{"id":13219,"date":"2017-07-19T06:00:07","date_gmt":"2017-07-19T13:00:07","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13219"},"modified":"2017-07-19T06:00:07","modified_gmt":"2017-07-19T13:00:07","slug":"how-to-survive-fast-casuals-decline","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/how-to-survive-fast-casuals-decline\/","title":{"rendered":"How to Survive Fast Casual&#8217;s Decline"},"content":{"rendered":"<div class=\"richsummary\">\n<p id=\"abstract\">Penn Station East Coast Subs President Craig Dunaway discusses ways to stay relevant in the slowing fast-casual dining segment.  His strategy for Penn Station East Coast Subs includes:<br \/>\n&#8211; Continue to use quality ingredients.<br \/>\n&#8211; Keeping the doors open and not closing stores early.<br \/>\n&#8211; Keeping enough employees on duty so lines do not get too long.<br \/>\n&#8211; Stay involved with schools, churches, and the community in general.<br \/>\n&#8211; Do not clean stores prior to closing time.  He feels it makes guests unwelcome.<\/p>\n<p id=\"takeawayheader\">Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">Increasing business sales should not come at the expense of increasing costs to customers.<\/li>\n<li id=\"takeaway2\">Always set minimum standards for the product&#8217;s quality and never deviate.<\/li>\n<li id=\"takeaway3\">Do not reduce your business hours since you are limiting future business opportunities and reducing morale.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;I saw a lot of brands that I guess, for lack of a better term, they cheapened their product&#8221;<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"https:\/\/www.qsrmagazine.com\/exclusives\/how-survive-fast-casuals-decline\" rel=\"noopener\">https:\/\/www.qsrmagazine.com\/exclusives\/how-survive-fast-casuals-decline<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3DWGDA5POF47TPQ4QK139NXRY3CV19 33PPUNGG385EIYSOFDANO4OKQ6HRZ0 A2OQSV23AHZOY5)(authorquote 31YWE12TE0CD80A1FFJUYILPH0NX7E 336YQZE83VEPE4V73H7QD1NFJLI5MT A1TLX97CGYRZIM)(keypoints 3RBI0I35XE3K7MZOIZ264FGIE4XY3I 3LEP4MGT3G0OZQ63RYZ0XX0DK3PBDV ATYFWVFAC68YZ)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Penn Station East Coast Subs President Craig Dunaway discusses ways to stay relevant in the slowing fast-casual dining segment. His strategy for Penn Station East Coast Subs includes: &#8211; Continue to use quality ingredients. &#8211; Keeping the doors open and not closing stores early. &#8211; Keeping enough employees on duty so lines do not get [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8161,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13219"}],"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=13219"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13219\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8161"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=13219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=13219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=13219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}