If you offer a kitchenette in your hotel rooms, the question is always “What should I put in it?”

Too many appliances, cookware, utensils and you’re probably losing money. Not enough and it’s not really a business advantage.

So what is just right?

First, it’s a great idea to make sure that your basics - cups, glasses, utensils, plates, cookware - are present, in good repair and appealing to cook and eat with. Forks and knives get bent. Glasses scratch or chip. Pots and pans get burned.

Check your kitchenette utensils and cookware regularly and replace unacceptable items. Err on the side of caution - you don’t need a snarky online review because there were no usable forks in the room.

There should be place settings for at least four - plates, cups, and table utensils. Again, it’s best if they’re in good nick and at least match each other, if not the room décor.

Electric kettles are standard for most any hotel room. Espresso machines are recommended as well, if you have the means.

For the kitchenette itself, if you’re offering one, guests will expect at least a dual cooktop. Mini toaster ovens are a good idea for rooms where space is at a premium.

Toasters are, these days, a basic human need - four-slice models, please. To impress guests, go for the longer two-slot four-slice type.

Microwave ovens are also greatly appreciated and in-room fridges belong in any room kitchenette.

There are mini kitchen appliances which combine a dual cooktop on top of an toaster oven unit. They’re economical and fit in most any hotel kitchenette.

Oh, and lastly, don’t forget the cleaning-up materials. Some guests do actually wash their own dishes.