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
Fourth Enterprises Announces New CEO and CFO
AUSTIN, Texas and LONDON – December 10, 2019 -Fourth Enterprises, LLC, parent company of HotSchedules and Fourth, (“the Company”), a leading provider of workforce, inventory and operations management solutions to the global restaurant and hospitality industry, today announced the appointment of Clinton Anderson as its new Chief Executive Officer.
Location, Location, Location: Dining Habits of UK Regions Revealed by New Survey
LONDON – 17th October 2019 – Quality, good service and variety have been revealed as the top three criteria for British diners when it comes to choosing a restaurant. The survey, conducted by the UK’s leading software and data provider for the hospitality industry Fourth, took an in-depth look into the nation’s dining habits with interesting results, unearthing information across a number of areas, including diners’ biggest bugbears, tipping and what consumers really look for when choosing a restaurant.
Fourth and HotSchedules Announce Post-Merger Executive Leadership Team to Drive the Next Era of Growth and Innovation
Tampa, Fla. May 15, 2019 – HotSchedules and Fourth, leading providers of the restaurant and hospitality industry’s only integrated workforce, cost control and inventory management solutions, today announced the formation of a new executive leadership team comprising industry experts and technology evangelists from both entities. As a result of the recent merger, Fourth and HotSchedules will unite under the leadership of Ben Hood, chief executive officer; David Cantu, chief customer officer; Simon Bocca, chief growth officer; Matt Leone, chief operating officer and Christian Berthelsen, chief technology officer.
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.
Pubs and Bars More Upbeat as Restaurant Confidence Falters
LONDON, 11th July 2019 – Confidence levels among the leaders of Britain’s pub, bar and restaurant groups remain broadly flat in light of continuing political uncertainty and multiple continuing business challenges, the latest CGA Fourth Business Confidence Survey reveals.
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
LONDON – 28th September 2018 – Fourth, the UK’s leading hospitality operations platform, has named Karen Davies as its Strategic HR Partner.
Business Optimism Under Pressure Across Eating and Drinking-Out Market
LONDON – 18th December 2018 – Business confidence among leaders of Britain’s eating and drinking-out market remains strained, reveals the latest edition of the CGA Business Confidence Survey, produced in partnership with Fourth.
Hospitality Industry Wages Already Outstripping the new NLW Thresholds
Fourth Unveils Revolutionary Partner Programme by Integrating Wireless Social Data for Mutual Customers
LONDON – 28th September 2018 – Fourth, the leading software provider to the hospitality industry has unveiled a new partner programme that will see it work in partnership with selected software providers to streamline the ever increasing digital services across the hospitality industry.
New Fourth Partnership with Wagestream Revolutionises Pay for Hospitality Workers
LONDON – 20th June 2018 – Fourth, the leading global software partner for the leisure and hospitality industry, has partnered with Wagestream in a ground-breaking move that will combine their technologies to give hospitality workers complete control over when they get paid.
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.
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.
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.
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.
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.
