Often considered a basic amenity, the kettle is in fact used multiple times during a stay—sometimes as intended… sometimes less so. (I once found instant noodles stuck to the bottom of one.)

Introduced into hotel rooms in the 1970s, the kettle now shares space on the courtesy tray with coffee amenities. For many travelers, it’s part of a morning ritual: making tea, coffee, or simply hot water. When well integrated, it blends naturally into the room’s atmosphere. But when poorly chosen, inadequately cleaned, or damaged, it quickly becomes both a visual and functional nuisance.

Often perceived as a mere detail, the courtesy tray is in fact one of the first material touchpoints between the guest and the hotel’s in-room food and beverage offering. Unlike minibar items, the products on the courtesy tray are free of charge and replenished daily. It supports a daily ritual for many guests: preparing a cup of coffee or tea.

To help professionals cope with this complexity, FIGURZ is launching a dedicated monthly magazine: a regular appointment to help industry players sort out the household, professional or simply unsuitable references for hotel use - and so make the right choices, more quickly.

OS&E is the most underestimated cost in any hotel opening. Here's how to calculate it properly — before it eats into your FF&E budget.