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Solutions

One engine. Six buyer profiles.

On the Costa del Sol every HoReCa actor weighs the same signals differently: weather, cruise, events, season. We deliver the view that matters for each one's day.

RestaurantsBeach clubsChiringuitosHotel & apartment groupsBeverage distributorsFresh-produce wholesalers (Mercamálaga)
Operators

F&B venues with fixed capacity

Schedule staff right, order inventory to expected demand.

Operators

Restaurants

Labor and food cost are your biggest levers. A 4 % forecast improvement = €8,000–€20,000 per year.

Definition

Restaurant forecasting for the Costa del Sol combines weather, events, weekday and your history into daily staffing and inventory recommendations per shift. Optimised for owner-led venues with 100–300 seats, with or without POS integration.

What you get
  • Weekly planning with 14-day forecast
  • Per-shift staffing recommendation
  • Inventory correction in %
Where it hurts today
  • Staffing on gut feel. 8–12 service staff at peak, 4–8 in low season – guess wrong and you eat the margin or lose the table.
  • Inventory based on last year. Fish, tapas and fresh mise-en-place are still ordered against last year's heuristic – weather, cruise and events stay outside.
  • Cruise waves missed. When a ship docks at 9:30 and 1,500 day-trippers flood the city, a Wednesday turns into a Saturday.
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Operators

Beach clubs

Premium waterfront venues with 200–500+ seats, sunbed/cabana logic and VIP service. Cruise and event sensitivity are built in.

Definition

Beach club forecasting calibrates weather, Puerto de Málaga cruise calls, events and time-of-day profiles for premium waterfront venues with 200–500+ seats. Sunbed slots, reservations and VIP service are part of the picture – including cruise/event sensitivity.

What you get
  • Sunbed and reservation score
  • Cruise/event boost per day
  • Hourly profile for lunch, sundowner, dinner
Where it hurts today
  • Sunbed and cabana mix hard to plan. Reservations and walk-ins swing with weather, ship and event – a cloudy Sunday tanks, a hot Wednesday lifts.
  • VIP and event waves on top. Private parties and cruise boost stack – service and kitchen need the hourly profile, not just a daily score.
  • Labor cost scales with capacity. 30+ service staff in peak season – one wrong day costs a few thousand euros instantly.
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Operators

Chiringuitos

Family-run beach venues (50–150 covers). Weather is king – a 28° Wednesday fills the venue like a weekend.

Definition

Chiringuito forecasting for family-run beach venues (50–150 covers). Weather is the dominant signal – the terrace is the venue. Hourly profile for lunch and sundowner, cruise boost and season are built in.

What you get
  • Weather-weighted daily score
  • Costa del Sol season calibration
  • Espetos and fresh-fish disposition
Where it hurts today
  • Extreme weather sensitivity. A shower from 12–2 pm halves the day. A 28° Wednesday fills the venue like a weekend.
  • Family team, thin reserve. Two or three seasonal helpers in or out – the call is made the night before, often by gut feel.
  • Espetos and fresh fish don't keep. Every kilo binned counts double – the Spanish anti-food-waste law makes it more expensive and more visible.
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Operators

Hotel & apartment groups

3–10 properties with in-house F&B – restaurant, pool bar, breakfast, room service. One view, calibrated per venue.

Definition

Operations forecast for small to mid-size hotel and apartment groups (3–10 properties) with in-house F&B – restaurant, pool bar, breakfast, room service. One central view, calibrated per venue, with a consolidated daily briefing for the ops lead.

What you get
  • F&B forecast independent of the PMS
  • Consolidated group briefing
  • Comparable reports per property
Where it hurts today
  • F&B isn't a hotel-PMS topic. Occupancy says something, but restaurant and pool-bar volume swing with weather, walk-ins, events and cruise – the PMS is silent on that.
  • Multi-venue complexity. 3–10 properties, every manager runs it differently. Group ops needs one standard and comparable reports.
  • More stakeholders, longer decisions. F&B manager, hotel director, group COO – we deliver one view that all three roles understand without an Excel export.
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Suppliers

Wholesale & distribution

Aggregated HoReCa demand per postal code – fewer returns, sharper disposition.

Suppliers

Beverage distributors

Sell-in forecast per postal code 7 days ahead. Cruise spikes, heatwaves and event weekends before the orders arrive.

Definition

Sell-in forecast for regional beverage distributors and breweries on the Costa del Sol. We aggregate HoReCa demand per postal code 7 days ahead – from weather, cruise, events, season and occupancy indicators – and deliver a disposition for warehouse, tour and sell-in campaigns.

What you get
  • Aggregated HoReCa demand per postal code
  • Tour and sell-in disposition
  • Cut the returns rate
Where it hurts today
  • Sell-in from last-year heuristics. Today's tour is built off last year's tour – weak reaction to cruise spikes, heatwaves and event weekends.
  • Warehouse and freshness pressure. Over-stock ties capital and floor space; under-stock forces emergency runs and hits margin – both measurable daily.
  • ESG and returns pressure. Operator over-ordering becomes a return on the distributor's books. Aggregated postal-code view makes the field-rep conversation rigorous.
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Suppliers

Fresh-produce wholesalers (Mercamálaga)

Daily disposition for fruit, vegetables, fish, meat against expected HoReCa demand per postal code. Less spoilage, fewer returns.

Definition

Daily disposition for fresh-produce wholesalers at Mercamálaga (fruit & vegetables, fish, meat). We aggregate expected HoReCa demand per postal code from weather, cruise and events – and deliver an order-and-route recommendation that cuts returns and spoilage.

What you get
  • Fresh disposition with postal-code aggregation
  • Cruise and weather signal built in
  • Anti-food-waste-law compliant
Where it hurts today
  • Fresh disposition by gut feel. Fish and premium produce are re-disposed daily – a cloudy weekend or a missed ship costs margin instantly.
  • Returns from HoReCa customers. Restaurant customers over-order, leftovers come back to the wholesaler – the anti-food-waste law applies to wholesale too.
  • No aggregated postal-code view. Today nobody knows which neighbourhood fills tomorrow – we condense engine signals across operators in a postal code into a distributor score.
Open solution

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30 minute demo. We'll show you the forecast for your exact venue.

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Solutions · Six ICPs for the Costa del Sol | HoReCaWave