@Bhumika
Well, you asked 😳 :
It depends on the season.
In high season, when the guest is paying a premium, we will generally leave a compliment of fresh bread, croissants, butter, 3 or 4 jams, sliced ham, eggs, bacon, fresh rolls, lots of fruit (bananas, oranges, melon, pineapple etc) crisps, dips, hummus, some packages of quick fix pastas...
Drinks: Orange and apple juice, milk, lots of bottled water, coca cola, 2 or 3 bottles of locally produced wines (white, rosé, red), prosecco, a 12 pack of beer, and we keep the bar stocked with vodka, gin, aperol, tonic, lemon fizz, and other mixes. Lots of various coffee capsule flavours, 4 or 5 packages of different teas...
that in addition to a comprehensive rack of spices and cooking ingredients.
The guests rarely consume it all, so the cost is usually only in topping it up for each guest. Our spend is usually between 50€ - 100€. But never more than that. Considering the average guest spend in high season is between 3000€-8000€, it's a small but worthy investment.
Yet nearly all express their appreciation and surprise at the rather overwhelming hospitality. Some actually go to the trouble of replacing whatever they consume when they're out shopping. We don't ask for that, but some guests are just super conscientious.
Also, it testifies to my philosophy that focusing on overwhelming guest satisfaction rather than how much profit you can make ultimately results in attracting a better quality of guest who is more interested in the quality of the experience than how much it costs.
And sure enough, the money just magically starts to show up after word gets around.
But to be fair, being in a highly popular tourist destination plays a big role in attracting good paying guests, so hospitality won't necessarily be the only attraction, and may not work for everyone. But overwhelming them with hospitality always has a positive impact, no matter where it is. You have to decide for yourself what works for you.