case study

Blaze Pizza

Blaze Pizza

Blaze Pizza is one of the hottest brands in the nation. In 2018, it topped Franchise Times’ Fast & Serious list, the pub’s annual ranking of the smartest-growing restaurants in the industry.

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case study

Buffalo Wild Wings

Buffalo Wild Wings

See how HotSchedules helped Buffalo Wild Wings cut down on their labor costs, create more balanced shifts by skill level, and reduce scheduling time by over 75%

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case study

Joliet Slammers Stadium

Joliet Slammers Stadium

With help from HotSchedules, Fremarek has been able to reduce overall labor cost, achieve faster scheduling and much more!

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white paper

Nutrition and Allergen Information

Nutrition and Allergen Information

Keep guests safe by providing easy access to Nutrition & Allergen Information. Learn how this info can be a competitive advantage for your restaurant.

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case study

Flix Brewhouse

Flix Brewhouse

Whether you want brunch and a rom-com or pizzas and the latest Oscar favorite, Flix can make it happen. Find out how Flix ensures that they’re training every team member to deliver fast, high-quality service, every showing with the help of Talent Development powered by SchooX.

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case study

Hopdoddy Burger Bar

Hopdoddy Burger Bar

For the last three consecutive years, Business Insider has named Hopdoddy Burger Bar the best burger joint in America. And that fanfare is well-earned – the Austin, TX, restaurant’s hip, funky atmosphere is infectious, and so is the team’s attitude.

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Article

Catering to Health-Conscious Customers

Catering to Health-Conscious Customers

Catering to health-conscious customers can give you a competitive edge. Find out how.

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Article

Managing Inventory And Your Time

Managing Inventory And Your Time

While there are many ways manage stock counts, there are some ways that work better for certain concepts than others.

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white paper

HR & Payroll Services for Hospitality

HR & Payroll Services for Hospitality

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white paper

Data & Analytics for Hospitality

Data & Analytics for Hospitality

Aggregating the right data will help your restaurant make better decisions. Read our Data & Analytics for the Hospitality Sector white paper to see how.

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case study

Drake & Morgan

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

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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