Bars and restaurants struggle to manage sudden demand surges and inventory during major sporting events

Hospitality venues face unpredictable customer volume spikes during major events (like England's Super Saturday), leading to stockouts of popular items, inadequate staffing, and missed revenue opportunities. Current inventory and scheduling systems are too rigid to accommodate last-minute demand forecasting, causing businesses to either over-order (wasting money) or under-order (losing sales). Venue managers lack real-time tools to adjust operations quickly enough to capitalize on these high-value weekends.