{"id":4309,"date":"2015-04-30T13:00:12","date_gmt":"2015-04-30T20:00:12","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=4309"},"modified":"2015-04-30T13:00:12","modified_gmt":"2015-04-30T20:00:12","slug":"cut-costs-for-bigger-restaurant-profits","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/cut-costs-for-bigger-restaurant-profits\/","title":{"rendered":"Cut Costs for Bigger Restaurant Profits"},"content":{"rendered":"<p>Running a business isn&#8217;t easy, especially a restaurant business. Your inventory is perishable and you deal with higher than average employee turnover. Cutting costs without sacrificing quality service is a must if you want to make any money.<\/p>\n<p>This article from Fast Casual features six great tips to help you reduce your spending and become more efficient without requiring a lot of extra work. For starters, go paperless. It may seem minor, but when you take into consideration printers, ink, folders, paper and repair it all adds up.<\/p>\n<p>Decreasing the size of your menu can also help you cut costs and focus on the things your customers want the most. Remove items that don&#8217;t sell well, and run specials on perishable products before you have to toss them out.<\/p>\n<p>For these and more, read the full article here: <a title=\"6 tips to reduce costs and build a healthy savings for your restaurant\" href=\"http:\/\/www.fastcasual.com\/articles\/6-tips-to-reduce-restaurant-costs\/\" target=\"_blank\" rel=\"noopener\">6 tips to reduce costs and build a healthy savings for your restaurant<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Running a business isn&#8217;t easy, especially a restaurant business. Your inventory is perishable and you deal with higher than average employee turnover. Cutting costs without sacrificing quality service is a must if you want to make any money.<\/p>\n","protected":false},"author":2,"featured_media":8155,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[52,32],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/4309"}],"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=4309"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/4309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8155"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=4309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=4309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=4309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}