Minibars often have a reputation problem, not because guests dislike them, but because they are frequently seen as overpriced, noisy or risky. The issue lies less with the minibar itself and more with how it is stocked, priced and managed.

According to research conducted by hospitality solutions provider Dometic in 2025, which surveyed over 2,000 travellers, guests value comfort, convenience and trust above all. Minibars and in-room fridges play a critical role in achieving this level of satisfaction, even when empty, as 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 perceptions of obsolescence, 40% of respondents said a minifridge (without stocked items) influences booking decisions, up from 26% in 2019. Social media posts confirm this, with users emphasising the expectation of in-room refrigeration.

Transparent Pricing Builds Trust

Guests often avoid minibars due to unclear pricing rather than unwillingness to pay. In the Dometic study, 60% stated their stay would improve with fair minibar pricing and 73% preferred the option of including costs in the room rate.

Regional preferences also affect presentation. In Germany, 65% prefer a menu card with prices, while in the US clear pricing is important regardless of format.

Automation and Guest Preferences

While sensor-triggered minibars streamline operations, they can frustrate guests. In the study, 66% preferred manual billing, declaring their consumption at checkout rather than risking an accidental charge. Hotels can accommodate by offering empty fridges on request, manual billing or a few complimentary items with clear guidance.

Noise is also a significant factor, as 86% of respondents prioritised silent operation over energy savings, and 62% included quiet operation in their ideal minibar setup.

Minibars Matter

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.
• 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 organised. A visible, tidy setup encourages use and conveys care.

Today’s travellers expect comfort, transparency and control and they are willing to spend when these expectations are met. Hotels that prioritise the guest experience see stronger engagement and fewer complaints.

Offering an empty fridge, a few complimentary items or investing in quiet cooling technology are small steps with outsized impact. The key is to treat the minibar as a tool to increase the enjoyment of the overall stay, not just a single isolated revenue stream.

For more information, contact Dometic at hospitality@dometic.com.