{"version":"1.0","provider_name":"Gordon Food Service","provider_url":"https:\/\/gfs.com\/es-us","author_name":"Bailey Childs","author_url":"https:\/\/gfs.com\/es-us\/ideas\/author\/bballard\/","title":"Managing Food Costs Starts With Menu Planning","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"0sexhnxBoV\"><a href=\"https:\/\/gfs.com\/es-us\/ideas\/managing-food-costs-starts-with-menu-planning\/\">La gesti\u00f3n de los costes alimentarios empieza por la planificaci\u00f3n del men\u00fa<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gfs.com\/es-us\/ideas\/managing-food-costs-starts-with-menu-planning\/embed\/#?secret=0sexhnxBoV\" width=\"600\" height=\"338\" title=\"\u201cLa gesti\u00f3n de los costes alimentarios empieza por la planificaci\u00f3n del men\u00fa\u201d \u2014 Gordon Food Service\" data-secret=\"0sexhnxBoV\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/gfs.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>","thumbnail_url":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/06\/Staff-At-Table-High-Res.jpg","thumbnail_width":2121,"thumbnail_height":1414,"description":"Managing overall costs is critical for business success. Foodservice costs, including raw food, labor, and other non-food supplies, are a significant portion of total expenses for care settings and senior communities. How you structure your planned menu is what will determine the bulk of your foodservice costs. Your menu dictates how much it costs to [&hellip;]"}