A hotel lobby market needs room for products, checkout and the people using it. The usable space depends on the fixtures, cooler doors, guest circulation and restocking access. A measured site brief helps the team assess those needs before recommending a layout.
Start with the area you already have, whether that is a pantry, gift shop or open lobby corner. The goal of the first survey is to show what can stay, what limits the layout and which details need a closer look.
Measure the space around the fixtures
Record the available wall lengths, floor area and ceiling height. Mark columns, doors, windows, outlets and equipment that must remain. If you have a floor plan, annotate it; otherwise, a simple sketch with measurements can organize the first discussion.
Include the space in front of shelves and coolers. An equipment footprint alone will not show how a guest opens a door, browses with luggage or steps aside to pay. Have the hotel’s facilities team review the proposed clearances and equipment requirements as the design develops.
Use this checklist to build the brief:
| Area to review | Information to record |
|---|---|
| Existing shelves and cabinets | Dimensions, condition and what is currently stored there |
| Refrigeration | Unit dimensions, door movement, capacity and service access |
| Guest route | How guests enter, browse, reach checkout and leave |
| Checkout position | Visibility, working surface and space for a guest to complete a purchase |
| Utilities | Outlet locations and known equipment or connectivity constraints |
| Delivery and storage | Receiving point, route to the market and space for reserve stock |
| Installation | Access for moving equipment and any planned lobby work |
Walk the route at a busy time
Look at the market from the entrance, elevators and front desk. Can a guest identify it without asking? Does browsing interfere with a check-in queue or the route through the lobby?
Pay particular attention to corners where cooler doors, guests and luggage could compete for space. A layout that looks generous when the lobby is empty may be awkward when several people arrive together.
Then follow the restocking route. Note where deliveries arrive, where cartons can be unpacked and how the stocking team reaches the shelves. Reserve stock needs a workable home too; the display area is only part of the operation.
Plan the assortment and equipment together
List the product categories the hotel wants to offer before deciding how much shelving and refrigeration to add. Cold drinks, shelf-stable snacks, meals and travel essentials place different demands on the space. Use the product-selection article to prepare that starting list.
Review existing equipment by condition and usefulness. A working cooler may be worth keeping, but its position still needs to support browsing and replenishment. Discuss whether the current checkout location helps guests understand where to pay, especially when upgrading a pantry that previously relied on the front desk.
For broader planning, see how a hotel lobby market works and the setup cost checklist.
Use existing installations to frame the discussion
Our market examples show compact spaces, medium markets and larger installations. Compare how the pictured hotels use wall space and position their coolers and checkout. Choose examples that help explain your priorities: preserving an existing shop, making a small corner easier to use or creating more room to browse.
Pair those references with photos of your current area. Capture the approach to the market, the full space and any equipment you hope to retain. Measurements and photos together give the team more to work with than either alone.
Prepare for the property review
Bring the measured sketch, equipment list and the main problem you want to solve. Include any planned renovation dates and the person who can answer facilities questions. If room charging matters, collect the PMS details in our room-charge checklist.
Explore our service areas and tell us about your hotel. GrabScanGo can review your current setup and recommend the layout and operating approach for your property.