Carluccio's continually aim to provide great quality authentic Italian food at sensible prices. With over 30 Caffes expanding outside London, Carluccio's continue their success story. Founded in Covent Garden by Antonio and Pricilla Carluccio in 1991 and floated on AIM in December 2005 the group has doubled in size in the last 3 years.

1. All internal back-office systems have been replaced with Fourth's complete back-office suite

2. Stock control, Purchasing and Menu Engineering

3. HR / Rota and Scheduling / Payroll Bureau

4. 2.5% COS and 3.6% wage reduction

Carluccio's chose Fourth to be a key partner in their aggressive growth and floatation strategy. Fourth Web based applications enable Carluccios to open new Caffes without any additional head office staff or IT costs.

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More than 40 years and 320 restaurants after the first restaurant opened in Soho, Pizza Express is firmly established at the heart of British life providing the freshest food and the warmest welcome whoever the customer and whatever the occasion.
The secret of their success is a passion for pizza a love of people and a related but sophisticated atmosphere.

1. HR / Scheduling and Forecasting / Recruitment / Payroll Bureau

2. Replaced 4 internal systems and reduced payroll head count by 7

3. Introduced Optimum Service Levels concept to optimize profitability.

For Pizza Express it is not about reducing cost blindly, the Optimum Service Levels concept is aimed at ensuring the right number of staff at the right time of day - giving the best service and increasing profits. The chain forms part of the Gondola Group (ASK and Zizzi, another 200 outlets) owned by Cinven

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Giraffe wants you to be healthy and happy and are committed to bringing you fresh wholesome healthy dishes that make you feel good but leave room for something naughty! Back at the end of last century Founder Russel Joffe asked himself "...what animal has the largest heart in the world?"
Giraffe was born in a small site in Hamstead and has grown to 24 restaurants with no sign of slowing down.

1. HR & Scheduling / Payroll Bureau

2. Replaced SAGE Payroll

3. Daily control of Wages

Fourth was introduced to Giraffe to avoid having to employ additional Head Office staff to manage HR and Payroll. Giraffe have been using Fourth successfully since 2004 and like all growing group customers avoid the traditional requirement for large Head Office staff costs.

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He now has restaurants in the Connaught, Claridge's, at the Berkeley hotel in London's Knightsbridge (Boxwood Café), in New York (Gordon Ramsay at The London) and in Dubai (Verre), among others. In the Michelin Guide to Great Britain & Ireland 2007, Gordon was awarded a second Michelin star for his restaurant Pétrus and a star for La Noisette, both in London. Restaurant Gordon Ramsay retains its three stars. In 2007 Ramsay opened his first pub, The Narrow, in east London.

1. FnBshop, Stock Control and Purchasing

Gordon Ramsay Holdings have begun a group-wide roll out of Fourth's Stock Control and Purchasing solution, beginning with the Connaught in Mayfair. This famous and successful group will benefit from a proven solution that offers an unparalleled reduction in the cost of sale by minimum 1.5% and an increased GP of 5%. The many other benefits of this solution are now well known in the hospitality market.

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Heathcotes ethic of quality fresh ingredients provides you with superior quality food whatever your dining experience. The most beautiful restaurants and venues give you the ideal location whatever the occasion!

1. HR/, Scheduling and Payroll

2. Recipe Management

3. Accounting Export

Heathcotes have been using the Employee Management System for total HR, Scheduling and outsourced payroll for a number of years now as well as the Stock Control and Ordering System. All cost centre stocks are controlled, all food recipes are managed and great time and accuracy benefits come from the Invoice Export to the Accounting System.

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The Wolseley was created by Chris Corbin and Jeremy King in 2003 in the style of the Grand Café normally only found on the Continent. The original building was commissioned in 1921 by Wolseley Cars as their West End showroom and was designed by William Curtis Green in the Art Deco style of the time.

In keeping with the Grand Cafe tradition and to match the opulence of the interior, a range of equipment inspired by the era was sourced, some antique and others bespoke. We also proposed to make available The Wolseley teas and coffees as well as our own label wines, together with specially selected olive oil, balsamic vinegar and preserves.

1. HR, Rota & Payroll Bureau

2. Tronc (Service Charge, Cash Management

3. Stock Purchasing

The company is using the Fourth Hospitality Employee Management System for all of its HR and Forecasting requirements including Payroll which is being outsourced to Fourth Hospitality. Also, the Fourth Hospitality FnB Stock Control and Supplier Ordering system has been implemented to control purchasing and manage stock levels for the site.

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Our philosophy has always centered on our commitment to accessibility and affordability; Ping Pong offers consistently high quality food and cocktails with friendly efficient customer service at great value.

1. Stock Control and Ordering

2. Menu Engineering & Recipes

3. Central Distribution

4. HR, Scheduling & Payroll Bureau

5. T&A

Ping Pong Started using Fourth Stock and Ordering (FnBshop) from the start, the system effortlessly facilitating a central distribution centre where the system can manage complex batches. Having the web based Fourth system in place meant that the rapid Ping Pong expansion that followed kept stock and ordering very simple, all rules and processes already in place in one central web based system. The success of the Stock System soon led to the roll out of the Fourth total Employee Management and integrated Payroll Bureau.

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