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video
Inside Hospitality Podcast – Episode 1: AI on the menu
Inside Hospitality Podcast – Episode 1: AI on the menu
Tune in to see Fourth CEO Clinton Anderson hosts a podcast with UK hospitality executives from The Restaurant Group, The Big Table Group, Peach 20/20 and Fourth to explore the potential for Artificial Intelligence in the industry.
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case study
British Garden Centres achieve a 46% increase in sales per labour hour using the Fourth platform
British Garden Centres achieve a 46% increase in sales per labour hour using the Fourth platform
Find out how British Garden Centres make huge improvements to their workforce and inventory management using the Fourth Platform.
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case study
Comptoir Group achieve significant savings by boosting inventory efficiency with Fourth
Comptoir Group achieve significant savings by boosting inventory efficiency with Fourth
See how the leader in Lebanese cuisine conquers the day with Fourth to modernise their operations to save time, reduce costs and increase efficiency of their Inventory management operations.
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white paper
Garden Centre Dining Report
Garden Centre Dining Report
Garden Centre restaurants and cafés emerged as the top revenue growth category for Garden Centres in 2023, reinforcing their integral position to Garden Centres. Download our Garden Centre Dining Report to discover how adopting technology solutions tailored for restaurants is essential for enhancing profitability.
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case study
Mitchells & Butlers
Mitchells & Butlers
Learn how one of the UK’s largest food-led pub and hotel companies streamlined purchasing as it scaled to 1700+ locations and £180,000+ in profit.
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white paper
The Impact of Supply Chain Fragility on Hospitality Report
The Impact of Supply Chain Fragility on Hospitality Report
Rising food and drink costs are affecting hospitality business's ability to plan and profitably deliver customer service. Download the report to discover cost saving strategies for your inventory.
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case study
KFC
KFC
KFC is a global Quick Service Restaurant (QSR) brand known for its finger-lickin’ good fried chicken. One of the secrets behind KFC’s success, is its focus on implementing reliable demand forecasting and inventory management processes, which have not always been an easy task.
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white paper
Supply Chain Report: 2022
Supply Chain Report: 2022
Spiraling costs and prices are seemingly impacting every market and industry right now; however, the hospitality sector, and its supply chain, seems to be one of the hardest-hit.
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white paper
Automating the Purchase to Pay Cycle
Automating the Purchase to Pay Cycle
Working in hospitality means that the food and products you use are as important as the service you offer to your customers and guests.
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case study
STORY Hospitality
STORY Hospitality
STORY Hospitality is an extraordinary hotel management company, scoring top marks for the service they provide to those that entrust them with their properties, as well as the world-class experiences provided to their guests.
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white paper
The Challenge of Food Waste in Hospitality
The Challenge of Food Waste in Hospitality
Food waste is a major climate, commercial and community issue. In monetary terms, it costs the hospitality and food service sector more than £3.2bn each and every year – money that should be fed back into business and not bins.
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white paper
The New Calorie Labelling Regulations: April 2022
The New Calorie Labelling Regulations: April 2022
Starting from 6th of April 2022, food and beverages businesses in England will be dealing with another challenge.
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white paper
Supply Chain Management
Supply Chain Management
The hospitality industry has always faced pressure on margins. But now the squeeze is really on. Brexit and a weaker pound, and the current Global impact of the COVID-19 Pandemic, mean imported food and beverage costs are rising, and limiting the availability of some supply chain lines.
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ebook
Automating Hospitality Inventory Management for Minimized Supply Costs
Automating Hospitality Inventory Management for Minimized Supply Costs
The industry is buzzing about automation these days. With labor costs expected to double and the consumer demand for a seamless checkout experience, the focus is on how to automate the front of house with kiosks and mobile payments.
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white paper
The Allergens Challenge
The Allergens Challenge
Of UK hospitality workers, 68% feel that they require more information about allergens and almost a quarter don’t feel confident advising customers with allergies. Whilst amongst consumers, 89% believe staff need to be made more aware of allergies, with two thirds of them believing the issue was a matter of life or death.
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case study
Hotel Café Royal
Hotel Café Royal
Learn how Cafe Royal makes the move to an automated, streamlined inventory process
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white paper
Nutrition and Allergen Information
Nutrition and Allergen Information
Keep guests safe by providing easy access to Nutrition & Allergen Information. Learn how this info can be a competitive advantage for your restaurant.
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case study
Drake & Morgan
Drake & Morgan
James Sherrington, CFO, shares how Fourth’s Workforce Management ensures compliance with legislation, while Inventory and Recipe & Menu Engineering allows them to make truly informed decisions.
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case study
Fairfax Meadow
Fairfax Meadow
Fairfax Meadow is one of the UK’s largest catering butcher, headquartered in Derby and turning over more than £150m. Tony Carlisle, Head of IT & Systems, shares why they chose the Fourth Platform to help reduce paper, streamline processes and grow their business.
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case study
Rick Stein Group
Rick Stein Group
Rick Stein OBE started in hospitality with his ex-wife Jill in 1975, and their company now includes 12 restaurants, four retail shops, a bar, an online shop, a cookery school, 40 bedrooms and self-catering accommodation. All of which are supported by a sophisticated food production and distribution operation.
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case study
wagamama
wagamama
Former CEO, David Campbell, shares how using Fourth’s solutions have improved scheduling, inventory management and decision making at wagamama.
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case study
Mandarin Oriental Hotel Group
Mandarin Oriental Hotel Group
Established 1963 in Hong Kong, Mandarin Oriental is one of the world’s most luxurious hotel groups. It manages 35 hotels globally including seven in the Americas region.
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case study
Eataly
Eataly
The global brand Eataly is the largest Italian marketplace in the world, comprising a variety of restaurants, food and beverage counters, bakery, retail items, and a cooking school, all under one roof.
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case study
Zenith Hygiene Group
Zenith Hygiene Group
Ringo Francis, CEO at Zenith Hygiene Group plc, highlights key aspects of how ePurchasing has helped improve processes in both Zenith, and its customers.
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