Hospitality

A bad cup of hotel coffee will mess up your whole morning.

You turn on the in-room coffee maker, desperate for some caffeine to prepare you for the long day ahead. To your dismay, you find your cup filled with a liquid that is almost, but not quite, entirely unlike coffee (to paraphrase Douglas Adams).  

It’s watery. It’s weak. All you can do is grimace and drink it, or put on some pants and stumble down to the lobby to find something stronger.

Don’t inflict this on your guests! Hamilton Beach Commercial®’s (HBC) hotel coffee makers are designed to maximize coffee extraction for a more satisfying cup — and more satisfied guests. Here’s how we do it.

People don’t want to deal with people.

That’s the stark truth underlying many hospitality innovations: text-based room service, apps that allow hotel guests to request amenities, and grab-and-go markets in lobbies.

This move toward letting guests serve themselves dovetails with increasing labor costs for hotels, as it becomes harder to hire and retain stellar staff. But here’s the challenge: Can self-service F&B impress guests?

“If you’re going to do F&B in a hotel setting, be bold. Be passionate about it. Take risks, and do something terrific,” Anthony Langan, corporate director of beverage & food, boutique & lifestyle hotels for Vision Hospitality Group, said at the 2018 Southern Lodging Summit.

Is it possible to deliver bold and terrific food and beverage in a self-service format? Of course!