Plastic coffee pods and powdered creamer have become a near-universal fixture in hotel rooms—even at the luxury end of the market. For Patrick Drake, one of the founders and former head chef of HelloFresh UK, that disconnect between design-driven hotels and outdated in-room beverages became the starting point for autonomy, his new company focused on rethinking how guests begin their day.
Drake’s work at the meal-kit delivery company centered on balancing convenience, flavor and health—three qualities he believes are rarely delivered together in food and beverage products. After leaving the company and spending more time traveling, he noticed what he described as that persistent shortcoming in hotel rooms, particularly at the luxury level.
“I’ve been fortunate to stay in some really beautiful hotels over my lifetime,” he said. “And the one common denominator is a very antiquated coffee service in the rooms.”
Drake pointed to the widespread use of plastic coffee pods and shelf-stable creamers as a missed opportunity for hotels that emphasize design and wellness elsewhere in the guest experience. He said concerns around ingredients, microplastics and sustainability also factored into his thinking.
He founded autonomy to address that gap. The system combines a compact in-room machine with single-serve sachets designed for coffee, matcha and hot water. According to Drake, the goal was to deliver a barista-style drink with minimal effort from the guest while also reducing plastic waste.
The company’s matcha offering was the first product introduced to hotel partners. He said starting with matcha helped open conversations with hotel operators who already felt their coffee programs were sufficient.
“Talking about matcha offered something unique that hotels had not been able to do in-room before,” Drake explained. “It became a point of differentiation.”
The matcha sachets include organic matcha along with macadamia and cashew fats, functional mushrooms and real vanilla, with no sugar, seed oils or fillers. The coffee option includes organic coffee and a five-ingredient creamer, both packaged in compostable materials. Drake said the products were designed to improve taste and health while also simplifying housekeeping operations.
From a guest perspective, he described the system as intentionally simple. The machine uses a one-button interface and comes with printed instructions, on-pack directions and a QR code linking to a short instructional video. Pressing the button once produces a latte; pressing it twice heats water for tea.
Design and maintenance considerations were also shaped by feedback from hotel partners, including union properties. Drake said functionality was refined to meet hotel operational needs as well as guest expectations.
The autonomy offering was first introduced at Santa Monica Proper Hotel, where Drake worked closely with the property’s food and beverage team. The product later expanded into select guestrooms, including Proper’s wellness-focused room category. Similar conversations led to placements with Nobu Hospitality and boutique properties such as the Inn at Rancho Santa Fe.
According to Drake, hotels approach pricing differently. Coffee and creamer are typically complimentary as a replacement for traditional pod systems, while matcha may be offered as a minibar item that generates revenue.
He framed autonomy as part of a broader shift in how hotels think about wellness, noting, “Wellness doesn’t mean a bigger spa. It’s about how guests feel n the room and whether they leave feeling better than when they arrived.”
For Drake, the morning beverage plays an outsized role in that experience. He said autonomy was designed to give guests control over the start of their day without the need for room service or a search for a nearby café.
“When you have a coffee or a matcha, you’re not just making a drink,” Drake said. “You’re making a moment.”
As autonomy continues to roll out across select hospitality partners, Drake said the response has reinforced his belief that rethinking even small in-room details can have a meaningful impact on the guest experience.
