case study

wagamama

wagamama

Former CEO, David Campbell, shares how using Fourth’s solutions have improved scheduling, inventory management and decision making at wagamama. ​

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Article

Using Menu Engineering To Drive Greater Profits In Your Restaurant

Using Menu Engineering To Drive Greater Profits In Your Restaurant

Want to drive more profits for your restaurant? Menu engineering can help. Learn all you need to know in this in-depth guide.

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Article

The top 3 AI solutions for back of house operations

The top 3 AI solutions for back of house operations

From more efficient hiring practices to optimizing scheduling and inventory management, here are the top 3 ways to optimize your back of house operations with the help of AI.

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Article

The Definitive Guide To Restaurant Inventory Management

The Definitive Guide To Restaurant Inventory Management

Are you struggling with restaurant inventory management? In this in-depth guide, learn best practices to successfully manage inventory and drive more profits.

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case study

TGI Fridays

TGI Fridays

Kevin Miller, Senior Director of Culinary, shares how using our Recipe and Menu Engineering solution has revolutionised recipe management at TGI Fridays

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Press Release

Spiralling food costs highlight hospitality’s continuing profitability challenge

Spiralling food costs highlight hospitality’s continuing profitability challenge

Research from Fourth finds spiralling food costs highlight hospitality’s continuing profitability challenge.

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case study

Rick Stein Group

Rick Stein Group

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.

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event

Restaurant Leadership Conference – 2024

April 14, 2024
Restaurant Leadership Conference – 2024

Let us look to the future together at RLC. New AI-based technologies are streamlining operations to save time and cut costs, allowing restaurants to concentrate on what’s truly important—delighting the customer.

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Article

Restaurant Inventory Categories: A Guide To Organizing Chaos

Restaurant Inventory Categories: A Guide To Organizing Chaos

Struggling to organize your inventory? Discover inventory categorization techniques to optimize your restaurant's operations and profitability.

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case study

Potbelly Sandwich Shop

Potbelly Sandwich Shop

As a company that values great culture, the Potbelly team is always on the lookout for ways to make working in their stores easier and more efficient.

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Press Release

People the main focus as hospitality leaders plan tech investment in 2024

People the main focus as hospitality leaders plan tech investment in 2024

New research from CGA by NIQ and Fourth shows three in five hospitality leaders plan to invest in new technology solutions in 2024, with employees their main area of focus.

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white paper

Nutrition and Allergen Information

Nutrition and Allergen Information

Keep guests safe by providing easy access to Nutrition & Allergen Information. Learn how this info can be a competitive advantage for your restaurant.

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  • Reduce labor costs with accurate demand forecasting that eliminates over and understaffing.
  • Eliminate your HR burden with HR and payroll services that manage it for you.
  • Lower your COGS and drive increased profitability with inventory management solutions.

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