Don't take it from us - Here's what Hoteliers say about breakfast management:

Luxury Accommodation - Hope Street, Liverpool - Paul Askew, Chef Patron

Our aim is to offer a breakfast solution to cater for all of our leisure guests' tastes who have time to wait for food to be made to order, whilst offering choice to our business guests via our hot and cold buffet. There is a strong emphasis on the use of local, organic and fresh seasonal produce as this underlies the quality of our breakfast.Through our buffet we are able to offer a selection of hot options and cold foods including pastries, Kellogg's cereals, fresh fruit and a selection of home cured meats.

Offering a range of cereals from Kellogg's ensures that we are offering our guests quality and choice
that they expect when staying away from home. Attention to detail is apparent throughout the
restaurant, emphasising the quality of the breakfast experience. Epitomizing this Hope Street Hotel
philosophy, English un-salted Meadow Churn butter is served on a carved wooden block.

Over the last 4 years the hotel success could be attributed to its perfect blend of image and style, with substance - offering the guest a luxurious experience every time. With thanks to the team @ Hope Street Hotel Tel: 0151 709 3000

Mid-Range Accommodation  -The Old Bridge House, Cornwall - Colin Clements, Proprietor

When you first arrive at The Old Bridge House, in the fishing retreat of Looe in Cornwall, it soon becomes clear why it received 4 Stars from VisitBritain, the highly sought Silver Award and the Cornish descriptor of 'proper job' meaning superb!

The location in Cornwall draws guests from far and wide, with the trend being towards the leisure market looking to explore everything Cornwall has to offer.

Having a high percentage of leisure guests, choice is imperative at The Old Bridge House, we try to ensure we can cater for every dietary need, including Cornish breakfast, Kellogg's cereal, fresh fruit or even freshly caught fish.

Over the last 4 seasons we have learnt the value of focusing on breakfast, cleanliness and friendliness. One guest said 'The service you provided was second to none in every way. The breakfasts were superb,catering for every taste and the excellent accommodation with it's cleanliness and attention to detail was of the highest calibre.'

Over 90% of our guests take-up breakfast, with our freshly caught haddock being a favourite amongst guests. Although variation is a big attraction to our guests, there is also a cost element brought about through waste. To combat this when time allows we cook hot food to order and look at tighter portion control.

Another way we minimise waste is to use sealed portions like Kellogg's Portion-Paks, and give a standard serving. If the guest wants more we are happy to serve more later - rather than throwing away food they did not want.

On one occassion I witnessed a guest using their hands to serve cereal, I then realised I needed a more hygienic method! Kellogg's range of Portion-Paks offers this, and helps reduce our waste.

When asked what advice they would offer others Colin & Liz both said 'You need to be adaptable
at breakfast' and it is evident their attention to detail with a blend of branded solutions, locally sourced
product, and healthy cooking methods are loved by all their guests bringing them back time and time again. Thank you to Colin & Liz Clements @ The Old Bridge House. Tel: 01503 263 159
 

B&B | Guest House Scarrow Hill, Lake District - Linda Mackay, Proprietor

Scarrow Hill House Bed & Breakfast, is a former game keepers lodge in the heart of North Cumbria,
it comes with a 4 Star rating from VisitBritain in only their second season.

Our aim is to make sure every guest's stay is comfortable, relaxed and they enjoy their time here and breakfast can play a major part in that. The challenge we have with our size is to offer choice whilst managing stock levels, we combat this by gaining an understanding of guests needs ahead of their breakfast so we can buy in accordingly.

Having a small number of rooms means we have a point of difference whereby we have the flexibility
to source food that meets the guest's individual needs. For example all our bread is home made with flour from The Watermill, Little Salkeld, and we are always asked for a Cumberland sausage as part of our full English breakfast, as this is synonymous with the area.

Most people have both hot and cold breakfast when they stay at Scarrow Hill. We find our continental breakfast is a great option for those looking for a healthier alternative. It's great to be able to offer big brands alongside our other healthier options such as yoghurt and granola. Kellogg's plays an important role at breakfast as it is a brand that is easily recognised and reflects the quality of our breakfast. We have strived to get a blend of branded products and home cooking, for example we offer a Rhubarb Compote.3 This means guests have a choice of brands they trust and new exciting experiences they can return home with. If I could offer any advice to anyone else running their own guesthouse, it would be to always buy quality.

Thank you to Linda Mackay @ Scarrow Hill House B&B. Tel: 01697 746 759.