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.Displaying 1 - 20 of 43
May 22, 2018
At the National Restaurant Association Show in Chicago, Fourth's Director of Labor Productivity, Karina Coen, and Bar Louie's Jessica Carolyn delivered a keynote on the Science of Scheduling, and how a new approach to scheduling has driven deployment of team at 85 percent correct hours, and saved managers five hours per week.
May 17, 2018
As we head into the summer months and the weather starts to improve, you will need to make sure that staff schedules and absences are properly managed to make sure the surge in customer traffic is met, and the guest experience isn’t compromised.
May 14, 2018
Hospitality operators lose multi-billions of dollars through food waste, making it one of the biggest costs in the hospitality industry. Yet, less than half track food waste in their operations as a way to increase profit. Find out the ways waste happens, how technology can help track and cut it and what to look for in a waste-tracking system.
May 3, 2018
A new federal law that aims to get Americans to make healthier decisions when they dine out will create a new operational cost for certain restaurants. Starting May 7, 2018, some U.S. restaurants will have to include nutritional information on menus. This might help thin American waist lines, but it will also impact restaurant bottom lines. Learn more about the law and how it will impact your business.
May 1, 2018
There's no doubt that the restaurant and hospitality sector is one of the most complex industries to work in when it comes to HR, with multiple roles, seasonal workers, service charges, and a host of other factors that make getting HR, scheduling and payroll right more difficult than other industries. So how do you select the best technology to not only get these elements right, but really drive the people agenda?
April 16, 2018
The U.S. government’s recent tax reform has been a boon for American workers, who now see bigger paychecks. Meanwhile, operators have had to bear the headaches and worry about getting payroll systems aligned to the new tax code. On top of that, more change is on the way thanks to 50 state governments that want to recoup their losses related to federal tax reform. Read more about the tax reform changes you need to know about to keep payroll running smoothly.
April 10, 2018
Hospitality operators sit upon a data goldmine, but too much of this data is siloed. With insightful analysis, they can free the data to work for the business. They can see one version of the truth in context to make effective strategic and operational decisions to grow profit. But the massive amount of data and number of sources involved requires good systems and processes.
April 6, 2018
Too many restaurant operators run their prep planning based on guesswork or instinct. Unscientific and far from accurate, this leads to leading to billions of dollars in annual food waste. Instead, they should buy stock and manage kitchen production using analysis, calculation and forecasting. Find out how the right system makes prep planning a way to save money instead of wasting it.
March 28, 2018
With a huge amount of data available, you can measure almost anything you like. But how do you make sure you're measuring the right things at the right time?
March 27, 2018
The uniqueness of the hospitality sector brings specific challenges to a variety of compliance issues, including meeting minimum wage requirements. In this post, Billy Waters looks at what constitutes working time, and how you can make sure you get accurate records of exactly when employees start and finish work.
March 21, 2018
Counting inventory is a vital part of any operation, but it shouldn't just stop at knowing what you've bought, returned and sold. With full inventory accounting you'll understand much, much more.
March 20, 2018
Hospitality operators ignore piles of data that hold the potential to improve operations dramatically and boost the bottom line. It’s time to unlock Big Data and harness its power to gain a holistic view of the business, increase efficiency and be operationally nimble.
March 16, 2018
Growing American demand for locally sourced, Farm-to-Table fare brings new challenges to restaurateurs. Buying and sourcing gets more complicated, seasonality and weather fluctuations become more important and costs rise. Those armed with the right back-office systems can thrive.
March 14, 2018
For an industry where high turnover is the norm, it’s crucial operators keep employees engaged. Not only does it keep staff more productive, it raises attendance rates, improves customer satisfaction and cuts training costs. Every corporate culture is unique, and technology is at the vanguard of enhanced employee engagement.
March 12, 2018
In the hospitality business, customer service and satisfaction are imperative. But no matter how well your staff is trained, delicious your menu items are or how modern your décor is, the right interdependent systems and processes set you apart from the competition. Learn more here about the back-office and staff considerations that make all the difference.
March 9, 2018
For finance teams in restaurants and hotels, the deadlines never end and manual processes can make reporting a real headache. So how can you ease the burden by reducing administration and errors?
February 26, 2018
The science of scheduling is about deploying the right people at the right place in the right time to drive profit, cut costs and please customers. But the question of how to best “control” labor remains.
February 8, 2018
The hotel guests and restaurant-goers of 2017 have long checked out and left behind empty plates. With last year now in the rearview mirror, Fourth serves up some of the trends we expect to challenge and bring opportunity to hospitality operators in 2018.
February 6, 2018
An ongoing lag in the minimum wage’s purchasing power has spurred socio-economic movements that threaten to increase the hospitality sector’s cost of doing business, especially if operators don’t manage properly their back offices.