Throughout the years, the iconic Four Seasons Hotel, Park Lane, London, operated with a traditional labour model, hiring core team members on 40 hours contracts to ensure maximum coverage to deliver the five star experiences their guests had come to expect.
STORY Hospitality is an extraordinary hotel management company, scoring top marks for the service they provide to those that entrust them with their properties, as well as the world-class experiences provided to their guests.
When the global pandemic tipped the world upside down, the international hospitality industry was put under strain and to a halt.
Burger King UK (BK UK) prides itself in its start-up mentality – innovative, data driven, and scalable.
Nando’s ANZ knew that they would need to update and modernize their back office technology if they were going to successfully move the business forward.
Each time we interact with restaurant leaders and their management teams, we ask them what their biggest operational challenge is – and they always say labor.
Learn how Cafe Royal makes the move to an automated, streamlined inventory process
Blaze Pizza is one of the hottest brands in the nation. In 2018, it topped Franchise Times’ Fast & Serious list, the pub’s annual ranking of the smartest-growing restaurants in the industry.
See how HotSchedules helped Buffalo Wild Wings cut down on their labor costs, create more balanced shifts by skill level, and reduce scheduling time by over 75%
With help from HotSchedules, Fremarek has been able to reduce overall labor cost, achieve faster scheduling and much more!
Whether you want brunch and a rom-com or pizzas and the latest Oscar favorite, Flix can make it happen. Find out how Flix ensures that they’re training every team member to deliver fast, high-quality service, every showing with the help of Talent Development powered by SchooX.
For the last three consecutive years, Business Insider has named Hopdoddy Burger Bar the best burger joint in America. And that fanfare is well-earned – the Austin, TX, restaurant’s hip, funky atmosphere is infectious, and so is the team’s attitude.
David Ross, CFO at Stonegate Pub Company, highlights key aspects around their journey to improve Labour Productivity. View the summary below, or complete the form underneath to view the full case study video.
James Sherrington, CFO, shares how Fourth’s Workforce Management ensures compliance with legislation, while Inventory and Recipe & Menu Engineering allows them to make truly informed decisions.
Fairfax Meadow is one of the UK’s largest catering butcher, headquartered in Derby and turning over more than £150m. Tony Carlisle, Head of IT & Systems, shares why they chose the Fourth Platform to help reduce paper, streamline processes and grow their business.
Rick Stein OBE started in hospitality with his ex-wife Jill in 1975, and their company now includes 12 restaurants, four retail shops, a bar, an online shop, a cookery school, 40 bedrooms and self-catering accommodation. All of which are supported by a sophisticated food production and distribution operation.
Kevin Miller, Senior Director of Culinary, shares how using our Recipe and Menu Engineering solution has revolutionised recipe management at TGI Fridays
Former CEO, David Campbell, shares how using Fourth’s solutions have improved scheduling, inventory management and decision making at wagamama.
Simon Kaye, Ex-COO of Intertain and Consultant to Stonegate, shares how Fourth’s solutions helped streamline payroll, ensure compliance with eligibility to work legislation, and make sure they have the right staff in the right place at the right time.
Established 1963 in Hong Kong, Mandarin Oriental is one of the world’s most luxurious hotel groups. It manages 35 hotels globally including seven in the Americas region.
Save time, reduce costs, and increase profitability with Fourth’s intelligent solutions.
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