Hotel mini-bars given the cold shoulder
HOTEL mini-bars could be going the way of guestroom land lines, business centres and meeting rooms. Kaput, that is, thanks to portable technology, Skype-based conferencing and, in the case of those little fridges with their overpriced cargoes, a revolt by guests at the prospect of paying alpine-high amounts for a Toblerone.
A TripAdvisor survey in the US last December revealed respondents rated the hotel mini-bar as the least- important amenity; they wanted, in order, free WiFi in guestrooms, complimentary parking, breakfast included in the room rate, a supply of “personal care items” (toiletries, to us) and free WiFi in lobbies.
Like many travellers, I have become a more canny consumer. The increase of inner-city high-rise living, especially in Australia’s major cities, has heralded more all-night convenience stores. It usually means just walking a block or so to buy snacks and bottled drinks to take back to your hotel. Perhaps it’s my imagination, but there seems a new roominess in mini-bar fridges, almost as if managements now expect guests to pack the space with their own supplies. Better that, perhaps, than being stuck with unwanted chocolates past their expiry dates.
The other new development is terminology. The maxi-bar has arrived. My initial suspicion was of a reference to price but it seems to be about volume and typically is offered in self-catering digs and serviced apartments with kitchen facilities. It’s a lovely idea for arriving guests, especially if you pitch up late, and travel-weary. The little four-suite Drift House at Port Fairy on Victoria’s southwest coast, for example, welcomes travellers with a maxi-bar and breakfast hamper that showcases local suppliers — an Irrewarra sourdough loaf from the Colac area, Kaz’s Googs from Heywood, yoghurt from the Grampians, buttery shortbread from a neighbourhood baker.
So the maxi-bar, at its finest, gives guests a virtual farmgate tour and impetus to head to the cellars and providores of the immediate parish. I have had a similar experience at the stutteringly named Hotel Hotel in Canberra where mini-bar produce is locally sourced, including ACT-region wines. Ditto at 1888 Hotel in Sydney where all-Australian products are supplied and space has been left for guests to pop in their own goodies. Some properties have cafes in their foyers so guests can grab something for their rooms. Such is the case at Westin Singapore where its Daily Treats larder serves takeaway pastries, sandwiches, coffees and smoothies.
Hilton Surfers Paradise has a lobby-level Food Store with artisan breads, the makings of a pasta meal, pastries, dukkah, and even dumplings. That’s what I call a maximum step in the right direction.
Source: The Australian - 24 May 14
