{"id":12575,"date":"2017-05-24T11:00:06","date_gmt":"2017-05-24T18:00:06","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12575"},"modified":"2017-05-24T11:00:06","modified_gmt":"2017-05-24T18:00:06","slug":"casual-dining-finds-a-ray-of-light-takeout","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/casual-dining-finds-a-ray-of-light-takeout\/","title":{"rendered":"Casual dining finds a ray of light: Takeout"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">Casual dining restaurants like Outback Steakhouse, Olive Garden, Red Robin, Applebee&#8217;s and Chili&#8217;s are looking to delivery and to-go business to counteract fewer customers at tables. Improved technology and delivery have helped increased this line of sales. The recession and competition had eroded business and customers lost the desire to eat in restaurants. Now 61 percent of restaurant sales are in orders to go. In store sales are still in decline and to go sales are not as profitable since to go orders tend to avoid pricier drinks and desserts.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.nrn.com\/casual-dining\/casual-dining-finds-ray-light-takeout\" rel=\"noopener\">Casual dining finds a ray of light: Takeout<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3FI30CQHVKJNRXTVR9MK37U12CPB69 3R5F3LQFV2KBLL08NLTJU9JFAU4OZC A2U428OWVKB5LJ)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Casual dining restaurants like Outback Steakhouse, Olive Garden, Red Robin, Applebee&#8217;s and Chili&#8217;s are looking to delivery and to-go business to counteract fewer customers at tables. Improved technology and delivery have helped increased this line of sales. The recession and competition had eroded business and customers lost the desire to eat in restaurants. Now 61 [&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\/12575"}],"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=12575"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12575\/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=12575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}