The Coconut Waikiki, which has been under new management for a little more than a year, has unveiled a design refresh that includes new features such as a family game room, poolside barbecue and improved breakfast offerings.
Filament Hospitality took over management of both the Shoreline Hotel and Coconut Waikiki in October 2015 from Joie de Vivre Hotels, and first had San Francisco-based designer Anthony Laurino revamp the Shoreline in a '70s-chic vibe.
Then, they had Laurino turn his attention to the Coconut Waikiki, which underwent a design refresh focusing on an "island-chic" motif that cost just under $1 million, according to associate general manager Rick Oberdahlhoff. The work began in July 2016 and wrapped up in January.
"Anthony does hotels around the country, and uses a lot of natural wood and soft colors," Oberdahlhoff said. "The three words that describe Coconut Waikiki are warm, comfortable and fun."
The revamped lobby features furniture made from native Hawaiian monkey pod wood, and a game lounge, where guests can play board games and find other activities, was also added.
"With all of the new hotels going in Waikiki, what we've found guests are looking for now is the experience," Oberdahlhoff said. "In the older days of travel, you had a hotel, your room, and maybe a little restaurant with breakfast. People now are obviously looking for value, but they are also looking for the experience, the extra touches. What's separates you from everyone else is creating these experiences. We don't have 600 arrivals a day. As a boutique hotel, we have maybe 14 to 18 arrivals a day. So, we can offer that personal touch."
For example, Coconut Waikiki now offers fresh popcorn from 2 p.m. to 6 p.m. as a complimentary afternoon snack for guests, and the Shoreline Hotel is making cotton candy for guests from 3 p.m. to 4 p.m. It is one more way to offer a different and memorable experience for guests, according to Oberdahlhoff.
While the Shoreline attracts more visitors from the millennial generation, Coconut Waikiki's core clientele are baby boomers who no longer have young children, older couples traveling as a group, and younger couples with kids, Oberdahlhoff said.
The work did not include full renovations or construction, but much of the design elements, such as drapes, plants, artwork, paint and furniture, all received upgrades. The rooms, which include kitchenettes with a microwave, sink, refrigerator, cutlery and dishes, received new paint, drapes, linens, patio furniture and furniture coverings.
The heated pool is right off the lobby, and sports updated deck furniture. There is a poolside barbecue that staff will prep for guests to use when they want to skip going out to a restaurant for a night.
The breakfast area is equipped with two communal monkey pod tables. Complimentary continental breakfast is included for all guests, and the new management added a make-your-own waffle bar.
"The kids, of course, really love it, but it's hard for me to resist too," Oberdahlhoff said. "There is coconut syrup, maple syrup, chocolate syrup, fresh fruit, whip cream, and all sorts of other toppings."