Fourth CEO Scott Collison shares his vision for faster, smarter restaurant and hospitality technology — powered by AI, built around how operators actually work.
Last Minute Reprieve: Pubs Get 15% Relief on Business Rates Ahead of April Updates
Jan 26, 2026
Last Minute Reprieve: Pubs Get 15% Relief on Business Rates Ahead of April Updates
Pubs will receive emergency business rates relief from April 2026. Fourth’s team breaks down what’s changed, why pubs are the focus, and the implications for the sector.
Why We Built the Fourth iQ App: Empowering Hospitality Managers with AI
Sep 15, 2025
Why We Built the Fourth iQ App: Empowering Hospitality Managers with AI
Discover how the new Fourth iQ App transforms hospitality management by giving managers real-time AI-driven insights and actions to boost performance, cut admin, and stay guest-focused.
Under Pressure: How UK Hospitality Operators Are Managing Rising Labour Costs
Aug 5, 2025
Under Pressure: How UK Hospitality Operators Are Managing Rising Labour Costs
Rising labour costs and regulatory changes are putting pressure on hospitality operations. Learn from Fuller’s and see how Fourth is helping operators to optimise scheduling, reduce costs, and stay compliant.
Employee Rights Bill update: Everything hospitality operators need to know
Jul 22, 2025
Employee Rights Bill update: Everything hospitality operators need to know
Fourth’s Alison Barlow shares the key reforms coming into effect in April 2026 with the first wave of the UK’s new Employment Rights Bill, including what’s changing, what’s coming next, and how to prepare.
Explore how AI is transforming restaurants, optimizing operations, enhancing dining experiences, and driving profitability from our recent AI fireside chat recap.
Is your hospitality group ready for AI? Our framework for assessing your AI readiness
May 28, 2025
Is your hospitality group ready for AI? Our framework for assessing your AI readiness
Fourth’s Ali Fraser, VP UK & EMEA Operations, takes you through a framework for assessing your AI readiness, and shares the progress made by a sample of Fourth’s UK hospitality customers.