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Spring is here, and within the hospitality sector there has been a lot of fresh development with a number of iPhone apps springing up. Taste provide their members with a highly interactive app, showing which restaurants are nearby and what deals are available. wagamama can boast of being the first UK restaurant group to launch an app that allows customers to place orders and uses GPS technology to locate their nearest restaurant where customers can find their favourite dish.
Fourth Hospitality are extremely proud to announce the imminent launch of 'myFourth'. The first release of this FREE app is focused on the employee, allowing users to see personal details, holiday information, the next seven days rota and their latest payslip. All of this information is made available seamlessly from the Fourth Hospitality people system. We will be sending more information in the next few days on how to ensure employees can benefit for free from this fantastic new feature.
There has been a fantastic turnout to all of the report workshops and there are more dates available to ensure that users are getting the most from the people system and fnb manager. If you are in need of a quick fix, more Friday morning webinars have been added here along with a new request box, which enables suggestions of topics to be covered.
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Paul Watson
Customer Success Manager |
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Soho House was founded in London, in 1995, as a private members’ club for those in film, media and creative industries. The Group has since expanded to include clubs, bedrooms, restaurants and spas, spanning across the UK, Europe and the US. Each site is different, maintaining its own personality, but the ethos behind them has always been the same.
Soho House hopes that their members, guests and friends find themselves at home, wherever in the world they might be.
Soho House have recently engaged with the success team to get the most out of fnb manager.
"I can talk for hours about what happened that day. We all left the Fourth offices at the end of the session, everyone was rushing to their sites (middle of the week, orders, maintenance issues, rotas... ), however after not even a couple of hours Bar Managers started to call me. I received 6 calls from people that attended the training that day."
"Even using fnb manager for almost 10 years as an administrator for Soho House Group, and being very happy with my achieved level - this session OPENED my eyes. Before the training we were asking ourselves ...can this session surprise us or change anything??? Well, now we know it was worth every penny to be there (in terms of time spent out of the business – success is free!). It covered 90% of our issues we deal with on daily basis. We feel much more confident that we can improve cost very quickly and saved lots of money for the company by simple steps showed on the training!"
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James England
Hello, I am James England and I am responsible for the Sales and Marketing team within Fourth.
I joined Fourth in 2002 after having worked for a global EPOS company for 7 years. By comparison Fourth was a very early adopter of the new 'cloud' technology and was born as a true 'Software as a Service' company from the start - this was exciting and heady stuff (no heavy tills to lug around was one of the best bits!). It has been immensely rewarding to watch the company grow from what was a handful of people at the time to the 170+ now.
All of the sales people at Fourth sell all of our products, and as a company we have developed functionality and service rapidly over the years so there has always been something new and exciting to talk about, from smaller features such as Bank Account Details Checker through to a full on Managed Accounts Processing function which we call fourth sight.
You will see us get much more serious promoting our products on the global platform before too long, many of you have already taken us to foreign climes – 20 countries in all as far away as Hong Kong – maybe 21 now, if Marks demo to Australia went well this morning!
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Fourth Hospitality have teamed up with Taste Card and would like to invite you to a free seminar in our Covent Garden office. During this one and a half hour session, Taste will talk to you about the benefits of using loyalty schemes, the extra footfall that you receive and how it can benefit you with the extra trade building up to the Olympics.
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Register your interest in attending the seminar in May.
Once we receive your email we will send information regarding the date and time.
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Learn more about Taste Card
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Creating recipes
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When creating recipes either batches or menu items, it’s best to work in a consistent and organised manner as this reduces the possibility for errors and will mean that everyone who manages recipes works to the same pattern.
If you are selling the same product in a number of ways, for example Merlot red wine, then it’s advisable when creating the recipes that the names are entered as follows, Merlot Red Wine Btl 750ml, Merlot Red Wine gl 250ml, Merlot Red Wine gl 175ml and so on. This makes things much easier when searching for the specific recipes and will make it immediately evident if a recipe is missing.
If you are unsure of the completed recipe, the sales price or the PLU but you do have enough information to create the item in the first place, we advise you use a Key to remind yourself what information has yet to be updated.
You might decide that your Key is a category/menu group called unfinished recipes. This means you can search for batches and menu items that are categorised here and once you update them you can move them to the appropriate categories/menu groups.
You may instead prefer to use symbols as your Key. You could enter a symbol(s) in the name to signify what has yet to be updated, for example, % could mean no sales price, ^ could mean missing ingredients and @ could mean recipe needs to be confirmed etc.. This will allow you to search for the items using the specific symbols and once they are updated you simply edit the name.
Remember, if you make any changes either to batches or menu items, you must update these changes to the sites that they are allocated to.
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When booking a week long holiday for an employee, best practise is to book off the whole week not just their usual working days. You will then have the option to tick which would be their usual days off by ticking the days to be unpaid. This will ensure they show on holiday on the rota for the full week but will only deduct the relevant amount of holiday pay.
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If you need an Account Transfer coming IN to stock, e.g. petty cash, to affect your COS then the account must NOT be ticked to affect COS when set up.
If you need an Account Transfer going OUT of stock, e.g. wastage, to affect your COS then the account MUST be ticked to affect COS when set up.
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Speed up searching for old documents by narrowing the 'To' and 'From' date fields as closely as possible.
Also, don't forget to un-tick the 'Restrict to 30 days' box!
If waiting for a report, remember to check the email address configured for your user profile.
Click 'My Profile' in the side menu for details.
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No matter how many recipes you have used an ingredient in, you can replace it with a new one with a few key strokes and without having to access every single recipe. Not only that, if you want to do a bit of value engineering, you can use the same tool to replace the quantity of an item with a new quantity in any group of recipes you want to.
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| www.fourthhospitality.com | 90 Long Acre Covent Garden London WC2E 9RA | 0845 057 1234 |
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