Calculating turn-down service cost price seems simple, but many hoteliers forget the small costs that add up quickly. A chocolate of €0.50 per room becomes €1,500 in extra costs per month with 100 rooms. In this article you'll learn step-by-step how to include all costs and determine the right price.
What's included in turn-down service cost price?
Turn-down service is more than just turning down the bedding. You need to include all materials and time in your calculation:
- Chocolate or candy per room
- Labor time of housekeeping staff
- Extra towels or slippers
- Cards or welcome notes
- Packaging and presentation
Chocolate and candy cost price
The chocolate on the pillow is the most visible part, but also a cost factor you shouldn't underestimate.
💡 Example chocolate costs:
Hotel with 80 rooms, 70% occupancy, turn-down every evening:
- Chocolate per piece: €0.45
- Rooms per evening: 56 pieces
- Per month: 56 × 30 = 1,680 pieces
- Monthly costs: €756
Annual costs for chocolate alone: €9,072
Choose quality chocolate that matches your hotel level. Cheap chocolate doesn't go over well with guests, but expensive chocolate eats into your margin.
Including labor time in cost price
Turn-down service takes time from your housekeeping staff. Calculate with 5-8 minutes per room depending on how extensive it is.
💡 Example labor costs:
Housekeeper earns €18 per hour, turn-down takes 6 minutes per room:
- Cost per minute: €18 ÷ 60 = €0.30
- Cost per room: 6 × €0.30 = €1.80
- For 56 rooms per evening: €100.80
Monthly labor costs: €3,024
⚠️ Note:
Also include employer contributions (approximately 25% on top of gross salary). Otherwise you'll underestimate your actual labor costs.
Extra materials and presentation
Besides chocolate you often use extra materials that come with costs:
- Cards or notes: €0.05-0.15 per piece
- Extra towel: €0.30 washing and replacement costs
- Disposable slippers: €1.20-2.50 per pair
- Chocolate packaging: €0.08-0.12 per piece
Total cost price calculation
Add up all costs to get your actual cost price per room. Use this formula:
Cost price per room = Chocolate + (Labor time × Hourly rate) + Extra materials
💡 Complete calculation:
Turn-down service with chocolate and card:
- Chocolate: €0.45
- Labor time: €1.80 (6 min × €18/hour)
- Employer contributions: €0.45 (25% of €1.80)
- Card: €0.10
- Packaging: €0.08
Total cost price: €2.88 per room
Determining selling price
Your cost price is €2.88, but what do you charge the guest? Calculate with a margin of 40-60% to cover all overhead costs.
Minimum selling price = Cost price ÷ (1 - Desired margin)
At 50% margin: €2.88 ÷ 0.50 = €5.76 per room. Rounded: €6.00 per turn-down service.
KitchenNmbrs for cost price calculation
You can also automatically calculate cost prices for hotel services like turn-down. KitchenNmbrs helps you keep track of all materials and labor time, so you always know what a service really costs. Try 3 days free and discover how you can get control of all your cost prices.
How do you calculate turn-down service cost price? (step by step)
Gather all material costs
Make a list of everything you use: chocolate, cards, packaging, extra towels. Look up the purchase prices and calculate what it costs per piece.
Calculate labor time per room
Measure how long a turn-down service takes (usually 5-8 minutes). Multiply by your employee's hourly rate and don't forget employer contributions (approximately 25% extra).
Add up all costs and determine your selling price
Sum material costs and labor costs for your total cost price per room. Divide by (1 - desired margin) to get your minimum selling price.
✨ Pro tip
Check how many guests actually use your turn-down service. Many hotels offer it as standard, but only 30-40% of guests want it. By making it optional you save costs and increase appreciation.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What percentage margin should I calculate on turn-down service?
Calculate with 40-60% margin to cover all overhead costs. At 50% margin this means your cost price can be half of your selling price.
Do I need to calculate VAT on turn-down service?
Yes, turn-down service falls under hotel services and you charge 9% VAT. Your selling price of €6.00 incl. VAT becomes €5.50 excl. VAT for your margin calculation.
How often should I check my cost prices?
Check your cost prices every 3 months. Chocolate prices and wages change, so your cost price does too. Adjust your selling price if your margin drops below 40%.
Can I use cheaper chocolate to save costs?
You can, but watch the quality. Guests can taste the difference and poor chocolate damages your hotel image. Better to make the service more efficient than to cut corners on quality.
What if guests don't want turn-down service?
Make turn-down service optional and ask guests at check-in if they want it. This way you avoid unnecessary costs and only offer the service to guests who appreciate it.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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