Innkeeper To Go
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This is just my opinion; I don't have your demographic nor your situation. Our younger guests barely struggle to get downstairs awake by 9:30. Around my neighborhood, full breakfasts are the 'done' thing and we are not at the lowest end of the spectrum. The low-end chain hotel has a continental with cook-your-own waffles (batter in a paper cup) so I'd rather not do anything that remotely resembles their offering. The other local hotels don't include breakfast or coffee, and it's a pretty penny to eat in their restaurants.
With a younger crowd and prices at the low-end - and maybe mostly single night stays ? - I'd do a fabulous continental. Organic yogurts, a few kind of juices, hard-boiled eggs, toast your own bread and bagels, organic cereals and milk - maybe some smoked salmon for the bagels, a few sweetbreads. Super-good coffee. Just be careful to be sure you will have the occupancy so you won't waste a lot of stuff, and invest in a fridge for the dining room to keep the yogurts chilled so you don't have to toss it at the end of the breakfast time.
The Swann House B&B in DC has a wonderful continental breakfast (because of local health department laws) with lots of organic stuff and choices with protein or whole-grain carbs. I think lots of the younger crowd would prefer that..Actually, our average stay is about 3 nights...very very few one nighters here. I notice since I've been doing this special, nearly everyone comes down and partakes AFTER 9am...only one couple that were up and around early. But then, I advertise it as "your excuse to sleep in", so I should not be suprised!muirford said:With a younger crowd and prices at the low-end - and maybe mostly single night stays ?
This special involves freshly baked sweet breads or muffins, individually wrapped cups of fruit, juice and hot beverages. We are a very casual place with a laid back crowd, and a fancy continental plus with some of the items mentioned would be very out of place, although adding yogurt would be easy enough with the existing fridge.
While everyone else does serve a full brekkie, I've never been afraid to be the different one...it's what has made us so popular so far. Well, really just a nebulous thought...some way to make both our lives easier. Maybe I'll just have to look forward to November each year.
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LB, why not just continue your November special if it's working? If guests like it, it's filling rooms, and making your lives easier, why not just continue what you're doing?Little Blue said:Well, really just a nebulous thought...some way to make both our lives easier. Maybe I'll just have to look forward to November each year.
Sure, adding some hard-boiled eggs and yogurt would certainly add a wee bit of flair, without adding a lot to the cost.
But even without that, if it works for your guests, sounds like it's the best plan for your inn. And your lives