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The Challenge of Food Waste in Hospitality

A guide to cutting waste, making your business more efficient and helping the planet

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. Of the £20,000 that food waste costs each hospitality venue on average every year, up to 75% of that is avoidable.

We have partnered with the Sustainable Restaurant Association (SRA) to compile an in-depth report into the food waste challenge. The report provides a detailed analysis of a survey conducted with a cohort of leading businesses, a look into our inventory management solution and how it can help revolutionise the way the sector manages its waste, and offers up expert opinion on how to tackle the challenge at a business level, becoming greener and more efficient. Download now to read it in full.

Download the report

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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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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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Comptoir

Comptoir

See how the leader in Lebanese cuisine conquers the day with Fourth to modernise their operations to hire, schedule, stock, and invoice in minutes and hours—not days and weeks.

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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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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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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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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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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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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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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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InterContinental Toronto Centre

InterContinental Toronto Centre

When global lockdowns forced hotels to significantly limit operations, InterContinental Toronto Centre took the time to review its then 16-year relationship with Fourth.

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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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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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Potbelly Sandwich Shop

Potbelly Sandwich Shop

As a company that values great culture, the Potbelly team is always on the lookout for ways to make working in their stores easier and more efficient.

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Hotel Café Royal

Hotel Café Royal

Learn how Cafe Royal makes the move to an automated, streamlined inventory process

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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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Fuller’s Inns

Fuller’s Inns

Jonathon Swaine, Managing Director, shares how Fourth’s Workforce Management solution has helped increase labour percentage over sales, while Purchasing, Inventory and Recipe & Menu Engineering solutions have helped eliminate supplier overcharge and improve profitability.

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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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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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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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TGI Fridays

TGI Fridays

Kevin Miller, Senior Director of Culinary, shares how using our Recipe and Menu Engineering solution has revolutionised recipe management at TGI Fridays

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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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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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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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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.