{"id":5441,"date":"2015-09-02T13:04:24","date_gmt":"2015-09-02T20:04:24","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=5441"},"modified":"2015-09-02T13:04:24","modified_gmt":"2015-09-02T20:04:24","slug":"how-to-keep-employee-morale-high","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/how-to-keep-employee-morale-high\/","title":{"rendered":"How to Keep Employee Morale High"},"content":{"rendered":"<p class=\"p1\">When you work in the foodservice industry and frequently deal with demanding diners, long shifts and low pay, it can be easy to get burnt out after a while. So how, as a manager or business owner, do you keep your employees motivated and happy? This post from FoodService Director has some tips for keeping employee satisfaction up and promote a strong team environment.<\/p>\n<p class=\"p1\">Read the full article here:\u00a0<a href=\"http:\/\/www.foodservicedirector.com\/managing-your-business\/advice-squad\/articles\/keeping-employees-engaged\">Keeping Employees Engaged<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you work in the foodservice industry and frequently deal with demanding diners, long shifts and low pay, it can be easy to get burnt out after a while. So how, as a manager or business owner, do you keep your employees motivated and happy? This post from FoodService Director has some tips for keeping [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"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\/5441"}],"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=5441"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/5441\/revisions"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=5441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=5441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=5441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}