Nothing tanks a guest experience faster than running out of toilet paper mid-stay. Proper inventory management ensures your property is always guest-ready while avoiding waste.
The Master Inventory List
Consumables (Regularly Restocked)
- Bathroom: Toilet paper, hand soap, shampoo, conditioner, tissues
- Kitchen: Dish soap, dishwasher pods, paper towels, trash bags
- Coffee/Tea: Coffee pods, filters, tea bags, sugar
- Cleaning: All-purpose cleaner, glass cleaner
Semi-Consumables (Occasional Replacement)
- Linens: Sheets, towels, pillowcases
- Kitchen: Sponges, dish brushes
- General: Light bulbs, batteries
Par Levels: The Key to Never Running Out
| Item | Par Level | Reorder Point |
|---|---|---|
| Toilet paper rolls | 24 | 8 remaining |
| Paper towel rolls | 12 | 4 remaining |
| Coffee pods | 50 | 15 remaining |
Cleaner as Inventory Manager
Your cleaner is your eyes on the ground. Provide them with:
- Inventory checklist with par levels
- Simple reporting method for low stock
- Authority to restock or notify you
Conclusion
Good inventory management is invisible—guests never notice because nothing is missing. Bad inventory management is very visible—and reviews suffer.
