{"id":13175,"date":"2017-07-14T07:00:05","date_gmt":"2017-07-14T14:00:05","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13175"},"modified":"2017-07-14T07:00:05","modified_gmt":"2017-07-14T14:00:05","slug":"trending-this-week-a-fresh-spin-on-rotisserie-chicken-why-restaurants-cut-personal-space","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/trending-this-week-a-fresh-spin-on-rotisserie-chicken-why-restaurants-cut-personal-space\/","title":{"rendered":"Trending this week: A fresh spin on rotisserie chicken; Why restaurants cut personal space"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">Rotisserie chicken is becoming a popular item in restaurants right now. There are many reasons for this new trend, including the healthy-food appeal of chicken, the popular flavor, and the low cost of production. Several businesses have picked up on this trend, including Nobody\u2019s Perfect in New York City, Doughbird Pizza and Rotisserie in Phoenix, and Rotisserie Ema in Chicago. Each of these businesses is trying to differentiate itself via subtle marketing and cooking strategies.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.restaurant-hospitality.com\/trends\/trending-week-fresh-spin-rotisserie-chicken-why-restaurants-cut-personal-space\" rel=\"noopener\">Trending this week: A fresh spin on rotisserie chicken; Why restaurants cut personal space<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3V0TR1NRVA24T0KP27T9BYQHP52A41 3BV8HQ2ZZW1KV7MWBXRQWG6FLC9A6P A39PRBPSKA7A49)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Rotisserie chicken is becoming a popular item in restaurants right now. There are many reasons for this new trend, including the healthy-food appeal of chicken, the popular flavor, and the low cost of production. Several businesses have picked up on this trend, including Nobody\u2019s Perfect in New York City, Doughbird Pizza and Rotisserie in Phoenix, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8153,"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\/13175"}],"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=13175"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13175\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8153"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=13175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=13175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=13175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}