{"id":12203,"date":"2017-04-21T07:00:06","date_gmt":"2017-04-21T14:00:06","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12203"},"modified":"2017-04-21T07:00:06","modified_gmt":"2017-04-21T14:00:06","slug":"study-quick-service-diners-are-headed-elsewhere","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/study-quick-service-diners-are-headed-elsewhere\/","title":{"rendered":"Study: Quick-Service Diners are Headed Elsewhere"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">Technology, delivery, labor costs, and growth are four areas that are changing the restaurant industry. Quick-service diners are experiencing a decline in business. As the cost of goods and services rise, people are spending less at restaurants. People would rather spend their money elsewhere, such as traveling. Food quality and price tend to be more important to consumers than factors such as technology in the restaurant. Segments of the restaurant industry are competing in new ways. For example, casual restaurants have tried to compete with quick-service on price. However, each type needs to evaluate and push its strengths.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"https:\/\/www.qsrmagazine.com\/news\/study-quick-service-diners-are-headed-elsewhere\" rel=\"noopener\">Study: Quick-Service Diners are Headed Elsewhere<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3OND0WXMHWF1VPPWXJFE16PCE4JHEF 33NF62TLXJ22VFAP77Y4ZYEG64ZKJA A2PJ08T9B0LOK9)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Technology, delivery, labor costs, and growth are four areas that are changing the restaurant industry. Quick-service diners are experiencing a decline in business. As the cost of goods and services rise, people are spending less at restaurants. People would rather spend their money elsewhere, such as traveling. Food quality and price tend to be more [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8155,"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\/12203"}],"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=12203"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12203\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8155"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}