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With March nearly here it is great to see so many clients gearing up for the start of spring and the extra trade it traditionally brings. Fourth understands that with the changing of season there will be a number of clients making changes to menus. The StarChef and FNB Manager products are fantastic tools to help do just that quickly and efficiently. Within fnb manager the Product Performance Matrix (which is based on the principles of the Boston Matrix) can also help decide which items are "cash cows" and should remain and which items are "question marks" and could potentially be changed or modified.
It seems reports are still the major focus and Fourth has responded to customer requests by arranging two more fnb manager sessions which are looking at the management figures as well as two people system sessions focussing on Payroll reports. See the training section below for more information.
There was a fantastic turnout to both of the pension reform sessions earlier this month and due to this we are arranging two more sessions in March and April. To register interest in attending please click here.
Happy reading.
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Paul Watson
Customer Success Manager |
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A group which owns some of the most celebrated and renowned restaurants in London. The restaurant group boasts such iconic names such as The Ivy, Scott's and J Sheekey. The restaurants are open daily for lunch and dinner, as well for as pre- and post-theatre dining.
Ageless, timeless and priceless restaurants of this kind of perfection are built on hard graft, practised over many years and in simple yet effective dishes from salmon fishcake with buttered spinach and crispy duck salad through to Roasted halibut, crab puntalette, pea shoots and scallions, the experience shows.
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Strong users of fnb manager, Fourth has been working with them recently with great results.
"Even though we have been using fnb manager for 5 years, success training proved to be most useful. Best practices were well explained and unused functions revealed. Success is paramount to all businesses"
Many thanks again, really good.
Xavier Landais
Executive Bar Manager
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Dave Heath
I have recently joined Fourth's Success Team, a new department which has been introduced to maximise existing customers product functionality.
For the last 10 years I have been working in the hospitality sector and have been using Fourth Solutions for 5 of those. I absolutely loved my time in the industry but felt like a change was needed and Fourth was a great opportunity to stay within the sector but from a different standpoint. I am thoroughly enjoying my evenings and weekends off but do occasionally miss the buzz of a hectic Saturday night shift!
I have found the transition smooth and I was amazed at the additional functionality available which I had previously not known about, items which would have made my last 5 years a lot easier! I love the interactive and diverse nature of my role here which allows me to get involved with our clients across the wide hospitality spectrum. Even in the short time I have been here I have seen what a positive impact the Success Team is having on our customers and I look forward to helping others in the future.
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Open Invite to Fourth's StarChef 'Recipe Management & Nutrition' event on 24th March 2011 3-5pm
Those who stay ahead in business know their recipe costing and menu sales mix GP% before selling anything at all!
Star chef a web-based recipe and menu management application. Used by the world's largest food service companies through to single sites to manage ingredients, recipes and menus.
Toni Steer, Fourth's consultant nutritional expert, will be presenting the latest from the world of nutrition.
Click here for more details
Click here to book a place
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Terminating employees
When terminating employees it is best practice to check the holiday balance remaining on the employee record, the system can be set to automatically deduct any over paid holiday or pay out any accrued and owing holiday pay in the final salary. A check should also be made to ensure that the employee has no outstanding assets, the system can be configured to send alerts to relevant parties . Finally ensure that the correct termination reason code is used so that the turnover reports are relevant and employees that should not be rehired are flagged accordingly. |
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| When using the setting to "Use salaried employees actual days worked to calculate salary" it is important to rota all salaried staff on otherwise their cost won't be included in the labour cost for that week. |
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| Swapping a product in multiple batches can be done quickly in Enterprise. Only like for like units of measurement can be swapped. To do this for batches, click on Batch Items, click on Replace Batch Item Ingredients. Choose which product needs replacing then the product to replace it with. The system will update all the recipes. |
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| When placing large orders; It is best to save orders at regular intervals as a period of inactivity can cause the website to log off and the order will be lost.
Saved orders appear in "saved orders" under the catalogue section.
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| It is possible to publish the nutritional values of all recipes, along with the intolerance information, directly to your company website using the recognised "traffic light" labelling system. |
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| www.fourthhospitality.com | 90 Long Acre Covent Garden London WC2E 9RA | 0845 057 1234 |
