Exceptional breakfast offerings may well merit an upsell opportunity

Guests want value for money. The breakfast buffet is the special moment where added value is created. A wide choice of delicious food and special attention by friendly staff.

When a guest comes into the breakfast room it must be easy to get a quick overview of the breakfast and see where it starts. If the buffet layout is well-managed, costs per guest will come down as guest satisfaction goes up.

We might not solve all your business challenges but in sharing our experiences we hope we can help you to make the most out of breakfast.

Guests are often willing to pay additionally for a great breakfast experience. Securing a room booking is core to your inventory management. However you may want to consider quoting breakfast separately or offering a very basic breakfast within the room price and up-selling a full buffet.

Some Hints and Tips
•    Napkins – don’t put napkins near a self service counter (eroding incremental selling space)
•    Customers will find them if they need them
•    Serving tea in a tea pot – more tea per bag
•    Portion-Paks offer hygiene, freshness and portion control
•    Rather than customer eating elsewhere offer a takeaway solution
•    Taking pre orders will reduce wastage and ensure efficiency
•    Offering vouchers at check in will raise awarenes
•    Know your customers and their eating habits (time of day avoid staffing when empty)

Best practice tips for buffet hygiene:
•    Use portion packs for cereals and yoghurts
•    Visible shelf life dates and every pack is fresh and protected
•    If bulk cereals are used always present in a closed dispenser and renew product every two days.
•    Refresh continuously all product items
•    Monitor temperatures and presentation time. (max. 2 hours in open air)
•    Store loose products in closed containers.
•    Throw away used product and refresh for the next day buffet
•    Train staff to be responsible for hygiene levels at all times

Negative cost drivers for the breakfast buffet can be:
•    Expensive food items situated in the most prominent positions
•    Wasted product due to over-presentation and product degrading (open containers or cooked items)
•    Made to order items requiring higher staff input / servicing