Summary
Once a symbol of luxury and late-night convenience, the hotel minibar has quietly faded into obsolescence. What began in 1974 at a Hilton Hotel in Hong Kong, where tiny liquor bottles boosted drink sales by 500%, soon became a global standard. But over time, the novelty wore off. Rising labor costs, food spoilage, theft, and changing guest preferences made the minibar a burden to guests and the hotel staff.
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