SEPTEMBER FOOD•DRINK•SPA•ACCOMMODATION•SOFTWARE2022
As the demand grows for staycations, we’re looking at the importance of having a breakfast offering at your overnight venue and how you can make it viable for every type of client.
Julie Hastings, the Marketing Director for Hastings Hotels, commented on the relevance of having a breakfast option in hotels: “Breakfast is the most important meal of the day and offers couples, families and groups the opportunity to get together and discuss how they would like to spend their holiday/stay. It also offers guests the opportunity to try local specialities and begin the day in a relaxing way.”
Most hotels offer breakfast as a standard protocol. For those that do not offer breakfast, Julie has talked about why it should be a necessity: “Location is key and it depends on whether the hotel is within close walking distance to restaurants and cafes where breakfast options may be plentiful. A hotel in a remote location should always include breakfast, so guests need not worry about extra costs when there are few alternatives for them. Culloden Estate & Spa and Ballygally Castle are excellent examples here, where options within walking distance are limited and guests
PERFECTING BREAKFAST
BREAKFAST 14 www.thehotelmagazine.co.uk
Holidays are the highlight of many people’s year and a hotel’s breakfast offerings are always considered when looking for an ideal getaway. So, why do some hotels not have breakfast offerings when there is a demand for them? Some industry experts have commented on how breakfasts are a basic element of hotels. Hotels that do not offer a morning meal or snack could possibly be missing out on revenue. Breakfast is key for many to start off their day well, especially when on holiday, so why not increase footfall and revenue by having a varied breakfast offering?
BREAKFAST 16 www.thehotelmagazine.co.uk
“Build your menus out of ingredients and produce that you know you can use in multiple ways.”
For hotels, it is common to have a standard breakfast included in the price, but some hotels choose to add an extra paid-for menu.
Julie observed how this can affect a customer’s stay: “This allows the guest’s experience to be more personal and suited to their specific needs and requirements, which is important for building rapport with the guest. It also offers them wider variety and choice is a main component when guests consider their accommodation options.”
Julie commented on the benefits that this can have on a hotel business: “It allows more variety for those staying overnight. Those who have had a late night or arrived late would benefit from room service in the morning. Staff also usually receive greater gratuity for this service than perhaps in a restaurant or buffet. And, it is usual to carry a tray charge for the extra service.”
Breakfast is necessary to increase footfall in hotels and hotel restaurants. Many people’s routines stay the same during their holidays and as breakfast is a large part of most individual’s lives, hotels should offer at least a basic breakfast plan to sate consumer’s requirements for their holidays and hotel stays.
Increasing footfall doesn’t have to be limited to one room for breakfast. In overnight accommodation, in-room breakfasts and meals have become increasingly popular.
expect a certain level of service from luxury hotels.”
Reasons for why an individual wants to stay at a certain hotel are unique to that person. So, how can hotels ensure their breakfast offering appeals to everyone?
“The variety of buffet and a la carte provide different options for different types of travellers. Some hotels also offer omelette stations, waffle stations or even smoothie stations. This type of offering also caters well for those with allergies and specific dietary requirements. Breakfast in bed is a popular choice for romantic couples, but I always like to come to the restaurant and see the whole array of food on offer.” Julie said. As people travel at all times of the day, in-room options are becoming present at overnight establishments.
Joanna Barnett, Hotel Manager at The Grove, home to an immersive buffet restaurant, The Glasshouse, spoke about how each hotel’s stance on breakfast is different but breakfast should not be overlooked for its importance: “For our guests, The Glasshouse breakfast is an integral part of the stay. It’s often the last major service point the guest has at the hotel and it’s very much part of their stay they remember. It’s a full buffet restaurant with a huge choice including an omelette station, waffles, pancakes, speciality
“It’s important to put as much thought and effort into breakfast as you do for all other meal periods.”
• Make sure the eggs are amazing quality – it makes all the •difference.Sourcethe best quality meat from local suppliers.
18 www.thehotelmagazine.co.uk
Nathan’s top tips for making the best breakfast:
“It’s important to put as much thought and effort into breakfast as you do for all other meal periods. It’s all about being creative and having variation in the menu so it keeps the offer interesting for guests staying for more than one night. Our chefs engage a lot with guests during breakfast and we see the positive impact of this in customer feedback. Our main focus now is, as a buffet restaurant, how we can manage our food wastage and ensure we are operating sustainably.”
The importance of breakfast is not to be underestimated, especially when it could be the last meal of an individual’s stay at a hotel. Nathan mentions how important breakfast can be: “It’s the last experience the guest enjoys and usually something special or elevated that guests wouldn’t necessarily have every day at home. So it’s a treat for them.”
BREAKFAST eggs, as well as carved ham; a selection of cold meats, cheese, and fish options. For this reason, guests really look forward to their breakfast following their stay as it is not just breakfast, but an experience.
• If you are cooking for more than two people at a time, precook the sausages and bacon and hot hold whilst you cook eggs as this helps manage temperature and timings.”
Nathan Eades, Executive Chef of The Montagu Arms, tells us about what it takes to make the perfect breakfast: “I’m always keen to get creative when designing menus and to ensure less food waste. There is always something that can be done with offcuts or leftovers. Build your menu out of ingredients and produce that you know you can use in multiple ways, and that you can use every inch of.” A stay at a hotel should be a positive experience for customers. Focusing on how the food is presented could make a difference for a customer when staying at a hotel and as Executive Chef, Nathan understands: “Creating that ‘Social media picture’ experience.
Joanna commented.
“Not only does the food need to taste delicious but it needs to be inviting and presented with care and attention to detail.” Nathan added.
Having a good breakfast offering will help build clientele, increase footfall and help create a better experience for customers previously lost by either having no breakfast plan or a very limited one.
