On cleaning day between guests, I clean out the fridge. I usually leave anything that has never been opened with a current date. I leave the mustard, Ketchup or Barbecue sauce.
You are right! I shouldn't get emotionally attached and treat guests like my family. The guests can always go to a local restaurant or deli for take out.
I have a prepared catalogue of brochures of many of these local merchants. This catalogue also has a separate section of travel maps, train schedules, NYC events, Broadway shows.
For my greeting at arrival, I'll offer only basic needs for arrival and breakfast.
Tea, coffee, filtered water, pitcher of lemon water, orange juice, milk, stick of butter, croissants or muffins for breakfast, cereal, some fresh fruit. I have staples in the kitchen cabinet. Oils, sugar, salt, flour, etc. (most guests leave behind some fresh unopened packages of chips, cookies, etc) These leftovers is beginning to clutter the cabinets. Gotta clean it out!
But @Bruce43, that's what sets us apart from the Hotel industry. The personal touch!