Minibars have a reputation problem – but not because guests don’t want them. Too often, travelers perceive them as overpriced, noisy or risky, and many avoid them entirely for fear of surprise charges. The frustration isn’t with the minibar itself but with how it’s stocked, priced and managed.
F&B managers and hotel staff around the world work hard to uphold the highest possible guest experience. In today’s demanding environment, they need the right strategy to succeed. Hoteliers who plan ahead and take time to understand usage preferences can transform the minibar into a valued part of the guest experience by giving guests control over their space and providing transparency, comfort and convenience.
From in-room fridges and minibars, guests value comfort, convenience and trust above all. Today’s travelers crave amenities that enhance their stay, not create stress. Minibars and minifridges play an important role in achieving this level of satisfaction, even when empty. Many guests appreciate having a fridge for storing beverages, leftovers or personal items, seeing it as a simple gesture that gives them ownership over their space.
Contrary to the perception that minibars are outdated, Dometic‘s recent study on Hotel Minibar and Minifridge Usage & Preferences (2025) showed that 40% of guests said a minifridge (without product inside) is important when booking, on par with TVs at 41%, and up sharply from 26% in 2019. The study surveyed 2,000 hotel guests across the US and Germany in 2025.
Transparent pricing builds trust
Many guests avoid minibars not because they are unwilling to pay, but because they fear unclear charges. According to Dometic’s survey, 60% said their stay would improve if minibar pricing was fair, and 73% preferred that the cost of items be included in the room rate. This doesn’t mean free products—it’s about transparency. Guests want to relax, knowing upfront what items cost, rather than worry about surprise charges.
Regional preferences also influence presentation. In Germany, 65% of travelers prefer a menu card with prices rather than individual tags, while U.S. guests value clarity regardless of format. Clear pricing and communication signal respect and encourage use.
Automation anxiety
While sensor-triggered minibars simplify operations, they often create annoyances for hotel guests. Automatic billing (charging items simply when moved) can lead to disputes and frustration. In the same Dometic study, 66% of respondents preferred manual billing, declaring their consumption at checkout rather than risking an accidental charge. This preference is not a resistance to technology; it affirms that guests want control over their space, not uncertainty.
Hotels can adapt by offering empty fridges on request, providing manual billing options, or including a few complimentary items along with clear communication on what’s not free. Automation can be a game-changer in hotel operations so long as it enhances convenience, not undermines confidence or trust.
Noise is a dealbreaker
Noise is a major deterrent to minibar use. Travelers prioritize comfort, with 86% of respondents saying they would choose silent operation over energy savings and 62% including silent operation in their ideal minibar setup, being the number one, most chosen ideal feature above the second, the ability to place large bottles in an upright position at 47%. For light sleepers, international guests, or business travelers, even minor hums or clicks can disrupt rest. Investing in silent cooling technology improves the guest experience and reduces complaints and negative reviews.
Hotels can take concrete steps to make minibars a welcomed, guest-friendly amenity:
• Pricing clarity: Clearly distinguish complimentary items from those that incur a charge. Mention freebies at check-in or in the room guide to build trust.
• Thoughtful selection: Stock regional snacks, wellness beverages or locally curated items. A minibar that reflects the hotel’s brand and locale signals intentionality.
• Optional automation: If sensors are used, inform guests and offer a manual option or empty fridge on request. Control is key.
• Noise management: Choose silent or near-silent fridges to prevent disruption, particularly for light sleepers.
• Presentation: Minibars should be clean, well-lit, easy to access and clearly organized. A visible, tidy setup encourages use and conveys care.
Minibars are not obsolete – they are misunderstood. Today’s travelers expect comfort, transparency and control, and they are willing to spend when these expectations are met. Silent operation, clear pricing, and thoughtful selection, among other features, can turn a minibar into a valuable asset for the hotel and a highly appreciated amenity for the guest.