Preparing a hotel for the new season starts well before the first arrival. Among the supplies that need early planning, hotel amenities are especially important, as they are used every day and must stay consistently available, even during periods of high occupancy.
So what does a hotelier need to have organized before opening?
Start with the room’s basic needs
The first step is to list the amenities offered in every stay.
Shampoo, shower gel, conditioner, body lotion and soap form the core of the toiletries, always depending on the category, concept and amenities of the property.
Next, calculate the room’s other needs, such as hotel slippers, dental kits, shaving kits, vanity sets, shower caps and other personal care items.
Listing needs per room gives a clearer picture of the season’s total requirements and helps plan purchases better.
Calculate quantities based on actual consumption
The hotel’s capacity alone is not enough to calculate the quantities needed correctly.
Look at last year’s consumption, expected occupancy, average length of stay and how often each product is replenished. It is also useful to plan extra stock for periods of higher demand or unexpected needs.
That way, the order is based on how the property actually operates and not on a general estimate.
Don’t leave personalized orders until last
If you choose hotel amenities with your logo, bespoke packaging or other personalized solutions, planning needs to start earlier.
Selecting the products, adapting the design, approving the final result and production all take more time than a standard order.
Ideally, these needs should be finalized well before the hotel’s opening date, so there is enough time for production and delivery.
Organize supplies before arrivals begin
Preparing amenities properly ensures that housekeeping and front office have everything they need from the first day of operation.
Before the season starts, create a complete list of toiletries, slippers, personal care sets and room products, calculate the initial quantities and schedule the next replenishments in good time.
This reduces the risk of shortages during the season and keeps the guest experience consistent.