Exploring trends and issues within the hospitality sector, and how companies small and large can harness the power of technology to overcome these challenges and thrive.
April 26, 2017
Ensuring that tips and service charges are distributed correctly is integral to the running of a hospitality business, and an important part of staff pay. So how can you make sure that your staff are receiving the right payments?
April 6, 2017
With one of the highest staff turnover rates of any industry and uncertainty around staff availability due to Brexit, employee engagement is rightly a hot topic in the retail food and hospitality sector. But what exactly does employee engagement mean? Find out in our new employee engagement white paper.
April 5, 2017
Following changes in the law on workplace pensions, every company that has at least one member of staff paid via the PAYE scheme must provide a workplace pension to eligible staff by 2018. But what is auto-enrolment, and why is it so complex for the hospitality?
March 28, 2017
Getting recipe and menu engineering right can be difficult, especially if you don’t have the right tools or processes in place to help you. Having worked as a GM in various restaurants and pubs, I’ve had a lot of experience of what you should and shouldn’t be doing – I hope you find my recipe and menu engineering tips useful!
March 13, 2017
We recently published our Hospitality Workforce Statistics infographic which, while very insightful into the hospitality industry, didn’t quite reflect what I saw whilst working in the hotel sector. Luckily, we were able to dive into the data in more detail and pick out the specific hotel workforce statistics.
March 3, 2017
Whilst not a new development, Brexit is certainly on the minds of those running hotels, restaurants, pubs, bars, catering services, and other hospitality businesses across the UK. This is due to the uncertainty it brings, and the question of what the potential impact of Brexit will be on the industry.
March 2, 2017
More and more hospitality businesses have been working on ways to provide food allergen information to customers, in line with the EU Food Information for Consumers Regulation that was introduced in December 2014. But how effective are these methods of providing information, and what is the experience from a consumer's point of view? Mark Kember, who has a severe nut allergy, shared his experiences with us.
February 27, 2017
Fourth has made it onto The Sunday Times Best Companies list on our debut entry!
February 22, 2017
At Fourth, we’re big fans of the hospitality industry (for obvious reasons). Our work within the industry, combined with our Fourth Analytics solution, has allowed us to generate a hospitality workforce statistics report, which is based on data from 25,000 workers in the hospitality industry across the pub, restaurant, QSR and hotel sectors in December 2016.
February 16, 2017
Yesterday, the Government published a list of 359 employers who have underpaid workers the national minimum or living wage – 25% of which were from the hospitality sector. At first glance that doesn’t look good for the sector, but look deeper and it’s probably not that surprising. It does, however, mean the sector needs to be ensuring its payroll processes and systems are robust.
February 15, 2017
The recently introduced Foodservice Price Index (FPI) has shown that prices in foodservice have been increasing above the rate of inflation for at least two years. Many see this as a risk, but does it present an opportunity too? David Read, Chairman of Prestige Purchasing takes a look.
February 10, 2017
With food and beverage costs expected to continue rising throughout the year, hospitality operators have a choice of passing these costs on to consumers (which could impact competitiveness or customer loyalty) or examining savings in operational efficiency. Where might these operational savings come from? Read on…
February 2, 2017
Wastage doesn't just affect the environment - it also affects your bottom line. In fact, companies without effective waste management systems usually lose 1-6% of sales potential due to increased costs which, in the current climate, cannot be ignored. So how do you go about getting wastage under control?
January 23, 2017
The hospitality sector is facing a number of pressures right now, not least of which is rising costs from increasing business rates and rents, and rises to the national living wage. So what steps can you take to improve your operating margins, and how can technology help deliver this?
January 20, 2017
Hi, we’re Fourth, and this is our new blog! Here we'll be giving our take on some of the important issues facing the hospitality sector, such as rising costs, supply chain management and employee engagement. We'll also be looking at how organisations can address these challenges through technology, and some other tools we’ve learnt along the way.