Boutique hotels are known for offering guests a personalized, elevated experience.

And while attentive service and creative flourishes have always been integral to the business model of these hotels, ice cream bars have emerged as a new twist that can earn more business.

Setting up dessert stands by the pool or in the dining room can give guests an unexpected opportunity to indulge and savor the moment.

Hotels have to be savvy about menu selections and design eye-catching ice cream stations to attract attention, however. With a smart approach, hotels can capitalize on the appeal of this creamy, sweet treat and potentially generate extra revenue. Read on to learn how boutique hotels can design standout ice cream bars.

Designing Unique Moments for Guests

Boutique hotel ice cream bars should give guests a unique experience they’re unlikely to have anywhere else. That means reaching for fun, inventive flavors, like lavender or fig-infused options, or introducing seasonal treats. At an outdoor pool or patio, a few alcohol-laced flavors or fruity sorbets could offer the perfect refreshment on a hot summer day. Guests will love cooling off with a burst of summer sweetness while they’re soaking up the sun. Hotels can offer cones, customized ice cream sandwiches, and elegant dishes with a sprinkle of fresh fruit.

Perhaps a lobby ice cream bar could serve tasting flights where guests can sample six petite scoops of different flavors. They could try decadent maple or toasted coconut, for instance, for an afternoon treat or post-dinner dessert. Ultimately, an ice cream bar provides a simple way to boost guest spending. And for guests on the go, hotels can keep a lobby freezer full of pints and ice cream bars that guests can access at all hours of the day.

Guiding Guests Through Upsells

At boutique hotels, menus will be key to encouraging guests to indulge in a scoop or two of ice cream. Menu engineering involves analyzing flavor popularity and costs to map out a menu that nudges guests toward high-value selections. Hotels might have a stable of common, well-liked flavors that are available year-round, plus a few rotating seasonal options. A gingerbread flavor during the holidays or lemony summer sorbet, for example, will entice guests to make a purchase. A core set of toppings, like homemade hot fudge or butterscotch, can let guests dress up the more traditional flavors.

Hotels can boost their ice cream bars’ appeal through customization options, signature sundaes, or boozy floats. Spotlighting a rotating flavor or offering upgrades for a minimal cost are other ways to keep guests interested. When guests are tired after a day of travel or simply looking for a memorable eating experience, a stop at the ice cream bar can become part of their itinerary.

Choosing the Right Equipment for the Job

Freezers and product display cases are a pivotal part of a boutique hotel’s effort to create a successful ice cream bar. On top of that, staff will need to be trained effectively to manage the equipment and scoop ice cream cones quickly. Boutique hotels should turn to Restaurant Supply ice cream display freezers and review models to find the best solutions for their needs.

Dipping cabinets are a staple of any ice cream venture. These stations display the ice cream so guests can select flavors, and the ice cream is stored at an ideal scooping temperature. These cabinets will need to be cleaned regularly to maintain sanitary conditions. But their ease of use may make them a worthwhile choice. For the back of the house, chest or upright freezers can house tubs of ice cream before they make it to the dipping station. These freezers tend to maintain stable temperatures very well, and their simple design makes them easy to clean. Hotels will want to assess capacity needs and freezer designs to find one that suits their space.

Managers will need to remember that aesthetics matter, too, especially when it comes to generating attention. Display cases with LED lights and sleek finishes will project a sense of refinement. Hand-lettered menu boards and simple decorations, like a bouquet of fresh flowers at the checkout counter, can elevate the experience.

Focusing on Better Workflows

While equipment and quality products are crucial to an ice cream bar’s success, staffing decisions matter, as well. Boutique hotels must strike the right balance to ensure that staff are busy but not overworked. Further, staff need to be trained to scoop and serve ice cream efficiently to maximize business outcomes.

Staff should be well-versed in flavors and combinations so they can answer guests’ questions. They should know how to sanitize surfaces and maintain a clean workstation. There should be defined work zones and assigned duties so staff can jump into action without getting in the way of one another. And hotel management should monitor staffing needs so they can respond with plenty of friendly servers during peak hours.

Creating Standout Ice Cream Bars

Boutique hotels can enhance business and build momentum by adding ice cream bars to their strategy. By developing a menu of unique flavors, ice cream flights, and customized toppings, hotels can entice guests to indulge in a tasty treat. Hotels should choose the right dipping stations and freezers for their space and invest in staff training. With a thoughtful approach, boutique hotels can carve out a unique niche that turns first-time guests into returning guests.