Running a retail operation is foreign to many hotel professionals. The hotel pantry can seem tedious, painful, and not worth the time invested. But studies show it is a valuable amenity to guests and a great source of revenue at hotels that properly supply and manage their pantries.

Would a manual published and approved by corporate explaining the standards, procedures and guidelines for running a successful hotel retail operation be useful to you and your team?

What areas of your pantry do you wish you had more direction on?