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.

Recipe & menu engineering tips: how to make money from your menu

Written by: Claire Brearley

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!

Hospitality Big Data Analytics

Written by: Mike Shipley

It may seem like just another buzz-word, but big data analytics has the power to completely revolutionise the hospitality industry...

Hotel Workforce Statistics: Why hotels are different

Written by: Hannah Bailey

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.

Potential Impact of Brexit on the Hospitality Industry

Written by: Paul Watson

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.

Food allergen information: from a consumer's point of view

Written by: Andrew Levey

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.

Hospitality Workforce Statistics: the people powering the industry

Written by: Dom Daly

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.

Avoiding payroll problems and the Government's 'naming and shaming'

Written by: Andrew Levey

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.

Inflation - risk or opportunity?

Written by: David Read, Chairman, Prestige Purchasing

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.

Feeling the hospitality supply chain pressure

Written by: Andrew Levey

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…

The cost of food waste: Stop throwing away margins

Written by: Andrew Levey

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?

In the face of spiralling costs, let technology come to the rescue.

Written by: Andrew Levey

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?

Welcome to the Fourth blog!

Written by: Andrew Levey

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.