Smart Meetings

 “Isn’t this the prettiest place you’ve ever seen?”

 

            The Tennessee accent floated on the morning breeze across a small, sandy beach just shy of the perimeter of the JW Marriott Ihilani Resort & Spa at Ko Olina, on Oahu’s west side.           

            The speaker stood, mesmerized, on an outcropping of dark volcanic rock, gazing at a turquoise ocean that melded with pools of emerald green water, framed to the north by Kaena Point, a mountainous landmark that jutted out seaward.

            And he was right: the beauty, the timelessness, the tranquility, were spectacular...all things my husband and I sought for a vacation trip. We spell vacation H-A-W-A-I-I, and after a stay at the Marriott, about a half an hour north of Waikiki, our new alphabet began with J-W.

            Tucked into the private, 640-acre Ko Olina Resort, the Marriott is self-contained enclave joined by several sparkling new vacation and second-home communities (Disney is set to break ground here this year on their vacation club). The Marriott has a fun swimming pool and lagoons with sharks, manta rays, koi and other colorful fish (not necessarily residing together); plus, it’s just steps away from a sheltered beach. Of course, there’s golf—18 holes—and a free-standing spa.

            All 423 guest rooms and suites face the ocean, and on our first night—after an early flight on United Airlines (via Pleasant Island Holidays), we ordered room service, opened our shutters and lanai doors, and dined virtually al fresco as we watched the sun set over the Pacific.

            Dining is delicious all over the resort, whether en suite or at any of several restaurants. In fact Azul, its signature restaurant, just won its 13th consecutive Four Diamond Award (try the grilled jumbo shrimp!). But the real “find” here was Hokulea, an intimate cocktail/casual dining nook with comfy seats strategically positioned by huge windows that overlooked the beach and water. (We heard that two of the bartenders were magicians, but the only magic we experienced was perfect pina coladas!)

            Ever the editor, I checked out the meeting and event space, which included a beautifully appointed ballroom that divides in two and, maybe not so surprisingly, a permanent, open-air pavilion. After all, when you’re meeting in Hawaii, you want the real ambience of tradewinds, pounding surf and tropical flowers.

            Because we arrived in June, there were weddings galore over the weekend—and if we hadn’t upped and did that already, we’d have signed up on the spot.

Finally! On a recent trip to Newport Beach, Calif., my room at the Marriott Newport Beach Hotel and Spa  had a mini-refrigerator (the above “reefer” in restaurant lingo) instead of a mini-bar—a positive trend as far as I’m concerned. The fridge was liberated from its former persona and was now a refreshing place to store my own bottled water (49 cents, not $5) and whatever snacks I chose to bring along.

            Therefore, no more annoying “mini-bar checks” to interrupt my stay. No more disputes on my hotel bill (if you so much as lift out a package to check the ingredients, the sensor knows—and so does the accounting department). And no more 400 percent markups on items that are mostly unhealthy anyway.

            Yes, I know some people find mini-bars convenient if they arrive late and room service hours are over. And I know the mini-bar is cheaper and more convenient than going downstairs to the bar for a beer, or ordering room service.

            But what was once a profit center for hotels has now obviously become a liability, as it’s a time-waster for staff and some guests (like yours truly) even refuse to accept a key at check-in. In fact, I heard Mr. Bill Marriott say at a press conference that what mini-bars have taught hotel guests is how not to use the mini-bar.

            Count me in as a fast-learner on that one!