Hotels, guesthouses and holiday rentals
Welcome guests with a glass of water
After the journey, a glass of water and time to put down their bags. Then breakfast, setting out for a walk and returning to the lounge. Water is part of these moments throughout the stay.
Plan your guests' welcome
Make room for each thoughtful gesture
Your way of hosting guides the project. Distinguish when staff serve water from when guests help themselves.
At a hotel
Describe reception, the lounge and breakfast. Each space has its own hours, containers and a person who looks after it.
At a guesthouse
A carafe comes to a shared table or accompanies an introduction to the property. Consider preparation time and how many people are welcomed together.
In a holiday rental
Specify who stays, how arrival works and who comes between stays. Independent use needs instructions that are easy to find.
Plan for overlapping busy periods
Breakfast can bring together most guests within a short period. Note how many glasses and carafes are filled in a row, as well as water for the team.
Also describe a period of high occupancy and spaces used at the same time. If you are considering room service, include filling, carrying and collecting containers.
Care for service between stays
Plan where to store clean carafes and how to put them back into use. In a self-service space, make filling clear from the first use.
Include system care in how the property is run. Plan closures and restarting according to the chosen model's instructions.
Practical points for accommodation
The assessment covers drinking water for guests and staff. Professional use, capacity, consumable access and installation conditions need to be established for each location. Any limescale project for bathrooms should be described separately, with its volumes and simultaneous flow needs.
Your questions
The details
that matter.
Can a small accommodation business plan a project?
Yes, by describing how it welcomes guests and the intended uses. The number of rooms, occupancy and filling times provide the first details for the assessment.
How should I approach a self-service space?
Identify users, containers and the person responsible for upkeep. Plan visible instructions and practical access to the water point.
How can we include our restaurant?
Prepare its service using the Restaurants page, then indicate when it overlaps with the accommodation. Breakfast and dining room needs may add up.
Let's talk about your business.
Your team, your customers, your way of welcoming them.
Plan your guests' welcome