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Gabriella Khalil, the creative director of Palm Heights hotel in Grand Cayman, had a brilliant idea. She wanted to offer guests the opportunity to both detox and retox during their stay. That’s why all 51 suites at Palm Heights are furnished with not one, but two minibars. Each fridge is stocked with an array of treats to satisfy all kinds of cravings. The “naughty” minibar features indulgent items like Paleo dark chocolate, rum cake, and cans of orange wine. On the other hand, the “healthy” selection offers energy balls made from cactus plant, bags of medjool dates, non-alcoholic Ghia cocktails, and sachets of nut butter. The options are extensive, and most of the offerings are organic. This isn’t your typical minibar that’s filled with classic Coca-Cola, crisps, and KitKats.
For years, minibars in hotels, even the most luxurious ones, have been an afterthought. Travelers have had to settle for underwhelming, expensive, and generally unhealthy snack options, often sourced from big-name, global food corporations. However, boutique hotel owners around the world are now transforming the minibar into a focal point for fun and independence. For example, Hotel Havana in San Antonio provides Mexico’s Topo Chico sparkling water and snacks like Righteous Felon Habanero Jerky and Mavuno Dried Tropical Mix to satisfy guests’ cravings. This reflects the cross-border culture of Texas and offers an eclectic assortment of pan-Latin goods. The goal is to provide guests with something unique that they can’t simply order for cheaper on Deliveroo.
Hotels like Palisociety and Sinner Paris are also taking minibar offerings to the next level. Palisociety’s minibar stocks vegan protein bars made by three-time-Michelin-starred chefs as well as non-alcoholic drinks from Bella Hadid’s brand Kin Euphorics. Meanwhile, Sinner Paris’s minibar is stocked with condoms and poppers, creating a dimly lit and sexy atmosphere. The Williamsburg in Brooklyn even offers vibrators neatly packaged alongside the traditional snacks. These hotels understand that a truly enjoyable hotel experience goes beyond just the basics.
Not only are the snacks and drinks in minibars becoming more exciting, but the presentation and barware are also getting an upgrade. Hotels like Palm Heights and Soho House furnish their minibars with crystal glasses, adding a touch of elegance to the experience. Ett Hem in Stockholm goes even further by providing fresh lemons, limes, and trays of ice. Guests can now make their own cocktails in their rooms without having to go to the bar. It’s these little extra touches that make a hotel stay memorable.
According to Gabriella Khalil, curating the guest experience of opening the pantry door is just as important as choosing bathroom products, art, or in-room furniture. The minibar has the potential to feel very personal, creating a unique and memorable experience for each guest. Julita Swietochowska, the general manager of Arlo-Williamsburg, describes the minibar as a symbol of hospitality. It represents the hotel’s commitment to providing a fun and enjoyable stay.
In a world where food delivery apps and on-demand services are so prevalent, minibars have had to evolve. Hotels can no longer offer guests something they can easily get for cheaper elsewhere. That’s why minibars are becoming more specialized and unique, offering guests products they may have forgotten to pack or that they can’t find in typical stores. Hotels like One & Only Reethi Rah in the Maldives take this to the extreme by offering bespoke in-room bars tailored to each guest’s preferences. Prior to check-in, the hotel’s team gathers information about the guest’s preferred brands, specific snacks, and favored milks, creating a customized minibar experience.
The selection in a minibar says a lot about a guest and their preferences. British canned-wine brand The Uncommon understands this and features quirky illustrations on their wine cans. Kirsten Leigh Pratt from Palisociety believes that minibars are a way of bringing the hotel’s vision to life and sharing their favorite finds with guests. It’s not just about the bottom line for many indie foodmakers either. For example, Kyoot works with small-scale farmers in the Peruvian Amazon and uses 100% recyclable paper for their vegan dark chocolate bars. This gives guests a chance to experience unique and socially conscious snacks during their stay.
The relationship between hotels and local brands is mutually beneficial. Hotels like The Penny in Williamsburg stock local brands in their Penny Mart, making it more fun for guests. In return, the Penny offers guests a daily minibar credit to encourage exploration. It’s a win-win situation that supports local businesses and adds value to the guest experience.
The era of the boring and overpriced minibar is coming to an end. Hotels around the world are reimagining the minibar as a focal point for creativity and enjoyment. Guests can now indulge in unique and exciting snacks and drinks that reflect the hotel’s personality and support local brands. The minibar has become a symbol of hospitality and personalization, providing guests with an unforgettable experience. So next time you stay at a hotel, don’t forget to check out the minibar for a guilt-free midnight snack.
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