Fourth CEO Scott Collison shares his vision for faster, smarter restaurant and hospitality technology — powered by AI, built around how operators actually work.
Fourth Appoints Veteran Product Leader Scott Collison as CEO
Fourth Appoints Veteran Product Leader Scott Collison as CEO
Fourth, a leading provider of workforce and inventory management solutions for the hospitality industry, today announced the appointment of Scott Collison as Chief Executive Officer.
From Weekly Planning to In-Shift Decisions: How AI Is Changing Restaurant Operations
From Weekly Planning to In-Shift Decisions: How AI Is Changing Restaurant Operations
AI is shifting restaurants from weekly planning to real-time, in-shift decisions. Learn how continuous forecasting improves labor, inventory, and margins.
Fourth launches Fourth iQ 3.0, giving senior restaurant leaders control and visibility over store performance.
Fourth launches Fourth iQ 3.0, giving senior restaurant leaders control and visibility over store performance.
Fourth iQ 3.0 introduces a significant new layer of above-store AI capabilities built for executives and operations teams responsible for multi-location performance.
How Zalat Pizza achieved over 90% reduction in overtime by switching to HotSchedules
How Zalat Pizza achieved over 90% reduction in overtime by switching to HotSchedules
Zalat Pizza is a fast-growing, 30-location pizza brand based in Texas known for quality ingredients and a strong team culture. Like many multi-unit operators, Zalat shares employees across locations to keep shifts covered and give team members full-time hours.
How Blue Goose Cantina Grew From Three to Eight Locations Using HotSchedules
How Blue Goose Cantina Grew From Three to Eight Locations Using HotSchedules
This case study features Katie Williams, VP of Operations, who has been with Blue Goose for 20 years and oversees labor performance, scheduling discipline, and operational consistency across all locations.
How Pressed Café saved over $500,000 annually using HotSchedules labor insights
How Pressed Café saved over $500,000 annually using HotSchedules labor insights
Pressed Café is a high-volume, fast-growing restaurant brand with 11 locations, known for consistently busy dining rooms and large teams, making labor visibility critical to operating efficiently at scale. This case study features Mike Rogers, COO, who leads operations and growth initiatives across the Pressed Café footprint.
High-Performance Restaurant Markets: 8 Lessons from McDonald’s on Scaling Profitability
High-Performance Restaurant Markets: 8 Lessons from McDonald’s on Scaling Profitability
Restaurant averages hide real performance issues. Learn why CFOs are moving to smarter forecasting, curated KPIs, and AI-driven workflows that improve labor and margins.