{"id":366,"date":"2023-02-02T10:04:53","date_gmt":"2023-02-01T21:04:53","guid":{"rendered":"https:\/\/tegprojects.com\/?post_type=project&#038;p=366"},"modified":"2023-02-09T13:38:27","modified_gmt":"2023-02-09T00:38:27","slug":"baking-george-weston-foods-baking-factory-redevelopment","status":"publish","type":"project","link":"https:\/\/tegprojects.com\/projects\/baking-george-weston-foods-baking-factory-redevelopment\/","title":{"rendered":"Baking &#8211; George Weston Foods Baking Factory Redevelopment"},"excerpt":{"rendered":"<p>George Weston Foods\u2019 pie factory needed to be reconfigured in order to achieve greater workflow, create space and workflow efficiencies, and increase hygiene standards. For GWF to continue to enjoy market share, quality had to remain high while efficiencies were gained within the factory. TEG Projects were familiar with New Zealand construction standards necessary for project managing such an involved building project.<\/p>\n","protected":false},"featured_media":593,"template":"","project_connection":[22,14,18,11],"acf":[],"_links":{"self":[{"href":"https:\/\/tegprojects.com\/wp-json\/wp\/v2\/project\/366"}],"collection":[{"href":"https:\/\/tegprojects.com\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/tegprojects.com\/wp-json\/wp\/v2\/types\/project"}],"version-history":[{"count":6,"href":"https:\/\/tegprojects.com\/wp-json\/wp\/v2\/project\/366\/revisions"}],"predecessor-version":[{"id":594,"href":"https:\/\/tegprojects.com\/wp-json\/wp\/v2\/project\/366\/revisions\/594"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tegprojects.com\/wp-json\/wp\/v2\/media\/593"}],"wp:attachment":[{"href":"https:\/\/tegprojects.com\/wp-json\/wp\/v2\/media?parent=366"}],"wp:term":[{"taxonomy":"project_connection","embeddable":true,"href":"https:\/\/tegprojects.com\/wp-json\/wp\/v2\/project_connection?post=366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}