{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Abby Winterburn","author_url":"https:\/\/www.fsrmagazine.com\/author\/awinterburn\/","title":"How Margaritaville Cut Costs Without Cutting Quality","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"F2FbOhmJgl\"><a href=\"https:\/\/www.fsrmagazine.com\/sponsored_content\/with-70-percent-of-operators-under-cost-pressure-cuts-become-critical\/\">How Margaritaville Cut Costs Without Cutting Quality<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/sponsored_content\/with-70-percent-of-operators-under-cost-pressure-cuts-become-critical\/embed\/#?secret=F2FbOhmJgl\" width=\"600\" height=\"338\" title=\"&#8220;How Margaritaville Cut Costs Without Cutting Quality&#8221; &#8212; FSR magazine\" data-secret=\"F2FbOhmJgl\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\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:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2026\/03\/FSR-Web-Exclusive-Photo-Margaritaville-Burger-1200x800-1.jpg","thumbnail_width":1200,"thumbnail_height":800,"description":"With more than 70 percent of restaurant operators identifying food costs as a top operational challenge, according to Datassential\u2019s Foodservice Industry Trends 2026 report, maintaining quality while protecting margins has become one of the industry\u2019s toughest balancing acts. For Margaritaville, that challenge isn\u2019t theoretical. With more than 30 concepts under its umbrella, the brand is [&hellip;]"}