Boutique hotel equipment beyond the rooms themselves: an in-house laundry line, housekeeping and floor care, water treatment, lobby sound, and the wellness fit-out guests book the room for.
A property setup rather than a room setup: what a boutique hotel needs behind the guest rooms — sleep, security, laundry, cleaning, water and a front desk, plus the breakfast service that almost every room rate includes. A lobby bar or a full restaurant is a separate setup, because it is a separate business with its own kit.
Quantities assume a 30-room property with a small wellness area. Linen counts are sized for three sets per bed, which is the rotation a property actually runs. Send your room count and what you offer besides rooms, and we adjust the counts before quoting.
26 cm pocket-spring mattresses with a cooling layer, vacuum-rolled for delivery — they go up a staircase without a crane, which matters in a converted building.
Business travellers check for a safe and mention it in a review when there is not one, so every room gets a keypad model with a key override behind it.
Three sets per bed survives a same-day changeover: one on the bed, one in the laundry, one on the shelf. Anything thinner and a late checkout holds up the next arrival.
A compressor fridge cycles on at two in the morning and wakes the guest. Thermoelectric cooling runs silent, which is the only reason one belongs in a bedroom at all.
2000*2000*300
A firmer hybrid line for suites and long-stay rooms, so the property is not offering one feel to every guest.
80*190cm / 3cm thick high resilience soft model
Foldable toppers for extra beds and family rooms — the cheapest way to add a sleeping place without adding furniture.
On a boutique room rate a small screen gets noticed the moment the door opens, and this is the size that stops that happening.
Silver
Cordless bedside and table lamps — dimmable, rechargeable, no cable running down the wall.
Hand Towel 40*75cm
Guests judge a hotel on the towel before they judge it on the bed, and five hundred keeps the rotation deep enough that none of them go out thin.
Fireproof wall safes for suites and the back office, where the contents justify the specification.
Gold
Three chafers cover the hot dishes, the eggs and a rotating third across a breakfast that runs ninety minutes and has to look full at the end of it.
Oval Platter
Breakfast is the one meal every guest sees, so the plate it lands on is the china the whole property gets judged by.
Black / 7 PCS
Weight in the hand is the first thing a guest registers at a table, and at a boutique room rate it has to match what they paid.
Warm pastries on the buffet line, held rather than reheated.
28cm black
Round trays for breakfast, room service and the bar. Room service is the load that decides the spec: a full tray carried down a corridor and up a lift has nowhere to be set down.
High Red Wine Glass
Wine glasses for dinner and the lobby bar. A hotel pours far more by the glass than by the bottle, so the same stem has to look right beside a plate and on its own.
Liquid Curve Glass
A boutique hotel pours far more nightcaps than cocktails, so the rocks glass gets more use than anything else behind the lobby bar.
Tea goes out at breakfast, again at four in the afternoon and on a room-service tray at ten at night. Three services that would otherwise each need somebody watching a kettle.
Extras, minibar charges and walk-in payments all close on one dual-screen till at the desk, with the printer inside the body and standard Android POS software behind it.
2-Group
A real espresso machine behind the lobby bar. Capsules cover the room; the bar needs a machine.
A hotel pours coffee across sixteen hours in small numbers at a time, and that pattern leaves pre-ground beans going stale in the hopper.
100 kg/24hours
Ice for the bar, the buffet and room service off one machine. A hotel's demand is small but constant from seven in the morning to midnight, which is harder on a machine than one busy evening.
An in-room cooler catches the guest who wants a drink at midnight and would otherwise go without. The glass front sells the stock with no printed list.
US
20-bar capsule machines with two brew sizes for suites and executive rooms, where an in-room coffee tray is expected rather than appreciated.
A self-service kiosk for late arrivals and check-in overflow, with A4 printing for the paperwork guests still ask for.
Straight Front / 120cm Floor Model
Chilled display for yoghurt, fruit and cold cuts. A buffet has to look full at the end of the sitting as well as the start, and a glass case is where the replenishment shows.
Black / 350ml
Enough pitchers that the breakfast rush never waits on a wash. Hotel breakfast is ninety minutes long and every second order has milk in it.
Fifty-nine bottles at two temperatures behind the bar — reds and whites both ready to pour.
Black
Wine by the glass kept under argon, so a good bottle can be opened for one guest.
One tap of draught behind the lobby bar, which is all a hotel bar usually needs.
8L
One blender covers the bar in the evening and the smoothie station at breakfast. In a hotel those are the same counter twelve hours apart.
Black - Shaker
Bar kits so the lobby bar can actually make a drink rather than pour one.
Nobody staffs the desk after midnight on a property this size, and the corridor machine keeps selling while they do not.
White / Short
Leather stools for the lobby bar, where a guest sits down with a laptop for an hour rather than for a drink. Fifty covers the rail and the spill-over seating.
Combi oven for breakfast and dinner service — the one machine a small hotel kitchen cannot substitute.
A hotel buys breakfast three days deep because the delivery van does not come on a Sunday and the rooms are full anyway, and all of it waits in here.
Frozen stock behind the breakfast line: pastry, bread, and the portions that cover an unexpected full house.
Stainless Steel 304
Three bowls is the working minimum for a service kitchen, and this is where the gastronorms and the chafer inserts get washed between breakfast and dinner.
Hand sinks through the kitchen and the service areas. A hotel kitchen is staffed by people who also carry trays into the dining room, and that crossing is exactly what the sink count is there to interrupt.
201 Stainless Steel
Hood dishwasher for breakfast turnaround, when a hundred covers clear inside an hour.
A hotel kitchen runs hardest for two hours with bedrooms directly above it, and grease-laden air in a corridor is what guests write reviews about.
Air cooling
Mise en place with the cold under the board. A hotel kitchen sets up twice a day for two unrelated services, and the prep table is what stops breakfast and dinner sharing a shelf.
Guests toast their own on the buffet and the queue keeps moving, which a pop-up toaster in front of forty people does not.
Eggs held at temperature through the whole breakfast window rather than cooked to order at the peak.
1000W
Somebody orders at eleven at night when the line is already closed, and this gets the plate back to temperature without relighting anything.
Slicer for the charcuterie and cheese side of the buffet. Sliced to order in the morning keeps a ham sellable all week instead of drying out on a board.
Deliveries arrive by the pallet here rather than the box, and a hotel that turns one away for lack of space is short for the whole weekend.
3 trays
Cooking ahead of a full house only works if the batch gets through the freezing range quickly, which a reach-in cannot do and this can.
6.5-inch speaker for LS-02 white
50 W wall speakers across the lobby and corridors — a quiet lobby reads as empty, and this is the cheapest fix for it.
A strength and cardio package for the fitness room, specified as one fit-out rather than assembled machine by machine.
Blue
Stackable aluminum loungers for the terrace or pool deck — they stack out of the way in winter, which wooden furniture does not.
Daybeds by the pool or on the terrace, which is where guests spend the afternoon.
Offset parasols with the light built into the arm, so the terrace does shade at noon and dinner at nine without a pole in the middle of the table.
The lobby light is the first thing a guest photographs, and in a boutique property that photograph is most of the marketing budget.
HVAC scent diffusers with app control — a signature scent is the part of a boutique property guests describe without being able to name it.
Bioclimatic louvered pergolas over the terrace, so the outdoor seating is usable in sun and in rain.
Glass-tube heaters for the terrace and pool deck. Twenty units cover both, and a heated terrace is what keeps the bar open through a shoulder season.
A boutique hotel that takes a workshop booking needs one screen in the meeting room. The second one never gets used.
Dining Chairs
In a small property the meeting room and the private dining room are the same room twice, so the furniture has to reset from a workshop layout to a dinner one.
PN44 Amplifier
Microphones for the meeting room, so a conference in a small room stays audible.
20kg washing drying machine
Integrated washer-extractor and dryer units — the standard hotel line, sized so a same-day changeover does not queue behind one machine.
T-40b
Housekeeping trolleys — one per floor is the working number.
A LiDAR-navigated scrubbing robot for lobby and corridors — it runs overnight and returns the housekeeping hours to the rooms.
250 liters an hour of treated water for the kitchen, the bar and the boilers. In a hard-water region this system pays for itself in descaling alone.
UV disinfection with auto-clean on the incoming line — treatment without chemistry, which matters on a property with its own storage tanks.
A 100 kg machine for bulk linen — bedding and towels for the whole property in a handful of loads.
Towel warmer and sterilizer for the spa and pool decks — hot towels on arrival, without a member of staff carrying them from the laundry.
40 ton
Linen, amenity and F&B deliveries all land as cardboard, and a hotel loading bay fills with it faster than housekeeping can break it down. A baler keeps the service corridor usable.
Brown
A linen cart for the laundry run, folded away when the corridor needs to be clear.
A 1118 mm ride-on scrubber for a property with large public areas, a car park or a conference floor.
A 15 kg dual-drum combo for staff uniforms and the small urgent loads that should not tie up the main line.
A refill station for detergent, which cuts both the packaging and the per-wash cost on a property doing daily linen.
Germicidal air sterilizer for the lobby and corridors — quiet, and it runs while the space is occupied.
UV-C in the air handling, which guests never see and always notice the absence of.
Illuminated plates for the entrance and the wayfinding points — reception, restaurant, spa. Five faces cover a small property without a sign contract.
A self-charging pavement sign for the street door. Boutique hotels sit in old buildings where running a cable to the kerb is a planning conversation rather than a job.
Neon behind the front desk or in the bar — the boutique hotel's most-posted wall.
1-Color / Standard Optics 15°
Weatherproof logo projector for the porte-cochere and the lobby floor. Changes with the season by swapping a slide, not by repainting anything.
1-Color
A projector ships blank, so this is the piece that puts the name on the pavement under the entrance canopy.
Bedding, towels and terrace furniture are where a boutique property expresses itself, and the choice follows the design rather than the equipment list. We stock the ranges and price them with the rest of the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
Request received
We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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