100 Purchasing Items You Must Not Forget When Opening a New Hotel

When opening a hotel, the most expensive items are usually not forgotten.

The beds are ordered.

The televisions are bought.

The air conditioning is installed.

The reception desk is built.

The kitchen equipment is set up.

The furniture arrives.

The real problem often appears in:

the small items.

There is a television, but no remote.

There is a coffee machine, but no capsules.

There is a housekeeping cart, but the cleaning cloths are missing.

There is a printer, but no toner has been bought.

The bed is made up, but there is not enough spare linen.

The kitchen is set up, but some of the small equipment needed during service has been forgotten.

None of these are among the largest items in the investment budget.

But in opening week:

they can be important enough to stop operations.

That is why the right question at a hotel opening is not:

“Have we completed the big purchases?”

but:

“Is everything needed for the hotel to truly work when the first guest arrives ready?”

The 100 items below are a practical starter checklist you can use when building the opening procurement list of a new hotel.

But an important warning:

This list is not a universal shopping list to be used one-to-one for every hotel.

The hotel's:

• number of rooms,
• segment,
• concept,
• room types,
• F&B model,
• service standard,
• pool/spa structure,
• staff organization,
• technical infrastructure

will change the list.

But these 100 items give you something far more important:

They show you where to look.

First, a Rule: Buying the 100 Items Is Not Enough

The following questions must also be answered for each product:

• How many are needed?
• To what technical specification?
• At what quality level?
• By what date is it needed?
• Who is the supplier?
• Has it been ordered?
• Has it been delivered?
• Did it arrive short?
• Does it need installation?
• Has it been installed?
• Has it been tested?
• Is a spare needed?
• Is it critical for the opening?

Therefore, the best method is to transfer the 100 items in this article into the:

Opening Procurement Master List.

Now let's walk through the hotel section by section.

A. HOTEL ROOM — 1–20

The room is the area where the guest experiences the hotel for the longest time.

When preparing the room procurement list, it is not only the furniture; it is:

sleep + electronics + storage + refreshments + use + operations

that must be considered together.

1. Mattress

It is one of the most critical guest-experience products in the hotel.

Not only its size but also its:

• comfort,
• firmness,
• durability,
• suitability for hotel use

must be evaluated.

2. Bed Base / Mattress Support System

It should be evaluated together with the mattress as a system.

3. Headboard

It is part of the room design; installation, cleaning, and durability in use should also be considered.

4. Mattress Protector

A small but important textile product that protects the mattress's service life.

5. Pillow

The quantity and type should be determined according to the room standard.

6. Duvet

It should be chosen to suit the season, climate, and hotel standard.

7. Bedside Table

The quantity may vary by room type.

8. Desk / Work or Service Table

A classic work desk is not essential in every boutique hotel; it should be determined according to the usage scenario.

9. Chair / Room Seating

It should be considered together with room size and concept.

10. Luggage Rack

It is one of the items that is often overlooked but that guests really use.

11. Wardrobe / Open Hanging System

Depending on the concept, a closed wardrobe or an open hanging system can be used.

12. Clothes Hangers

The wardrobe itself is bought, and the hangers may be forgotten.

The quantity and type standard should be determined.

13. Full-Length Mirror / Room Mirror

The need should be assessed independently of the bathroom mirror.

14. Television

It should be standardized according to the number of rooms and the room category.

15. TV Remote

A small but classic opening omission.

The delivery of the TV:

does not mean the room is ready as far as the TV is concerned.

16. In-Room Safe

It should be assessed according to the concept; installation and testing must be completed.

17. Minibar / Mini Fridge

Even if no minibar service is offered, the need for a cooler can be assessed separately.

18. Kettle or Coffee Machine

It is determined by the in-room refreshment standard.

19. Cup / Mug / Glass

Alongside the coffee machine, serving equipment must also be provided.

20. Room Waste Bin

One of the items that are small, cheap, and easy to forget.

B. BATHROOM AND ROOM TEXTILES — 21–35

In bathroom and textile products, using only the number of rooms is not enough.

Textiles in particular must be calculated with:

Par Stock

logic.

21. Sheet

It should be bought according to the operational par level, not one per room.

22. Duvet Cover

It should be matched with the bed size and the textile standard.

23. Pillowcase

Number of pillows × number of rooms × target par should be taken into account.

24. Bath Towel

It should be calculated based on guest capacity and par stock.

25. Hand / Face Towel

The quantity should be set according to the hotel standard.

26. Foot Towel / Bath Mat

It can easily be overlooked in textile purchasing.

27. Bathrobe

It is not mandatory for every hotel; it should be assessed according to the segment and service standard.

28. Slippers

The single or double-occupancy standard and room occupancy should be taken into account.

29. Shampoo

Miniature products or a dispenser system can be preferred.

30. Shower Gel

It is part of the amenity standard.

31. Hair Conditioner

It is assessed according to the segment and brand standard.

32. Soap / Hand Wash Product

Bar soap or a dispenser system can be chosen.

33. Toilet Paper

The room's starting standard and the housekeeping spare stock should be planned together.

34. Hair Dryer

Beyond the operating quantity based on the number of rooms, the necessary spare quantity can also be assessed.

35. Bathroom Waste Bin

Simple, but an item that must be present in the room opening check.

C. IN-ROOM REFRESHMENTS AND GUEST CONSUMABLES — 36–45

In this group, as important as purchasing the products is:

the initial stock quantity.

36. Drinking Water

The complimentary water standard per room should be determined in advance.

37. Coffee

Stock should be built according to capsule, instant, or the other system chosen.

38. Tea

The variety and quantity standard should not be made more complicated than necessary.

39. Sugar

The quantity in the room standard should be determined.

40. Sweetener

It can be added according to the target guest and the service standard.

41. Milk / Creamer

The storage conditions and shelf life of the product used should be taken into account.

42. Stirrer / Tea Spoon

Coffee and tea are bought, but the serving accessories can be forgotten.

43. Napkin

It can be part of the in-room refreshment presentation standard.

44. Minibar Products

The initial stock should be prepared according to the paid or free minibar model.

45. Welcome Amenity

If the hotel concept includes one, the product, presentation, and replenishment standard should be determined.

D. HOUSEKEEPING — 46–58

No matter how well a room is designed, if the housekeeping system does not work, the hotel does not work.

That is why housekeeping procurement is one of the critical parts of the opening.

46. Housekeeping Cart

The quantity should be determined according to the size of the hotel and its floor layout.

47. Vacuum Cleaner

Beyond the operating quantity, a spare requirement can also be assessed.

48. Mop System

It should be chosen to suit the floor types.

49. Buckets

They can be separated by color coding or area of use.

50. Cleaning Cloths

Different cloth standards can be set for different surfaces and areas of use.

51. Glass Cleaning Equipment

The necessary equipment should be planned according to the structure of the glass surfaces.

52. All-Purpose Surface Cleaner

Part of the housekeeping chemical standard.

53. Bathroom / WC Cleaning Chemical

It should be chosen together with surface compatibility and the usage procedure.

54. Glass Cleaning Chemical

If a separate product is used, it should be included in the opening stock.

55. Gloves

They should be in the housekeeping consumables stock.

56. Garbage Bags

The sizes should be set according to the different waste bin sizes.

57. Dirty Linen / Linen Bags

Important for separating the flow of clean and dirty textiles.

58. Housekeeping Store Boxes / Organization Equipment

They keep consumables and amenities in order.

E. RECEPTION AND FRONT OFFICE — 59–67

The aim at reception opening is:

not for the desk to look good, but for the first guest's check-in and check-out to be carried out completely.

59. Computer

It should be suitable for the PMS and other operational needs.

60. Monitor

The quantity is determined by users and the working layout.

61. Printer

It should be chosen according to operational needs.

62. Toner / Cartridge

When buying a printer, the first consumables stock should not be forgotten.

63. POS Device

It should be tested before opening, together with the payment infrastructure.

64. Telephone

The necessary devices should be planned according to the hotel's communication structure.

65. Room Keys / Cards

Sufficient opening stock should be built according to the door system used.

66. Key / Card Organization System

Especially important in properties that use physical keys.

67. Reception Stationery Set

For example:

• pens,
• markers,
• scissors,
• stapler,
• tape,
• files

and similar small operating items should be on the opening list.

F. BREAKFAST, RESTAURANT, AND SERVICE — 68–78

In hotels with breakfast or restaurant service, setting up the kitchen alone is not enough.

The:

OS&E system

that can serve the guest must also be ready.

68. Serving Plate

The sizes should be set according to the menu and service standard.

69. Bowl

It should be chosen according to breakfast and menu needs.

70. Fork

The quantity should be calculated taking service capacity and turnover time into account.

71. Knife

It should be planned in the same service cycle as the fork.

72. Spoon

Different types may be needed for dessert, tea/coffee, and meal use.

73. Water Glass

Because of breakage and the service cycle, it should not be bought only in the number of chairs.

74. Tea / Coffee Cup

It should be chosen according to the service concept.

75. Pitcher

It can be planned for water and other service needs.

76. Serving Tray

It may be needed in breakfast and general service operations even without room service.

77. Serving Tongs / Serving Spoon

The varieties should be determined according to the buffet or table service model.

78. Napkins and Service Consumables

There should be sufficient opening stock for the first service day.

G. KITCHEN — 79–87

In the kitchen, large equipment is generally planned during the project phase.

What is more easily forgotten at opening is:

the small operating equipment.

79. Chef's / Kitchen Knives

Suitable types should be chosen according to areas of use.

80. Cutting Boards

A system should be set up according to food safety and product groups.

81. Pot Set

It should be sized according to the menu and production capacity.

82. Pan Set

It should be compatible with usage intensity and the cooking equipment.

83. Gastronorm Containers

They are important small equipment for the preparation, storage, and service system.

84. Storage Containers

Products suitable for dry and cold storage should be chosen.

85. Tongs / Spatulas / Ladles

They look small but are critical for the kitchen's daily operations.

86. Measuring Cups / Kitchen Measuring Equipment

Useful for standard recipes and production control.

87. Strainers / Small Preparation Equipment

The small preparation equipment needed according to the menu should be listed separately.

H. TECHNICAL AND MAINTENANCE — 88–94

The aim in technical equipment is not to set up a large workshop.

But the hotel should have the basic capacity to deal with small day-to-day faults.

88. Screwdriver Set

Different heads and sizes should be considered.

89. Pliers / Hand Tool Set

For basic technical interventions.

90. Drill / Cordless Screwdriver

It can be assessed according to the hotel's maintenance model.

91. Ladder

A suitable type should be chosen for ceiling, lighting, and high-area work.

92. Extension Cord

One of the items that are easily forgotten for technical and operational use.

93. Measuring Instruments

The necessary devices should be determined according to the hotel's technical infrastructure and maintenance organization.

94. Critical Technical Spares

For example, depending on the hotel's systems:

• bulbs,
• batteries,
• filters,
• fuses,
• adapters,
• small parts that fail frequently

can be considered.

Here, more than the price of the product, what matters is the question:

“If we don't have this product, how many rooms or which operations are affected?”

I. IT, OFFICE, AND OPERATIONS — 95–100

The last six items are products that, especially in opening week, can make you say:

“How did we forget this?”

95. Network Equipment

Depending on need:

• switches,
• routers,
• access points

and similar active network equipment should be installed and tested before opening.

96. Network / Connection Cables and Adapters

Alongside the main devices, the connection equipment should also be checked.

97. UPS / Uninterruptible Power Supply

The need should be assessed for critical IT and operational systems.

98. Label Printer and Labels

It can be extremely useful in the storage, shelving, equipment, and organization system.

99. Hand Truck / Transport Equipment

It may be needed for goods receipt, storage, and internal transport within operations.

100. First Aid and Operational Safety Supplies

The products needed according to the hotel's relevant requirements and risk assessment should be completed before opening.

100 Items Done. So Is the Hotel Ready to Open?

We can't say that yet.

Because the fact that the:

100 products on this list have been purchased

and the fact that the:

100 products are ready for operations

are not the same thing.

For example, the network equipment:

may have been purchased.

But it may not have been installed.

The POS:

may have arrived.

But whether it works may not have been tested.

The TV:

may be mounted on the wall.

But its remote or connection may be missing.

That is why every item must go through this chain:

Needed → Approved → Ordered → Received → Checked → Installed → Tested → Ready

How Should You Calculate the Purchase Quantity?

The 100-item list shows only:

which products to think about.

Quantity must be calculated separately.

For example:

In a 40-room hotel:

if there is 1 TV in each room:

40 × 1 = 40 TVs

is the operating requirement.

But for certain equipment, a:

Spare Qty

can also be assessed.

For example:

The spare figures here are not a universal standard.

They should be determined according to the hotel's:

• service availability,
• product failure risk,
• lead time,
• criticality level.

Should a Spare Be Bought for Every Product?

No.

That too can create unnecessary investment.

The need for spares should be assessed especially with these questions:

If the product breaks, do operations stop?

Is there a temporary alternative?

How quickly can a new one be obtained?

How fast is technical service?

Does the product fail often?

Is the product cheap or expensive?

For example:

Buying 10 spares on top of 50 expensive televisions may be unnecessary.

But for a low-cost item that is critical to operations, holding:

1–2 spares

can make sense.

Why Aren't Textiles Bought “One per Room”?

Because textiles can be:

• in the room,
• in the laundry,
• in clean stock

at the same time.

That is why the:

Par Stock

system should be used.

For example:

30 rooms × 2 bath towels = 60 towels

is theoretically only a one-time room set-up.

If the target is:

3 Par

then:

30 × 2 × 3 = 180 units

may arise as the operational requirement.

On top of this, safety/spare stock can be assessed according to the product and the operating model.

Why Isn't the Number of Chairs Enough for Glasses, Plates, and Cutlery?

The fact that your restaurant has:

30 chairs

does not mean you should buy:

30 glasses.

Because items can be:

• in use,
• dirty,
• in the dishwasher,
• being prepared for re-service.

There is also:

breakage.

That is why the quantity of service equipment should be calculated together with:

• capacity,
• table turnover,
• service model,
• washing capacity,
• breakage rate.

Don't Forget the Opening Stock

Most of the 100 items are durable equipment.

But on the day the hotel opens:

the products to be consumed must be ready too.

For example:

Guest Supplies

• soap,
• shampoo,
• shower gel,
• toilet paper,
• water.

Housekeeping

• cleaning chemicals,
• garbage bags,
• gloves,
• cloths.

F&B

• coffee,
• tea,
• sugar,
• napkins,
• the necessary food stock.

Front Office / Office

• toner,
• paper,
• stationery.

All of these should be considered within the:

Opening Stock.

Is Opening Stock the Same as Normal Stock?

Not always.

When a hotel has just opened:

• real consumption is not yet known,
• the supplier system may not be fully settled,
• the delivery pattern may not have been tested,
• unexpected consumption may occur in the first days.

That is why a certain:

safety margin

can be considered in the opening stock.

But the other extreme is wrong too.

“We're just opening, let's buy plenty of everything.”

This approach:

• ties up unnecessary cash,
• fills the warehouse,
• creates expiry risk,
• can cause attrition.

The right opening stock should be:

safe but controlled.

How Should You Transfer the 100 Items to Excel?

Don't keep the list only as:

Product | Quantity.

At the very least, the following structure is healthier:

That way the list:

turns from a shopping list into an opening control system.

20 Small Items Especially Prone to Being Forgotten

Within the 100 items, also pay attention to this group:

1. TV remote
2. Clothes hanger
3. Room waste bin
4. Bathroom waste bin
5. Mattress protector
6. Foot towel
7. Stirrer / tea spoon
8. Spare coffee capsules
9. Garbage bags
10. Housekeeping cloth
11. Linen bag
12. Toner / cartridge
13. Stationery
14. Serving tongs
15. Small kitchen equipment
16. Extension cord
17. Adapters
18. Labels
19. Batteries
20. Critical small spare parts

What these products have in common is this:

Their share of the budget may be small; their impact on operations may be large.

Do a “Guest Journey Test” for Opening Day

One of the best ways to check whether the list is incomplete is:

to put yourself in the first guest's shoes.

The guest arrives at the hotel.

Parks the car.

Enters reception.

Checks in.

Goes up to the room.

Opens the door.

Puts down the suitcase.

Takes a shower.

Makes coffee.

Turns on the television.

Sleeps.

Wakes up in the morning.

Goes to breakfast.

Checks out.

At every stage of this journey, ask:

“What product does the guest or the staff need here?”

This method can catch products that are missed in the classic department list.

Second Test: Can Housekeeping Prepare a Room from Scratch?

Hand an empty room to housekeeping.

Say:

“Fully prepare this room for a new guest.”

Then observe what is missing.

If staff keep:

• going to the store,
• looking for something,
• asking another department for equipment,
• not knowing where a product is,

the purchasing or stock system may not be complete yet.

Third Test: Simulate the First Breakfast

Before real guests arrive, simulate:

a full breakfast service.

Set the tables.

Bring out the coffee.

Prepare the tea.

Serve.

Collect the dirty equipment.

Run the dishwasher.

Move on to the second service round.

During this test, you will see much more clearly whether:

• the number of glasses,
• the service equipment,
• the trays,
• the small kitchen equipment,
• the dishwashing capacity

are sufficient.

Fourth Test: Simulate the First Check-In

Carry out a real check-in process at reception.

For example:

• find the reservation,
• register the guest,
• take the payment,
• prepare the card/key,
• print the necessary document,
• direct the guest to the room.

During this test:

you can see how even a 100 TL consumable like toner can affect the operation of a multi-million-lira investment.

Fifth Test: What Do We Do When Something Breaks?

For example, suppose:

• a room TV,
• a hair dryer,
• a kettle,
• a coffee machine,
• an access point,
• the POS,
• a housekeeping vacuum cleaner

breaks down.

Ask:

Do we have a spare?

If not:

How long will service take to arrive?

If that isn't possible either:

Do we have a temporary alternative?

This test helps in making:

Spare Stock

decisions.

Don't Treat All 100 Items with the Same Priority

You can also classify the list as:

A — Critical

Without it, the opening or basic operations are seriously disrupted.

B — Important

Its absence seriously affects service quality.

C — Normal

A short-term alternative can be found.

D — Post Opening

Can be left until after opening.

This is especially useful in the last 30 days before opening.

Because at that stage the real question is not:

“How many items are missing?”

The real question should be:

“How many items that could block the opening are missing?”

Final Check Before Opening

Before opening, answer these questions one by one:

• ☐ Are the rooms complete?
• ☐ Are the bathrooms complete?
• ☐ Is the textile par stock ready?
• ☐ Is the amenity stock ready?
• ☐ Is the in-room refreshment stock ready?
• ☐ Is housekeeping ready to work?
• ☐ Can reception carry out a real check-in?
• ☐ Does the POS work?
• ☐ Are the printer and toner ready?
• ☐ Can breakfast service be run?
• ☐ Is any small equipment missing in the kitchen?
• ☐ Is the technical team ready?
• ☐ Are the critical spares in place?
• ☐ Have the IT systems been tested?
• ☐ Have the storerooms been organized?
• ☐ Is the opening stock of consumables ready?
• ☐ Have partial deliveries been closed?
• ☐ Are there any items awaiting installation?
• ☐ Are there any items awaiting testing?
• ☐ Are there any Critical Outstanding items?

The target answer to the last question:

No.

That is:

Critical Purchase Gap = 0

Conclusion

The biggest risk in the procurement process when opening a new hotel is not:

forgetting a very expensive product.

The big and expensive products are already visible in:

• the projects,
• the budgets,
• the contracts,
• the quotations.

The real risk is:

the sum of hundreds of small items that no one considers important on their own.

A hotel:

is not ready to open because its beds have arrived.

It is not ready because its furniture has been installed.

It is not ready because its televisions have been mounted.

It is not ready because its kitchen equipment has arrived.

A hotel is:

ready to open when the entire operational chain the first guest will need, from arrival to departure, works completely.

That is why the real purpose of the 100-item list is not:

to buy 100 products.

The purpose is:

to leave no area unconsidered.

And the ultimate goal of the procurement system should be:

ZERO CRITICAL GAP

In short:

Complete Opening = Large Equipment + Small Equipment + Consumables + Opening Stock + Spares + Installation + Testing + Operational Readiness

Hotel Investment Guide — Volume IV: Procurement & Equipment

From room equipment to textile and amenity systems, from FF&E and OS&E budgets to purchasing, supplier, storage, and stock management, and from the opening master list to initial stock, goods receipt, and the final opening check, I cover the entire hotel procurement system in more detail in Hotel Investment Guide — Volume IV: Procurement & Equipment.