In this video we explain how to use HotSchedules for submitting time-off requests. Employees can view existing requests and submit new ones online. While they can edit or delete a submitted request, approval or denial is at managers' discretion.
How can restaurants focus on keeping existing employees happy and engaged? We share 15 ways to keep them motivated and engaged.
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.
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.
A webinar on the latest restaurant compliance updates with Christopher Bentley, a board-certified attorney specializing in labor and employment law.
Business Confidence Survey from CGA by NIQ and Fourth reveals the scale of inflationary challenges and highlights the need for government relief.
Stay compliant without the stress. This webinar shows how HotSchedules does more than just scheduling, helping you easily navigate compliance challenges.
Struggling to manage rising costs? Take control of your restaurant’s expenses with the Secrets to Master Rising Costs. This essential collection of calculators, trackers, and tools equips you to optimize operations and protect your profit margins.
Papa John's knows scheduling dictates your labor expense and your ability to properly serve your guests. Hear from their Sr. Director of Ops to uncover the top tips and tricks for schedule creation.
Many businesses have taken workplace safety regulations for granted. But non-compliance could lead to problems that can endanger both employees and guests. Join Lynnette Gonzalez from our Human Resources and Payroll Services division as she discusses why it is important to be conscious about safety at work.
Survey from CGA and Fourth highlights business leaders’ efforts to cut carbon footprints as well as costs in the supply chain
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.
Save time, reduce costs, and increase profitability with Fourth’s intelligent solutions.
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