[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-temperature-reglementaire-frigo":3,"blog-related-en-temperature-reglementaire-frigo":19,"blog-neighbors-en-temperature-reglementaire-frigo":75},{"id":4,"groupId":5,"locale":6,"slug":7,"title":8,"excerpt":9,"contentMd":10,"readTime":11,"publishedAt":12,"updatedAt":13,"categoryGroupId":14,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"html":18},1179,566,"en","temperature-reglementaire-frigo","Regulatory temperatures: the memo to stick on the fridge","0-3°C, 4°C, 8°C? We're getting lost. Reminder of standards.","Ground meat, offal, poultry: 0°C to +2°C (Coldest zone).\n\nMeat in pieces, cooked meats, dairy products, ready-to-eat meals, cream pastries: +4°C max.\n\nFruits and vegetables, butter, aged cheese: +8°C max.\n\nFresh fish: \"Glacier melting\" (0°C to +2°C).\n\nFrozen: -18°C.\n\nHot hold (buffet, keeping warm): +63°C minimum to the heart.","4 min","2026-01-24T00:00:00.000Z","2026-05-15T09:00:15.000Z",2,"hygiene-reglementation","bg-emerald-600","Hygiene & Regulation","\u003Cp>Ground meat, offal, poultry: 0°C to +2°C (Coldest zone).\u003C/p>\n\u003Cp>Meat in pieces, cooked meats, dairy products, ready-to-eat meals, cream pastries: +4°C max.\u003C/p>\n\u003Cp>Fruits and vegetables, butter, aged cheese: +8°C max.\u003C/p>\n\u003Cp>Fresh fish: “Glacier melting” (0°C to +2°C).\u003C/p>\n\u003Cp>Frozen: -18°C.\u003C/p>\n\u003Cp>Hot hold (buffet, keeping warm): +63°C minimum to the heart.\u003C/p>\n",[20,30,40,50,58,67],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"haccp-pour-les-nuls-guide-complet-restaurant-2026","HACCP for Dummies: A Complete Guide for Restaurants in 2026 (method, principles, controls, connected solutions)","HACCP Explained Simply for Restaurateurs: 7 Principles, Practical Implementation, Mandatory Records, Deep-Fat Fryers, Connected Thermometers, Preparing a Sanitary Control for 2026.","14 min","2026-05-10T00:00:00.000Z","reglementation","bg-amber-600","Regulation",52.15049743652344,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":39},"franchise-livraison-pilotage-tete-de-reseau-2026","Franchise network head: driving performance delivery of the entire network in 2026","Fragmented visibility, standards not respected, scattered data: how a franchisor regains control over the performance of the entire network.","10 min","2026-06-06T03:00:00.000Z","strategie","bg-feature-orange","Strategy",24.721595764160156,{"slug":41,"title":42,"excerpt":43,"readTime":44,"publishedAt":45,"categorySlug":46,"categoryColor":47,"categoryLabel":48,"relevance":49},"cuisine-fantome-dark-kitchen-tech","The Tech Stack of a High-Performing Dark Kitchen","Without a room, everything rests on technology. Here are the essential tools.","7 min","2025-09-11T00:00:00.000Z","technologie","bg-indigo-600","Technology",11.508142471313477,{"slug":51,"title":52,"excerpt":53,"readTime":34,"publishedAt":54,"categorySlug":55,"categoryColor":56,"categoryLabel":57,"relevance":49},"dark-kitchen-multi-marques-meme-cuisine-strategie-2026","Levering multiple brands from a single kitchen: the multi-brand strategy 2026","Virtual brands, cost sharing, flow management: how to run multiple delivery brands from a single kitchen without getting lost.","2026-06-05T21:00:00.000Z","dark-kitchen","bg-feature-purple","Dark Kitchen",{"slug":59,"title":60,"excerpt":61,"readTime":62,"publishedAt":63,"categorySlug":64,"categoryColor":56,"categoryLabel":65,"relevance":66},"no-show-restaurant-solution","Fighting No-Shows: is the bank statement footprint the solution?","No-shows from clients are a scourge. How to secure your revenue without scaring away clients.","6 min","2026-02-11T00:00:00.000Z","rentabilite","Profitability",11.248754501342773,{"slug":68,"title":69,"excerpt":70,"readTime":44,"publishedAt":71,"categorySlug":72,"categoryColor":73,"categoryLabel":74,"relevance":66},"storytelling-restaurant-marque","Storytelling: how to tell your restaurant’s story","People don't just buy food, they buy a story. What's yours?","2026-02-25T00:00:00.000Z","marketing-digital","bg-blue-500","Digital Marketing",{"prev":76,"next":79},{"slug":77,"title":78},"verre-connecte-fidelite","Connected glasses (RFID)",{"slug":80,"title":81},"preparation-fetes-noel-livraison","Prepare your restaurant for the end-of-year holidays for delivery."]