Be honest, be transparent, be very generous and understanding of particular guest expectations and situation. Train your teams well, show empathy and always be prepared. A backup plan or 3 is a must in hospitality. You create experiences and provide a much deserved holiday/ rest/ event, etc., so make sure your budget is ready. Planning, preparation and prevention is key, so it is always better to prevent these situations by investing in good inventory management tools and trained employees, adding shifts for high season to allow for thorough control day and night.

Dealing with inventory shortages during peak season in your hotel can be challenging, but guest satisfaction can still be maintained through proactive communication, flexibility, and creativity: Clear Communication: Inform guests in advance about potential shortages and offer alternatives. Local Partnerships: Collaborate with local businesses to provide alternative amenities and services. Efficient Inventory Management: Prioritize essential items and find quick, temporary solutions. Empathetic Staff: Train staff to handle situations with empathy and provide exceptional service. By focusing on these strategies, you can ensure guests have a positive experience despite inventory challenges.

The number one thing is get things you don't have out of sight. the old saying out of sight out of mind rings true here. i have never had someone be upset because they couldn't have something that wasn't offered. the only exception is things an establishment is known for. those things you absolutely under no circumstances should ever run out of. in fact its helpful to have some redundancy in such things. like having an extra batch for tomorrow so that you can dip into tomorrow to satisfy with extra demand. also good to make sure that your most popular offerings are also economic for the business so its something people love buying and you love making and selling.

Inventory shortages during peak season can be tough, but it’s an opportunity to be creative. I focus on adapting the menu with available ingredients, maintaining quality, and offering alternatives. Clear communication with guests helps manage expectations, ensuring we deliver great service even in challenging situations.

At the end of the day, it is a matter of keeping guest happy. Communicate to guests what challenge you are facing for instance eggs are harder to buy and prices are raising much faster. Offer alternatives such as French toast, biscuits and gravy, pancakes and let them know what you are doing. Also try to cut back on service while still accommodating the guests. Service a room every other day but if guest wants it give the service. Some will understand work with you. Never take a rigid approach and treat every situation with flexible alternatives.