Cloud Computing for Hoteliers
hotel-industry.co.uk, April 2012
Anthony Lee from Fladgate LLP discusses the benefits and risks of cloud computing - including fnb manager - in the hotel industry
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On-screen heroes
The Restaurant Magazine, February 2012
The Restaurant Magazine discusses the latest software and gadgets - including star chef Light.
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The Sunday Times' BuyOut Track 100
The Sunday Times, February 2012
Fourth Hospitality comes in at 71
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Death to the Brand Manual
Eat Out Magazine, January 2012
James England on the new technology sneaking into kitchens:
"Technology signals a move away from tatty, outdated tomes, which cost a fortune to print and sit on a shelf gathering dust"
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Health and obesity: A taxing problem?
Restaurant and Bars Report, December 2011
James England on the English response to the 'fat tax':
"Despite being a self-professed follower of the 'nudge theory', Cameron is said to be considering a different tack when it comes to reining in Britain's consumptions of salt, sugar and fat."
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The world digests 'fat tax' move
M&C Report, October 2011
James England on the Danish 'fat tax':
"What we eat, burn off and how the shape of future public health policy impacts the eating-out market is clearly one of the big issues of the day, and one that is growing in importance."
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Calorie counts reaching 'tipping point'
Peach Report, October 2011
Peach Report discusses Fourth survey
"The mixed messages on calorie counts mean operators should tread a fine line on pushing nutritional information to customers."
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Half think pizza with veg toppings 'healthy'
The Telegraph, October 2011
Catherine Iredale on Fourth survey:
"These findings clearly show that people aren't as informed as they need to be about the calorie content of a lot of foods."
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Customer survey reignites calorie labelling debate
Big Hospitality, October 2011
Catherine Iredale on Fourth survey:
"Restaurant and pub operators have always rightfully taken the approach that any move to put calories on menus should be led not by legislators but by restaurant consumers."
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UK restaurants and pubs reaching 'tipping point'
Caterer and Hotelkeeper, October 2011
Harvey Smyth, CEO of Gondola, on Fourth survey:
"For us it's all about giving our customers what they want. If a customer wants calorie information, they should have it, but it doesn't need to be done in an in-your-face way."
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67% want nutritional information
Eat Out Magazine, October 2011
Eat Out Magazine discusses Fourth survey:
"[...] While 62% said they had a good idea of calories in food bought for the home, they had no idea about calorie values when eating out."
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Customers want more calorific content info
In a Pub News, October 2011
Catherine Iredale on the Fourth survey results:
"[...] it would seem that restaurateurs and eating-out groups could risk falling behind their customers on this issue."
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Pubs should provide more nutritional information
The Publican's Morning Advertiser, October 2011
The Morning Advertiser discusses Fourth's survey results:"The research of 3,000 adults by Fourth Hospitality found that 67% of people would like to receive nutrtional information before ordering food in a pub."
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Fifth reckon a pizza is a healthy meal
The Mirror, October 2011
FOurth releases results of nutritional survey:
"[...] a fifth claim a plate of ham, eggs and chips is a nutritional option."
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Fourth Hospitality gives free legal advice
Eat Out Magazine, July 2011
Paul Watson is interviewed:
"Fourth Hospitality is paving the way for a better understanding of how to fairly and legally get tips and service charges to employees with a free legal advice session ..."
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Fourth Hospitality releases MyFourth
Eat Out Magazine, June 2011
"Fourth's Software-as-a-Service People System eliminates the unnecessary to-ing and fro-ing, email queries and phone calls between a hospitality site and head office ..."
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Software licencing - does going to the cloud always make sense?
CloudPro, June 2011
Christian Berthelsen comments:
"The entire IT infastructure at Fourth Hospitality is pretty much SaaS including large Salesforce.com implementation ..."
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Getting a handle on stock in your business
Caterer and Hotelkeeper, April 2011
Christian Berthelsen on automated procurement systems:
"A mid-sized restaurant may pay somewhere in the region of £200 per month to subscribe to a stock and purchasing system but will see near instant savings of between 2-7%..."
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What pension changes mean for hospitality
Eat Out Magazine, March 2011
Paul Watson explains NEST - the government's pension proposal:
"By March 2014 even the smallest food suppliers will be effected, right down to the local fish and chip shop and its three employees..."
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Technology: key to happy guests
M&C Report, February 2011
Christian Berthelsen's 'top 10 tips' on technology in hospitality:
"Keeping on top of the latest developments is crucial, but not necessarily difficult or time-consuming. Even the least tech-savvy managers can get to grips with these new tools...'
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The Fourth Option
The Publican, February 2011
Exploring the growing popularity of 'Cloud' technology:
"There are lots of manual processes and there is lots of duplication in running a pub, bar or restaurant business, and these don't need to happen..."
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