Breakfast has always been an important part of a hotel stay, according to guests. And the first meal of the day will continue to be important in the future. On that note, it is even more important to keep up with consumer trends in a time of change.

Here you can read more about these new challenges and possibilities – and how to meet them in the best possible way. 

#1 Offer quality instead of quantity

Three things are particularly important for guests when they evaluate breakfast in a hotel: quality; selection; and freshness.

This movement is particularly pronounced where the big classic brunch is being replaced by smaller servings with a focus on quality and presentation.

A large survey among guests clearly shows that they prefer a small – but good – selection of bread, protein and dairy products instead of a big selection of average quality.

Recommendations

  • Prioritize quality over quantity
  • Make more and smaller portion servings
By offering a well-prepared portion-sized selection you not only cut down on waste, but also make it easier for your kitchen staff to be creative with the food presentation. And remember, that the appearance of your buffet – including cleanliness and tidiness – is considered an indicator of quality.
 

Go ahead and make your breakfast stand out! Download our free guide

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#2 Serve delicious alternatives – and a bit of indulgence

Both leisure and business travellers expect their hotel stay to be a luxurious upgrade to their everyday life. And the breakfast experience should mirror this. We don’t just want the “same old thing” we eat at home.

We expect to be served healthy and delicious alternatives – there should be a surprise, something extraordinary like crispy bacon or a delicious Danish. All the while still keeping high quality in mind.

Recommendations

  • Think of breakfast as an upgrade
  • Offer healthy alternatives
  • Serve something delicious to indulge in
 

#3 Don’t ignore snacking

Our traditional way of eating is being disrupted. Especially the younger generations don’t stick to the traditional “three square meals” but consume more small snacks throughout the day. 46% of those between 18-35 years of age skip the conventional lunch at least once a week.

Take this into consideration when planning your breakfast. For instance, the opening hours of your breakfast should be revised to suit your guests, and offer snacks – not only related to breakfast but throughout the day. This can become an important source of revenue for your hotel.

Recommendations

  • Plan your opening hours according to your guests needs
  • Offer snacks during the day
 

# 4 Create a breakfast to-go

Most guests prefer to enjoy their breakfast in the hotel – but for some this is not convenient. Some guests have a flight to catch, some are in town for a meeting and others just can’t wait to get out and explore the surroundings.

In order to meet these needs, consider establishing an extra service in your hotel that offers breakfast to-go. Not to replace your regular service, but simply to supplement your brand through fresh products of a high quality.

By focusing on room-temperature or cold dishes, you can ensure that your breakfast options stay fresh for longer. Also, remember packaging. Convenient packaging tailored for a meal on the go communicates to the guests that you understand their needs.

Recommendations

  • Offer breakfast to-go as an extra service
  • Put together an offer that stays fresh
  • Use convenient packaging
 

Go ahead and make your breakfast stand out! Download our free guide

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Sources: Epinion for Arla Foods, 2015; Landbrug & Fødevarer 2015; Future Cast, 2011; Priceonomics, 2014.