Has the minibar finally found its mojo?

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“The idea was to offer detox and recovery,” says Gabriella Khalil, creative director of the Palm Heights hotel in Grand Cayman, where the 51 suites are equipped with not one, but two minibars. Each fridge offers treats to satisfy all kinds of cravings: the “naughty” one includes Paleo dark chocolate bars, rum cake and cans of orange wine, while the “healthy” selection offers energy balls made from cactus plants, bags of Medjool dates, Ghia mocktails, and sachets of nut butter. The selection is extensive and most of it is organic – classic Coke, chips and KitKats – this is not.

For decades, the minibar has been an afterthought in even the most luxurious hotels. Travelers have long endured a disappointing, expensive and generally unhealthy selection of snacks, mostly coming from large global food corporations. But now, boutique owners around the world are turning the minibar into a focal point for playful independence.

In Hotel Havana in San Antonio, guests can rehydrate with Topo Chico sparkling water from Mexico and savor Righteous Felon Habanero Jerky and Mavuno Dried Tropical Mix. It taps into Texas’ cross-border culture and offers an “eclectic array of pan-Latino products,” according to Amaris Brinks, the venue’s floor manager.

Why offer guests something they can get cheaper on Deliveroo?

In palisocietyWith seven locations in Los Angeles, the bar offers vegan protein bars made by three-Michelin-starred chefs and non-alcoholic beverages from Bella Hadid’s Kin Euphorics brand.

And if the minibar in paris sinner Outside an actual bar, the atmosphere would be dimly lit and sexy: it’s stocked with condoms and poppers, while vibrators are on the menu at the williamsburg in Brooklyn. “They’re neatly packed between the chips and the chocolate bars,” smiles Julita Swietochowska, general manager of the future Arlo-Williamsburg. “A hotel should be fun.”

Many have also updated the barware. palm heights and soho house furnished theirs with crystal goblets, while ett hem in Stockholm includes fresh lemons, limes and ice trays. “You can make a drink yourself without going to the bar,” says Mats Klingberg, founder of menswear store Trunk. “I love it when hotels go the extra mile.” Khalil thinks that “curating the guest experience of opening the pantry door is just as important. . . like choosing bathroom products, art or interior furniture”. The minibar can “feel very personal,” she says. Arlo Williamsburg’s Swietochowska calls it a “symbol of hospitality.”

In the age of food delivery apps and everything on demand, the minibar has had to evolve to stay relevant. “Why offer guests something they can get cheaper on Deliveroo or the supermarket down the street?” says Henry Connell, founder of British canned wine brand the uncommon. Since May, it has been stored in the WaldorfBedside bars.

while the Penny in Williamsburg has launched its own contactless delivery app called Penny Mart. Guests Order Using a QR Code: Stock everything from healthy microwaveable meals for the in-room kitchen to sunscreen, seaweed face masks, and ice cream sandwiches. “They’re ‘out of the ordinary’ items you’d see in a store, or guests might have forgotten to pack,” says Zoe Goldberg, Penny’s brand and creative director. The hotel restocks in smaller quantities when testing new products, allowing it to be more experimental in its purchase and adapt to customer demand.

The minibar in One and only Reethi Rah in the Maldives it doesn’t exactly have competition when it comes to high street sweet shops. But no matter: guests, who pay more than $2,000 per night, are offered a personalized in-room bar. Information about a guest’s preferred brands, specific snacks, and preferred milks is requested and provided in advance by the hotel team, with a personalized offer ready for check-in.

“The selection of your minibar says a lot about you,” says Connell, whose wine cans feature whimsical illustrations. Kirsten Leigh Pratt, director of hotels and branding at Palisociety, agrees: “It’s a way to bring our vision to life, sharing our finds and favorite things.” Greater flexibility comes from the fact that these many independent food manufacturers are driven by more than just the business bottom line. “Snacks are a form of social currency,” says Noor Freiha, founder of kyoot, which works with small farmers in the Peruvian Amazon and uses packaging made from 100% recyclable paper. Their vegan dark chocolate bars are stocked at Soho House and The Twenty Two hotel in London.

For brands, particularly those that are more likely to sell in niche, small delis than in large supermarket chains, the exposure is unparalleled. “The Waldorf has more than 200 rooms that are full every day of the year,” says Connell. “We have received inquiries from travelers asking if they can find us abroad.” But the relationship is mutually beneficial. “Local brands make our Penny Mart more fun,” Goldberg says; the Penny offers guests a $10 daily minibar credit to encourage exploration. “We all like to cheer up the little one.” A midnight snack never felt so guilt-free.