{"id":12427,"date":"2017-05-11T07:00:03","date_gmt":"2017-05-11T14:00:03","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12427"},"modified":"2017-05-11T07:00:03","modified_gmt":"2017-05-11T14:00:03","slug":"upgrading-the-center-of-the-plate","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/upgrading-the-center-of-the-plate\/","title":{"rendered":"Upgrading the center of the plate"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">Restaurants need to upgrade the main part of entrees offered at their establishments. Protein is traditionally used as a center piece for entrees but diners want to see these proteins used in a more innovative way. For example, chicken can be spiced up with more ethnic flavors. Diners who pick turkey as a protein option think that turkey should be offered in more varieties of entree options like Turkey and Swiss sandwich. Pork and beef items can also benefit from diversifying its entree presentation.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.foodservicedirector.com\/sponsored-content\/featured-content\/articles\/upgrading-center-of-plate\" rel=\"noopener\">Upgrading the center of the plate<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3DA79LNS59VOQ00U8TF7WYO3YKDT3L 35USIKEBNRGRFQGLK1WVIMQFFQK6NQ A23GC2NAZUCNUX)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Restaurants need to upgrade the main part of entrees offered at their establishments. Protein is traditionally used as a center piece for entrees but diners want to see these proteins used in a more innovative way. For example, chicken can be spiced up with more ethnic flavors. Diners who pick turkey as a protein option [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8145,"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\/12427"}],"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=12427"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12427\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8145"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}