Favorite three-course breakfast combinations

[Innkeep]

A first! I had a couple (not vegetarians) who left all their bacon on the plate today, and it was perfectly acceptable oven-baked bacon. Guess they were over-awed with the chocolate chip pancakes.

 

[TheBeachHouse]

I have 3 rooms and breakfast is served at the time the guest tells me (sometimes guests change their time so they can breakfast with other guests - YEA). I do it myself - when Himself comes into the kitchen to make his breakfast while I am doing breakfast, only the fact I do not look good in orange and the guns are locked up have kept him alive.
The most I have served is 11 - they were cheek to jowl and it was our gift to an Eagle Scout whose 3 aunts had come in for the ceremony for his family to join the aunts & uncles departure morning. (The family with 9 kids we also crammed but they did not care.)
I serve family style and I do everything in the oven. I mix up the bread and while it raises, I mix up and bake the muffins (mini-size so I can send them off with a "care package" of muffins. Coffee is made next while muffins bake. The bacon goes in the oven when the muffins come out. The bread is raising in the pans while the bacon is cooking. Bacon comes out and the bread & the egg bake or just the entree (if baked oatmeal, baked french toast, or bread pudding - something not needing bread) bakes the last half hour. While that is in the oven, I fix the fruit - unless it is something like this morning when I am playing with the fruit. Every so often, I will make biscuits & gravy, pancakes, omelets, ham (or turkey) egg cups with biscuits or bread, and for one guest from Texas, I made burritos with homemade tortillas. These last entrees are only if I have one room (pancakes or omelets).
Muffins, OJ. a non-citric juice, a pitcher of water, and the fruit are on the table with the carafe of coffee when they come down. I time the entree to come out about 5 minutes after they sit down..

Gillum, in your copious spare time, would you add your oven bacon procedure to the recipe section?. I tried it once and bacon was, well, underdone in some areas. I usually do it on the griddle with bacon presses. I know there must be a trick because so many do it the oven way.
.

I line the lipped cookie sheet with foil (easier on the dishwasher - his name is John), lay the bacon so it is alternating with the wide end (do not know how else to put it ) so I can get 12 pieces on the sheet. Bake at 350 for 15 min, take out and flip the bacon over, back in the oven for another 5 - 7 min. Usually done by then. If you like crisper, leave it another minute. I MUST use a time because I get distracted - have had some VERY crisp bacon.
.

DH's method is almost the same and nearly (nearly, not completely) foolproof.
One pound of bacon on two foil lined lipped cookie sheets.
400 degrees.
After 7 minutes, switch the top rack pan with the bottom rack pan.
Cook 7 minutes more. Done. If the bacon is thicker than usual, maybe 2 minutes. more.
He doesn't flip the bacon in the pan, he only switches the rack position of the two pans.
He also pats each piece with paper towel to drain most of the grease.

 

[ChrisandShelley]

We mix and match our 3-course breakfasts. A favorite is the baked pears on yogurt cream with granola. We'll put that with a leek and parmesan quiche then some type of home-made muffin or apple-cranberry crisp at the end. If we do buttermilk pancakes, we don't do the three course thing because they will get plenty of sweet stuff with the pancakes. Some mornings it will start with local blueberries on yogurt cream or mixed fruit.
One of her new side dishes is proscuitto wrapped asparagus. Yes, I was like, "for breakfast?" But our guests loved it! So it will start being a regular item.

 

[Breakfast Diva]

We mix and match our 3-course breakfasts. A favorite is the baked pears on yogurt cream with granola. We'll put that with a leek and parmesan quiche then some type of home-made muffin or apple-cranberry crisp at the end. If we do buttermilk pancakes, we don't do the three course thing because they will get plenty of sweet stuff with the pancakes. Some mornings it will start with local blueberries on yogurt cream or mixed fruit.
One of her new side dishes is proscuitto wrapped asparagus. Yes, I was like, "for breakfast?" But our guests loved it! So it will start being a regular item..

Prosciutto is also wonderful wrapped around melon slices.

 

[JBloggs]

We mix and match our 3-course breakfasts. A favorite is the baked pears on yogurt cream with granola. We'll put that with a leek and parmesan quiche then some type of home-made muffin or apple-cranberry crisp at the end. If we do buttermilk pancakes, we don't do the three course thing because they will get plenty of sweet stuff with the pancakes. Some mornings it will start with local blueberries on yogurt cream or mixed fruit.
One of her new side dishes is proscuitto wrapped asparagus. Yes, I was like, "for breakfast?" But our guests loved it! So it will start being a regular item..

We mix and match our 3-course breakfasts. A favorite is the baked pears on yogurt cream with granola. We'll put that with a leek and parmesan quiche then some type of home-made muffin or apple-cranberry crisp at the end. If we do buttermilk pancakes, we don't do the three course thing because they will get plenty of sweet stuff with the pancakes. Some mornings it will start with local blueberries on yogurt cream or mixed fruit.
One of her new side dishes is proscuitto wrapped asparagus. Yes, I was like, "for breakfast?" But our guests loved it! So it will start being a regular item.

Tell Shelley I would love it too! Well done.

 

[Skamokawa]

Love the prosciutto/asparagus from Chis and Shelley as the asparagus could be served chilled. Will be doing this one for sure

 

[Skamokawa]

Well, I guess I'm out because I don't believe in serving "3 course" breakfast at all. I serve breakfast. There is a "starter" at each place as they sit down. And we serve a main plate.Things like cereal, toast, even tea are at their disposal, but not served.
As for books, there is no point until you have decide what kind of breakfast you are comfortable with preparing, making and serving. I'm often alone for breakfast service, so serving so many people at the same time 3 courses wouldn't be in my self interest..

My inexperience is showing! A three-course meal is not expected (she asks breathlessly)? Hey, I can get onboard with that!!
Generic, I would LOVE to know how you pull together and serve a breakfast alone. I'm already impressed!!
.

We can have 2, or up to 8 for breakfast. They choose their time, and frankly I always hope for some separation between times, at least 15 min. This does not always happen. If many, I make quiche. It will stay warm for an hour or so, and can be zapped if needed.
They always start with a fruit salad and juice. The fruit salads are made up in individual bowls then covered and refrigerated first thing when I get up. the plates garnishes are readied and potatoes peeled at the same time. Coffee goes up outside their rooms an hour before the first chosen breakfast time. While they are eating their fruit course, I do the hot courses, usually some kind of egg dish, side of potatoes (we have a restaurant sized stand alone electric griddle for this - it also does the sausages or bacon, and french toast on the sweet days) toast and jam, tea or coffee. Potatoes are prepped and steamed and kept warm over steam until I start the eggs and bacon. Then potatoes go on the griddle first to crisp and brown. Plates are lined up and readied with garnishes in between other tasks. The eggs, herb cream cheese, omelet, or other, never has meat included. Meat always served on the side. Never have had a vegetarian surprise, but I don't want a late surprise messing up breakfast service because when doing it all, timing is tight.
I bring out the main and take the fruit bowls away, then return with coffee and toast. I use trays so I can carry several things at once. Everything is plated in the kitchen before it goes out. I bake four sandwich loaves at a time (for the toast) and freeze so I don't have to bake every day. Serving and refilling coffee gives reason to check on them and take finished plates as needed. Trays are your best friend. Just give it some thought. If you time things (practice will make perfect) you can do it!
.

And it just occurred to me while reading this that I need a second toaster because when all arrive at once - the toast is the bottleneck. I have the space - jeez - why haven't I done this already??????

 

[Morticia]

Well, I guess I'm out because I don't believe in serving "3 course" breakfast at all. I serve breakfast. There is a "starter" at each place as they sit down. And we serve a main plate.Things like cereal, toast, even tea are at their disposal, but not served.
As for books, there is no point until you have decide what kind of breakfast you are comfortable with preparing, making and serving. I'm often alone for breakfast service, so serving so many people at the same time 3 courses wouldn't be in my self interest..

My inexperience is showing! A three-course meal is not expected (she asks breathlessly)? Hey, I can get onboard with that!!
Generic, I would LOVE to know how you pull together and serve a breakfast alone. I'm already impressed!!
.

We can have 2, or up to 8 for breakfast. They choose their time, and frankly I always hope for some separation between times, at least 15 min. This does not always happen. If many, I make quiche. It will stay warm for an hour or so, and can be zapped if needed.
They always start with a fruit salad and juice. The fruit salads are made up in individual bowls then covered and refrigerated first thing when I get up. the plates garnishes are readied and potatoes peeled at the same time. Coffee goes up outside their rooms an hour before the first chosen breakfast time. While they are eating their fruit course, I do the hot courses, usually some kind of egg dish, side of potatoes (we have a restaurant sized stand alone electric griddle for this - it also does the sausages or bacon, and french toast on the sweet days) toast and jam, tea or coffee. Potatoes are prepped and steamed and kept warm over steam until I start the eggs and bacon. Then potatoes go on the griddle first to crisp and brown. Plates are lined up and readied with garnishes in between other tasks. The eggs, herb cream cheese, omelet, or other, never has meat included. Meat always served on the side. Never have had a vegetarian surprise, but I don't want a late surprise messing up breakfast service because when doing it all, timing is tight.
I bring out the main and take the fruit bowls away, then return with coffee and toast. I use trays so I can carry several things at once. Everything is plated in the kitchen before it goes out. I bake four sandwich loaves at a time (for the toast) and freeze so I don't have to bake every day. Serving and refilling coffee gives reason to check on them and take finished plates as needed. Trays are your best friend. Just give it some thought. If you time things (practice will make perfect) you can do it!
.

And it just occurred to me while reading this that I need a second toaster because when all arrive at once - the toast is the bottleneck. I have the space - jeez - why haven't I done this already??????
.

And it just occurred to me while reading this that I need a second toaster because when all arrive at once - the toast is the bottleneck. I have the space - jeez - why haven't I done this already??????

We are looking at a commercial toaster. The one we have just does not turn out consistent toast. $500 to make toast. Makes me crazy. (We don't have room for two toasters. The commercial one has to fit in the same space as the home toaster.)

 

[jfs]

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.
.

Hi! Two years in, I am a one woman show and can handle 10 - 12. I offer breakfast between 7 - 9, so I am able to encourage staggered meals. I have a lot of business guests who eat at 7, then I "encourage" the vacationers to eat at 8 or 8:30 ("is breakfast at 8 ok?" - asked at check-in).
I am similar to the others, whereby I have a starter (fresh fruit, baked apple, roasted pear), then while they are eating that, I finish the main plate of eggs and potatoes or French toast or whatever. I also offer a sweet item with an egg main. The business people are quick while the vacationers tend to hang out a bit and drink more coffee
I make muffins, breads, crisps and freeze them. I do a casserole item only if I have 10 at once, with a big wedding group or something, but I agree that casseroles are things that folks can do themselves, I think. Cheese souffle or carrot cake waffles are not.
I clean up and am finished by 9:30 as a rule, then refresh/clean. I tried to do it all myself, but have hired an angel to help with rooms. i also cater parties, so I am pretty busy, but breakfast is my favorite time! Thanks for reading this far

 

[Morticia]

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.
.

Hi! Two years in, I am a one woman show and can handle 10 - 12. I offer breakfast between 7 - 9, so I am able to encourage staggered meals. I have a lot of business guests who eat at 7, then I "encourage" the vacationers to eat at 8 or 8:30 ("is breakfast at 8 ok?" - asked at check-in).
I am similar to the others, whereby I have a starter (fresh fruit, baked apple, roasted pear), then while they are eating that, I finish the main plate of eggs and potatoes or French toast or whatever. I also offer a sweet item with an egg main. The business people are quick while the vacationers tend to hang out a bit and drink more coffee
I make muffins, breads, crisps and freeze them. I do a casserole item only if I have 10 at once, with a big wedding group or something, but I agree that casseroles are things that folks can do themselves, I think. Cheese souffle or carrot cake waffles are not.
I clean up and am finished by 9:30 as a rule, then refresh/clean. I tried to do it all myself, but have hired an angel to help with rooms. i also cater parties, so I am pretty busy, but breakfast is my favorite time! Thanks for reading this far
.

I'll admit to severe envy. There are two of us and there is no way one of us would try to handle 5-6 rooms alone if the other one was out of town. Good for you!
After 11 years we still cannot work alone with that many rooms or guests. At best we won't do more than 3 alone. And we'd keel over if we also did parties.
Most mornings Gomez is still cleaning up the kitchen at 10:30. I get started on the rooms but we're still cleaning at 1 pm. After that it's shopping for groceries and laundry. Then check-in time. Then laundry again.

 

[user 26]

Two things come to mind
Check your circuits / wiring / whatever to see if you can operate two toasters at a time without blowing a fuse. I had to update the wiring and add to it so I could operate two toasters and/or two waffle irons at the same time.
The other is that a server with English as a second language would surely be a delight as long as she smiles, I'd welcome her help. She'll catch on to the questions pretty quick and I assume you'll be nearby for her to come get you if need be.

 

[Lee2014]

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.
.

Hi! Two years in, I am a one woman show and can handle 10 - 12. I offer breakfast between 7 - 9, so I am able to encourage staggered meals. I have a lot of business guests who eat at 7, then I "encourage" the vacationers to eat at 8 or 8:30 ("is breakfast at 8 ok?" - asked at check-in).
I am similar to the others, whereby I have a starter (fresh fruit, baked apple, roasted pear), then while they are eating that, I finish the main plate of eggs and potatoes or French toast or whatever. I also offer a sweet item with an egg main. The business people are quick while the vacationers tend to hang out a bit and drink more coffee
I make muffins, breads, crisps and freeze them. I do a casserole item only if I have 10 at once, with a big wedding group or something, but I agree that casseroles are things that folks can do themselves, I think. Cheese souffle or carrot cake waffles are not.
I clean up and am finished by 9:30 as a rule, then refresh/clean. I tried to do it all myself, but have hired an angel to help with rooms. i also cater parties, so I am pretty busy, but breakfast is my favorite time! Thanks for reading this far
.

I'll admit to severe envy. There are two of us and there is no way one of us would try to handle 5-6 rooms alone if the other one was out of town. Good for you!
After 11 years we still cannot work alone with that many rooms or guests. At best we won't do more than 3 alone. And we'd keel over if we also did parties.
Most mornings Gomez is still cleaning up the kitchen at 10:30. I get started on the rooms but we're still cleaning at 1 pm. After that it's shopping for groceries and laundry. Then check-in time. Then laundry again.
.

Envy here as well.... My aunt and I took over in Feb 2014....In June 2014 she was in the hospital for three weeks and then recovery.... I ran the place, my day was 5am-11pm. How I did it, I don't know.... I was glad to see her back on her feet!

 

[jfs]

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.
.

Hi! Two years in, I am a one woman show and can handle 10 - 12. I offer breakfast between 7 - 9, so I am able to encourage staggered meals. I have a lot of business guests who eat at 7, then I "encourage" the vacationers to eat at 8 or 8:30 ("is breakfast at 8 ok?" - asked at check-in).
I am similar to the others, whereby I have a starter (fresh fruit, baked apple, roasted pear), then while they are eating that, I finish the main plate of eggs and potatoes or French toast or whatever. I also offer a sweet item with an egg main. The business people are quick while the vacationers tend to hang out a bit and drink more coffee
I make muffins, breads, crisps and freeze them. I do a casserole item only if I have 10 at once, with a big wedding group or something, but I agree that casseroles are things that folks can do themselves, I think. Cheese souffle or carrot cake waffles are not.
I clean up and am finished by 9:30 as a rule, then refresh/clean. I tried to do it all myself, but have hired an angel to help with rooms. i also cater parties, so I am pretty busy, but breakfast is my favorite time! Thanks for reading this far
.

I'll admit to severe envy. There are two of us and there is no way one of us would try to handle 5-6 rooms alone if the other one was out of town. Good for you!
After 11 years we still cannot work alone with that many rooms or guests. At best we won't do more than 3 alone. And we'd keel over if we also did parties.
Most mornings Gomez is still cleaning up the kitchen at 10:30. I get started on the rooms but we're still cleaning at 1 pm. After that it's shopping for groceries and laundry. Then check-in time. Then laundry again.
.

I tried to do all the room turn over as well, in the beginning, but was a threat to myself and others, ready to keel over. I have someone who does the rooms thank heavens! On the odd day, I still refresh and do a room, obviously. My husband works as a NW engineer. I am only fully booked a couple times a week, so it is an exception!

 

[jfs]

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.
.

Hi! Two years in, I am a one woman show and can handle 10 - 12. I offer breakfast between 7 - 9, so I am able to encourage staggered meals. I have a lot of business guests who eat at 7, then I "encourage" the vacationers to eat at 8 or 8:30 ("is breakfast at 8 ok?" - asked at check-in).
I am similar to the others, whereby I have a starter (fresh fruit, baked apple, roasted pear), then while they are eating that, I finish the main plate of eggs and potatoes or French toast or whatever. I also offer a sweet item with an egg main. The business people are quick while the vacationers tend to hang out a bit and drink more coffee
I make muffins, breads, crisps and freeze them. I do a casserole item only if I have 10 at once, with a big wedding group or something, but I agree that casseroles are things that folks can do themselves, I think. Cheese souffle or carrot cake waffles are not.
I clean up and am finished by 9:30 as a rule, then refresh/clean. I tried to do it all myself, but have hired an angel to help with rooms. i also cater parties, so I am pretty busy, but breakfast is my favorite time! Thanks for reading this far
.

I'll admit to severe envy. There are two of us and there is no way one of us would try to handle 5-6 rooms alone if the other one was out of town. Good for you!
After 11 years we still cannot work alone with that many rooms or guests. At best we won't do more than 3 alone. And we'd keel over if we also did parties.
Most mornings Gomez is still cleaning up the kitchen at 10:30. I get started on the rooms but we're still cleaning at 1 pm. After that it's shopping for groceries and laundry. Then check-in time. Then laundry again.
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Envy here as well.... My aunt and I took over in Feb 2014....In June 2014 she was in the hospital for three weeks and then recovery.... I ran the place, my day was 5am-11pm. How I did it, I don't know.... I was glad to see her back on her feet!
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Glad she is back, I hope she is feeling better. The 5-11 day is rotten.

 

[Tom]

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.
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Hi! Two years in, I am a one woman show and can handle 10 - 12. I offer breakfast between 7 - 9, so I am able to encourage staggered meals. I have a lot of business guests who eat at 7, then I "encourage" the vacationers to eat at 8 or 8:30 ("is breakfast at 8 ok?" - asked at check-in).
I am similar to the others, whereby I have a starter (fresh fruit, baked apple, roasted pear), then while they are eating that, I finish the main plate of eggs and potatoes or French toast or whatever. I also offer a sweet item with an egg main. The business people are quick while the vacationers tend to hang out a bit and drink more coffee
I make muffins, breads, crisps and freeze them. I do a casserole item only if I have 10 at once, with a big wedding group or something, but I agree that casseroles are things that folks can do themselves, I think. Cheese souffle or carrot cake waffles are not.
I clean up and am finished by 9:30 as a rule, then refresh/clean. I tried to do it all myself, but have hired an angel to help with rooms. i also cater parties, so I am pretty busy, but breakfast is my favorite time! Thanks for reading this far
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Same here, same approach to the menu: Start fruit and a sweet, prep eggs to order, meat always on side for vegetarians, hash browns deals with gluten frees; casserole egg dish, GF waffles, or make own burritos for a group -- I routinely serve 10 to about 15 people. Oven bake bacon or sausage, homemade bread for toast and homemade sweet, frozen but rewarmed in oven, never microwave. Only me at breakfast (DW absolutely forbidden to appear before 10 am). Good food, need not be fancy. Prompt service very important, keep it simple: better you can serve on time with a smile than "gourmet", stressed out, and late.