{"id":6111,"date":"2015-10-26T08:18:41","date_gmt":"2015-10-26T15:18:41","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=6111"},"modified":"2015-10-26T08:18:41","modified_gmt":"2015-10-26T15:18:41","slug":"barbecue-not-just-for-smoke-shacks-anymore","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/barbecue-not-just-for-smoke-shacks-anymore\/","title":{"rendered":"Barbecue Not Just For Smoke Shacks Anymore"},"content":{"rendered":"<p class=\"p1\">More than 95 percent of Americans love barbecue, and all kinds of restaurants are reaping the benefits. Smoky meat and tangy sauce have always been popular at barbecue-centric restaurants, and now customer demand has driven over half of all restaurants to offer some sort of barbecue menu item. One of the pioneers of expanding barbecue into the quick service market was McDonald\u2019s, whose McRib special item has driven customer loyalty and excitement since its introduction in the 1980s. Other brands like Subway and Wendy\u2019s have since jumped into the barbecue market.<\/p>\n<p class=\"p1\">Read the full article here: <a href=\"http:\/\/smartblogs.com\/food-and-beverage\/2015\/10\/14\/barbecues-wide-appeal-retail-and-restaurant-trends\/\" target=\"_blank\" rel=\"noopener\">Barbecue\u2019s Wide Appeal: Retail and Restaurant Trends<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>More than 95 percent of Americans love barbecue, and all kinds of restaurants are reaping the benefits. Smoky meat and tangy sauce have always been popular at barbecue-centric restaurants, and now customer demand has driven over half of all restaurants to offer some sort of barbecue menu item. One of the pioneers of expanding barbecue [&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\/6111"}],"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=6111"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/6111\/revisions"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=6111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=6111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=6111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}