A property that feeds guests has a delivery problem with a shape of its own: produce and dairy daily or near enough, dry goods weekly, and a laundry or maintenance item that appears without warning.
We build the run around the kitchen. That normally means an early produce drop before service, a dry goods drop on a fixed weekday, and room on every trip for the thing nobody knew about on Monday.
We also collect. Empty gas cylinders, returns, laundry, repairs going back to Male, and the crate the produce came in. A supply run that only goes one way leaves the property storing everybody's empty boxes.
For a group with several properties in one atoll we run one circuit and split the load at the hub, which is cheaper than three separate arrangements and considerably more reliable, because a boat with three reasons to sail sails.