{"version":"1.0","provider_name":"Gordon Food Service","provider_url":"https:\/\/gfs.ca\/en-ca","author_name":"Cody Rivers","author_url":"https:\/\/gfs.ca\/en-ca\/ideas\/author\/crivers\/","title":"Taking the Pulse of Staffing P & L","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ZjLMj4H6Tb\"><a href=\"https:\/\/gfs.ca\/en-ca\/ideas\/taking-the-pulse-of-staffing-p-l\/\">Taking the Pulse of Staffing P &#038; L<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gfs.ca\/en-ca\/ideas\/taking-the-pulse-of-staffing-p-l\/embed\/#?secret=ZjLMj4H6Tb\" width=\"600\" height=\"338\" title=\"&#8220;Taking the Pulse of Staffing P &#038; L&#8221; &#8212; Gordon Food Service\" data-secret=\"ZjLMj4H6Tb\" 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.ca\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/CA_PL_ICStoryHeader_695x375.jpg","thumbnail_width":695,"thumbnail_height":375,"description":"As wages increase and qualified workers decrease, restaurant operators must focus on managing labour costs. Foodservice operators today are challenged with rising costs in all areas of their business. The prices of real estate, food, labour and utilities are all on the rise. But only one of those is in your control and it\u2019s the [&hellip;]"}