Managing Breakfast as a business opportunity - Hotel and Lodgings

Kelloggs and our commitment to your business

This is an initiative of Kellogg’s Europe to help you, the foodservice professional responsible for the breakfast buffet, to make better choices for your organisation’s breakfast operation.

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

Kellogg’s has studied the best breakfast buffet presentations across their European customer base and talked to some of the most influential catering managers. We’d like to share their professional advice with you on Buffet design, Hygiene, Guest Communication, Breakfast Profitability, and how our products can help you.

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Portion and Sachet Packs ensure hygiene levels

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

Special dietary needs?

Need to find Kellogg’s
products info for special
dietary needs?
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Vending Gets Healthier

With 14.6% annual growth of UK healthy snacking, make sure your business is part of this new vending opportunity.
Click here>>