The Impact of Supply Chain Fragility on Hospitality Report

video

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

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

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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case study

Bone Daddies achieve 10% sales uplift from Fourth’s Revenue-Based Scheduling.

Find out how Bone Daddies achieved a 10% sales uplift from Fourth’s AI-driven Revenue-Based Scheduling solution.

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white paper

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

Lancaster Brewery reduce labour costs using Intelligent Scheduling

Get the lowdown on how Lancaster Brewery use Fourth’s AI-driven Intelligent Scheduling to accurately forecast demand and optimise their workforce scheduling and productivity.

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white paper

The Hospitality Workforce Report: H1 2024

Download The Hospitality Workforce Report, exploring 2023 festive trading figures and workforce trends that are set to impact operators this year.

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case study

Boosting Sales by 15%: Thai Leisure’s Journey to Operational Excellence with Fourth

Explore the journey of Thai Leisure as they transitioned from manual to automated operations, partnering with Fourth to streamline scheduling, enhance accuracy, and drive a remarkable 15% sales increase.

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case study

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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case study

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

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

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 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

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

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

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

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

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

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

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white paper

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

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 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 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

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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case study

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

Stonegate Group

Simon Kaye, Ex-COO of Intertain and Consultant to Stonegate, shares how Fourth’s solutions helped streamline payroll, ensure compliance with eligibility to work legislation, and make sure they have the right staff in the right place at the right time.

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case study

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

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

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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The Impact of Supply Chain Fragility on Hospitality Report

2023

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Inside Hospitality Podcast – Episode 1: AI on the menu

Inside Hospitality Podcast – Episode 1: AI on the menu

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

Comptoir Group achieve significant savings by boosting inventory efficiency with Fourth

Comptoir Group achieve significant savings by boosting inventory efficiency with Fourth

Bone Daddies achieve 10% sales uplift from Fourth’s Revenue-Based Scheduling.

Bone Daddies achieve 10% sales uplift from Fourth’s Revenue-Based Scheduling.

Garden Centre Dining Report

Garden Centre Dining Report

Lancaster Brewery reduce labour costs using Intelligent Scheduling

Lancaster Brewery reduce labour costs using Intelligent Scheduling

The Hospitality Workforce Report: H1 2024

The Hospitality Workforce Report: H1 2024

Boosting Sales by 15%: Thai Leisure’s Journey to Operational Excellence with Fourth

Boosting Sales by 15%: Thai Leisure’s Journey to Operational Excellence with Fourth

Mitchells & Butlers

Mitchells & Butlers

KFC

KFC

Supply Chain Report: 2022

Supply Chain Report: 2022

Automating the Purchase to Pay Cycle

Automating the Purchase to Pay Cycle

STORY Hospitality

STORY Hospitality

The Challenge of Food Waste in Hospitality

The Challenge of Food Waste in Hospitality

The New Calorie Labelling Regulations: April 2022

The New Calorie Labelling Regulations: April 2022

Supply Chain Management

Supply Chain Management

Automating Hospitality Inventory Management for Minimized Supply Costs

Automating Hospitality Inventory Management for Minimized Supply Costs

The Allergens Challenge

The Allergens Challenge

Hotel Café Royal

Hotel Café Royal

Nutrition and Allergen Information

Nutrition and Allergen Information

Drake & Morgan

Drake & Morgan

Fairfax Meadow

Fairfax Meadow

Rick Stein Group

Rick Stein Group

TGI Fridays

TGI Fridays

wagamama

wagamama

Stonegate Group

Stonegate Group

Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group

Eataly

Eataly

Zenith Hygiene Group

Zenith Hygiene Group

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