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What's In Your Hotel Mini-Bar?
By Melanie Nayer ~ Weekly Exclusive - Views On The Latest Trends
Wednesday, 19th March 2014

Exclusive Feature: Are hotel mini-bars a thing of the past? That's the latest spin coming from guest rooms around the world;

As guests, we're used to walking into a hotel room and finding a mini-fridge full of overpriced chips and chocolates, but how beneficial are these little bars to hotels bottom line?

Many hotels have already started removing the famed mini-fridge from their rooms, replacing in-room food options with a take out menu and 24-hour room service.

And, according to a recent Tripadvisor survey, it seems only 21 percent of people surveyed said they cared if there was a minibar in the room. So, what's your move if you get the munchies late night and need a bite?

Marriott, Hilton and Hyatt are already in plans to phase out the minibar in their hotel rooms. These hotels are offering snack service from the lobby, 24-hour room service, and even grocery delivery service (in some New York City hotels).

Other hotels, like Four Seasons in Los Angeles, are simply upgrading their mini-bar options. Why settle for stale potato chips when you can have organic candy bars? And in some hotels, an empty fridge is all you'll find, ready for guests to do their own stocking via nearby grocery markets or the vending machines at hotels.

The jury is still out on how guests will react to this move, if in fact hotel guest room mini-bars do go away. My opinion, for what it's worth, is option three: leave the fridge empty and let the guest stock it. I've stayed at hotels where this is an option and it couldn't be simpler, especially when the hotel will stock it for you based on your preferences.

All you need is a menu of available items, pick what you want, and it will show up in your mini-fridge. Is it more expensive? Yes. But, I'd rather pay for more items that I want - like sparkling water and organic fruits and vegetables - than over-pay for stale chips and salty nuts when I get hungry in the middle of the night.

Today's travel is all about convenience. Shouldn't that convenience extend to what we eat while we're on the road?

This is strictly an exclusive feature, reprints of this article in any shape or form without prior written approval from is not permitted.

Melanie Nayer is a hotel reviewer and expert on luxury travel around the world. She has covered all aspects of hotels including corporate restructures, re-branding initiatives, historical aspects and the best of the best in luxury hotels around the world.

Sponsorship for the exclusive write-ups at 4Hoteliers.comMelanie writes a weekly exclusive column for

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