To combat rising costs in the hospitality industry, it's vital to ensure that the food you're serving and the menus you create drive and deliver profitability
Kisanga Devendra discusses the importance of employee engagement to retain your best staff, and gives an introduction to Fourth Engage.
Kisanga Devendra provides an introduction to Recipe and Menu Engineering from Fourth, and how it can help effectively and efficiently price menus, plan portion sizes, and reduce costs.
Alison Barlow and Sam McNeil discuss auto-enrolment means and the impact of non-compliance, what you need to do and by when, and how Fourth can help ensure compliance.
David Read discusses food inflation and operational challenges, while Angela Hart shares hints and tips for increased profitability and sourcing compliance.