Drake & Morgan

case study

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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case study

Mitchells & Butlers

Learn how one of the UK’s largest food-led pub and hotel companies streamlined purchasing as it scaled to 1700+ locations and $345,000+ in profit.

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case study

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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case study

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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case study

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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case study

KFC

KFC is a global Quick Service Restaurant (QSR) brand known for its finger-lickin’ good fried chicken. One of the secrets behind KFC’s success, is its focus on implementing reliable demand forecasting and inventory management processes, which have not always been an easy task.

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white paper

Increasing Restaurant Profitability

With increasing food and labor costs, restaurants are under increasing pressure to increase the bottom line, without impacting the guest experience. To operate a lucrative business, you need to examine ways to increase efficiency, increase sales and reduce costs.

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white paper

A new season for hotel growth: Obstacles and opportunities for 2022 & beyond

Asia Pacific governments and hotel industry players have started to implement policies and partnerships to drive the revival of the travel and tourism industries.

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case study

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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case study

STORY Hospitality

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.

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case study

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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brochure

MacromatiX

Our cloud-based, global back-office suite enables fast casual and quick service operators success through intuitive applications that forecast needs, control food and labor costs, and drive consistent, predictable operations.

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case study

InterContinental Toronto Centre

When global lockdowns forced hotels to significantly limit operations, InterContinental Toronto Centre took the time to review its then 16-year relationship with Fourth.

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white paper

Integrated Back Office Hospitality Systems

Of course the goal is to run a profitable, popular restaurant. But the hospitality industry has notoriously tight margins.

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case study

Burger King

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

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ebook

Automating Hospitality Inventory Management for Minimized Supply Costs

The industry is buzzing about automation these days. With labor costs expected to double and the consumer demand for a seamless checkout experience, the focus is on how to automate the front of house with kiosks and mobile payments.

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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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case study

Hotel Café Royal

Learn how Cafe Royal makes the move to an automated, streamlined inventory process

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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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case study

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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white paper

Guide to Reducing Waste

Every business in the hospitality industry is currently facing its fair share of challenges, but running a quick-service restaurant in this new climate can be particularly tricky. Rising energy bills and higher wages are only two of the expenses eating into profits.

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case study

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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case study

Mandarin Oriental Hotel Group

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.

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case study

Eataly

The global brand Eataly is the largest Italian marketplace in the world, comprising a variety of restaurants, food and beverage counters, bakery, retail items, and a cooking school, all under one roof.

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case study

Zenith Hygiene Group

Ringo Francis, CEO at Zenith Hygiene Group plc, highlights key aspects of how ePurchasing has helped improve processes in both Zenith, and its customers.

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case study

Red Carnation Hotels

Learn how the Red Carnation Hotel Collection improved their workforce management, increased efficiency and improved communications using Fourth.

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Drake & Morgan

Our team would love to hear from you

SSP

SSP

Mitchells & Butlers

Mitchells & Butlers

Comptoir

Comptoir

Braum’s

Braum’s

Sun Pubs

Sun Pubs

KFC

KFC

Increasing Restaurant Profitability

Increasing Restaurant Profitability

A new season for hotel growth: Obstacles and opportunities for 2022 & beyond

A new season for hotel growth: Obstacles and opportunities for 2022 & beyond

The Four Seasons Hotel

The Four Seasons Hotel

STORY Hospitality

STORY Hospitality

The Jardine Restaurant Group

The Jardine Restaurant Group

MacromatiX

MacromatiX

InterContinental Toronto Centre

InterContinental Toronto Centre

Integrated Back Office Hospitality Systems

Integrated Back Office Hospitality Systems

Burger King

Burger King

Automating Hospitality Inventory Management for Minimized Supply Costs

Automating Hospitality Inventory Management for Minimized Supply Costs

Nando’s

Nando’s

Potbelly Sandwich Shop

Potbelly Sandwich Shop

Big Bus Tours

Big Bus Tours

Labor Optimization with Noodles and Company

Labor Optimization with Noodles and Company

Paul UK: Keeping Connected During COVID 19

Paul UK: Keeping Connected During COVID 19

P.F. Chang’s

P.F. Chang’s

Hotel Café Royal

Hotel Café Royal

Blaze Pizza

Blaze Pizza

Buffalo Wild Wings

Buffalo Wild Wings

Joliet Slammers Stadium

Joliet Slammers Stadium

Texas Corral

Texas Corral

Krystal

Krystal

Flix Brewhouse

Flix Brewhouse

Hopdoddy Burger Bar

Hopdoddy Burger Bar

Stonegate Pub Company

Stonegate Pub Company

Fuller’s Inns

Fuller’s Inns

Fairfax Meadow

Fairfax Meadow

Rick Stein Group

Rick Stein Group

TGI Fridays

TGI Fridays

wagamama

wagamama

Guide to Reducing Waste

Guide to Reducing Waste

Stonegate Group

Stonegate Group

Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group