{"id":12127,"date":"2017-04-14T11:00:06","date_gmt":"2017-04-14T18:00:06","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12127"},"modified":"2017-04-14T11:00:06","modified_gmt":"2017-04-14T18:00:06","slug":"5-ways-to-cut-kitchen-stress","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/5-ways-to-cut-kitchen-stress\/","title":{"rendered":"5 ways to cut kitchen stress"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">Stress in a commercial kitchen of a restaurant is sometimes unavoidable due to the pressure and the rate of speed in which things move. However that doesn&#8217;t mean a manager or chef should not or could not try to take steps to reduce stress in the environment. One fact is that a &#8220;zen&#8221; like environment can reduce turnover rates of kitchen staff, and researchers believe that a less stressful environment can promote more creativity amongst its inhabitants.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.foodservicedirector.com\/managing-your-business\/managing-staff\/articles\/5-ways-cut-kitchen-stress\" rel=\"noopener\">5 ways to cut kitchen stress<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3UOMW19E6D6AIYLN0Q8AMLMJNCMC5S 3DHE4R9OCWBXNXGYAV7X2P06WX9G2Y AULWVEW978N1K)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Stress in a commercial kitchen of a restaurant is sometimes unavoidable due to the pressure and the rate of speed in which things move. However that doesn&#8217;t mean a manager or chef should not or could not try to take steps to reduce stress in the environment. One fact is that a &#8220;zen&#8221; like environment [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8143,"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\/12127"}],"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=12127"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12127\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8143"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}