Press Room

Find out about our latest news and what the media is inviting us to talk about. Discover the latest news, trends and thought leadership.

Press Releases

Location, Location, Location: Dining Habits of UK Regions Revealed by New Survey
Fourth and HotSchedules Announce Post-Merger Executive Leadership Team to Drive the Next Era of Growth and Innovation
FOURTH TO SPONSOR TEN OPERATORS IN sra food waste bad taste programme

LONDON – 10th September 2019 – Fourth, the leading software provider to the hospitality industry, is seeking ten restaurant operators to take part in the Sustainable Restaurant Association’s six-week Food Waste Bad Taste (FWBT) programme.

Cohort of Fourth-sponsored operators will nominate one or a handful of sites to spend six-weeks on the programme, supporting kitchens measure the real food waste at every stage, and set realistic targets to reduce.

READ MORE →

Pubs and Bars More Upbeat as Restaurant Confidence Falters
Fourth Joins Forces with HotSchedules to Become Global Leader in End-to-End Restaurant and Hospitality Management Technology Solutions
Hospitality Wages Spike After Months of Deflation
Fourth Appoints Strategic HR Partner
Business Optimism Under Pressure Across Eating and Drinking-Out Market
Hospitality Industry Wages Already Outstripping the new NLW Thresholds
Fourth Unveils Revolutionary Partner Programme by Integrating Wireless Social Data for Mutual Customers

Select Media Coverage

Operators wanted for six-week kitchen food waste trial

Excerpt Foodservice Equipment Journal

Ten restaurant operators are being sought to take part in the Sustainable Restaurant Association’s six-week Food Waste Bad Taste (FWBT) programme.

The cohort of operators, whose place on the programme is being sponsored by software provider Fourth, will nominate one or a handful of sites depending on the size of the estate.

An operator-nominated BOH/FOH project manager will receive full support to prep one or more kitchens for measuring the real food wasted at every stage, then set a realistic target and implement an easy-to-follow plan to meet it and reduce the overall amount of food wasted.

READ MORE →

Wages Already on Track to Exceed Chancellor's Target

Excerpt from MCA

Average hourly wages in the hospitality industry are on track to hit £10.60 over the next five years, slightly ahead of the target of £10.50 by 2024 announced by the chancellor last week. Wages have consistently grown annually by 4% since the NLW was introduced in 2016. 

Hospitality Hourly Wages are on Track

Excerpt from Casual Dining Magazine

Following the Chancellor’s announcement that the National Living Wage (NLW) will increase to £10.50 by 2024 for all those aged 21 and above, data from Fourth reveals that current average hourly wages in the hospitality industry are on track to hit £10.60 over the next five years.

READ MORE →

Top Criteria for British Diners Revealed

Excerpt from Casual Dining Magazine

Quality, good service and convenience have been revealed as top criteria for British diners when it comes to choosing a restaurant.

A recent survey of 1,000 consumers, conducted by Fourth, showed that 78% of diners list food quality as the most important factor driving their dining out choices.

READ MORE →

Southerners Tip More than Those in the North

Excerpt from Propel

Quality, good service and variety are the top three criteria for British diners when it comes to choosing a restaurant, according to a new survey by Fourth, the software and data provider for the hospitality industry. More than three-quarters (78%) of the 1,000 respondents said food quality was the most important factor behind their restaurant choice. 

READ MORE →

Southerners Tip More than Those in the North

Excerpt from Morning Advertiser

A survey has revealed how generous diners are across the country and thatn staff with a friendly demeanour are more likely to convince consumers to bump up a tip.

Hospitality industry Fourth explored diners’ biggest bugbears, tipping and what consumers really look for when choosing where to dine, in its survey of 1,000 people in the UK.

READ MORE →

Request a Demo