Difficult dietary needs

[Silverspoon]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Super 8 might be your competition but it's not mine! Our avg. rate in high season is $300/night and we get rave reviews on our breakfast, chef's choice with home-made yogurt and granola for those who do not like the entree. We bend over backwards for reasonable requests from returning guests staying 3-7 nights, adjust as needed for true allergies and have been doing this for many years.
It seems so easy to think you will be able to offer up special breakfasts, collect night-before-requests etc... but if you are truly busy, day after day after day, you will be worn to a frazzle after your first year. Please listen to others here who love what they do, but who have learned how to survive and build a reputation of excellence.

 

[user 26]

Maybe she'll be lovely. Who knows? Nothing processed might be her way of saying no to boxed pastries and things. I was served a breakfast like that recently -- scrambled eggs in a heater that were dry and crusty, and sugar coated pastry with 'fruit' in the center. You know the kind I mean. The cream for coffee was powdered creamer. I just felt ugh at every turn.

 

[April]

Give them a discount for "no breakfast" option and tell them to find the breakfast elsewhere.

 

[MtnKeeper]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Super 8 might be your competition but it's not mine! Our avg. rate in high season is $300/night and we get rave reviews on our breakfast, chef's choice with home-made yogurt and granola for those who do not like the entree. We bend over backwards for reasonable requests from returning guests staying 3-7 nights, adjust as needed for true allergies and have been doing this for many years.
It seems so easy to think you will be able to offer up special breakfasts, collect night-before-requests etc... but if you are truly busy, day after day after day, you will be worn to a frazzle after your first year. Please listen to others here who love what they do, but who have learned how to survive and build a reputation of excellence.
.

Silverspoon I could have written that response. My rates are over $300 a night during high season and I do chef's choice. 99% of guests love to see what's for breakfast and stay at places like yours and mine because of the breakfast. I have a guest coming in a few weeks that has stayed before. He called the other night and asked if I remember him and his wife and if I would be able to take care of her again with her diabetes. She really cannot tolerate any sugar and sticks mostly to protein. I told him I certainly did remember him and I'll take good care of her again. He was so thankful. Now that is a guest who needs special attention.
How do you find out if they don't want the entree? Do you ask them or do you wait until they tell you? This is why I have the other post on cereal - if someone doesn't want my special creation, then I don't want to leave them with just the first course - if there's cereal on the counter then they can have a bowl of that. I thought it might also be good for those guests who are huge eaters and would like to top off with cereal.
However, if you are the type of person who just doesn't like to eat what is served at a B&B because you're not open to trying new things, then I wish those people would just stay somewhere else. My website clearly states what I do and if it's not to your liking and you didn't bother to read, then your fault not mine. I do what I do and I do it really well - you just have to be a smart consumer and stay where it suits you. My mother and aunt would never stay at a place like mine, as they like buffets and my mother can't stand any sauces, etc. She's happier at Hampton Inn and I'm sure the innkeepers like me are happier she isn't staying with them too.
I want smart guests who know what they're booking - if only I had a magic genie on the home page that would quickly tell them all about the place in 30 seconds because too many people don't read!

 

[undersea]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Some of the responses here seem to think that this business is for the convenience of the owner - it is not.

I'll bring this to your attention...it's not just us whiny innkeepers...it's trained, professional chefs who have a problem with this in their chef-y kitchens with all the ingredients at hand and the knowledge of how to do it with their eyes closed.
.

Definitely not planning substitutions. You want cagefree, go to wrestlemania...

 

[Momma Smurf]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Some of the responses here seem to think that this business is for the convenience of the owner - it is not.

I'll bring this to your attention...it's not just us whiny innkeepers...it's trained, professional chefs who have a problem with this in their chef-y kitchens with all the ingredients at hand and the knowledge of how to do it with their eyes closed.
.

Definitely not planning substitutions. You want cagefree, go to wrestlemania...
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.

 

[user 26]

She's bringing her own eggs .. this I hope will make life a lot easier for you.
I prefer them myself. But then there are cage free chickens allowed to roam and cage free that stay inside a barn. All the time. I'd rather not debate the egg issue.

 

[Morticia]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Some of the responses here seem to think that this business is for the convenience of the owner - it is not.

I'll bring this to your attention...it's not just us whiny innkeepers...it's trained, professional chefs who have a problem with this in their chef-y kitchens with all the ingredients at hand and the knowledge of how to do it with their eyes closed.
.

Definitely not planning substitutions. You want cagefree, go to wrestlemania...
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.

Funny thing. We do all of that, too. And get nothing for it. No thanks, no nothing. Then again, we get those difficult guests who are used to demanding what they want.
And when we went the extra mile today to make the GF breakfast? "I don't eat that."
Maybe I need to change my presentation.

 

[undersea]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Some of the responses here seem to think that this business is for the convenience of the owner - it is not.

I'll bring this to your attention...it's not just us whiny innkeepers...it's trained, professional chefs who have a problem with this in their chef-y kitchens with all the ingredients at hand and the knowledge of how to do it with their eyes closed.
.

Definitely not planning substitutions. You want cagefree, go to wrestlemania...
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.
.

I don't consider diff milks or gf as subs. I am thinking more like the cage free eggs or someone wanting me to pick out an inherent part of one of the choices I have. My list above contains my current philosophy of flexibility and problem removal, while not being driven crazy by oddball requests.
Would never serve highly spiced stuff, they should add that on their own.

 

[Highlands John]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

We do most of what you say except they get a confirmation letter when the book asking dietary restrictions and then a reminder letter 4 days before asking again....most ppl just don't bother reading them..She just emailed us saying" I will bring my own eggs".....lol
.

Wow, who the heck would travel with their own eggs. That says a lot about the person right there. Good luck, you're probably in for quite the guests.
.

Wow, who the heck would travel with their own eggs. That says a lot about the person right there. Good luck, you're probably in for quite the guests.

We did have a vegan staying the other week who told me if she'd known we had our own free range hens she would have had eggs for breakfast. Not quite sure why she didn't know as it's on the website home page, in the room information and on the breakfast menu, but hey-ho!

 

[Highlands John]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Some of the responses here seem to think that this business is for the convenience of the owner - it is not.

I'll bring this to your attention...it's not just us whiny innkeepers...it's trained, professional chefs who have a problem with this in their chef-y kitchens with all the ingredients at hand and the knowledge of how to do it with their eyes closed.
.

Definitely not planning substitutions. You want cagefree, go to wrestlemania...
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.

Funny thing. We do all of that, too. And get nothing for it. No thanks, no nothing. Then again, we get those difficult guests who are used to demanding what they want.
And when we went the extra mile today to make the GF breakfast? "I don't eat that."
Maybe I need to change my presentation.
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.

Funny thing. We do all of that, too. And get nothing for it. No thanks, no nothing. Then again, we get those difficult guests who are used to demanding what they want.
And when we went the extra mile today to make the GF breakfast? "I don't eat that."
Maybe I need to change my presentation.

Often the level of graditude is inversely proportionate to the amount of extra effort applied.

 

[Highlands John]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

I have no problem with special diets - I think this is the future.

I think this is a fad fueled by food companies charging lots of money for x-free products on the back of marketing campaigns that have convinced people that an x free diet is the answer to all their woes. I saw a foody program recently that discovered that it costs marginally more to make gluton free bread, that they replace the gluton with mostly fat and sugar which is even worse for you and they charge 2 - 3 times as much.
A relative went on a gluton free diet, extolled the virtues explaining how much better he felt. 6 months later I saw him eating a sandwich and he said "oh yeah, I gave that up".
I do have some sympathies with vegetarians and vegans as I think some animals are treated appallingly for our consumption and I realise that some people have medial intolerances, beyond that I'm not reorganizing my kitchen and menu.
Sorry Undersea, that turned into a rant, it wasn't aimed at you.
.

I think somewhat the opposite - the food companies started jumping on the bandwagon that started rolling from "research studies" in combination with the Dr. Oz types who started tolling this stuff.
This is the Groupon-Yelp generation. Things are going to get worse, much worse. And they will expect it for the same price.
My plans are to go after the markets that have some reasonable following. Allergies, vegans, GF, paleo, weight watcher etc. and more will be there. The "I don't like that" is going to become REALLY big.
I think the trick is to capture the significant slices (3%) with using as little effort as possible, and push off the markets with 2 people worldwide (I only eat peacock eggs...).
.

Yes I think you might be right.
Red wine has become a bit of a running joke in the UK, it seems that every other week a medical study says a glass is good for you and the alternate weeks someone else says it's bad for you.

 

[Silverspoon]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Super 8 might be your competition but it's not mine! Our avg. rate in high season is $300/night and we get rave reviews on our breakfast, chef's choice with home-made yogurt and granola for those who do not like the entree. We bend over backwards for reasonable requests from returning guests staying 3-7 nights, adjust as needed for true allergies and have been doing this for many years.
It seems so easy to think you will be able to offer up special breakfasts, collect night-before-requests etc... but if you are truly busy, day after day after day, you will be worn to a frazzle after your first year. Please listen to others here who love what they do, but who have learned how to survive and build a reputation of excellence.
.

Silverspoon I could have written that response. My rates are over $300 a night during high season and I do chef's choice. 99% of guests love to see what's for breakfast and stay at places like yours and mine because of the breakfast. I have a guest coming in a few weeks that has stayed before. He called the other night and asked if I remember him and his wife and if I would be able to take care of her again with her diabetes. She really cannot tolerate any sugar and sticks mostly to protein. I told him I certainly did remember him and I'll take good care of her again. He was so thankful. Now that is a guest who needs special attention.
How do you find out if they don't want the entree? Do you ask them or do you wait until they tell you? This is why I have the other post on cereal - if someone doesn't want my special creation, then I don't want to leave them with just the first course - if there's cereal on the counter then they can have a bowl of that. I thought it might also be good for those guests who are huge eaters and would like to top off with cereal.
However, if you are the type of person who just doesn't like to eat what is served at a B&B because you're not open to trying new things, then I wish those people would just stay somewhere else. My website clearly states what I do and if it's not to your liking and you didn't bother to read, then your fault not mine. I do what I do and I do it really well - you just have to be a smart consumer and stay where it suits you. My mother and aunt would never stay at a place like mine, as they like buffets and my mother can't stand any sauces, etc. She's happier at Hampton Inn and I'm sure the innkeepers like me are happier she isn't staying with them too.
I want smart guests who know what they're booking - if only I had a magic genie on the home page that would quickly tell them all about the place in 30 seconds because too many people don't read!
.

Yes, Mtnkeeper, it sounds like you and I are of the same ilk.
If I see that a guest has not eaten the entree I will point out the other home-made options on the sideboard. Usually that will elicit some response from those who have an issue that might need my attention. (Keeping in mind that there were several opportunities to mention their issue before breakfast arrived.)
If they just don't like eggs...well they can help themselves to the cereal etc. But if they are diabetic or can not tolerate a high carb breakfast I am happy to scramble or poach them a couple of eggs. Usually they will be very happy with the home-made yogurt for protein and the low glycemic granola with nuts. But I would not let them go away hungry! After breakfast I would get them aside and talk in more detail about the "issue". Again...it's a judgement call on my part about their needs/wants. If I can accommodate without knocking myself out, I will accommodate. If not....they will have to make due with what is available.
If they are staying at least 3 nights and I know ahead of time that they do not eat a sweet entree, I will plan the menu so that it includes 2 mornings of savory and only one sweet entree.

 

[TheBeachHouse]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

not so much for the convenience of the owner. but more for the sanity. you do get very very busy. and some things are harder to fit into your day. I can't work 24/7. I need to end the day.
I actually know a woman who nearly had a breakdown running a B&B. you need boundries. overestimating your energy and enthusiasm and abilities is the reason innkeepers fail. Sometimes it is just too much.
our hospitality is stellar. but we still need time off.
.

not so much for the convenience of the owner. but more for the sanity. you do get very very busy. and some things are harder to fit into your day. I can't work 24/7. I need to end the day.
I actually know a woman who nearly had a breakdown running a B&B. you need boundries. overestimating your energy and enthusiasm and abilities is the reason innkeepers fail. Sometimes it is just too much.
our hospitality is stellar. but we still need time off.

And we provide bed and breakfast - it does not mean we must provide every whim people can come up with. There are too many people out there who want the Ritz or the Waldorf service and amenities at Tom Bo-dette prices and if you do not also give me a discount simply because I am "special" I will give you a bad review on TA. There is a definite difference between a welcome mat and a doormat.
.

hear! hear!

 

[Morticia]

Just serve her eggs tomorrow. Bacon is low carb. And it's pork, she didn't mention the feed for that.
Mushroom, brocolli, spinach and avocado are low
Fruit is tough on low carb so I wouldn't even be concerned - let her choose if you offer any.
Oatmeal is not low carb that's why no oatmeal.
Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.
I can't imagine you're seeing this since you've got a medical procedure in an hour but I wouldn't divulge your personal info - medical procedure if you feel the need to say anything..

Grass fed beef tastes different from other beef ... but I also buy cage free eggs for me and I don't taste a difference. I don't serve fish at breakast. Organic? Yes, if you usually shop this way ... But these are her personal choices and they jump the price on every single item, sometimes double. Without seeing sources it's hard to guarantee anything.

This statement is illuminating. I am thinking that personal preference statements outside what we serve, are an extra charge. Per request. After all, you have to go out and shop again, often at additional charge so something like this for mine (note the line of humor):
"We provide several delicious homemade options (chef's choice) for our guests. We remove most common allergens and disliked foods from our menu. One choice is generally GF/lactose free/vegan. Personal preferences like cage free quail eggs or organic Yak butter, IF available, bear an extra charge to cover our special shopping trip and costs. And they must be arranged well in advance. If you wish to bring these along, we will do our best to prep them for you. Otherwise, we may not be the best fit for your particular needs."
.

Don't expect everyone to get your humor...some will demand cage free hens eggs and organic cow's butter because you never said you did not offer those common ingredients for breakfast. Also, expect quite a few GF/lactose free/vegans as guests. You will basically be inviting them to join you and will be creating a special niche for your business. As long as that is what you want, it will generate business for you.
.

Can't help thinking of the post here that someone wanted their blueberries peeled. I likely would have responded that either our blueberry peeler did not come to work today, or fine - $7 a blueberry...
ANYWAY:
I have no problem with special diets - I think this is the future. I just think it needs to be managed efficiently. As I said previously, my overall meal plan is:
o Eliminate most of the top 10 allergens (except eggs).
o Eliminate most of the top 10 disliked foods (most of them are not breakfast foods).
o Have several breakfast choices (chef's choice) and several additive choices (coconut milk, milk, almond milk), sweeteners, etc.
o Super cereal (cheerios, bran flakes, cherry/blueberry concentrate, some type of milk, sunflower seeds/ almonds, dried berries, splenda, cinnamon, quercitin powder - this is what I eat 80% of the time for breakfast - very tasty and very healthy).
o Yogurts, fruit, etc. available.
o Keep prepared ramekins in deep freeze, labeled "GF", "Lactose intolerant", "vegan", etc. Can be pulled and thawed/reheated in short time.
o Special requests must be submitted well in advance. Extra price for requests, and only if available.
o Distribute/collect cards the night before for them to check off issues and choices. They whine the next morning because they ignored the card, then VERY tough noogies. Everyone else did this.
.

Agree with offering sides of cereals and yogurt. We do that and it goes over well. I'm always surprised at how many people really like Raisin Bran. Also, the Special K GF goes quickly.
I will say that before we started, I had planned to publish a weather report and things to do list daily. I now laugh at myself. There is precious little time if you want to have any life at all. So publishing a menu and collecting them and cooking to them sounds like a lot of work. I'm sure it would be very much appreciated by your guests.
In my world, once I pour my wine and start my dinner, I don't go back into the inn unless someone rings the bell.
.

Offering several things mostly because I do not agree with the concept of chef's (1) choice - take it or leave it. If I pay $150 to stay at a B&B, and the only offering was something I disliked and it was take it or leave it, I would be a very unhappy camper. I have stayed nicely in Super 8 type places for $65 with clean rooms, cable TV, wifi, nice bathroom, cleaning service daily and no complaints. The breakfast may be iffy, but there is always something I like. And for $12, I could get a nice breakfast in many places. This is the real competition and there is a lot of it.
Like the post the other day where the owner expected the person to down the ?baked grapefruit? Breakfast is half the experience. Some of the responses here seem to think that this business is for the convenience of the owner - it is not.
.

Some of the responses here seem to think that this business is for the convenience of the owner - it is not.

I'll bring this to your attention...it's not just us whiny innkeepers...it's trained, professional chefs who have a problem with this in their chef-y kitchens with all the ingredients at hand and the knowledge of how to do it with their eyes closed.
.

Definitely not planning substitutions. You want cagefree, go to wrestlemania...
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.

Funny thing. We do all of that, too. And get nothing for it. No thanks, no nothing. Then again, we get those difficult guests who are used to demanding what they want.
And when we went the extra mile today to make the GF breakfast? "I don't eat that."
Maybe I need to change my presentation.
.

Yet there is nothing wrong with making a GF version of our Blueberry Raspberry Stuffed French Toast. We merely substitute GF bread in any of our items for their individual portion. If someone is GF and Dairy, they get almond milk substituted too. Diverticulitis with no seeds, we rearrange or substitute the fruit. No peppers or no heat, nope not in theirs... it goes on and on. And guests are oh so grateful, which results in oh so wonderful reviews, and oh so busyness.
Again there is no black or white only flexibility. As all the other wise innkeepers here are saying, go with the flow, don't get your feet stuck in concrete.

Funny thing. We do all of that, too. And get nothing for it. No thanks, no nothing. Then again, we get those difficult guests who are used to demanding what they want.
And when we went the extra mile today to make the GF breakfast? "I don't eat that."
Maybe I need to change my presentation.

Often the level of graditude is inversely proportionate to the amount of extra effort applied.
.

Often the level of graditude is inversely proportionate to the amount of extra effort applied.

Amen.

 

[dms121761]

Update:
The couple actually turned out to be very nice and her husband loves bacon, so omelettes with sauted veggies for 3 days.
Thank you all for your responses!!!

 

[dms121761]

Give them a discount for "no breakfast" option and tell them to find the breakfast elsewhere..

breakfast is complimentary...you don't eat it...NO discount

 

[Flower]

Give them a discount for "no breakfast" option and tell them to find the breakfast elsewhere..

breakfast is complimentary...you don't eat it...NO discount
.

what !! No discount .... no comp? wow yet it is a bed and a breakfast.! I am sorry but some times I just can't understand you all .Don't get me wrong I am in business not a give away job.
When do you decide it is comp worth or not?

 

[undersea]

Give them a discount for "no breakfast" option and tell them to find the breakfast elsewhere..

breakfast is complimentary...you don't eat it...NO discount
.

At times, it is important to step back and realize the opinions of innkeepers here and what seems right, has nothing to do with guest expectations in the real world.
It is no more complimentary to a guest than is a clean room, bedding or parking. It is integral to what the guest is paying for.
In the real world, an innkeeper (in most locations) is trying to compete against motels, hotels, AirBnbs, vacation rentals, resorts, etc. Being hard and aggressive in our procedures - over time can lead to an empty place, with few referrals, few returning guests, and a lot of negative reviews.
We are supposed to be about exceeding the guest expectations. Rules with reasonableness, negotiation, and flexibility are a better path.

 

[dms121761]

Give them a discount for "no breakfast" option and tell them to find the breakfast elsewhere..

breakfast is complimentary...you don't eat it...NO discount
.

what !! No discount .... no comp? wow yet it is a bed and a breakfast.! I am sorry but some times I just can't understand you all .Don't get me wrong I am in business not a give away job.
When do you decide it is comp worth or not?
.

We do chef's choice....never had a problem. ..if they love it great...if not they will eat the fruit and muffin...Never had we had a complaint or bad review over it