Hotels – HoReCa Standards & Equipment

Hotels and lodging facilities worldwide represent a HoReCa segment demanding the highest standards of quality, hygiene, and guest service. Whether you operate a city hotel, seaside inn, student hostel, or conference venue, proper sourcing of consumables and hygiene supplies is fundamental to guest satisfaction and positive online reviews. In the hotel segment, napkins for hotel restaurants and breakfast rooms are particularly important. Guests expect high-quality, absorbent, and aesthetic napkins. In 3-4 star hotels, 2-3 ply paper napkins with 33-40 gsm grammage work well, combining elegance with reasonable operating costs ($45-65/1,000 pcs). 5-star hotels typically choose linen napkins—cotton or linen—which require professional laundry service but build prestige. Linen napkins cost $0.70-0.90 per use (including laundry), but premium segment guests expect this. Paper towels are the second key product for hotels. They are essential in public restrooms, dining facilities, and technical areas. Standard options are ZZ-fold towels or roll towels for automatic dispensers. ZZ-fold towels with 21-24 gsm grammage cost approximately $35-50 per 5,000 sheets (bulk cartons). Choosing touchless sensor dispensers improves hygiene and reduces consumption by 25-30% (guests take exactly what they need). Hotels consume an average of 2,500-4,000 towels monthly per 40-60 rooms—it's worth negotiating volume discounts with wholesalers on quarterly orders (minimum 8-12% cheaper). Hotels with hotel restaurants and breakfast halls must meet all food service sanitary standards: separation of culinary production zones, proper food storage temperatures, availability of disinfectants and hygiene supplies. This means: antibacterial soap in dispensers at each handwashing station, disposable paper towels (never textile towels in the kitchen!), disposable nitrile or latex gloves ($10-15 per 100 pcs), food-grade plastic wrap and bags with food contact certification. Health inspectors audit hotels with restaurants particularly rigorously—penalties for lacking basic hygiene supplies can reach $5,000-15,000. In hotel rooms, guests increasingly evaluate details: are there facial tissues, is the soap branded, do waste bins have liners, is the toilet stocked with quality toilet paper. 3-ply cellulose toilet paper (soft, absorbent) is standard in 3*+ hotels—cost approximately $22-35 per carton of 64 rolls, sufficient for a 40-room property for about 2 weeks. Minor investments in hygiene product quality directly translate to guest ratings on Booking.com and Google Reviews. Hotels with 9.0+ ratings report that small details (soft paper, fragrant soap, clean paper towels in bathroom) are mentioned in 30-40% of positive reviews. Business and conference hotels need additional products: napkins for coffee breaks, paper coffee cups (250-300ml, double-walled with thermal insulation $0.18-0.28/pc), sugar and creamer sachets, wooden or plastic stirrers. Organizing a conference for 50-100 people requires 200-300 cups + napkins + accessories—total cost approximately $180-320 per event, so it's worth having a regular supplier with express delivery (ad-hoc purchases at retail stores can be 40-60% more expensive). Hotel trends for 2025: ecology and sustainability. Millennial and Gen Z guests (25-40 age segment) more often choose hotels with eco policies: biodegradable disposables, refillable soap dispensers instead of sachets, recycled paper, bio-waste composting. Eco hotels can charge higher rates (average +8-12%) and get better online reviews. Biodegradable PLA cups, wooden or sugarcane cutlery, recycled napkins—these products are 15-25% more expensive but build positive image and attract eco-conscious guests. Based on HoReCa experience internationally: a 40-60 room hotel with restaurant spends $3,500-6,500 monthly on hygiene supplies and consumables (napkins, paper towels, soap, toilet paper, cleaning agents, trash bags, kitchen products). Optimizing purchases through quarterly bulk ordering, partnering with 1-2 main suppliers, and auditing product consumption can reduce these costs by 12-18%. Hotels with seasonality (coastal, mountain resorts) should stock key products before season, taking advantage of pre-season discounts (February-March, September-October)—wholesalers then offer 10-20% discounts. Remember: in hotels, product quality and availability are particularly important—lack of paper towels in the lobby restroom or napkins in the restaurant means negative guest online review, costing the hotel future bookings. Investment in proper supplies is investment in property reputation.