Dei M. Elurbe, PhD · Amsterdam
Decision scientist for food & hospitality
I turn messy hospitality data into decisions for the companies around restaurants: what the market charges, where the gaps are, what your data could become. The methods are research-grade and the tools ship.
What I do
Decision science, end to end
For companies whose customers are restaurants: POS platforms, field-sales tools, wholesalers, funds. Restaurants themselves I serve through deitalite, below.
- Pricing & market analysis
- Where the margin actually lives: hedonic pricing, market structure, competitive positioning.
- Demand forecasting
- How busy tomorrow gets: models that take weather, season, and events seriously.
- Decision tools
- Instruments people actually use: reports, dashboards, and alerts that answer a question rather than decorate it.
I take this on as scoped projects or embedded work.
The research · Snapshot · June 2026
The tourist trap costs 85 cents
What 32,000 menu prices say about who really overcharges in Amsterdam, and for what.
A study of roughly 900 Amsterdam venues, about 4 in 10 of the city's restaurants, built from their public menus. The essay carries the argument; eight technical dossiers carry the methods and evidence.
The spin-off · Snapshot · June 2026
The dish price atlas
Every reference table I build in an engagement takes this shape. The atlas is the public one: pick a dish, get the typical price and the range where 9 out of 10 land; rare dishes get a sensible range too, borrowed from similar dishes rather than made up. Not an argument to read: a reference to use.
the top band is where 9 in 10 of all 32,405 prices land · the bottom is one atlas cell, carpaccio, from 200 dishes at 172 venues · both are 90% bands
Shipped
deitalite
I also build and run deitalite: weather-smart demand forecasting for restaurants. I designed it, I built it, and I run it every day.
Who I am
Restaurants first, research second
I grew up in my family's cafeterías and spent seven summers working in my aunt's restaurant in Alicante; later, ten years as a research scientist at universities in Barcelona and Nijmegen. deita is where the two meet: decision science for the industry I know from the inside.
Contact
Talk to me
Building something in food or hospitality tech? Want to argue with the research? Email works best. I answer quickly.
Amsterdam, Netherlands