Why Sydney’s laundromats are dying (and whats taking over)

The hotel minibar — once a symbol of indulgence and convenience — has become one of the most neglected parts of Sydney's hotel rooms. As post-COVID hospitality trends shift and staffing shortages rise, basic hygiene standards are falling behind — especially in this overlooked space.

🍾 What’s Really Going On?

Minibars used to be restocked daily, but now:

• Only 44% of hotels restock minibars before every guest (Tourism NSW 2024 Audit)

• Sticky spills, expired drinks, and leftover snacks are all too common

• Cooling units are rarely cleaned, leading to mould and bacterial growth

This isn’t just gross — it’s risky. A 2024 University of Sydney study found E.coli bacteria on 11% of minibar door handles in a cross-section of 20 hotels.

📉 Real Reviews, Real Problems

Guests are calling it out:

"Mini fridge had a half-eaten Snickers and smelled like bad milk." "The water bottle looked sealed, but tasted off." "Our Coke can had dust on the lid. Clearly hadn't been touched in weeks."

🧼 Why This Matters to Hotels

Hotels that maintain high minibar hygiene see direct benefits:

• 22% higher return visit likelihood (StayClear Research 2024)

• Fewer negative reviews on platforms like TripAdvisor and Booking.com

• Improved guest satisfaction scores and better brand reputation

💡 Ultrix Tip

Minibar hygiene should be part of your routine cleaning schedule, not an afterthought. Ultrix offers custom cleaning packages for hotels, including:

• Sanitisation of all minibar interiors and exteriors

• Expiry checks for all stocked products

• Fridge deodorisation and mould checks

CTA: If you're in hospitality, don't let your minibar ruin the vibe.

Let Ultrix take care of it — and give your guests the experience they paid for.