Regulations for Tipped Employees

How PEOs Can Boost Restaurant Ops Success

Did you know that small businesses using PEOs grow 7% to 9% faster and are 50% less likely to go out of business compared to those that don't?

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Noodles & Company

Since 1995, Noodles & Company has been squarely focused on nourishing and inspiring every team member, guest, and community it serves. Serving a world of flavor while saving millions of dollars in labor with Fourth.

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Southwest Georgia Oil

Learn Southwest Georgia Oil's incredible journey, from a $2,500 loan for a tank truck to a thriving business with 78 stores across three states. Discover how Fourth's PeopleMatter solution transformed their hiring process, reducing turnover by 57% and increasing the applicant pool fourfold.

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Smokey Bones

Read how Smokey Bones chose Fourth to solve their scheduling challenges and inefficiencies. Learn how they adopted Fourth to streamline operations and improve scheduling accuracy and dive into how they improved their google customer reviews, saved 30+ hours per week, and how Fourth has kept them competitive within their market.

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Ford’s Garage streamlined scheduling by 30% with HotSchedules

Ford's Garage enhanced hiring and engagement through PeopleMatter and on-demand pay, and achieved HR, payroll, and compliance ease.

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Earned Wage Access

Earned Wage Access: Empower employees with on-demand pay, boosting financial wellness and retention in the hospitality industry.

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10 Ways to Improve Restaurant Profitability

Labor costs. Staffing shortages. Supply chain issues. This is the new normal that restaurants must conquer to achieve sustained profitability. Managing inventory and people in real time is complex. Predicting future demands is even more challenging. But with the right strategies and technology in place, you can simplify the chaos of workforce and product management to Conquer the Day.

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SSP

SSP revolutionized employee recruitment and retention with Fuego from Fourth. Seamless integration, earned wage access, and enhanced benefits boosted satisfaction and simplified hiring.

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Comptoir

See how the leader in Lebanese cuisine conquers the day with Fourth to modernise their operations to hire, schedule, stock, and invoice in minutes and hours—not days and weeks.

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Braum’s

Learn how one of the nation’s most beloved brands streamlines scheduling to drive sales and employee retention with Hot Schedules from Fourth.

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Sun Pubs

Sun Pubs began using the Fourth HR and Payroll Services solution at the beginning of 2020. Formerly outsourcing with another provider, Sun Pubs quickly experienced the difference in service with Fourth’s responsive, reliable services team.

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Back Office Capabilities for the QSR Industry

Fourth’s back-office suite enables quick serve and fast casual operators success through intuitive applications that forecast needs, control food and labor costs, and drive consistent, predictable operations.

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A view from the experts: The opportunities and challenges in US retail

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23 Restaurants

Attracting and retaining the right team members in the current labor shortage crisis requires that restaurants compete for talent by putting people first.

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The Four Seasons Hotel

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.

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ATS Recruitment Guide

The ongoing nationwide labor shortage means the talent pool to draw from is extremely shallow, and the competition to draw from that pool is at an all-time high.

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The Jardine Restaurant Group

When the global pandemic tipped the world upside down, the international hospitality industry was put under strain and to a halt.

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How to Optimize Your Labor & Control Costs

The restaurant industry has been under intense pressure since the start of COVID-19 in March of 2020. With shut downs, reduced capacity limits, labor shortages, and rising wages - operators are digging into the numbers and taking a hard look at every dollar spent and every dollar saved.

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Burger King

Burger King UK (BK UK) prides itself in its start-up mentality – innovative, data driven, and scalable.

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Nando’s

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.

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Reducing Back Office Complexities

In the last decade, the hospitality industry has benefited greatly from technology that has transformed everything from point-of-sale to employee scheduling and training.

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Predictive Scheduling

Predictive Scheduling laws are spreading to new states -requiring employers to post schedules for their employees in advance. While these laws vary by state and locality, the workforce management mandates are certainly taking off.

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Big Bus Tours

Big Bus Tours was a business that was stuck in the past, using time-consuming methods to handle operations. When they decided to invest in labor management tools, there was a huge difference across the board with the overall happiness of the staff and management team.

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Labor Optimization with Noodles and Company

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.

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Paul UK: Keeping Connected During COVID 19

Paul UK, an artisan bakery, boasts a 37-stong estate and offers a taste of France with its delicious pastries, cakes and coffee.

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P.F. Chang’s

A HotSchedules customer since 2005, P.F. Chang’s expanded its partnership with HotSchedules in 2019 by implementing HotSchedules’ Labor Optimization module to reduce labor costs across the business through advanced forecasting.

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How to Address Restaurant Payroll Challenges

Payroll challenges plague restaurants. With the right solution, inaccurate checks, pay delays, low morale, fees and fines are a thing of the past. See how.

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Blaze Pizza

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.

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Buffalo Wild Wings

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%

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Joliet Slammers Stadium

With help from HotSchedules, Fremarek has been able to reduce overall labor cost, achieve faster scheduling and much more!

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Texas Corral

Pen and paper weren’t going to cut it for the 11-unit Texas Corral team. After piloting the HotSchedules Labor Management solution and seeing the immediate benefits of having scheduling, communication, and compliance all in one solution, they rolled it out across the entire organization.

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Krystal

Krystal has been an institution in the South for more than 80 years. This quick-service brand serves freshly grilled burgers (as well as hot dogs, chicken, fries, milkshakes, and more) in more than 350 stores across 11 states.

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Flix Brewhouse

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.

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Hopdoddy Burger Bar

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.

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Stonegate Pub Company

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.​

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Fuller’s Inns

Jonathon Swaine, Managing Director, shares how Fourth’s Workforce Management solution has helped increase labour percentage over sales, while Purchasing, Inventory and Recipe & Menu Engineering solutions have helped eliminate supplier overcharge and improve profitability.

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HR & Payroll Services for Hospitality

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Drake & Morgan

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.

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Fairfax Meadow

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.

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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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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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Stonegate Group

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.

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