Mandarin Oriental Hotel Group

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

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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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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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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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

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

Hotel Café Royal

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

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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

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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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

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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Mandarin Oriental Hotel Group

Our team would love to hear from you

Mitchells & Butlers

Mitchells & Butlers

Comptoir

Comptoir

KFC

KFC

Increasing Restaurant Profitability

Increasing Restaurant Profitability

STORY Hospitality

STORY Hospitality

MacromatiX

MacromatiX

InterContinental Toronto Centre

InterContinental Toronto Centre

Integrated Back Office Hospitality Systems

Integrated Back Office Hospitality Systems

Automating Hospitality Inventory Management for Minimized Supply Costs

Automating Hospitality Inventory Management for Minimized Supply Costs

Potbelly Sandwich Shop

Potbelly Sandwich Shop

Hotel Café Royal

Hotel Café Royal

Fuller’s Inns

Fuller’s Inns

Drake & Morgan

Drake & Morgan

Fairfax Meadow

Fairfax Meadow

Rick Stein Group

Rick Stein Group

TGI Fridays

TGI Fridays

wagamama

wagamama

Guide to Reducing Waste

Guide to Reducing Waste

Eataly

Eataly

Zenith Hygiene Group

Zenith Hygiene Group

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