01
Staff turn over every two weeks
Seasonal waiters, cooks passing through, helpers arriving from the north for June and July. The menu has to survive a new team every fortnight.
Per Beach clubs
Your 5 months have to be worth 12.
Opening on the first of May, closing on 15 September. In between, 138 days to balance the year's books.
Distribution · LE · BR · TA
↓ Next: the season's three pressure points
The agent's point of view
We know a beach club is not a restaurant. It is a business compressed into five months, with a peak that lasts forty days, where July's food cost pays the year's electricity. That is why we come into the kitchen in February, run the season with you in advance, and give you only what stands up to the chaos at one o'clock.
The three pressure points we see every time we walk into a kitchen
What complicates your season.
02
You can't forecast Ferragosto
A peak of 800 covers in 4 hours can hit you without warning. If you run out of stock at 2pm, you have lost the day that pays for the week.
03
Five months to close the year
No catching up. Get your margin wrong in June and you drag it to September. Food cost has to be set before you open, not after.
The four exclusive Speedy Food solutions that make sense here
What we give you.
In-house exclusive · door-opener product
The sandwich that doesn't drip on your swimsuit.
35 MAP lines, single-serve, 50-day shelf life. Easy to eat standing up, in a swimsuit, under the umbrella, with no drips on the towel. The product that opens the door to every other order.
Salento exclusive · Pizzella System
The beach club's long aperitivo in three minutes of oven time.
Clean table service, exclusive to your area. A 230 g base or the 350 g Gran Pizzella, topping and baking profile: we give you the whole system, closed.
Salento exclusive · ready meals
Ready meals for the beachgoers' lunch.
Quick cooking, plating worthy of a restaurant menu. No prep at six in the morning when four hundred covers are coming up from the beach at one.
Salento exclusive · gourmet finger food
Signature finger food for dinner at the sports beach club.
For the crowd that comes back in the evening in a dry t-shirt. Texture, savour, bistro presentation. Out of the oven in 6 minutes, and it holds up to the after-dinner flow.
When working together makes sense
Four moments when it makes sense.
Opening · 1-15 May
Before the hot weekends you test the final menu, while there is still time to change it. What you decide now is what you are left with in August, when changing is no longer an option.
Peak · 10-20 August
Forty days at full tilt, double stock and restocking twice a week. New staff learn a short menu in a couple of hours, and whoever eats well under the umbrella at lunch stays for the aperitivo too.
White nights · July Saturdays
When the beach club turns into a lounge you need lines that go out without a kitchen: portioned Pizzella and fried food cooked to order. These are the evenings people talk about, and whoever saw them comes back the following weekend bringing others.
Closing · 15-30 September
Targeted clearing of stock and a debrief on the season, with the numbers still fresh. From there you set up the next year, so in May you are not starting from scratch.
12 months · agent's view
How the year turns for beach clubs.
jan
Low
feb
Low
mar
Low
apr
Mid
may
High
jun
High
jul
Peak
aug
Peak
sep
High
oct
Mid
nov
Low
dec
Low
- jan Low
- feb Low
- mar Low
- apr Mid
- may High
- jun High
- jul Peak
- aug Peak
- sep High
- oct Mid
- nov Low
- dec Low
- 1-15 May · Opening
- 10-20 August · Ferragosto peak
- 15-30 September · Season close
Client case · 2024
A beach club in southern Salento · Ionian coast
With Speedy Food we built July's menu back in February. By August the food cost was already settled, and new staff picked it up in two hours.
The managerName on request
Read the full case
Other types of venue.
For beach clubs and bathing establishments
