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Scot Turner, founder and managing director, Auden Hospitality
sensitive, the ability to share additional rates to breakfast is challenging.”
Being strategic with breakfast is more important than ever. Consider a continental buffet paired with made-to-order hot items, which, according to a Turner / HotStats survey( a full release of which comes in October), is the most profitable approach to breakfast, and an
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example of critical insights that can help hotels make better choices for their breakfast offerings.
To balance culinary innovation that attracts guests to stay on property while protecting the bottom line, John Csukor, VP of culinary, North America at Entegra, recommends working with a group purchasing organization or GPO.“ GPO partnerships often begin with hotel operators using a‘ market basket’ to compare F & B pricing and quality. [ They ] can then do product cutting with operators to determine the right product that fits the hotel’ s needs in terms of taste and cost.” Entegra was recently commissioned by a client to bring additional
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savings to its breakfast food costs by including grab-and-go options and introducing new offerings that matched guest preferences and budget goals.
In the kitchen, portion control and waste management are more important than ever, said Marc Ellert-Beck, corporate food & beverage director at Bridgeton, which manages Ruschmeyers in Montauk, N. Y.“ We keep a keen eye on daily food costs and work with multiple vendors to source strategically, ensuring we’ re getting the highest quality ingredients at the best possible value,” he said. In addition, smaller, more efficient menus with cross-utilization of products, along with a lean, skilled group of cooks, aid in
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keeping breakfast profitable.
PURPOSEFUL FARE With wellness and health now being a core focus for guests, breakfast at hotels has been transformed into a purposeful meal rather than a plentiful one. Options focused on improving aspects of physical and mental health, such as protein pancakes and probiotic beverages like kombucha and kefir, are gaining popularity.“ With the rise of veganism, we are also seeing hotel chefs using plant-based egg substitutes for omelets, quiches and healthy egg bakes,” said Csukor.
“ We’ ve noticed a shift away from rich red meats and starchbased dishes toward lighter fare. Guests gravitate towards dishes
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