Six things get restocked between every guest, no exceptions: toilet paper, paper towels, hand soap, dish soap with a fresh sponge, coffee, and a liner in every trash can. If any one of them runs out mid-stay, that’s what the review will be about. Everything else on this page is a tier above those six.
The non-negotiables, and how much of each
The rule that comes out of doing turnovers every day: count by nights of the stay, not by head count, and always leave the surplus where guests can see it. A guest who can see the backup trusts the house; a guest rationing the last roll is already drafting the complaint.
- Toilet paper. Two rolls per bathroom on or beside the holder, plus a visible backup under the sink or in the hall closet. Guests judge the backup, not the roll that’s mounted.
- Paper towels. One full roll on the counter, one spare under the kitchen sink. In a beach unit it disappears twice as fast as you expect — sand, spills, coolers.
- Hand soap. At every sink, no exceptions — bathrooms and kitchen. Refillable pump or a sealed replacement, but never a used bar carried over from the last stay.
- Dish basics. Dish soap and a brand-new sponge every turnover — a used sponge reads as someone else’s sponge. If there’s a dishwasher, enough pods for the nights booked.
- Coffee. Enough for at least two mornings, with sugar and shelf-stable creamer. In Miami, coffee is hospitality, not pantry — it’s one of the first things a guest looks for and one of the most mentioned.
- Trash liners. One in every bin — kitchen and bathrooms — and two or three spares flat at the bottom of each bin, under the active bag. It’s the oldest turnover trick there is, and still the best one.
Restock against a par list, not from memory
Hotels don’t restock “whatever looks low” — they restock against a par: the defined full level for each consumable in the unit. A bathroom par might read “six rolls: two out, four in the owner’s closet.” Whoever cleans counts down from par, refills up to it, and notes anything the backstock can no longer cover. Without the list, every turnover depends on the memory of whoever touched the unit that day; with it, anyone leaves the unit identical.
This is where professional cleaning plugs in: restocking against the unit’s own stock is a standard line of the turnover, not a favor. The 20-item guest-ready reset in JAS’s Airbnb turnover — starting at $179 — includes “restock toiletries and coffee” from the supply you keep at the unit, and the page says the rest plainly: the team flags when stock runs low “so you can top up before it becomes a guest problem.” All of it happens inside the same 1–2 hour visit with a 2-person team — the full clock is in how long an Airbnb turnover takes.
Restocking is also just one section of a larger reset — beds, towels, kitchen, bathrooms, floors, staging. The full room-by-room picture lives in our Airbnb cleaning checklist; this page is deliberately only the consumables column of it.
Questions about your place specifically? No need to finish the article — call, text, WhatsApp, or email us and we’ll take it from here.
The tiers that show up in review text
The first six prevent the bad review; they never earn the good one. What guests write about by name sits one tier up.
- Tier two — what the Miami market already expects: shampoo, conditioner, and body wash (per-stay minis, or wall-mounted dispensers refilled and wiped every turnover), laundry detergent if the unit has a washer, sealed salt, pepper, and cooking oil in the kitchen, and cold water in the fridge for arrival day.
- Tier three — the five-star tier, Miami edition: beach towels clearly marked as beach towels so your white bath set never meets the sand, an umbrella by the door for the wet season, and the coffee upgraded — a bag of Cuban-style espresso turns “there was coffee” into a review sentence. Small, cheap, visible: exactly the kind of detail we unpack in how to get five-star cleanliness reviews.
And two things worth not leaving: opened food beyond sealed basics — in Miami’s humid climate an open pantry bag is a problem waiting on a date — and full-size toiletries that leave in a suitcase. Everything you stock should be checkable at a glance during the turnover; if it has to be opened to know how much is left, it doesn’t belong on the par.
FAQ
Do turnover cleaners bring the guest supplies, or do I?
The cleaning products are theirs; the guest consumables are yours. JAS puts it this way on the turnover page: "We bring all cleaning supplies and equipment — eco-friendly by default. Linens and consumables work from the stock you keep at the unit." Your job is keeping the closet stocked; the turnover restocks the unit from it.
Where should the backstock live?
In a locked owner’s closet the guest never opens, with the par list taped inside the door. One shelf per category — paper, bath, kitchen, coffee — so anyone restocking can count gaps at a glance. Count it against the list once a month; mid-stay is the wrong time to learn the closet is empty.
How much should I budget for consumables per turnover?
There is no honest single number — it moves with stay length, guest count, and how deep your tiers go. The workable method is to keep a month of supply receipts, divide by that month’s turnovers, and fold the result into your cleaning fee. Price it per stay, not per guest: a two-night couple and a two-night family of five burn through paper at very different rates.