Build a category map
Group requirements into guest-room amenities, housekeeping, food and dry goods, beverages, kitchen consumables and event-specific items. Assign an owner to each category so gaps are visible.
Use occupancy and event information carefully
Translate confirmed bookings, expected covers and scheduled events into quantities using your own historical consumption. Keep a separate safety buffer for critical items rather than inflating every line.
Set reorder points
Consider normal usage, supplier lead time, delivery frequency and storage capacity. A reorder point should give the team enough time to respond before stock is exhausted.
Protect consistency
For guest-facing items, specify pack size, presentation, fragrance or other approved attributes. If alternatives are acceptable, say what may change and what must remain consistent.
Coordinate delivery and storage
Share receiving hours, access rules and chilled or secure-storage needs before dispatch. Confirm who will count and sign for goods on arrival.
Prepare recurring-order templates
A standard spreadsheet or RFQ template reduces repeated explanation. Keep item description, unit, typical quantity, approved alternative, delivery point and required date in one place.
Ready to turn the checklist into an RFQ?
Send Monteville the category, specifications, quantities, location and required date.
Open the RFQ form