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HOW HOTELS ARE SERVING THE MOST IMPORTANT MEAL OF THE DAY.
By TATIANA VALENZUELA
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Getting a hotel breakfast right is a balance act: meet or exceed guest expectations and keep costs at budget. It can be a tricky proposition.“ Breakfast is usually the shift with the fewest people and the tightest allocation, yet it’ s the meal guests judge you most critically on,” said Scot
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Turner, founder and managing director of London-based F & B consultancy Auden Hospitality. Turner recently partnered with benchmarking firm HotStats to glean different data points focused on F & B. The results show that since 2022, 60 % of hoteliers have revised their breakfast-inclusive allocations to offset rising costs.“ But even |
now, we’ re not seeing that balance play out— allocations haven’ t kept pace with the increase in food and payroll costs,” he said.“ It highlights the pressure hoteliers are under when it comes to managing breakfast costs while protecting rate. As every part of the business is being squeezed and pricing is becoming more |
48 hotelsmag. com Sept / Oct 2025 |