F & B : BREAKFAST
items were of key importance to our Chinese guests ,” says Dave Horton , global head , Hilton Hotels & Resorts . “ Breakfast provides a unique opportunity for us to leverage our global perspective and provide a relevant , welcoming experience for emerging segments in key markets .”
Costs and benefits When it comes to guaranteeing breakfast is cost-effective and — ideally — profitable for a hotel , sometimes other prominent morning themes play a role . For instance , Neumann notes that working with local suppliers , rather than relying on pricier imported goods , has helped Regent Berlin control breakfast costs . Sticking to seasonal products — besides offering higher quality — also is a less expensive approach , The Chedi Muscat ’ s Wilson adds .
Courtyard by Marriott , Milham says , looks for breakfast ingredients with multiple applications in many different recipes , such as eggs and fruit . In addition , the brand ’ s Bistro concept — expected to be fully rolled out by the second quarter of 2013 — uses an especially efficient staffing model at breakfast , Milham explains , requiring only three employees : a cook , someone taking orders and a barista . “ When you think about three people in a property that does anywhere from 50 to 100 breakfasts a day , that ’ s pretty efficient ,” she adds .
Eliminating waste is another critical concept . At The Market at Hotel Icon , live cooking stations make food to order , helping minimize waste — not to mention maximize freshness . On a similar front , last year Country Inns & Suites By Carlson , Minnetonka , Minnesota , introduced classic diningware to its breakfast program , reducing the need for disposable serving tools in its hotels and saving hotels approximately US $ 35,000 in operating costs over time , according to Scott Meyer , vice president , franchise operations , for Country Inns & Suites .
Picking your battles , so to speak , can be another successful strategy .
Meyer notes , for example , that Country Inns & Suites ’ Be Our Guest Breakfast program , which completed its rollout in 2010 , was developed by evaluating menu items with the most impact on guest satisfaction and selecting higherquality products in those areas . By the same token , items with lower impact stayed the same or were redeveloped to reduce cost . “ An example is our switch to precooked oatmeal ,” Meyer says . “ It costs less than the individual packets , and guests like it better when they can take just the amount they prefer .”
Some hotels even say profit is not the paramount goal at breakfast . “ Breakfast can be profitable , but it ’ s
Omni Hotels & Resorts recently updated its “ Art of Breakfast ” menu with various gluten-free cereals and breads .
At The Nam Hai in Hoi An ,
Vietnam , the breakfast menu includes cau lau , a noodle dish unique to the region that is prepared fresh in front of guests .
not just about that ,” notes Marriott ’ s Nelson , adding that revamped breakfast offerings at Marriott and JW Marriott hotels have involved minimal investment in product or properties , with the central focus behind the scenes on things like training .
“ In terms of breakfast in and of itself , the goal is not necessarily to make money ,” Milham agrees . “ I know that sounds kind of funny , because of course we ’ re in the business to make money , but it ’ s really about providing a breakfast offering that ’ s going to meet guests ’ needs and overall contribute to the greater stay . So the breakfast piece is critical as an amenity .”
56 HOTELS January / February 2012 www . hotelsmag . com