Why bottles, stock levels and local service count when water reaches the guest's table.
A guest notices water early: on the bedside table, in the restaurant, by the pool. Each of those places needs a different format.
Occupancy also changes through the year, so hotels need a supplier that can adjust quantities without a new negotiation every month. Fixed delivery days and a clear minimum make stock planning easier for the housekeeping and bar teams.
The test of a good arrangement is simple. Staff stop talking about water, and guests never run out.
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