INSIGHTS: The Hidden Hotel Problem That Could Be Costing Your Team Hours Every Week
Running a successful hotel means mastering the art of the invisible. Whether it’s a boutique property, a major resort or a busy city hotel, success depends on turning rooms and keeping amenities stocked around the clock. Guests expect quick, consistent service from the moment they check in. While most of that work happens behind the scenes, if something slips, guests pick up on it.
They notice when coffee pods, cups, tissues, shampoo or extra pillows are unavailable. Small shortages can quickly become service issues at the front desk.
Managers usually know when a delivery is late or when supplies are running low. What may not be obvious is the cumulative time their teams spend placing repeat orders, checking invoices, following up with vendors and restocking supply shelves. Those small tasks become part of the rhythm of the day, which is why they often go unexamined and eventually accepted.
Time-consuming tasks
According to recent survey data from more than 500 business decision-makers across multiple industries, including hospitality, 37% of respondents said they spend four to seven hours each week on routine purchasing.
Time spent placing orders or tracking deliveries is time taken away from core priorities, such as addressing guests’ needs, supporting staff or keeping daily operations on track. To reduce that burden, it’s worth evaluating where the most friction lies, starting with how teams manage suppliers.
Managing multiple suppliers
Businesses don’t rely on a single supplier. Eighty-seven percent of survey respondents work with multiple vendors, and nearly 40% say managing orders, accounts and invoices across those suppliers is one of their biggest challenges.
In hospitality, it’s common to rely on different vendors for linens, cleaning supplies, food and beverage items, guest amenities and maintenance needs. Each one brings its own ordering process, contacts to manage and delivery schedule. During busy stretches, like morning room turnover or the afternoon check-in rush, juggling multiple deliveries becomes more difficult and distracts from being able to devote attention to guests.
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