{"id":11111,"date":"2026-06-14T10:29:38","date_gmt":"2026-06-14T08:29:38","guid":{"rendered":"https:\/\/frontliners.ai\/employee-performance-evaluation-in-a-restaurant\/"},"modified":"2026-06-14T10:41:27","modified_gmt":"2026-06-14T08:41:27","slug":"employee-performance-evaluation-in-a-restaurant","status":"publish","type":"post","link":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/","title":{"rendered":"Employee performance evaluation in a restaurant"},"content":{"rendered":"

Friday at 7:30 p.m. isn\u2019t the time to be guessing who\u2019s pulling their weight, who\u2019s falling behind, and where to focus your efforts. Performance metrics for restaurant staff should provide clear direction in a busy workday\u2014not more paperwork, more gut feelings, and yet another Excel spreadsheet that no one ever updates. <\/p>\n

Many restaurants would like to be more systematic about performance, but give up when it gets too complicated. That\u2019s understandable. If tracking performance requires lengthy manual follow-ups, it gets abandoned after two weeks. If it focuses solely on revenue, it becomes skewed. And if employees don\u2019t understand what they\u2019re being evaluated on, it creates resistance instead of growth. <\/p>\n

The best approach is simpler. Measure the few things that actually matter for the guest experience, operations, and finances. Do this on an ongoing basis. And use the data to improve training, planning, and retention\u2014not just for monitoring. <\/p>\n

Why performance evaluations of restaurant employees often fail<\/h2>\n

The biggest problem is rarely a lack of willingness. It\u2019s a lack of structure. In many restaurants, performance is evaluated based on the mood of the shift, isolated incidents, or who is most visible to the manager. This results in an uneven picture. <\/p>\n

A server might have a strong night in terms of upselling, but at the same time make mistakes when coordinating with the kitchen. A runner may be less talkative with guests but keep service running smoothly by being quick and precise. If everyone is evaluated by the same standards, the assessment becomes either unfair or useless. <\/p>\n

That is why performance metrics in restaurant operations must always take into account role, shift type, and context. Lunch service is not the same as Saturday service. New employees should not be evaluated in the same way as experienced key staff. And numbers without context are rarely sufficient in an industry where pace, teamwork, and guest experience are closely intertwined. <\/p>\n

What You Should Actually Measure<\/h2>\n

If the goal is to improve operations, performance metrics must be linked to behaviors and outcomes that can be influenced in day-to-day work. This means you should not only look at what the employee delivers, but also how they do it. <\/p>\n

For front-of-house staff, it typically makes sense to measure metrics such as upselling, error rates, punctuality, guest feedback, and adherence to service standards. For kitchen staff, pace, quality, waste, teamwork, and consistency are often more important than direct sales figures. For management roles, it\u2019s also typically important to look at retention, training, absenteeism, and whether shifts are completed without unnecessary issues. <\/p>\n

The key is not to try to measure everything. The key is to select 4\u20136 key metrics or data points per role that provide an accurate picture. When you try to measure 20 things at once, the follow-up almost always grinds to a halt. <\/p>\n

Measuring restaurant employee performance\u2014how to make it useful<\/h2>\n

Start by defining what a good employee actually does in your restaurant. Not in theory. In your restaurant. What defines a strong server at your place? What defines a kitchen staff member who lifts the team? If the answer is just \u201cgood attitude,\u201d that\u2019s too vague. <\/p>\n

Be specific. A top performer at your establishment might be an employee who arrives on time, keeps track of their station, sells relevant add-ons, handles pressure without losing touch with guests, and accurately logs errors. That gives you something concrete to follow up on. <\/p>\n

Next, you need to decide how to collect the data. Some metrics can be measured automatically, such as start times, absences, shift coverage, and, in some cases, sales figures. Others require managerial assessment, such as teamwork, service behavior, and adherence to procedures. The best model combines both. If everything is subjective, it becomes political. If everything is numbers, you overlook the human element. <\/p>\n

Frequency matters, too. Monthly check-ins often work better than quarterly ones in the restaurant industry because the pace is fast and the team can change quickly. At the same time, they need to be short enough that the manager can actually get them done. A regular 10-minute follow-up is better than a major evaluation that never gets done. <\/p>\n

The best KPIs are those that employees can act on<\/h2>\n

A common mistake is to set goals that the employee has little control over. If a server is heavily evaluated based on average check size during a period with few guests, promotions, or many walk-ins, it can lead to more frustration than motivation. The same applies to kitchen performance measured without taking staffing levels and order volume into account. <\/p>\n

Good KPIs in restaurant operations are therefore those that both have business value and are closely tied to employee behavior. Punctuality is straightforward. Guest feedback is valuable if it is collected in a reasonably systematic manner. Upselling can be a powerful tool if viewed over time rather than on a per-shift basis. Adherence to procedures is crucial, especially where mistakes can be costly in terms of service or food safety. <\/p>\n

That doesn\u2019t mean that all goals have to be soft or easy. Performance metrics can certainly be rigorous. But if the metrics are to lead to improvement, employees must be able to understand them and see a path to getting better. <\/p>\n

Avoid turning performance into surveillance<\/h2>\n

There is a fine line between clear follow-up and a culture where employees feel they are being monitored. In an industry with many young hourly workers and high turnover, that difference can be felt quickly. <\/p>\n

If performance metrics are only used when something goes wrong, you end up with a defensive culture. Employees will then start hiding mistakes, shirking responsibility, or focusing on numbers rather than the guest experience. That\u2019s costly in the long run. <\/p>\n

Instead, use the metrics to set a direction. Show what good performance looks like. Recognize progress. Catch small problems early. And use data as a starting point for a conversation, not as a verdict. This works especially well in restaurants, where training often happens quickly and on the floor. <\/p>\n

Operations, training, and scheduling are all interconnected<\/h2>\n

Performance metrics alone aren\u2019t enough in a report. If you notice that certain employees are struggling with opening shifts, upselling, or teamwork during peak hours, this should inform training and scheduling. Otherwise, you\u2019re just collecting data without any real impact. <\/p>\n

This is where many people miss the point. They measure, but they don\u2019t make any changes. A restaurant manager might, for example, discover that new employees perform significantly better after three on-the-job training sessions than after just one. Or that certain teams work better together and reduce service errors. Insights like these are directly applicable to the shift schedule<\/a>. <\/p>\n

When performance, onboarding, and operations are integrated, you gain much more precise control over your business. This is also where systems beat Excel<\/a>. Not because the numbers themselves are smarter, but because follow-up, history, and action can all be consolidated in one place. This saves time and makes it easier to respond, while still having a tangible impact on the shop floor. <\/p>\n

How to Gain Employee Buy-In<\/h2>\n

Employees rarely accept performance evaluations simply because management thinks it\u2019s a good idea. They accept them when they are perceived as fair, understandable, and relevant. <\/p>\n

That\u2019s why the criteria need to be clear. They shouldn\u2019t be hidden in the manager\u2019s head. Explain what\u2019s being measured, why it matters, and how follow-up is handled. Keep it simple. If the model requires a lengthy explanation every time, it\u2019s too complicated. <\/p>\n

At the same time, there must be room for differences in experience. A new hire should be evaluated based on progress and learning, not just on their final performance level. An experienced employee should be able to see how high performance opens the door to more responsibility, longer hours, or professional development. When performance metrics are linked to something meaningful, it becomes easier to take ownership of them. <\/p>\n

What a good model typically includes<\/h2>\n

In practice, a simple model works best for most restaurants. It often consists of role-based criteria, monthly follow-ups, a combination of operational data and management evaluations, and a clear link to training and the work schedule. <\/p>\n

It doesn\u2019t have to be a burden. On the contrary. If a manager has to spend half an hour per employee, the model falls apart. If it can be done quickly, consistently, and with access to the right data, it becomes an integral part of daily operations. <\/p>\n

For companies looking to take the next step, it makes sense to integrate performance tracking into the same system as scheduling, time tracking, and employee data. This makes it easier to spot patterns, track progress, and take action more quickly. Frontliners operates precisely at the intersection where operations and employee performance must function in real-world daily operations\u2014not as a side project. <\/p>\n

The most important thing is still simple: Measure what matters. Follow up often enough to make a difference. And use insights to help employees improve, not just to rank them. When performance measurement becomes practical and fair, you don\u2019t just get better numbers. You get a stronger service culture, more stable shifts, and a team that knows what good performance actually looks like. <\/p>\n","protected":false},"excerpt":{"rendered":"

Measuring employee performance in a restaurant leads to better operations, stronger service, and fewer mistakes\u2014when you measure the right things, simply and fairly.<\/p>\n","protected":false},"author":7,"featured_media":11065,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[82],"tags":[],"class_list":["post-11111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nEmployee performance evaluation in a restaurant | Frontliners ApS<\/title>\n<meta name=\"description\" content=\"Measuring restaurant staff performance leads to better operations, stronger service, and fewer mistakes\u2014when you measure the right things, simply and fairly.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Employee performance evaluation in a restaurant\" \/>\n<meta property=\"og:description\" content=\"Measuring restaurant staff performance leads to better operations, stronger service, and fewer mistakes\u2014when you measure the right things, simply and fairly.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/\" \/>\n<meta property=\"og:site_name\" content=\"Frontliners ApS\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-14T08:29:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-14T08:41:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/frontliners.ai\/wp-content\/uploads\/2026\/06\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1536\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Danny Fogel\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Danny Fogel\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/\"},\"author\":{\"name\":\"Danny Fogel\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#\\\/schema\\\/person\\\/651e21657f44e84ecbe718a0016a885e\"},\"headline\":\"Employee performance evaluation in a restaurant\",\"datePublished\":\"2026-06-14T08:29:38+00:00\",\"dateModified\":\"2026-06-14T08:41:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/\"},\"wordCount\":1545,\"publisher\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/frontliners.ai\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/\",\"url\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/\",\"name\":\"Employee performance evaluation in a restaurant | Frontliners ApS\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/frontliners.ai\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp\",\"datePublished\":\"2026-06-14T08:29:38+00:00\",\"dateModified\":\"2026-06-14T08:41:27+00:00\",\"description\":\"Measuring restaurant staff performance leads to better operations, stronger service, and fewer mistakes\u2014when you measure the right things, simply and fairly.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/#primaryimage\",\"url\":\"https:\\\/\\\/frontliners.ai\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp\",\"contentUrl\":\"https:\\\/\\\/frontliners.ai\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp\",\"width\":1536,\"height\":1024},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/employee-performance-evaluation-in-a-restaurant\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Forside\",\"item\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Employee performance evaluation in a restaurant\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/\",\"name\":\"Frontliners ApS\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#organization\",\"name\":\"Frontliners ApS\",\"url\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/frontliners.ai\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/logo.png\",\"contentUrl\":\"https:\\\/\\\/frontliners.ai\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/logo.png\",\"width\":816,\"height\":171,\"caption\":\"Frontliners ApS\"},\"image\":{\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/#\\\/schema\\\/person\\\/651e21657f44e84ecbe718a0016a885e\",\"name\":\"Danny Fogel\",\"sameAs\":[\"http:\\\/\\\/www.frontliners.ai\"],\"url\":\"https:\\\/\\\/frontliners.ai\\\/en\\\/author\\\/kontaktfrontliners-ai\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Employee performance evaluation in a restaurant | Frontliners ApS","description":"Measuring restaurant staff performance leads to better operations, stronger service, and fewer mistakes\u2014when you measure the right things, simply and fairly.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/","og_locale":"en_US","og_type":"article","og_title":"Employee performance evaluation in a restaurant","og_description":"Measuring restaurant staff performance leads to better operations, stronger service, and fewer mistakes\u2014when you measure the right things, simply and fairly.","og_url":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/","og_site_name":"Frontliners ApS","article_published_time":"2026-06-14T08:29:38+00:00","article_modified_time":"2026-06-14T08:41:27+00:00","og_image":[{"width":1536,"height":1024,"url":"https:\/\/frontliners.ai\/wp-content\/uploads\/2026\/06\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp","type":"image\/webp"}],"author":"Danny Fogel","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Danny Fogel","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/#article","isPartOf":{"@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/"},"author":{"name":"Danny Fogel","@id":"https:\/\/frontliners.ai\/en\/#\/schema\/person\/651e21657f44e84ecbe718a0016a885e"},"headline":"Employee performance evaluation in a restaurant","datePublished":"2026-06-14T08:29:38+00:00","dateModified":"2026-06-14T08:41:27+00:00","mainEntityOfPage":{"@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/"},"wordCount":1545,"publisher":{"@id":"https:\/\/frontliners.ai\/en\/#organization"},"image":{"@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/#primaryimage"},"thumbnailUrl":"https:\/\/frontliners.ai\/wp-content\/uploads\/2026\/06\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp","articleSection":["Blog"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/","url":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/","name":"Employee performance evaluation in a restaurant | Frontliners ApS","isPartOf":{"@id":"https:\/\/frontliners.ai\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/#primaryimage"},"image":{"@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/#primaryimage"},"thumbnailUrl":"https:\/\/frontliners.ai\/wp-content\/uploads\/2026\/06\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp","datePublished":"2026-06-14T08:29:38+00:00","dateModified":"2026-06-14T08:41:27+00:00","description":"Measuring restaurant staff performance leads to better operations, stronger service, and fewer mistakes\u2014when you measure the right things, simply and fairly.","breadcrumb":{"@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/#primaryimage","url":"https:\/\/frontliners.ai\/wp-content\/uploads\/2026\/06\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp","contentUrl":"https:\/\/frontliners.ai\/wp-content\/uploads\/2026\/06\/performance-maaling-af-medarbejdere-i-restaurant-featured.webp","width":1536,"height":1024},{"@type":"BreadcrumbList","@id":"https:\/\/frontliners.ai\/en\/employee-performance-evaluation-in-a-restaurant\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Forside","item":"https:\/\/frontliners.ai\/en\/"},{"@type":"ListItem","position":2,"name":"Employee performance evaluation in a restaurant"}]},{"@type":"WebSite","@id":"https:\/\/frontliners.ai\/en\/#website","url":"https:\/\/frontliners.ai\/en\/","name":"Frontliners ApS","description":"","publisher":{"@id":"https:\/\/frontliners.ai\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/frontliners.ai\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/frontliners.ai\/en\/#organization","name":"Frontliners ApS","url":"https:\/\/frontliners.ai\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/frontliners.ai\/en\/#\/schema\/logo\/image\/","url":"https:\/\/frontliners.ai\/wp-content\/uploads\/2025\/11\/logo.png","contentUrl":"https:\/\/frontliners.ai\/wp-content\/uploads\/2025\/11\/logo.png","width":816,"height":171,"caption":"Frontliners ApS"},"image":{"@id":"https:\/\/frontliners.ai\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/frontliners.ai\/en\/#\/schema\/person\/651e21657f44e84ecbe718a0016a885e","name":"Danny Fogel","sameAs":["http:\/\/www.frontliners.ai"],"url":"https:\/\/frontliners.ai\/en\/author\/kontaktfrontliners-ai\/"}]}},"_links":{"self":[{"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/posts\/11111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/comments?post=11111"}],"version-history":[{"count":2,"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/posts\/11111\/revisions"}],"predecessor-version":[{"id":11119,"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/posts\/11111\/revisions\/11119"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/media\/11065"}],"wp:attachment":[{"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/media?parent=11111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/categories?post=11111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frontliners.ai\/en\/wp-json\/wp\/v2\/tags?post=11111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}