Hotel breakfast is not only about the food on offer, but also about the comfort of the guests, their experience and the quality of the service. If well organised, breakfast catering can be a significant source of revenue for a hotel. In this article, we provide some tips and advice to help you optimise your hotel breakfast service.
Food on offer
- Freshness: Make sure that the products on offer are always fresh. Fresh fruit, pastries and yoghurts are not only healthier, but also tastier. Seasonal ingredients are not only fresh, but eco-friendly is.
- Local products: It is worth presenting the local specialities and traditional recipes. This offers a special experience for foreign guests and for those travelling “in-house”. Take advantage of the local markets.
- Healthy options: Not all guests want heavy, fatty foods for breakfast. Be sure to offer dietary, vegan and vegetarian options.
- Continental vs. English breakfast: To increase choice, it is worth offering both types, as not everyone likes the traditional “full English” breakfast.
- Food allergies and intolerances: More and more guests have food allergies or intolerances. Offer lactose-free, gluten-free, nut-free and other special meal options.
Practical products
- Single-use packaging: The honey, the vaj, for jam and other similar products, a single-use pack may be practical.
- Dispensers: Use dispensers for muesli, cereals and yoghurts. They are more hygienic and reduce waste.
- Automatic coffee machines: Quality coffee is often the key to satisfaction. Use professional coffee machines and offer a wide selection.
- Water stations: Instead of plain tap water, offer infused water with fruits and vegetables for an exciting taste.
- Smoothie bar: For guests who like fresh smoothies, make freshly squeezed vegetable and fruit juices.
Errors to avoid
- Waste: Always keep an eye on the amount you need for your guests. Too much food leads to wastage and unnecessary costs.
- Long lines: If possible, design the buffet table so that guests can serve themselves quickly and easily. A logical arrangement of food and drinks will minimise queuing.
- Inadequate temperature: Hot food should be hot and cold food should be cold. Use heated serving tables and make sure that chilled food stays in the fridge or in an ice tray.
- Overcrowded buffet table: Don't try to overcrowd the buffet table. Simple but quality choices often make a better impression.
- Food labelling: Guests need to know what they are choosing. Label food with a list of ingredients, allergens and the type of food.
- Decoration and serving: Visual impressions are just as important as the taste experience. Use natural decorations such as fresh flowers or fruit to create a pleasant atmosphere.
Creating a memorable hotel breakfast takes a lot of work and attention, but the returning satisfied guests make it all worthwhile. Ask your guests for feedback and review your offerings often. Understanding and meeting your guests' needs is the real key to success.
