Supply control starts with knowing what is actually consumed. Match replenishment to stay length and guest count while keeping the promised essentials available.
A practical approach
- Record stock used during turnovers.
- Check expiry dates and storage.
- Adjust standard quantities using observed consumption.
An example to consider
Automatically replacing partly used items can create waste, but retaining unsuitable products can reduce quality. Define a clear policy that fits the product and hygiene requirements.
What to track
Measure cost and discarded quantities per stay.
Part of the Marbella Hospitality practical-note collection. About this collection.