Quick answer
Hotels and restaurants usually need three kinds of drinking water: sealed 500 ml or 1 litre bottles for tables and rooms, 20 litre cans for kitchens, staff and dispensers, and extra cases for functions and catering. Set up a weekly or twice-weekly delivery, store stock away from sunlight, use first-in first-out, and work with a nearby supplier who can top up the same day.
Key takeaways
- Separate your needs: guest bottles, kitchen cans and function stock.
- A fixed delivery rhythm prevents shortages on busy days.
- Store water cool and shaded, and rotate older stock to the front.
- Bundling water with grocery supply means one supplier and one invoice.
Why hotels need a steady water supply
For a hotel, lodge or restaurant, running out of drinking water is not a small problem. Guests expect sealed bottles at the table or in the room, kitchens need water all day, and staff need it too. A reliable bulk supply removes daily buying and protects your service on the busiest days.
Map your water needs
- Dining tables: sealed 500 ml or 1 litre bottles, depending on your menu and service style.
- Rooms in lodges and hotels: 500 ml or 1 litre bottles per room per day.
- Kitchen: 20 litre cans for drinking and certain food preparation, if your kitchen uses packaged water.
- Staff: 20 litre cans with a dispenser in staff areas.
- Banquets and outdoor catering: extra cases of 300 ml or 500 ml bottles per event.
Estimate weekly volumes
Look at your sales and usage over the past month. Count how many cases of bottles you sold or used per week and how many 20 litre cans the kitchen and staff finished. Add expected banquets or functions. This gives you a weekly baseline to share with your supplier.
Set up a delivery schedule
Most restaurants do well with weekly or twice-weekly deliveries, timed before weekend rushes. Lodges and hotels with steady occupancy may prefer fixed days. Agree on a standard order and a quick way to add extra cases for festivals, weekends and events.
Storing water properly
- Keep cases in a cool, shaded store room, never in direct sunlight.
- Store off the floor on racks or pallets, away from chemicals and cleaning products.
- Use first-in, first-out: older stock in front.
- Keep 20 litre cans upright and clean the dispenser regularly.
- Check batch and best-before dates when stock arrives.
Choosing a supplier for your hotel
Look for a supplier who delivers on time, stocks ISI-marked brands with FSSAI details, gives proper GST invoices, and can handle same-day top-ups. Being close by matters: when a large booking comes in at short notice, a nearby supplier can respond quickly.
Bundle water with your grocery supply
Many hotels and restaurants already buy rice, dals, oils and vegetables in bulk. Ordering drinking water from the same supplier simplifies purchasing, reduces the number of deliveries to manage and gives you one account to track.
Handling functions and outdoor catering
When you host a banquet or cater an outside event, plan water separately from your regular stock. Share the event date and guest count with your supplier early, and ask for delivery directly to the venue where possible.
Hotel water supply from Pappampatti
Sarvajana Stores supplies hotels, restaurants, lodges and caterers around Pappampatti and Coimbatore with packaged drinking water in 300 ml, 500 ml, 1 litre and 2 litre bottles and 20 litre cans, along with wholesale groceries. We are FSSAI licensed and GST registered. Send your weekly requirement on WhatsApp for a quote.
Questions
Frequently asked questions
Most restaurants use sealed 500 ml or 1 litre bottles for tables, with 20 litre cans for the kitchen and staff.
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