Once synonymous with mass-produced snacks and uninspired alcohol, the hotel minibar is finally getting a much-needed makeover. Properties around the globe are abandoning the standard fare in favor of the memorable—think small-batch treats, locally distilled spirits, and, in some cases, even more unconventional offerings—injecting a little whimsy and a hefty dose of luxury into the oft-forgotten amenity. Read on to discover nine hotels and resorts that are rethinking the minibar, transforming it into everything from a Champagne cave in New York City to a fragrance bar in Barcelona and beyond.
Typical Mini Bar Staff & Roles
| Position | Primary Duty | ||
|---|---|---|---|
| Mini Bar Attendant | Stocks carts, refills units daily, and reports usage. | ||
| Oversees multiple attendants and manages inventory orders from procurement. |
Mini Bar Systems
- Traditional (Non-Automated): Staff manually count items to determine consumption.
- Semi-Automated: Use door sensors to alert staff when the mini bar has been opened.
- Fully Automated: Use infrared or weight sensors to automatically detect when an item is removed and instantly bill the guest’s account
Key Performance Are
- Revenue Generation: Mini bars are often a high-profit outlet due to premium pricing justified by 24/7 convenience.
- Guest Experience: Providing immediate access to snacks and local specialties improves satisfaction, especially for late arrivals.
- Loss Prevention: Systematic tracking is required to prevent theft or “missed charges” when guests check out before their consumption is recorded.