{"id":152561,"date":"2025-01-23T06:53:22","date_gmt":"2025-01-23T05:53:22","guid":{"rendered":"https:\/\/foodandgood.fr\/new-years-eve-2024-the-french-spent-an-average-of-e65-in-restaurants\/"},"modified":"2025-04-17T22:45:20","modified_gmt":"2025-04-17T20:45:20","slug":"new-years-eve-2024-the-french-spent-an-average-of-e65-in-restaurants","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/en\/new-years-eve-2024-the-french-spent-an-average-of-e65-in-restaurants\/","title":{"rendered":"New Year's Eve 2024: <br>the French spent an average of <br> \u20ac65 in restaurants"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Sunday, the leading provider of restaurant payment solutions, has analyzed meals at its partner establishments on New Year&#8217;s Eve, December 31, 2024. The findings offer an interesting insight into the gastronomic habits of the French. <\/p>\n<p>On the evening of December 31st, the French spent an average of \u20ac65 per person, compared with \u20ac61 the previous year.<\/p>\n","protected":false},"author":23,"featured_media":129740,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[96],"tags":[],"class_list":["post-152561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-news"],"acf":{"titre_presentation":"","titre_presentation_couleur":"#c39d63","image_largeur":"50%","image_presentation":"","articles":null,"image_separation":"","articles_bis":null},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=152561"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152561\/revisions"}],"predecessor-version":[{"id":152890,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152561\/revisions\/152890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/129740"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=152561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/categories?post=152561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/tags?post=152561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}