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.

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The easy way to benchmark your business

Written by: Mike Shipley

Benchmarking your organisation against the market can show you how your business is really performing. Joining forces with CGA and Prestige Purchasing, you can now get easy access to unique insight into two critical measures: food and drink inflation and sales performance.

Agile leadership - the Fourth dimension

Written by: Andrew Levey

Quite rightly, customers often want to know more about our product development processes. Fourth's Chief Technology Officer, Christian Berthelsen, and the Head of the Agile Portfolio Office, Carly Hodges, share some insight into these processes.

Driving customer satisfaction from every area of your business

Written by: Andrew Levey

The experience that a customer has in any hospitality business is derived from nearly every area of the operation – not just product quality and the interaction between the customer and the server. To deliver great customer service and keep customers coming back for more, you need to examine each area of your business to see where improvements can be made.

New year. New challenges?

Written by: Andrew Levey

As we approach the end of the year, we start to look back at the year just gone and think about what's to come. So what do we think 2018 will bring, and how can you ready yourself for what's to come?

Machine learning can make hospitality business more predictable

Written by: Christian Berthelsen, CTO of Fourth

For an industry that prides itself on providing quick service for its customers, the restaurant sector has traditionally been slow to research, invest in and adopt new technologies. Other industries have taken advantage of new software and technology, and Fourth believes the restaurant industry should as well.

Big data is now a big deal for everyone

Written by: Andrew Levey

'Big Data' was previously only available to huge organisations with big budgets and time for a lengthy project, but the convergence of analytics software, cloud computing and mobile devices, hospitality businesses of all sizes can now get the data they need to improve performance, increase customer satisfaction and boost profits.

To err is human...but getting it right is better

Written by: Angela Hart

Choosing the right suppliers and negotiating good purchasing deals is essential for all hospitality organisations, but equally important is the ongoing relationship, and making sure that any issues are resolved quickly and efficiently. So how do you make sure that your getting and paying for exactly what you ordered?

The cost of unengaged employees

Written by: Andrew Levey

With a high turnover of staff being a long-term issue for the hospitality sector, it's easy to see the financial impact in terms of recruitment and training. But how else do unengaged employees affect your business, and what can you do to help move your staff from disengaged to engaged?

Hospitality gender pay gap reporting - could reported data be misleading?

Written by: Mike Shipley

New laws in the UK mean that employers with 250 employees or more must report on, and publish, their annual gender pay data. This can be a challenge for organisations with only monthly paid employees, let alone those with all the complexities that come with being a part of the hospitality sector. So what exactly are the challenges, and how can you ease the burden of compliance?

In pursuit of hotel profit

Written by: Andrew Levey

Hotels in the UK are facing a range of challenges including rising food prices and labour cost increases. So while external factors remain uncertain and largely out of your control, where can you look in your hotels to increase efficiencies and your profits?

Restaurant demand forecasting

Written by: Karina Coen

Traditionally in hospitality, restaurant demand forecasting has focussed on sales. However, there is another metric you should be considering when planning out the labour required for the coming weeks: activity levels.

Mitigating cost price inflation #3 - Wastage

Written by: Angela Hart

The third in our series of blog posts around mitigating cost price inflation looks at the engine room of most hospitality businesses - the kitchen - and how the best operators are finding new ways to make it function more profitably.

Employee self-service – helping staff help themselves and the business

Written by: Andrew Levey

Self-service is becoming increasingly widespread in various parts of our lives, from the cashpoint to the checkout. It's also increasingly important in the workplace to ensure up-to-date information and compliance, and to empower staff. So what self-service options can you give your employees, and why should you?

The summer challenge of hospitality holiday and absence management

Written by: Andrew Levey

With the summer months underway, managing holidays and absence in hospitality becomes more of a challenge as you need to balance servicing the summer surge, with your own staff wanting to get away for some summer sun. So how do you ensure you're effectively managing holidays and absences?