Last minute reservation

[RiverGal]

Hello, I am new to this group. I have been stalking for awhile - learned so much. Thank you. . I have operated 3 room BnB for one year. I am in a remote area. How do you handle last minute reservations. How do you have breakfast items at all times. Maybe I should keep menu simple for last minute reservations. Thanks in advance.

 

[JimBoone]

We don't serve breakfast and I don't know how fancy a breakfast you normally serve, but as a guest I don't need fancy, here at home bacon, sausage are usually in freezer and grits on the shelf. Once when guests were stuck here due to heavy snow we made pancakes for them.

 

[gillumhouse]

I wlcome from the road calls - usually. I keep a carton of OJ in the fridge, a few bottles of non-citric juice in the pantry, at least 1 dozen eggs, always have flour, sugar, and other baking supplies in-house, and until my kids & grandkids gave me a freezer and stocked it with Porky & Bambi, kept a couple pounds of bacon and a package of sausage in the freezer of the fridge. I always have coffee beans and tea in-house and sour cream, shredded cheddar, and 1/2 & 1/2. I also kept a can of peaches in the pantry and frozen blueberries (blackberries if they were on sale). If you keep things like this in stock, you will be able to take walk-ins. If you get close to out of any of these, replenish next time you go to the store (and if they get close to expire date, I use it).
I have 3 rooms also although I am in town.

 

[TheBeachHouse]

What is your menu when you have sufficient notice?
We stock muffin mix, pancake mix, yogurt and eggs all the time. The issue we have is fruit. I keep a can of pineapple. I don't like the frozen berries, but I do keep them. If they don't look good, make them into smoothies.
We keep bread for toast in the freezer.
We are open year round, so we almost always have expected guests.

 

[Morticia]

If we had not planned on anyone being here we'd be hard pressed to throw together breakfast. (Or any meal for that matter!) However, if you keep some mixes on hand (pancakes, waffles) and freeze some sausage you can do a pretty decent breakfast.
If you do a buffet, it's harder to store enough food.
Scones are easy to throw together - you don't even need an egg.
A can of fruit cocktail can be dressed up.

 

[Silverspoon]

Welcome aboard!
We are also a 3 room B+B. I will echo what others have said. Stock fruit juice, frozen fruit for fruit crisp (also p-remade topping which can be frozen), maple syrup, frozen bacon or breakfast sausages and frozen butter. We always have coffee, tea, milk, eggs, flour, sugar, baking items like baking powder, soda, salt, cinnamon etc, nuts, oatmeal.
We could probably put out a full breakfast for 6 people on an hour's notice. Unless, of course there were a lot of dietary issues like GF, lactose intolerance, nut allergy.

 

[gillumhouse]

Welcome aboard!
We are also a 3 room B+B. I will echo what others have said. Stock fruit juice, frozen fruit for fruit crisp (also p-remade topping which can be frozen), maple syrup, frozen bacon or breakfast sausages and frozen butter. We always have coffee, tea, milk, eggs, flour, sugar, baking items like baking powder, soda, salt, cinnamon etc, nuts, oatmeal.
We could probably put out a full breakfast for 6 people on an hour's notice. Unless, of course there were a lot of dietary issues like GF, lactose intolerance, nut allergy..

I keep a packasge of GF all-purpose flour on hand too. I had GF oatmeal on hand also so was able to do Baked Oatmeal on July 4 when I was going to be rushed to get breakfast done and out.

 

[Highlands John]

I print my breakfast menu the night before, this means I can chop and change depending on what I have in stock, I have a repetoir of about 8 options on top of the usual full cooked of which I put 2 on each days menu. This also means I can change things around for vegetarians, vegans, gluten free, blah, blah, blah!!!
I also have two varieties of the full cooked, bacon, egg, sausage, toms and mush or bacon, egg, sausage, hash browns and beans. I tend to do toms and mush most days, but always have hash browns in the freezer and tins of beans in stock.
I keep milk, oj, bread and bacon in the freezer, so they're always in stock.

 

[Skamokawa]

I start breakfasts with a small fruit bowl. I keep oranges, grapefruit, bananas and apples on hand always. If I know I have guests coming, I'll purchase berries, kiwis or grapes to add, if not, well, the citrus will do! I also keep frozen oj for those emergency days.
For the main course, pantry and freezer staples will do the trick.

 

[Eugee2]

Easy peasy- I do the same as Gillum, you will likely come up with 'tried and true' breakfasts ready on hand where you will have all but fruit, in which case I buy a cantaloupes that last a bit and things like pineapples but ultimately I eat more leftover fruit myself from the inn at dinner than veggies, but that's ok by me!