Whisper ‘full English Breakfast’ and ears will perk up instantly as images of sizzling sausages, crispy bacon, juicy mushrooms, tasty vine-ripened tomatoes grilled to perfection, golden hash browns and eggs, sunny side up, spring to mind.
However, balancing the guest experience with the rising costs of food, can be tricky. You don’t want to see good food (and potential profits) go to waste, but you can’t disappoint your guests, and a decent breakfast can secure rave reviews and subsequent bookings.
Tom Kerridge, in this article on how to make a full English breakfast, suggests that the perfect English Breakfast includes sausages, smoked streaky bacon, plum tomatoes, Portobello mushrooms, black pudding and eggs (sunny side up), topped with a slice of toast.
Whilst a supermarket saver sausage may save some pennies, it’s not going to leave your guests with a good taste in their mouth (literally). However, you can really get positive feedback flowing with decent ingredients in your breakfasts. If you can splash out and upgrade ingredients, tell your guests. If you see ‘locally produced sausages’ in a menu, it sounds so much more appealing than just ‘sausages’. And, if you’re dishing up organic sausages, say so.
Much of these ingredients will keep for at least several days in the fridge, which means you don’t have to limit yourself to a full English. You should consider offering a continental option too, with croissants, pain au chocolat, or other pastry options.
With an increasing awareness of healthy foods, you could offer a smoothie option, or fresh juicing? Whilst not exactly hassle-free, it can be a great way to minimise waste by using up leftover fruit and veg before it goes off. Juices are delicious and nutritious, and are almost certainly a unique selling point to share with your guests.
And, it doesn’t all have to be about the food.
Consider where your guests might like to eat. Whilst many will be happy with eating in a communal dining room, take into account that some may prefer to eat in the privacy of their own room. A ‘breakfast-in-bed’ option may provide added B&B appeal and many guests would be happy to pay a little more for the privilege!
Tell your guests what they can look forward to. Help them to anticipate the treat that awaits by describing the breakfast options. Maybe leave a menu in their room, or in a shared area, or at the very least on the tables. When your guests know what to expect, they can choose what not to have, cutting down on your waste too.
The very name, Bed & Breakfast, suggests that the breakfast part is a big deal. By considering what you are offering your guests for breakfast, you can ensure that the breakfast you offer is as responsible for getting return visitors as offering your guests a good nights’ sleep.
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