Blog

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.

Displaying 1 - 20 of 85

Reducing staff turnover with innovative benefits

Written by: Andrew Levey

With high staff turnover in the industry, hospitality businesses are looking at various ways to engage and retain their staff. Thanks to an exclusive partnership between Fourth and Wagestream, an innovative new benefit can be offered to employees - more control over when they get paid.

The freedom of a tight leash

Written by: Nicola Kelly-Davies

Decentralising recruitment can bring many benefits to hospitality businesses, not least of all speeding up the process. But you also need to ensure managers are completing the right steps and that all areas of compliance are covered. So how do you find the right balance between giving them freedom, and keeping them on a tight leash?

Hospitality Reporting: the importance of hindsight

Written by: Andrew Levey

Looking back can be a painful experience as there are always things you could have changed or could have done differently. But hindsight can also arm you for the future – showing what you should do more of and highlighting things you can do differently.

Mobilise your purchase-to-pay and inventory

Written by: Stewart Maranello

Mobile technology can help you eliminate paper from your purchase-to-pay and inventory processes, which reduces errors and administration. Take a look at how goods receiving and inventory counting can be improved with mobile solutions.

Engaging employees starts earlier than you think

Written by: Nicola Kelly-Davis

It’s clear that engaging your employees with your brand and company values is essential to reducing staff turnover and increasing productivity. But when does engagement start? From their first day on the job? Actually, you need to start much earlier.

Preparing for yet more legislation - tips

Written by: Andrew Levey

This week, Theresa May pledged to legally prevent foodservice employers from deducting money from tips. If you don't already use a tronc system, now might be a good time to think about implementing one.

Increasing restaurant profits through optimised purchasing

Written by: Andrew Levey

With restaurants facing increasing labour spend, food prices and business rates, it’s no surprise that operators are looking at ways they can to reduce their costs. Here we take a look at the purchasing process, and how technology can help automate and gain control.

Are you ready to be transformed?

Written by: Andrew Levey

Smart operators are having revolutionary conversations with their technology suppliers. Instead of buying single clever products, they are asking them to help transform their business.

Avoiding errors in hospitality payroll

Written by: Andrew Levey

There’s nothing worse for staff than being underpaid or having to wait longer than they should for their money, which can lead to negative repercussions in terms of customer service, upselling, staff retention and more.

Happier guests through happier employees

Written by: Andrew Levey

It’s common sense that happier employees provide better service. If they’re run ragged every day, they’re unlikely to see work in a positive light – and this will be reflected in their interaction with customers. So how do you improve the happiness of your employees so they're providing the best service to your guests?

Are mandatory calorie counts on the way for UK hospitality businesses?

Written by: Andrew Levey

With the publication of chapter two of the Government's plan to tackle childhood obesity, it appears that mandatory publishing of nutritional information on menus and menu boards are firmly on the agenda. So how could you get ahead of the game and easily publish this information, while still leaving room for innovation?

The evolution of pay

Written by: Andrew Levey

Personal banking and the way we get paid has been advanced by technology, but when we get paid hasn’t changed much past the traditional weekly or monthly pay. Until now.

What the CGA Fourth Business Confidence Survey tells us

Written by: Dom Daly

It’s a crowded market, there’s no doubting that, and it’s a market where even established brands are finding it tough. Brexit uncertainty, rises in rents and National Minimum Wage, and high staff turnover are giving management teams plenty to think about.

How to increase your restaurant’s profitability

Written by: Andrew Levey

With increasing pressures from rising food and labour costs and more competition for customers, running your restaurant profitably can be a real challenge. You therefore need to examine ways that you can increase efficiency, increase sales and reduce costs. But where do you start?

Internet of Things ushers in the connected restaurant

Written by: Christian Berthelsen, Chief Technology Officer, Fourth

Restaurants and hotels are only just beginning to use the power of the Internet of Things to automate tedious operations and make sense of huge amounts of data. From keeping employees engaged to tailoring the customer experience, IoT (Internet of Things) changes everything. Learn more about what it can do and how to best set up the connected restaurant and hotel.

Big Data’s day in the life of a restaurant

Written by: Mike Shipley, Analytics and Insight Solutions Director, Fourth

Big Data brings together large amounts of siloed information in one place to make it more meaningful and useful. But it has a different impact on each hospitality worker. Check out how work life gets easier and more efficient for each restaurant persona after data is harnessed.

How technology can help you hold on to your star performers

Written by: Andrew Levey

Recruiting and retaining staff is essential but difficult - especially in restaurants and the hospitality sector. Our new Employee Retention Guide gives you some hints and tips on how to engage your employees and shows how Fourth's solutions can help improve employee retention.

Fourth at the NRA - Highlights from the Fourth and Bar Louie keynote

Written by: Catherine Marshall

At the National Restaurant Association Show in Chicago, Fourth's Director of Labour Productivity, Karina Coen, and Bar Louie's Jessica Carolyn delivered a keynote on the Science of Scheduling, and how a new approach to scheduling has driven deployment of team at 85 percent correct hours and saved managers five hours per week.

Plan now for a successful summer

Written by: Andrew Levey

As we head into the summer months and the weather starts to improve, you’ll need to make sure that staff rotas and absences are properly manager to make sure surges in customer numbers can be satisfied, and the guest experience is not compromised.