{"id":13663,"date":"2017-08-29T11:00:07","date_gmt":"2017-08-29T18:00:07","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13663"},"modified":"2017-08-29T11:00:07","modified_gmt":"2017-08-29T18:00:07","slug":"how-to-become-an-elite-restaurant-brand","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/how-to-become-an-elite-restaurant-brand\/","title":{"rendered":"How to Become an Elite Restaurant Brand"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">An &#8220;Elite&#8221; brand in the Limited Service Resturaunt isn&#8217;t hard to define. They have a lot of locations (over 1000), with over one Billion Dollars in sales and Accumulated Unit Value of over 2 Million Dollars.  But getting there is the hard part. Building a brand and slowly climbing that ladder to the &#8220;Elite&#8221; level of<br \/>\nbusiness can take years. Dedication to the growth sometimes means taking the cautious approach, and allowing your company to develop strong franchises. Bringing up the value of the whole with consistency and quality that<br \/>\nenhance the whole brand and raises the value of not only the brand but the individual locations.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"https:\/\/www.qsrmagazine.com\/competition\/how-become-elite-restaurant-brand\" rel=\"noopener\">How to Become an Elite Restaurant Brand<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3R0WOCG21M9185HG1NBTE3WHBC2UD9 3OWEPKL089CAJQUQ3B1NO0QBK3IN7Y A1EK88O29TMLX9)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>An &#8220;Elite&#8221; brand in the Limited Service Resturaunt isn&#8217;t hard to define. They have a lot of locations (over 1000), with over one Billion Dollars in sales and Accumulated Unit Value of over 2 Million Dollars. But getting there is the hard part. Building a brand and slowly climbing that ladder to the &#8220;Elite&#8221; level [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8107,"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\/13663"}],"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=13663"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13663\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8107"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=13663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=13663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=13663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}