READER PICKS » Raising The Bar On Minibars

Maarten Drenth, executive assistant manager, InterContinental Miami, uses Bartech's automatic mini-bars with an e-basket solution, a companion unit that gives hoteliers an additional outlet to sell nonchilled items.

"Because the Bartech e-basket is so visual, impulse buying has increased," Drenth says. "Guests see what's available, like snacks, as soon as they enter the room." He says the e-basket serves a dual purpose--service and sales. "We offer a logo corkscrew that guests are welcome to use during their stay, or they can purchase it and take it with them," Drenth says.

This Bartech system also recognizes when minibars have been repeatedly opened without items being consumed. This alerts staff to check the hotel refreshment center and discard items like leftovers that guests might have put in and forgotten to remove upon departure.

Ward Childs, senior F&B director, Hyatt Regency San Francisco, says automatic Bartech minibars are labor-efficient, enabling him to service his 803-room property with two full-time staffers compared with six using a manual system.

Usage is posted in real-time, which significantly minimizes folio discrepancies and after-departure charges, Childs adds. --SBH

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