ShareThis Page
Travel

Forget the mini-bar: Fancy hotels are turning to the maxi-bar

| Monday, Nov. 5, 2018, 10:33 a.m.
Forget the mini-bar, some fancy hotels are turning to new maxi-bar experiences as a means of keeping luxury customers happy and of increasing favorable food and beverage margins, while they’re at it.
CreativeCommons
Forget the mini-bar, some fancy hotels are turning to new maxi-bar experiences as a means of keeping luxury customers happy and of increasing favorable food and beverage margins, while they’re at it.

Hotels are turning to new bar experiences as a means to keep luxury customers on their toes — and increase favorable food and beverage margins, while they’re at it.

Enter in-room cocktail service.

While in-room dining has been on the decline — showing a 3 percent dip from 2016 to 2017, according to hospitality insights firm STR — hoteliers are realizing that expertly shaken martinis, rather than well-done cheeseburgers, are just what travelers want showing up at their doors.

In some cases, that means dispatching a bartender for in-person service; at other times, it’s about making a room’s mini-bar feel more like a home bar.

“As the mother of a six-year-old, having a perfectly created cocktail in my room creates a really memorable moment,” says Kelly McCourt, director of sales and marketing at the Darcy, which opened in Washington in April 2017 with a cocktail butler who crafts the hotel’s signature drinks from a bedside bar cart.

Evolution of luxury service

In Miami Beach, The Nobu Hotel’s Beverage Butler has also been going strong, ferrying a trolley of liquid wares up and down guest corridors since just after it opened in late 2016. The Campari sodas he shakes are complimentary, but the hotel doesn’t advertise the service, in order to “surprise and delight” guests.

Consider this the next evolution in luxury hotel service. After all, why go down to the bar when the drinks can come to you?

Here are the leaders of the in-room drinking pack — expect to see additional resorts join the ranks in the very near future.

The Darcy, Washington

Call the “Cocktail Butler” at this mid-century modern hotel near Dupont Circle, and a mixologist will spend 30 minutes customizing the property’s signature drinks in your room. You can order a Darcy Double, which marries soda water, ginger beer and Green Hat Gin with a variety of locally sourced cocktail vinegars; or a Call of the Siren, which puts seasonal twists on a blend of vodka and prosecco.

The catch? You have to book 48 hours ahead — meaning your G&T cravings can’t be met on demand-and the butler will cut you off after two rounds. (After that, he’s off to serve someone else.)

Drinks are $17 a pop, plus a $50 service charge, available nightly from 4:30- 9:30 p.m.

The Godfrey Hotel, Boston

On Sunday mornings, from 10 a.m. to 1 p.m., guests at this minimalist but preppy hotel can buzz the bar and request the Bloody Mary Cart, a Mad Men-inspired brass-and-mirror affair stocked with choices of premium vodka, gin, tequila or bourbon. Also included are the house Bloody Mary mix and your favorite garnishes and accoutrements: celery, olives, seasonal pickled vegetables, jumbo shrimp, even maple-glazed bacon.

The hotel’s marketing director, Paul Sauceda, says the offering — priced on par with the lobby bar at $14 per cocktail and no service fees — has been “really big with parents who can’t make it to the bar on Sunday mornings with kids.” This, it seems, is far more doable.

Mahogany Bay Resort & Beach Club, Belize

The first time hotelier Beth Clifford tried “dressing cocktails” — ones imbibed while getting dressed for dinner it was at interior designer Amanda Lindroth’s home in the Bahamas. She loved the concept so much she brought it to her own hotel in Belize, whose main building (or “Great House”) was decorated by Lindroth as a contemporary take on British colonial design.

From their white clapboard cottages, guests can order such $8-14 drinks as Don’s Old Fashioned, made with Demerara syrup and vintage Dom Omario rum, or a grapefruit-infused Laguna Spritz. They’re delivered by golf cart from 4 to 6:30 p.m., with optional hors d’oeuvres (and a mandatory 10-percent service charge).

The Pulitzer Amsterdam

This Dutch hotel, part of Preferred Hotels & Resorts, reopened in August 2016 after a year-and-a-half-long restyling that took inspiration from the Amsterdam’s 17th century canal houses. General manager Alex van Gastel saw the addition of 1930’s-style drink trolleys in each room as an extension of that traditional aesthetic; they’re more like home bars than mini-bars.

Each has an artisanal wooden design and is stocked with nips of gin, mixers, glasses, cocktail-making gear and a booklet of recipes. (The drinks whip up for around $16 and are perfect for nightcaps after the lobby bar has closed.) There’s also a small fridge in each of the eclectic rooms, where you’ll find chilled Corenwijn jenever and beer for a Dutch Kopstootje combo.

Bisha Hotel Toronto

It should come as no surprise that for his first hotel, nightclub impresario and restaurateur Charles Khabouth paid additional attention to his in-room beverage program. Since its opening in Toronto’s entertainment district last year, the dramatic Bisha Hotel has stood out for its bespoke Studio Munge furnishings, including bar carts — a throwback to retro Hollywood glamour — crowded with 375ml bottles of Belvedere and Kettle One vodka, Hennessy cognac and Tanqueray gin that are priced without the typical minibar markup.

Should one bar cart prove insufficient, the two-floor Bisha suite has one in the kitchen and a second in the upstairs bedroom. Whatever isn’t already on hand — be it ice, cocktail shakers, fresh juice or garnishes — can be sent on demand by the hotel’s Crown Service concierge team.

Katamama, Bali

Ronald Akili is best known as the mastermind of Bali’s most famous beach club, Potato Head. Now, the free-flowing booze that’s made the club so successful has carried over into his first hotel, Katamama, with a tropical Zen look on Bali’s stylish Seminyak Beach.

Each room has a maxi-bar inspired by Akili’s personal home bar; it’s outfitted with a custom bar kit made by local woodworkers and wrapped in hand-dyed fabrics. In terms of drinks, the focus is on house-infused spirits such as citrus vodka, lemongrass gin and hibiscus tequil, plus a 200ml hand-blown Indonesian glass bottle of roasted pineapple arak, a rice-based spirit that’s made locally in small batches by a certified distiller. (Bottles start at $20.) Don’t know what to mix them with? Opt for one of the $8 pre-batched cocktails instead. All you need to do is shake, pour and sip.

Kerry Medina is a freelance writer for Bloomberg.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.

click me