Callum Kennedy , group general manager for QT Hotels & Resorts in Australia , says breakfasting guests fall into one of two categories . “ We have two distinct market segments : corporate guests who are generally seeking a more classic approach , such as eggs on toast or a bacon and egg roll ,” Kennedy says . “ Then we have leisure guests who are more inclined to order a big breakfast or ‘ the big brekkie ,’ as it ’ s fondly known Down Under . Trends come and go , but The Big Brekkie , Eggs Your Way and Smashed Avocado / Avocado Toast have long prevailed as the most popular .”
Healthier options , vegan options and gluten-free options continue to trend and remain important to guests . “ The most favorable concept has to do with the Mediterranean diet ,” Spiegel says . “ Lots of vegetables and fruit , light egg dishes with very little fat or deep frying , whole grain rolls and breads and goat yogurt with honey . Apart from these , we see a lot of demand for gluten-free pastries , and that ’ s even among people who don ’ t have glutenrelated allergies .”
Healthy food has been in high demand in every destination , but every day it becomes more challenging , says Gustavo Borja , corporate head of F & B , Inkaterra Hotels , Peru . “ The market not only demands healthy options , but sustainable and eco-friendly
solutions to their requests .” “ It ’ s important to highlight those items – gluten-free or vegan on the menu ,” Marquardt says . “ People want them , and we need to offer them without having to make them ask for it .”
At the Peninsula Hotel in Chicago , there ’ s a ‘ Naturally Peninsula ” menu , which emphasizes a plant-based , organic diet “ followed by the Blue Zones of the world ,” says Matt O ’ Malley , regional director of purchasing . “ On a brand level , we believe that full-body wellness is a priority for guests now , more so than just a trend ,” he says .
Guests are interested in dishes that are both local and healthy , says Liezl Odendaal , executive chef for the Hacienda AltaGracia , Auberge Resorts Collection , in Costa Rica . The most popular item on the menu is the seasonal fruit selection , she says . “ Costa Rica has an amazing variety of tropical fruits ,” she says . “ We serve it with our local Cedral Aurelio yogurt , which is an aural , no sugar added cow ’ s milk yogurt . In addition , our gluten-free seed bread with hash avocado , pickled red onions , and for breakfast , we only use organic eggs from the women ’ s association in Cedral . It is very special to have beautiful , orange yolk eggs from our mountain valley for breakfast .”
Odendaal says that guests like their Pura Vida breakfast , which is
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