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The Ovolo Wooloomollo in Sydney ’ s Lo Lounge offers a combination of work stations and quieter social areas . The multiple uses “ are all organically integrated into the design of the lobby ,” says Ovolo CEO Girish Jhunjhnuwala .
The lobby has become a “ third space ” — a gathering point for the community , in between work and home , and with food and beverage options within easy reach , hotels are increasingly able to monetize it .
“ The days of an $ 8 hotel lobby coffee are over ,” says Alexis Lenhart , managing director at The Hospitality House , a New York City-based consultancy . “ Oftentimes , we see the most successful iterations of this in hoteliers who don ’ t really set out to look at food and beverage as a main revenue stream ( in their lobbies ). They keep their prices gentle – their offerings are priced like your favorite neighborhood coffee shop , but with better amenities , WiFi and good seating .”
Lenhart suggests creating interesting seating arrangements that serve multiple purposes throughout the day . “ You have to be careful with large furniture that it doesn ’ t dominate the seating plan ,” she says . “ You see it whenever one or two people take over a space that sits six or eight people , and nobody wants to go over . ”
Likewise , watch out for big lobby bars that take up dead space in daylight hours . “ An empty bar sucks the life out of a place ,” Lenhart says . Opt for a smaller bar seating , say , 20 , with beer taps hidden , that and perhaps converts into a pastry stand or coffee bar . “ Think about how guests are perceiving it through breakfast and daytime ,” she says . Grab-and-go stations , especially with local specialty items that can double as
May 2019 hotelsmag . com 41