{"id":14291,"date":"2017-10-30T07:00:02","date_gmt":"2017-10-30T14:00:02","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=14291"},"modified":"2017-10-30T07:00:02","modified_gmt":"2017-10-30T14:00:02","slug":"restaurant-marketing-how-to-increase-your-bottom-line-by-20","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/restaurant-marketing-how-to-increase-your-bottom-line-by-20\/","title":{"rendered":"Restaurant Marketing: How to Increase Your Bottom Line by 20%"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">The article references a marketing course to those wanting to start a restaurant. The event takes place on April 1, 2015 in Nashville, Tennessee over a period of three days. The things people will be working on include re-structuring business models, developing a plan to generate twenty percent of bottom line profit, lowering food costs, not needing to take inventory, how to stop theft, and discover how to raise wages. The leaders of the event are Joel Cohen and Bill Marvin.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.restaurantmarketing.com\/blog\/2015\/02\/profitbuildingworkshop.html\" rel=\"noopener\">Restaurant Marketing: How to Increase Your Bottom Line by 20%<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3BKZLF990ZZCEN5QGAE2HN9TTYOYQ7 3NJM2BJS4W6GYS1ZA7MQ8BNLTQFPCY A38Z7Q3V5E2Q70)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The article references a marketing course to those wanting to start a restaurant. The event takes place on April 1, 2015 in Nashville, Tennessee over a period of three days. The things people will be working on include re-structuring business models, developing a plan to generate twenty percent of bottom line profit, lowering food costs, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8117,"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\/14291"}],"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=14291"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/14291\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8117"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=14291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=14291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=14291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}