Goodbye minibar, hello kombucha. Richard McComb looks at the changing face of in-room products and services in hotels
It was the ultimate symbol of high-rolling hotel chic, satisfying guests’ desire for a G&T in the bathroom and a way to quell the 2am munchies. When it came to judging a hotel’s ‘cool’ credentials, the debate pretty much started and ended with the in-room minibar. In addition to dinky bottles of spirits and a Paul Masson-style wine carafe, the tiny fridge, recessed underneath the multichannel TV, featured such irresistible treats as KitKats, bite-sized pretzels and dry-roasted peanuts.
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