Originally Posted by
writerguyfl
During my hospitality career, I worked at several upper-upscale hotels. Although the ranking are subject, that would be a step up from a solid DoubleTree. Or, at least two steps up from a bad DoubleTree.
For many hotels, the lobby bar concept is never going to be a huge revenue generator. But, it absolutely has to exist because corporate clients expected every full-service hotel to have it. While not all business travelers drink, enough do where it would matter if hotels didn't have liquor licenses.
It's been forever since I've seen any of the official brand standards for the various chains. But, I'd bet that bar service (either as a lobby bar or part of a restaurant) is a requirement for all full-service brands.
Now one sees many limited service properties with (limited) lobby F&B offerings, including alcohol. An example is Hyatt Place, where it seems to be done by the "gallery hosts" without a need for an additional employee at most locations, although there might be someone behind the scenes doing the cooking if more than cold salads and prepared microwave items are offered. Sometimes the bar is busy but with somewhat mature quiet guests and sometimes it's very empty.
Since alcohol is highly profitable, the hotel model seems to be to include it if possible.
I wonder whether local and state liquor licensing laws are changing? At one time, it was widely believed that it was cheaper and easier for a hotel to get a liquor license than for a stand alone restaurant and much easier than for a bar that doesn't do significant food business. These were different categories and came with different opening hour restrictions too.