Best meal of the day: Breakfast
Good mornings start with a good breakfast – and this has never been truer in the world of hospitality. With hotel restaurants increasingly becoming destinations in their own right, the revenue potential of breakfast cannot be ignored. The first meal of the day is more often than not the first or last impression that guests have of a hotel – what better time to create impact? With more and more properties realizing the importance of the breakfast offering, the pressure is on for hoteliers and restaurateurs everywhere – and there are a lot of boxes to tick. First things first: the quality and range of products. Today’s consumer is more attuned than ever to what they are putting in their bodies, so local sourcing and organic/ethical produce is key. A continental breakfast is no longer a pastry basket piled high and a tray of thinly sliced meat and cheese! We need to see more refined choices and exciting combinations, something to really kick-start the day. Ethnic-inspired foods are coming into their own of late – eggs with spicy chorizo, Asian-flavored syrups, coconut milk pancakes… And don’t forget the health-conscious; egg-white omelets, super food smoothies, organic fruit and muesli. Take pride in the physical, too. A polished menu with some real substance can only reflect well on the quality of your establishment.
It’s also important to remember that breakfast on weekdays versus weekends are quite separate entities and should be treated as such. Of course, both should involve great choice and even better service – but bear in mind subtle differences in the guest’s state of mind. A weekend guest has time on their side, perhaps more likely to indulge, read the papers and enjoy a leisurely pot of coffee… or three? A weekday guest may simply want to grab-and-go before hitting the hustle and bustle of the corporate world.
In terms of breakfast service itself, the trick is in the timing. The clock is ticking from the moment the guest enters the breakfast room, and failing to acknowledge this will result in disaster. A business traveler will not be prepared to wait around for their caffeine fix, so members of staff need to be alert for social cues, managing expectations and accommodating needs in busy periods. By the way, a large family group should never be rushed through the service. Experienced staff is critical to time management at breakfast. And the host needs to know what is going on, on the floor, to support the service team. Knowing the needs and preferences of guests at this time of day is invaluable. Making exceptions and being flexible are key.
A final point to note is the rise of external diner. Breakfasting and brunching is on trend more than ever. It’s not just a necessity but a middle-class luxury that sees consumers paying premium prices for an extended culinary experience, breakfast meetings, friends’ gatherings and even breakfast dates. More and more, tourists are seeking out the best venues for breakfasts, so hotels need to ensure they’re visible to this crowd. Get the message out there and make outside guests feel welcome!
The first meal of the day is often one of the most under-rated and overlooked meals, but done right it becomes a key driver for business and a huge portion of your food revenue. The majority of time, it will be the busiest period for an in-house guest dining experience in your restaurant. Whatever it may be – bacon and eggs, avocado on toast or porridge, keep your eye on breakfast. And remember to walk the floor if you’re a general manager. There is nothing like the host of the house welcoming his guests.
Now how do you like your eggs in the morning?
Debrah Dhugga, managing director, Dukes Collection
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