Breakfast in hotels remains the most critical – and difficult – meal of the day. Guests rate it strictly, while businesses are asked to contain costs. “It is the shift with the least staff and the most limited budget, but it is also the meal that is judged most strictly,” notes Scott Turner, founder of the London consultancy Auden Hospitality.
This is based on a recent breakfast research study, which was carried out by Auden Hospitality and whose findings are going to be released in an upcoming whitepaper in October, that uses HotStats data to share the F&B outlook.
According to Mr. Turner, 60% of hoteliers have reviewed breakfast resources since 2022, without, however, keeping pace with the increase in raw material costs and wages.
As guest demands change and margins tighten, hoteliers who innovate without sacrificing quality will be able to ensure that breakfast remains not only the most important, but also the most strategic meal of the day.
The most effective strategy, as early data from HotStats shows, is to combine a continental buffet – a light European-style breakfast – with hot dishes to order.
Partnerships and cost control
John Csukor, vice president of North American gastronomy at Entegra, suggests partnering with group purchasing organizations (GPOs) to achieve better prices and consistent quality. At the same time, careful portioning and waste management are critical.
“We monitor food costs daily and work with multiple suppliers to ensure high quality at the lowest price,” says Mark Ellert-Beck, director of corporate food and beverage at Bridgeton, which operates Ruschmeyers in New York. In addition, smaller, more efficient menus with cross-product use, combined with a dedicated team of chefs, help keep breakfast profitable.
Health and wellness in focus
Travelers are turning to healthier breakfasts: from protein pancakes and probiotic drinks to plant-based options. And with the rise of veganism, hotel chefs are using egg substitutes for omelets and other preparations. We’re seeing a shift away from red meat and starchy dishes to lighter flavors, with seafood, raw vegetables, olive oil and Mediterranean touches, says Ellert-Beck.
Technology and smart equipment
From programmable ovens to drawers that maintain a constant temperature and humidity, technology is helping to reduce pressure on chefs and ensure consistent quality. Turner cites one European chain that is serving up to 400 more customers seasonally, thanks to such solutions, without the need to expand its kitchen.
AI is also enabling systems that “read” what’s being returned from the buffet and provide insights for better choices and less waste. “If a particular muffin flavor is regularly sitting on the shelf, that tells us something; we adjust the offering, reduce wast,e and improve the guest experience – all at the same time,” he says.
Aesthetics and Sustainability
Equipment manufacturers, such as Germany’s Zieher with “The Pantry,” are investing in furniture and utensils with a natural, ecological character. At the same time, companies such as Scholl offer cooling and heating solutions that keep food fresh and attractive, in fixed or mobile versions.
