ENTREP | WW1 Case Study

Details

• In the hotel industry, the minibar is a service filled with various beverages and food. Customers pay based on what they have consumed.

Issues with the Mini Bar

• expensive

• food and products spoil

• guest preferences changed

• rising operational costs

• constantly have to check minibar

• theft was easy

History and Stats

• It started with alcohol, eventually expanded to soda and candy.

• It was profitable but then shifting trends made hotels started shifting.

• It became less profitable by 28%.

• Smart mini bars were used to automatically check.

• Eventually, they were emptied and used as fridges

Updates

• The minibar is now tracked online.

• Hotel lounge bars became more profitable due to communal spaces.

• Fully customized mini-bars and local products replaced the generic food.

• They collaborated with DoorDash to have room service delivered from all over the city.