{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreidpytldllpxs2n4ldi6gtvoeieyontxon4dkhquod5ftrak5opsri",
    "uri": "at://did:plc:yof22tdrpxulkywajdarir5d/app.bsky.feed.post/3mkimma76v7b2"
  },
  "coverImage": {
    "$type": "blob",
    "ref": {
      "$link": "bafkreibdcy7mujraqypsfpqeqz65dzpssxwlzszqtxocf4makpopyhd6u4"
    },
    "mimeType": "image/jpeg",
    "size": 61992
  },
  "path": "/164052-2/",
  "publishedAt": "2026-04-27T01:31:48.000Z",
  "site": "https://www.fb101.com",
  "tags": [
    "MAGAZINE ISSUE ARTICLES",
    "Idahoan: Built for Foodservice",
    "Food & Beverage Magazine"
  ],
  "textContent": "Scratch-Like Quality. Built for Foodservice. In today’s foodservice environment, operators are navigating a complex set of demands. Labor constraints persist. C\n\nThe post Idahoan: Built for Foodservice appeared first on Food & Beverage Magazine.",
  "title": "Idahoan: Built for Foodservice"
}