That menu thing again

[BananaE29]

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Wow! Last one of the year!
.

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

You are making us all jealous!
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !

I would not have made it for twelve years as a solo innkeeper if I had done full fare seven days a week. There are so many benefits to cutting back for weekday travelers - not just for you, but them. If you need any help with the transition, I'd be happy to do so.

27 years!!!! Holy cow.....

 

[TheBeachHouse]

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Wow! Last one of the year!
.

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

You are making us all jealous!
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !

I would not have made it for twelve years as a solo innkeeper if I had done full fare seven days a week. There are so many benefits to cutting back for weekday travelers - not just for you, but them. If you need any help with the transition, I'd be happy to do so.

27 years!!!! Holy cow.....
.

A couple times I've mentioned a more elaborate breakfast on Sundays. Comments were that people shouldn't pay the same $ for a weekday breakfast as they do for the Sunday breakfast.
Any thoughts on that? Do you discount your weekday stays to account for the less elaborate breakfast? Do you advertise that you will have a full fare breakfast on the weekends?

 

[BananaE29]

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Wow! Last one of the year!
.

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

You are making us all jealous!
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !

I would not have made it for twelve years as a solo innkeeper if I had done full fare seven days a week. There are so many benefits to cutting back for weekday travelers - not just for you, but them. If you need any help with the transition, I'd be happy to do so.

27 years!!!! Holy cow.....
.

A couple times I've mentioned a more elaborate breakfast on Sundays. Comments were that people shouldn't pay the same $ for a weekday breakfast as they do for the Sunday breakfast.
Any thoughts on that? Do you discount your weekday stays to account for the less elaborate breakfast? Do you advertise that you will have a full fare breakfast on the weekends?
.

Any thoughts on that? Do you discount your weekday stays to account for the less elaborate breakfast? Do you advertise that you will have a full fare breakfast on the weekends?

Rates here are typically higher on weekends anyway, but yes...my weekday prices are $40 less than the weekends. I advertise that I do a "hot homemade breakfast daily" and elaborate on that (on the website) that "Weekday breakfast is a breakfast basket delivered to your room with your choice of items at your preferred time. Weekend breakfast is a full buffet style breakfast in the formal dining room with other guests." No one seems to be surprised when I explain the breakfast upon check in.

In the four years or so I've done this, I've had one phone call from a guest that wanted the full dining room breakfast during the week. I have no problem doing that if that's what they really want. They wanted the whole elegant dining experience.

You can check my website if you know it and see how I explain it.

 

[EmptyNest]

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Wow! Last one of the year!
.

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

You are making us all jealous!
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !

I would not have made it for twelve years as a solo innkeeper if I had done full fare seven days a week. There are so many benefits to cutting back for weekday travelers - not just for you, but them. If you need any help with the transition, I'd be happy to do so.

27 years!!!! Holy cow.....
.

A couple times I've mentioned a more elaborate breakfast on Sundays. Comments were that people shouldn't pay the same $ for a weekday breakfast as they do for the Sunday breakfast.
Any thoughts on that? Do you discount your weekday stays to account for the less elaborate breakfast? Do you advertise that you will have a full fare breakfast on the weekends?
.

Don't base your rates on breakfast alone. It is complimentary. Set your rates as to what is comfortable for you. They will either pay or not..they will eat no matter what you have.

 

[Silverspoon]

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Wow! Last one of the year!
.

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

You are making us all jealous!
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !
.

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !

I would not have made it for twelve years as a solo innkeeper if I had done full fare seven days a week. There are so many benefits to cutting back for weekday travelers - not just for you, but them. If you need any help with the transition, I'd be happy to do so.

27 years!!!! Holy cow.....
.

Thanks, Banana....will be planning for next year later in the fall and will get back to you if I have questions. I actually won't mind if people just book for 3 nights on weekends. That would mean that I can take the slower midweek days off. I'm ready for that!