{"id":91,"date":"2025-10-19T14:23:15","date_gmt":"2025-10-19T13:23:15","guid":{"rendered":"https:\/\/cashcooks.com\/?page_id=91"},"modified":"2025-10-19T14:23:16","modified_gmt":"2025-10-19T13:23:16","slug":"commissary-ghost-kitchens-in-canada-a-practical-guide","status":"publish","type":"page","link":"https:\/\/cashcooks.com\/index.php\/commissary-ghost-kitchens-in-canada-a-practical-guide\/","title":{"rendered":"Commissary &amp; Ghost Kitchens in Canada: A Practical Guide"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Commissary kitchens<\/strong>: business model in a nutshell<\/h2>\n\n\n\n<p><strong>Commissary kitchens<\/strong> (a.k.a. shared commercial kitchens) rent licensed, inspected kitchen space\u2014by the hour, shift, or membership\u2014to food entrepreneurs: caterers, bakers, CPG startups, food trucks, pop-ups, and delivery-only brands. <strong>Ghost kitchens<\/strong> are production-only facilities (often with multiple \u201cvirtual restaurant\u201d brands) optimized for take-out and delivery, without a dine-in area. This model has grown alongside app-based delivery, and in Canada follows the same health protection rules as any other food premises; it\u2019s a change in operations, not a regulatory shortcut. (<a href=\"https:\/\/blog.foodsafety.ca\/what-is-a-ghost-kitchen?utm_source=chatgpt.com\">Food Safety Blog<\/a>)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Canadian Food Regulations<\/h2>\n\n\n\n<p>Food regulation is <strong>layered<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Federal (Health Canada &amp; CFIA)<\/strong>: Sets national food safety standards (e.g., allergen, compositional standards) and licenses certain activities (import, export, interprovincial trade, and manufacturing of certain foods) under the <strong>Safe Food for Canadians Regulations (SFCR)<\/strong>. Use CFIA\u2019s tools to check if your activities require a federal licence. (<a href=\"https:\/\/www.canada.ca\/en\/health-canada\/services\/food-nutrition\/legislation-guidelines\/guidance-documents.html?utm_source=chatgpt.com\">Government of Canada<\/a>)<\/li>\n\n\n\n<li><strong>Provincial\/Territorial<\/strong>: Adopt and enforce food-premises requirements (facility, equipment, sanitation, temperature control, operator training, inspections). Many use or adapt the <strong>Food Retail and Food Services Code<\/strong> (a national model). (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li><strong>Municipal<\/strong>: Zoning, business licensing, fire code, building permits, parking\/traffic, waste\/grease disposal.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Quick provincial snapshots (examples)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ontario<\/strong> \u2013 Food Premises Regulation <strong>O. Reg. 493\/17<\/strong> (sanitation, equipment, temperature control, etc.). Public Health Units inspect; Ontario also allows <em>some<\/em> low-risk foods from home under guidance (but anything higher-risk needs an inspected kitchen). (<a href=\"https:\/\/www.ontario.ca\/laws\/regulation\/170493?utm_source=chatgpt.com\">Ontario<\/a>)<\/li>\n\n\n\n<li><strong>British Columbia<\/strong> \u2013 Health Authorities (e.g., Vancouver Coastal, Fraser Health) regulate food premises; <strong>commissary\/servicing-area agreements<\/strong> are common for food trucks and shared kitchens. (<a href=\"https:\/\/www.vch.ca\/en\/media\/25966?utm_source=chatgpt.com\">Vancouver Coastal Health<\/a>)<\/li>\n\n\n\n<li><strong>Alberta<\/strong> \u2013 Public Health Act Food Regulation; AHS issues permits. <strong>Low-risk home-prepared foods<\/strong> can be sold under specific conditions; higher-risk production needs an approved facility. (<a href=\"https:\/\/www.albertahealthservices.ca\/assets\/wf\/eph\/wf-eph-start-food-business.pdf?utm_source=chatgpt.com\">Alberta Health Services<\/a>)<\/li>\n\n\n\n<li><strong>Qu\u00e9bec<\/strong> \u2013 MAPAQ requires a <strong>Restaurant &amp; Retail Permit<\/strong> for food businesses; MAPAQ enforces provincial food regs. (<a href=\"https:\/\/resources.foodsafety.ca\/guides\/opening-food-business-quebec?utm_source=chatgpt.com\">Food Safety Resources<\/a>)<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key point:<\/strong> Ghost\/commissary operations must meet the <em>same<\/em> food-premises standards as traditional restaurants; only the business model differs. (<a href=\"https:\/\/pos.toasttab.com\/blog\/on-the-line\/how-to-start-a-ghost-kitchen?srsltid=AfmBOor_DtLhSM4oQNYQpN_K9BLVyuYSdlQY31w3XyDyWscmfeumE8Ia&amp;utm_source=chatgpt.com\">Toast POS<\/a>)<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Food Safe Regulations<\/h2>\n\n\n\n<p>While details vary by province\/territory, expect the following themes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Approval\/permit to operate a food premises<\/strong> from your local health authority; inspections before opening and ongoing thereafter. (Examples: ON Public Health Units; AHS in AB; VCH\/Fraser Health in BC; MAPAQ in QC.) (<a href=\"https:\/\/healthunit.org\/wp-content\/uploads\/Opening_a_Food_Premise_Information_Package.pdf?utm_source=chatgpt.com\">Leeds Grenville Health Unit<\/a>)<\/li>\n\n\n\n<li><strong>Facility standards<\/strong>: Adequate hand-wash and dishwashing sinks, potable water, grease management, pest control, approved surfaces, proper refrigeration\/freezer capacity, hot-holding, ventilation, and waste\/wastewater systems\u2014aligned with the Food Retail &amp; Food Services Code. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li><strong>Food safety programs &amp; training<\/strong>: Food-handler certification; written procedures for cleaning\/sanitizing, temperature logs, allergen management, labeling where applicable. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li><strong>Federal licensing (only if applicable)<\/strong>: Required for activities like importing food, exporting, or interprovincial trade for certain commodities under SFCR. Use CFIA\u2019s licensing guidance and interactive tool. (<a href=\"https:\/\/inspection.canada.ca\/en\/food-licences\/licensing?utm_source=chatgpt.com\">Canadian Food Inspection Agency<\/a>)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Setting UP A Commercial Kitchen In Canada<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Options A: Rent time in an existing <strong>commissary<\/strong> or shared kitchen<\/h3>\n\n\n\n<p>Fastest to market: the operator already meets facility requirements; you obtain your own food-premises approval\/notification as required and follow house rules. In BC and elsewhere, <strong>commissary\/servicing-area agreements<\/strong> are standard to formalize access to sinks, storage, waste, etc. (<a href=\"https:\/\/www.vch.ca\/en\/media\/25966?utm_source=chatgpt.com\">Vancouver Coastal Health<\/a>)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Option B: <strong>Use an existing restaurant during off-hours<\/strong><\/h3>\n\n\n\n<p>Cost-effective if the space is under-utilized. You\u2019ll still need health-authority approval for <em>your<\/em> operation, define storage, cleaning, and cross-contamination controls, and often file a commissary-style agreement between you and the restaurant operator. Confirm zoning, business licensing, and insurance endorsements (both parties). (<a href=\"https:\/\/www.vch.ca\/en\/media\/25966?utm_source=chatgpt.com\">Vancouver Coastal Health<\/a>)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Option C: Build or retrofit a <strong>commercial kitchen<\/strong><\/h3>\n\n\n\n<p>More capital but full control. You must meet the Food Code-style facility standards, pass plan review, comply with fire\/building codes, install proper ventilation and grease abatement, and secure business\/zoning approvals. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Option D:  <strong>Home or rural environments<\/strong><\/h3>\n\n\n\n<p>Several provinces permit <strong>low-risk<\/strong> foods from home kitchens (e.g., certain baked goods, jams) with restrictions; higher-risk foods (meat, dairy, TCS foods) generally require an inspected, separate commercial-grade facility. Always verify the local rule set\u2014Ontario\u2019s and Alberta\u2019s programs are good examples of \u201clow-risk from home with conditions.\u201d (<a href=\"https:\/\/www.ontario.ca\/files\/2024-03\/moh-guide-to-starting-home-based-food-business-en-2021-11-01.pdf?utm_source=chatgpt.com\">Ontario<\/a>)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Start Up Challenges: Common hurdles (and how to mitigate them)<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Zoning &amp; occupancy<\/strong> \u2013 Kitchens are often limited to specific zones; secure a zoning confirmation early. (Municipal requirement; varies by city.)<\/li>\n\n\n\n<li><strong>Grease &amp; ventilation<\/strong> \u2013 Type I hoods, make-up air, and grease interceptors are costly; get mechanical and plumbing sign-off before leasing. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li><strong>Shared-space controls<\/strong> \u2013 Storage allocation, allergen segregation, sanitation schedules, pest control responsibilities; formalize in your agreements. (<a href=\"https:\/\/www.vch.ca\/en\/media\/25966?utm_source=chatgpt.com\">Vancouver Coastal Health<\/a>)<\/li>\n\n\n\n<li><strong>Permits cascade<\/strong> \u2013 Health approval, business licence, fire inspection, building permits, signage, waste contracts; sequence matters\u2014coordinate plan review with health and building departments. (<a href=\"https:\/\/healthunit.org\/wp-content\/uploads\/Opening_a_Food_Premise_Information_Package.pdf?utm_source=chatgpt.com\">Leeds Grenville Health Unit<\/a>)<\/li>\n\n\n\n<li><strong>Insurance &amp; liability<\/strong> \u2013 Product liability, tenant improvements, and co-insured requirements with the landlord\/host kitchen.<\/li>\n\n\n\n<li><strong>Labeling &amp; CFIA triggers<\/strong> \u2013 If you package foods for sale, labeling and, in some cases, CFIA licensing may apply (especially for interprovincial trade\/import\/export). (<a href=\"https:\/\/www.canada.ca\/en\/health-canada\/services\/food-nutrition\/legislation-guidelines\/guidance-documents.html?utm_source=chatgpt.com\">Government of Canada<\/a>)<\/li>\n\n\n\n<li><strong>Delivery-only complexity<\/strong> \u2013 Ghost kitchens must still meet all food-premises rules and manage third-party delivery food safety risks (hot\/cold holding, tamper-evident packaging, timing). (<a href=\"https:\/\/pos.toasttab.com\/blog\/on-the-line\/how-to-start-a-ghost-kitchen?srsltid=AfmBOor_DtLhSM4oQNYQpN_K9BLVyuYSdlQY31w3XyDyWscmfeumE8Ia&amp;utm_source=chatgpt.com\">Toast POS<\/a>)<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Bonus: Step-by-step checklist to launch a licensed kitchen operation (Canada)<\/h2>\n\n\n\n<p><strong>Planning &amp; site selection<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u2610 Define product scope and distribution (local retail, catering, delivery, interprovincial, import\/export) to determine if CFIA licensing is needed under <strong>SFCR<\/strong>. (<a href=\"https:\/\/inspection.canada.ca\/en\/food-licences\/food-business-activities?utm_source=chatgpt.com\">Canadian Food Inspection Agency<\/a>)<\/li>\n\n\n\n<li>\u2610 Confirm municipal <strong>zoning<\/strong> permits a commercial kitchen\/food processing use at the address.<\/li>\n\n\n\n<li>\u2610 Choose model: shared commissary, off-hours restaurant, or your own build-out.<\/li>\n<\/ul>\n\n\n\n<p><strong>Regulatory engagement<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u2610 Contact your <strong>local health authority<\/strong> for plan review\/approval requirements and pre-opening inspection steps (e.g., Public Health Units in ON, AHS in AB, VCH\/Fraser in BC, MAPAQ in QC). (<a href=\"https:\/\/healthunit.org\/wp-content\/uploads\/Opening_a_Food_Premise_Information_Package.pdf?utm_source=chatgpt.com\">Leeds Grenville Health Unit<\/a>)<\/li>\n\n\n\n<li>\u2610 If using a shared or host facility, execute a <strong>commissary\/servicing-area agreement<\/strong> (hours, sinks, storage, wastewater, waste, potable water). (<a href=\"https:\/\/www.vch.ca\/sites\/default\/files\/import\/documents\/Mobile-food-premises-commissary-or-servicing-area-agreement.pdf?utm_source=chatgpt.com\">Vancouver Coastal Health<\/a>)<\/li>\n\n\n\n<li>\u2610 Verify any <strong>federal<\/strong> licensing and labelling implications (CFIA\/SFCR). (<a href=\"https:\/\/inspection.canada.ca\/en\/food-licences\/licensing?utm_source=chatgpt.com\">Canadian Food Inspection Agency<\/a>)<\/li>\n<\/ul>\n\n\n\n<p><strong>Facility &amp; build-out<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u2610 Ensure <strong>Food Code<\/strong>-aligned infrastructure: hand sinks, dishwashing (2- or 3-compartment or commercial dishwasher), food-grade surfaces, adequate refrigeration\/freezers, thermometers, pest control, lighting. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li>\u2610 Install required <strong>ventilation<\/strong> (hood) and <strong>grease interceptor<\/strong>; obtain fire\/building approvals. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li>\u2610 Set up <strong>secure, segregated storage<\/strong> (dry\/cold\/frozen) and labeled shelves\/bins\u2014especially in shared facilities. (<a href=\"https:\/\/www.vch.ca\/en\/media\/25966?utm_source=chatgpt.com\">Vancouver Coastal Health<\/a>)<\/li>\n<\/ul>\n\n\n\n<p><strong>Operations &amp; people<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u2610 Obtain <strong>food premises permit\/approval<\/strong> from the health authority (pre-opening inspection). (<a href=\"https:\/\/healthunit.org\/wp-content\/uploads\/Opening_a_Food_Premise_Information_Package.pdf?utm_source=chatgpt.com\">Leeds Grenville Health Unit<\/a>)<\/li>\n\n\n\n<li>\u2610 Have at least one <strong>certified food handler<\/strong> (or as required locally); post certificates. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li>\u2610 Implement <strong>SOPs &amp; logs<\/strong>: receiving, temperature checks, allergen controls, cleaning\/sanitizing schedules, pest logs, illness reporting. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li>\u2610 Set <strong>packaging &amp; labeling<\/strong> standards (ingredient\/allergen statements as required). For wider distribution, check federal labeling rules. (<a href=\"https:\/\/www.canada.ca\/en\/health-canada\/services\/food-nutrition\/legislation-guidelines\/guidance-documents.html?utm_source=chatgpt.com\">Government of Canada<\/a>)<\/li>\n<\/ul>\n\n\n\n<p><strong>Business admin<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u2610 Secure <strong>business licence<\/strong>, insurance (general &amp; product liability), and WSIB\/WCB as applicable.<\/li>\n\n\n\n<li>\u2610 Arrange <strong>waste\/grease<\/strong> hauling contracts and laundry (if required).<\/li>\n\n\n\n<li>\u2610 If doing <strong>delivery-only<\/strong>, define hot\/cold holding, tamper-evident packaging, and delivery time controls. (<a href=\"https:\/\/pos.toasttab.com\/blog\/on-the-line\/how-to-start-a-ghost-kitchen?srsltid=AfmBOor_DtLhSM4oQNYQpN_K9BLVyuYSdlQY31w3XyDyWscmfeumE8Ia&amp;utm_source=chatgpt.com\">Toast POS<\/a>)<\/li>\n<\/ul>\n\n\n\n<p><strong>Special cases<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u2610 <strong>Home\/rural<\/strong>: confirm if your products qualify as <strong>low-risk<\/strong> for home-based sales (e.g., AB\/ON examples); otherwise plan for an inspected commercial facility. (<a href=\"https:\/\/www.ontario.ca\/files\/2024-03\/moh-guide-to-starting-home-based-food-business-en-2021-11-01.pdf?utm_source=chatgpt.com\">Ontario<\/a>)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Strategy tips for the Canadian market<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>De-risk with existing infrastructure<\/strong>: Start in a reputable <strong>commissary<\/strong> or an <strong>off-hours restaurant<\/strong> to validate demand before committing to a full build. Document responsibilities via a servicing\/commissary agreement. (<a href=\"https:\/\/www.vch.ca\/sites\/default\/files\/import\/documents\/Mobile-food-premises-commissary-or-servicing-area-agreement.pdf?utm_source=chatgpt.com\">Vancouver Coastal Health<\/a>)<\/li>\n\n\n\n<li><strong>Design for inspections<\/strong>: Align your floor plan and equipment list with the Food Retail &amp; Food Services Code from day one to minimize redesigns. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n\n\n\n<li><strong>Plan for scale &amp; CFIA<\/strong>: If you anticipate selling across provinces or importing ingredients, map the path to <strong>SFCR<\/strong> licensing early. (<a href=\"https:\/\/inspection.canada.ca\/en\/food-licences\/food-business-activities?utm_source=chatgpt.com\">Canadian Food Inspection Agency<\/a>)<\/li>\n\n\n\n<li><strong>Document everything<\/strong>: Written SOPs and logs aren\u2019t just paperwork\u2014they speed approvals, build consistency, and protect your brand during audits and growth. (<a href=\"https:\/\/open.alberta.ca\/dataset\/0ea69179-2f90-4776-a64d-c903299b2ca6\/resource\/a9e60ef6-105b-4ec6-b8e2-8f5e43300097\/download\/health-food-retail-and-foodservices-code-amended-2019-12.pdf?utm_source=chatgpt.com\">Open Alberta<\/a>)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Bottom line<\/h3>\n\n\n\n<p>Ghost and commissary kitchens are compelling, capital-light ways to launch and grow food brands in Canada\u2014but they follow the <em>same<\/em> public-health rules as dine-in restaurants. Start by clarifying your activities (and any CFIA triggers), choose the right facility strategy (shared, off-hours, or build-out), and work closely with your local health authority to approve your plan, train your team, and operationalize a robust, inspection-ready food safety program. (<a href=\"https:\/\/pos.toasttab.com\/blog\/on-the-line\/how-to-start-a-ghost-kitchen?srsltid=AfmBOor_DtLhSM4oQNYQpN_K9BLVyuYSdlQY31w3XyDyWscmfeumE8Ia&amp;utm_source=chatgpt.com\">Toast POS<\/a>)<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Commissary kitchens: business model in a nutshell Commissary kitchens (a.k.a. shared commercial kitchens) rent licensed, inspected kitchen space\u2014by the hour, shift, or membership\u2014to food entrepreneurs: caterers, bakers, CPG startups, food trucks, pop-ups, and delivery-only brands. Ghost kitchens are production-only facilities (often with multiple \u201cvirtual restaurant\u201d brands) optimized for take-out and delivery, without a dine-in area. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-91","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cashcooks.com\/index.php\/wp-json\/wp\/v2\/pages\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cashcooks.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cashcooks.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cashcooks.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cashcooks.com\/index.php\/wp-json\/wp\/v2\/comments?post=91"}],"version-history":[{"count":1,"href":"https:\/\/cashcooks.com\/index.php\/wp-json\/wp\/v2\/pages\/91\/revisions"}],"predecessor-version":[{"id":92,"href":"https:\/\/cashcooks.com\/index.php\/wp-json\/wp\/v2\/pages\/91\/revisions\/92"}],"wp:attachment":[{"href":"https:\/\/cashcooks.com\/index.php\/wp-json\/wp\/v2\/media?parent=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}