Breakfast spread from Inkaterra Hotels , Peru
Healthy granola dish from the Hacienda AltaGracia , Auberge Resorts Collection , Costa Rica and education will be key to operational success and in turn , overall profit .”
An a la carte menu can also help . “ In many hotels , we serve breaks as that apart from a basket of rolls , honey , confiture and butter , we serve a dish which is chosen by the guest from this a la carte menu , which includes a rather big variety of dishes , instead of a buffet ,” Spiegel says . “ The two main issues of maintaining profitability of breakfast are food cost and labor cost . By preparing food in low quantity and by an a la carte menu , you try to say food cost . It
is better to make small innovations , like a server offering a cheese trolley or special pastries basket than to have too much food on a huge buffet .”
But the emphasis on service cannot be underestimated . “ Personalization and human charm , with eye contact and a big smile are important ,” Borja says . “ People are tired of dealing with computers and screens , and they seek to have candid , human interaction throughout their travel experience .”
HOW BREAKFAST DRINKS
Coffee , tea , etc .
continue to evolve .
Having a variety of milks , personalized coffee experiences and locally sourced coffees and teas , as well as innovative breakfast cocktails , are more important than ever for the food and beverage operations of hotels .
The Peninsula Hotel in Chicago serves customers 26 different types of milk , with everything from goat milk and lactose free milk to eight different types of almond milk to pea milk and cashew milk on request , says Matt O ’ Malley , regional director of purchasing .
“ From a milk menu , milk options are endless these days , and having variety of milk is non-negotiable ,” says Callum Kennedy , group general manager , QT Hotels & Resorts in Australia . “ The ever-growing milk menu is something we stay well versed in . People are religious about their morning coffee ritual and very loyal to their bean , brand and milk of choice .”
“ We are seeing a lot of nut milks , yes , and oat milk ,” says Liezl Odendaal , executive chef , Hacienda AltaGracia , Auberge Resorts