TGI Fridays

A project that used to take 80 man hours took less than an hour

Kevin Miller, Senior Director of Culinary, shares how using our Recipe and Menu Engineering solution has revolutionised recipe management at TGI Fridays – improving communication of new products, gaining complete control over costs and saving hours of administration time.

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ebook

10 Ways to Improve Restaurant Profitability

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.

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 $225,000+ in profit.

case study

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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Back Office Capabilities for the QSR Industry

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.

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.

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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MacromatiX

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.

case study

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.

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.

case study

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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An In-Depth Guide: Allergens

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.

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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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.

case study

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.

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.

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.

case study

wagamama

wagamama

Former CEO, David Campbell, shares how using Fourth’s solutions have improved scheduling, inventory management and decision making at wagamama.

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.

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.

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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Leveraging Technology to Offset Rising Labor Costs

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!