Playing cards and a Martini set up are some of the in-room amenties at the Hotel Valley Ho. Making the
Some hotels and ships are fi nding the minibar is a way to differentiate themselves from the pack.
By Michelle Paolillo Lockett M
experience. Th ey are also a good source of profi t. In a time when some hotels are cutting back and deciding not to off er them in rooms, others are fi nding that a unique minibar selection is actually a great way to stand out from the competition. "From my perspective, having a minibar is part of having
inibars, however they are merchandised, add a little bit of luxury and value-added convenience to the hotel
to make sure all items are kept fresh and oftentimes guests don't buy them. Th at said, beverage managers say the idea of having access to a minibar is defi nitely an added amenity for guests.
luxury," says David Morgan, Irving-Texas based vice president of food and beverage at the 42-location Omni Hotels & Resorts, adding that there are numerous benefi ts of keeping the minibar. Th e truth is minibars are often a loss for hotels, as you have
36 | MAY 2012
THE GLAMOUR OF THE IN-ROOM BAR "Regardless of the cost associated with the minibar, the perception
is that there is a sophistication [to having in-room drinks off erings]: that we are going to give the customer what they want even if it costs a little bit of money to do it," explains Morgan So when creating his minibar, he tries to fi nd food and
beverage items that will please customers. "Th e days of putting expensive items in the minibar and having people pay for them are over," he says, noting that though M&Ms may not "look good" in a minibar, they sell extremely well. For Morgan, the top-selling beverage across the board is water,
Aqua Pana to be exact for $5 to $6 a liter. Omni mandates the water and wine available in the mini, which includes Domaine Chandon Sparkling Wine, Geyser Peak Chardonnay and
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