Fuller's Inns — Fourth

case study

Noodles & Company

Since 1995, Noodles & Company has been squarely focused on nourishing and inspiring every team member, guest, and community it serves. Serving a world of flavor while saving millions of dollars in labor with Fourth.

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case study

Smokey Bones

Read how Smokey Bones chose Fourth to solve their scheduling challenges and inefficiencies. Learn how they adopted Fourth to streamline operations and improve scheduling accuracy and dive into how they improved their google customer reviews, saved 30+ hours per week, and how Fourth has kept them competitive within their market.

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case study

Ford’s Garage streamlined scheduling by 30% with HotSchedules

Ford's Garage enhanced hiring and engagement through PeopleMatter and on-demand pay, and achieved HR, payroll, and compliance ease.

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Earned Wage Access

Earned Wage Access: Empower employees with on-demand pay, boosting financial wellness and retention in the hospitality industry.

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10 Ways to Improve Restaurant Profitability

Labor costs. Staffing shortages. Supply chain issues. This is the new normal that restaurants must conquer to achieve sustained profitability. Managing inventory and people in real time is complex. Predicting future demands is even more challenging. But with the right strategies and technology in place, you can simplify the chaos of workforce and product management to Conquer the Day.

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SSP

SSP revolutionized employee recruitment and retention with Fuego from Fourth. Seamless integration, earned wage access, and enhanced benefits boosted satisfaction and simplified hiring.

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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 $225,000+ in profit.

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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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Braum’s

Learn how one of the nation’s most beloved brands streamlines scheduling to drive sales and employee retention with Hot Schedules from Fourth.

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Sun Pubs

Sun Pubs began using the Fourth HR and Payroll Services solution at the beginning of 2020. Formerly outsourcing with another provider, Sun Pubs quickly experienced the difference in service with Fourth’s responsive, reliable services team.

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Back Office Capabilities for the QSR Industry

Fourth’s back-office suite enables quick serve and fast casual operators success through intuitive applications that forecast needs, control food and labor costs, and drive consistent, predictable operations.

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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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case study

The Four Seasons Hotel

Throughout the years, the iconic Four Seasons Hotel, Park Lane, London, operated with a traditional labour model, hiring core team members on 40 hours contracts to ensure maximum coverage to deliver the five star experiences their guests had come to expect.

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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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ATS Recruitment Guide

The ongoing nationwide labor shortage means the talent pool to draw from is extremely shallow, and the competition to draw from that pool is at an all-time high.

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The Jardine Restaurant Group

When the global pandemic tipped the world upside down, the international hospitality industry was put under strain and to a halt.

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MacromatiX

Our cloud-based, global back-office suite enables fast casual and quick service operators success through intuitive applications that forecast needs, control food and labor costs, and drive consistent, predictable operations.

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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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How to Optimize Your Labor & Control Costs

The restaurant industry has been under intense pressure since the start of COVID-19 in March of 2020. With shut downs, reduced capacity limits, labor shortages, and rising wages - operators are digging into the numbers and taking a hard look at every dollar spent and every dollar saved.

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case study

Burger King

Burger King UK (BK UK) prides itself in its start-up mentality – innovative, data driven, and scalable.

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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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case study

Nando’s

Nando’s ANZ knew that they would need to update and modernize their back office technology if they were going to successfully move the business forward.

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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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Predictive Scheduling

Predictive Scheduling laws are spreading to new states -requiring employers to post schedules for their employees in advance. While these laws vary by state and locality, the workforce management mandates are certainly taking off.

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case study

Big Bus Tours

Big Bus Tours was a business that was stuck in the past, using time-consuming methods to handle operations. When they decided to invest in labor management tools, there was a huge difference across the board with the overall happiness of the staff and management team.

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Labor Optimization with Noodles and Company

Each time we interact with restaurant leaders and their management teams, we ask them what their biggest operational challenge is – and they always say labor.

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Paul UK: Keeping Connected During COVID 19

Paul UK, an artisan bakery, boasts a 37-stong estate and offers a taste of France with its delicious pastries, cakes and coffee.

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case study

P.F. Chang’s

A HotSchedules customer since 2005, P.F. Chang’s expanded its partnership with HotSchedules in 2019 by implementing HotSchedules’ Labor Optimization module to reduce labor costs across the business through advanced forecasting.

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How to Address Restaurant Payroll Challenges

Payroll challenges plague restaurants. With the right solution, inaccurate checks, pay delays, low morale, fees and fines are a thing of the past. See how.

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An In-Depth Guide: Allergens

Accurate, up-to-date allergen information is critical for both keeping guests safe and ensuring compliance. Learn how you can keep allergen info up to date.

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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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case study

Blaze Pizza

Blaze Pizza is one of the hottest brands in the nation. In 2018, it topped Franchise Times’ Fast & Serious list, the pub’s annual ranking of the smartest-growing restaurants in the industry.

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Buffalo Wild Wings

See how HotSchedules helped Buffalo Wild Wings cut down on their labor costs, create more balanced shifts by skill level, and reduce scheduling time by over 75%

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case study

Joliet Slammers Stadium

With help from HotSchedules, Fremarek has been able to reduce overall labor cost, achieve faster scheduling and much more!

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case study

Texas Corral

Pen and paper weren’t going to cut it for the 11-unit Texas Corral team. After piloting the HotSchedules Labor Management solution and seeing the immediate benefits of having scheduling, communication, and compliance all in one solution, they rolled it out across the entire organization.

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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

Krystal

Krystal has been an institution in the South for more than 80 years. This quick-service brand serves freshly grilled burgers (as well as hot dogs, chicken, fries, milkshakes, and more) in more than 350 stores across 11 states.

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Flix Brewhouse

Whether you want brunch and a rom-com or pizzas and the latest Oscar favorite, Flix can make it happen. Find out how Flix ensures that they’re training every team member to deliver fast, high-quality service, every showing with the help of Talent Development powered by SchooX.

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case study

Hopdoddy Burger Bar

For the last three consecutive years, Business Insider has named Hopdoddy Burger Bar the best burger joint in America. And that fanfare is well-earned – the Austin, TX, restaurant’s hip, funky atmosphere is infectious, and so is the team’s attitude.

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Stonegate Pub Company

David Ross, CFO at Stonegate Pub Company, highlights key aspects around their journey to improve Labour Productivity. View the summary below, or complete the form underneath to view the full case study video.

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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 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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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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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

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

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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Leveraging Technology to Offset Rising Labor Costs

This guide outlines 5 key ways to leverage technology solutions to help your restaurant. Learn how to offset rising labor costs by increasing profitability!

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case study

Red Carnation Hotels

Learn how the Red Carnation Hotel Collection improved their workforce management, increased efficiency and improved communications using Fourth.

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Fuller’s Inns

Our team would love to hear from you

Noodles & Company

Noodles & Company

Smokey Bones

Smokey Bones

Ford’s Garage streamlined scheduling by 30% with HotSchedules

Ford’s Garage streamlined scheduling by 30% with HotSchedules

Earned Wage Access

Earned Wage Access

10 Ways to Improve Restaurant Profitability

10 Ways to Improve Restaurant Profitability

SSP

SSP

Mitchells & Butlers

Mitchells & Butlers

Comptoir

Comptoir

Braum’s

Braum’s

Sun Pubs

Sun Pubs

Back Office Capabilities for the QSR Industry

Back Office Capabilities for the QSR Industry

KFC

KFC

The Four Seasons Hotel

The Four Seasons Hotel

STORY Hospitality

STORY Hospitality

ATS Recruitment Guide

ATS Recruitment Guide

The Jardine Restaurant Group

The Jardine Restaurant Group

MacromatiX

MacromatiX

InterContinental Toronto Centre

InterContinental Toronto Centre

How to Optimize Your Labor & Control Costs

How to Optimize Your Labor & Control Costs

Burger King

Burger King

Automating Hospitality Inventory Management for Minimized Supply Costs

Automating Hospitality Inventory Management for Minimized Supply Costs

Nando’s

Nando’s

Potbelly Sandwich Shop

Potbelly Sandwich Shop

Predictive Scheduling

Predictive Scheduling

Big Bus Tours

Big Bus Tours

Labor Optimization with Noodles and Company

Labor Optimization with Noodles and Company

Paul UK: Keeping Connected During COVID 19

Paul UK: Keeping Connected During COVID 19

P.F. Chang’s

P.F. Chang’s

How to Address Restaurant Payroll Challenges

How to Address Restaurant Payroll Challenges

An In-Depth Guide: Allergens

An In-Depth Guide: Allergens

Hotel Café Royal

Hotel Café Royal

Blaze Pizza

Blaze Pizza

Buffalo Wild Wings

Buffalo Wild Wings

Joliet Slammers Stadium

Joliet Slammers Stadium

Texas Corral

Texas Corral

Nutrition and Allergen Information

Nutrition and Allergen Information

Krystal

Krystal

Flix Brewhouse

Flix Brewhouse

Hopdoddy Burger Bar

Hopdoddy Burger Bar