For hotel food and beverage teams
DrinkDock for Philadelphia hotels
When a conference session lets out or a wedding party arrives, everyone reaches the bar in the same few minutes. A DrinkDock beside the lobby bar or in the banquet foyer takes the canned beer, seltzer and cocktails, so your bartender keeps up with everything else.

Where it helps
After-session receptions
When a conference day ends with a cash-bar reception, everyone reaches the bar at once. The machine takes the beer and seltzer orders while your bartender pours wine.
Cash-bar banquets
A machine by the banquet bar takes the canned orders while your bartender makes cocktails. Hosted bars, where the host pays, aren’t supported yet.
Lobby-bar rushes
A check-in wave, a game letting out, a wedding party arriving. Canned orders get somewhere else to go, so your bartender isn’t opening cans while cocktails wait.
Hours you already keep
Sales stop at your licensed hours, or at an earlier last sale you set for each machine.
Indoor use only for now. Covered, climate-controlled spaces, not pool decks or open-air rooftops.
What one reception could look like
Round numbers for a 250-guest cash-bar reception. Your own mix and prices will differ, and we’d work them out with you.
Assumes 40 seconds of bartender time per canned drink. An illustration, not a forecast.
Two ways a hotel could use it
They need different supervision, so we treat them differently.
What we’d pilot first
Backing up a staffed bar
Next to the lobby bar or the banquet bar, in your bartender’s sightline. The bartender still sees who’s buying and can pause the machine or block an ID from the bar tablet.
Later, if the first works
A new place to buy
A spot with no bar today, like a game room or a floor lounge. That needs someone on staff who can see the machine, so it changes the supervision plan. We’d only consider it after a staffed setup has run well.
What hotel teams ask first
Can guests charge it to their room?
Does it work for a hosted reception?
What about international guests?
Does it need its own license?
Who restocks it?
Will it look out of place?
How much space does it need?

Run F&B at a Philadelphia hotel?
Tell us about one outlet and its busiest hour. We’ll send a placement sketch and a scenario with your numbers.