{"id":6275,"date":"2020-04-24T08:06:45","date_gmt":"2020-04-24T08:06:45","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=6275"},"modified":"2020-04-24T08:19:06","modified_gmt":"2020-04-24T08:19:06","slug":"pane-fresco-i-rekonstruktion","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/pane-fresco-i-rekonstruktion\/","title":{"rendered":"Pane Fresco i rekonstruktion"},"content":{"rendered":"<p><strong>Vi l\u00e4ser dagligen om restauranger som tvingas l\u00e4gga ner eller g\u00f6ra om verksamheten och nu \u00e4ven Pane Fresco. Breakit rapporterar om att bolaget bakom de italienska restaurangerna beg\u00e4r rekonstruktion.<\/strong><\/p>\n<p>Paolo Roberto frontar restaurangerna Pane Fresco och tar del av int\u00e4kterna via ett loyalty-avtal. Bolaget bakom rapporterar nu stora f\u00f6rluster och meddelar d\u00e4rf\u00f6r att de beg\u00e4r rekonstruktion.<\/p>\n<p>Paolo s\u00e4ger att han \u00e4r orolig f\u00f6r personalen men att han \u00e4r s\u00e4ker p\u00e5 att de kommer kunna kriga sig igenom det h\u00e4r.<\/p>\n<p>&#8220;Det viktigaste f\u00f6r mig nu \u00e4r att r\u00e4dda jobben \u00e5t mina anst\u00e4llda, m\u00e5nga kanske inte f\u00e5r jobb n\u00e5gon annanstans.&#8221; s\u00e4ger han till Aftonbladet.<\/p>\n<p>Uppgifter s\u00e4ger att bolaget tvingas s\u00e4ga upp mer \u00e4n h\u00e4lften av medarbetarna d\u00e5 man m\u00e5ste s\u00e4nka personalkostnaderna drastiskt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vi l\u00e4ser dagligen om restauranger som tvingas l\u00e4gga ner eller g\u00f6ra om verksamheten och nu \u00e4ven Pane Fresco. Breakit rapporterar om att bolaget bakom de italienska restaurangerna beg\u00e4r rekonstruktion. Paolo Roberto frontar restaurangerna Pane Fresco och tar del av int\u00e4kterna via ett loyalty-avtal. Bolaget bakom rapporterar nu stora f\u00f6rluster och meddelar d\u00e4rf\u00f6r att de beg\u00e4r [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6277,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,18],"tags":[],"class_list":["post-6275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sverige","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=6275"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6275\/revisions"}],"predecessor-version":[{"id":6279,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6275\/revisions\/6279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/6277"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=6275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=6275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=6275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}