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Several Restaurant Companies Adopt Operations Platform
Fourth, a hospitality operations platform provider, has announced that Dairy Queen, Pincho Factory, M Crowd Restaurant Group, and others have joined its U.S. client roster to counter restaurant labor challenges. The company’s platform drives performance and profitability by freeing managers to focus on team and customers, and helps them hire, manage, and retain the best talent to deliver the customer service, loyalty and spend.
“Labor and food are the two primary costs in running a restaurant business, so it’s critical to be able to manage those costs effectively. Doing so without the right capabilities is like flying blind,” says Jayson Tipp, CEO, Pincho Factory. “We were impressed with the capabilities in the Fourth platform to provide us insight into the data that drives these costs while delivering forward-looking, intuitive, user-friendly tools that empower our restaurant general managers to drive results.”
SPi Global Discusses AI Technologies At Conference
SPi Global, one of the world’s biggest content technology solutions providers, will discuss a comprehensive view of AI and machine learning technologies at the Digital Book World 2018. To be held in Nashville, Tennessee from October 2nd to the 4th, Digital Book World convenes publishers, authors, content developers, and service providers to share and discuss insights, trends, and best practices in the publishing industry.
Shedding light on the role of emerging technologies in guiding the future of producing content, SPi Global’s SVP for Technology Solutions John Prabhu will speak in a panel discussion for the Production Book World Track. “Machine learning adds another layer of automation in the content production delivery value chain by learning, studying and improving algorithms from large volume of content sets,” says Prabhu. “By adopting these principles, SPi is able to provide increased efficiency, rapid analysis and predictions, faster time-to-market, and process optimization and cost efficiencies to clients.”
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