Undoubtedly, hotel breakfasts stand as one of the most crucial guest services you can provide.
Given that guests carefully consider the breakfast offering when booking their stay, it’s important you’re getting it right.
OUR HOTEL BREAKFAST HACKS
LIVE COOKING STATIONS
Guests love interacting with Chefs and seeing them in action. Not only is it an exciting and special hotel experience for diners, but it also gives you far more control over portions. Additional benefits of live cooking stations are:
- Removes the need for controlling and measuring temperatures at hot food stations.
- Guests enjoy hot food straight from the grill.
- Guests are likely to order less from a live cooking station than they would self-serve at a bain-marie.
GIVE THEM FEWER OPTIONS
We believe that less is more, and quality is better than quantity. By offering too many choices there is a risk of confusing our diners - instead, give them fewer options done well.
KEEP REPLENISHING
A simple way to keep guests happy is to keep on top of replenishing your serving dishes. No one wants to eat the scrambled egg dregs, and empty bains-marie doesn't reflect well on your establishment.
USE SMALLER SERVING DISHES
Serving meals in smaller vessels and replenishing more results in fresher food than using large serving vessels. Plus, guests perceive constant replenishment to be a sign of a high-quality breakfast buffet.
DIY BREAKFAST
Give your guests the control! Offer a base of oatmeal, bagels, artisanal bread, yoghurt and cereals along with thirty or so ingredients (both savoury and sweet) they can use to flavour their bases. Think honey, fresh fruit, spreads such as Marmite, homemade granola, nuts, dried fruit and preserves.
DOUBLE STATIONS
Watch your customer behaviour and take note of your most popular breakfast stations. To ease traffic flow, duplicate those popular stations
