"}],"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=12003"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12003\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8131"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}