Typical breakfast?

[franco2000]

My first post as an aspiring innkeeper so please be gentle. We are looking at various B&Bs for sale. Every time we have visited a B&B in the past - in B&Bs all over the world - we've gotten a full breakfast - bacon and eggs, french toast quiche, etc. This latest B&B we are considering only serves muffins during the week (full breakfast on weekends). The only other B&B in town serves a full breakfast all the time.
I know some B&B s serve only muffins, but how common is that? Also, what are your thoughts about comparing the competition if they serve a full breakfast and we wouldn't.
I know these questions need more information, but I'm just starting out.
Thanks in advance.

 

[Generic]

If a guest is staying with me for 14 days, they get 14 different breakfasts and I will guarantee you that NONE of them will be bacon and eggs. We do offer continental, before our formal breakfast hour, for those who want it, but otherwise we offer a full breakfast, but RARELY do I ever serve meat.
Which is funny because only guests from the USA ever mention it. The other side of the coin, I get complaints from Italians when I don't serve a sweet breakfast. And some of the Europeans aren't used to egg dishes in the morning.
All B&Bs are different. And the clientele is different. In fact, my clientele changes during the season. August if very European. My most difficult guests are often end of September to the start of October, when they aren't as able and book with me despite my stairs.

 

[TheBeachHouse]

WE have a group of innkeepers in our town. They all do their own version of breakfast.
One is very family style but upscale food. You sit in the kitchen while she cooks and the food is awesome. One is big, formal table with service times. 8 and 9 and you make a reservation. She serves a plated breakfast with a fruit starter. One puts out an amazing display of freshly baked sweet goods.
Another specializes in scones and also serves eggs any style with Tater Tots.
Ours is a buffet. At 7:30, you can find fruit, yogurt, cereals, a coffee cake and juices. At 8 we put out an egg dish (usually individual quiche), bacon and sausage and a sweet dish like pancakes or French toast. Buffet is open from 8 - 10. Self serve.
People seem to like it. We don't like seating times because when we travel, we don't like to worry about what time to get up in the morning. But it works for some.

 

[Morticia]

Where would you stay?
Are the owners working second jobs during the week? Do they cater to a long term rental crowd? What does their weekday occupancy look like? I'd ask what the benefit is to only serving muffins on weekdays.
Depending on where you are looking, even what state or country, the 'typical' breakfast will be different. As an example, we do not serve every one of those things you mentioned everyday. We serve one of those main courses.
Also, check your regulations. It's possible you and the other b&b aren't in the same town. Towns are different in what they allow.
Have fun searching? Do you have an area you are focusing on?

 

[TheBeachHouse]

Do what works for you. Advertise what you do and don't worry about being the same as someone else.
To me, I want real food, not muffins. But for some, it's what they expect.

 

[MidwestBB]

We have a breakfast menu/order form that each guest fills out the night before and leaves outside their room. They select what they want for breakfast and choose either 8:00 am or 9:00 am to eat and they choose if they want it delivered to their room or to eat in the dining room.
One guest might choose eggs, bacon, hash browns, toast and coffee and the other person who is with them might choose blueberry pancakes, sausage, toast and tea.
We make each breakfast to order for each guest. All food is locally sourced, organic and high quality. We have the best bacon in the state, for example, in both flavor and the fact that it has no nitrates. Our meats are from grass fed animals. We also have gluten free options available.

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy.

 

[TheBeachHouse]

We have a breakfast menu/order form that each guest fills out the night before and leaves outside their room. They select what they want for breakfast and choose either 8:00 am or 9:00 am to eat and they choose if they want it delivered to their room or to eat in the dining room.
One guest might choose eggs, bacon, hash browns, toast and coffee and the other person who is with them might choose blueberry pancakes, sausage, toast and tea.
We make each breakfast to order for each guest. All food is locally sourced, organic and high quality. We have the best bacon in the state, for example, in both flavor and the fact that it has no nitrates. Our meats are from grass fed animals. We also have gluten free options available.

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy..

Question - how do you deliver it to their room? Tray? Do you knock? Is there a table for eating in each room? Just curious.

 

[gillumhouse]

I do a full breakfast - cook's choice - served at the time the guest has chosen the night before between 6 AM and 10 AM. With 3 rooms I can do this. I serve family-style - help yourself to as much or as little as you want. As has been said, everyone is different. Some places, are only permitted to serve pre-packaged

 

[Morticia]

We have a breakfast menu/order form that each guest fills out the night before and leaves outside their room. They select what they want for breakfast and choose either 8:00 am or 9:00 am to eat and they choose if they want it delivered to their room or to eat in the dining room.
One guest might choose eggs, bacon, hash browns, toast and coffee and the other person who is with them might choose blueberry pancakes, sausage, toast and tea.
We make each breakfast to order for each guest. All food is locally sourced, organic and high quality. We have the best bacon in the state, for example, in both flavor and the fact that it has no nitrates. Our meats are from grass fed animals. We also have gluten free options available.

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy..

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy.

We have 7 rooms and we are working in an apartment sized kitchen. Whenever someone says to us, 'but it's so easy to do a menu!' I have to laugh. I have a regular house stove, no extra ovens, no warming drawer. An apartment sized fridge. And a kitchen where you cannot open the oven if the fridge is open or if the dishwasher is open. If we make quiche I can't make muffins. If we are hot holding the bacon we trip the breaker making toast.
So, yeah, everything is different everywhere you go.

 

[MidwestBB]

We have a breakfast menu/order form that each guest fills out the night before and leaves outside their room. They select what they want for breakfast and choose either 8:00 am or 9:00 am to eat and they choose if they want it delivered to their room or to eat in the dining room.
One guest might choose eggs, bacon, hash browns, toast and coffee and the other person who is with them might choose blueberry pancakes, sausage, toast and tea.
We make each breakfast to order for each guest. All food is locally sourced, organic and high quality. We have the best bacon in the state, for example, in both flavor and the fact that it has no nitrates. Our meats are from grass fed animals. We also have gluten free options available.

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy..

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy.

We have 7 rooms and we are working in an apartment sized kitchen. Whenever someone says to us, 'but it's so easy to do a menu!' I have to laugh. I have a regular house stove, no extra ovens, no warming drawer. An apartment sized fridge. And a kitchen where you cannot open the oven if the fridge is open or if the dishwasher is open. If we make quiche I can't make muffins. If we are hot holding the bacon we trip the breaker making toast.
So, yeah, everything is different everywhere you go.
.

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy.

We have 7 rooms and we are working in an apartment sized kitchen. Whenever someone says to us, 'but it's so easy to do a menu!' I have to laugh. I have a regular house stove, no extra ovens, no warming drawer. An apartment sized fridge. And a kitchen where you cannot open the oven if the fridge is open or if the dishwasher is open. If we make quiche I can't make muffins. If we are hot holding the bacon we trip the breaker making toast.
So, yeah, everything is different everywhere you go.

Morticia,
Wow....that does sound challenging. Well, from what I know of you, I have no doubt you make magic happen in your kitchen!

 

[MidwestBB]

We have a breakfast menu/order form that each guest fills out the night before and leaves outside their room. They select what they want for breakfast and choose either 8:00 am or 9:00 am to eat and they choose if they want it delivered to their room or to eat in the dining room.
One guest might choose eggs, bacon, hash browns, toast and coffee and the other person who is with them might choose blueberry pancakes, sausage, toast and tea.
We make each breakfast to order for each guest. All food is locally sourced, organic and high quality. We have the best bacon in the state, for example, in both flavor and the fact that it has no nitrates. Our meats are from grass fed animals. We also have gluten free options available.

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy..

Question - how do you deliver it to their room? Tray? Do you knock? Is there a table for eating in each room? Just curious.
.

We have a bistro (tall) table with 2 chairs in each room. We have a tray stand that we keep in a closet. When we serve to the room we open the tray holder and have it sitting just outside the door. We make the meal in the kitchen and then carry it up to the room and set it on the tray stand and knock on the door. That is awkward though because ideally the meal should be on a stand in the room off to the side of their table so that they can use the table 100% for eating space. There is no easy way for the guest to move both the food tray and stand into their room.
So were are looking at getting a cart to use. That way, we can set the meal tray on the cart and knock and then we can leave. Then they can roll the cart into their room and position it next to their table.

 

[Northern Dreamer]

We have 3 rooms, always serve a full, plated breakfast, always have muffins, toast or protein bars/granola bars to go (for those who prefer it). Sometimes vegetarian/gluten free options (always if requested).
We also always have fresh fruit, pastry (delivered from a local bakery, my homemade muffins, cinnamon bread or the like) yogurt parfaits, (with toppings), oatmeal...(and if all that isn't enough they are too picky!).
Longest we ever had someone stay was 7 days, and I won't serve the same thing twice!

 

[Northern Dreamer]

We have 3 rooms, always serve a full, plated breakfast, always have muffins, toast or protein bars/granola bars to go (for those who prefer it). Sometimes vegetarian/gluten free options (always if requested).
We also always have fresh fruit, pastry (delivered from a local bakery, my homemade muffins, cinnamon bread or the like) yogurt parfaits, (with toppings), oatmeal...(and if all that isn't enough they are too picky!).
Longest we ever had someone stay was 7 days, and I won't serve the same thing twice!.

And always served 8:30 - 9:30 (had some runners request early peanut butter and bananas - no problem!) Always at the dinning room table, beside the coffee, tea & hot chocolate bar

 

[Northern Dreamer]

We have 3 rooms, always serve a full, plated breakfast, always have muffins, toast or protein bars/granola bars to go (for those who prefer it). Sometimes vegetarian/gluten free options (always if requested).
We also always have fresh fruit, pastry (delivered from a local bakery, my homemade muffins, cinnamon bread or the like) yogurt parfaits, (with toppings), oatmeal...(and if all that isn't enough they are too picky!).
Longest we ever had someone stay was 7 days, and I won't serve the same thing twice!.

 

[Tom]

I do a full breakfast - cook's choice - served at the time the guest has chosen the night before between 6 AM and 10 AM. With 3 rooms I can do this. I serve family-style - help yourself to as much or as little as you want. As has been said, everyone is different. Some places, are only permitted to serve pre-packaged.

Same here, a full breakfast, but cook's choice adapted to the wishes expressed on check-in (e.g. GF, then hash browns). Flexible hours and table service with a room or two, with 3 to 5 rooms, try to squeeze everyone into an hour or so, usually buffet service. It's labor, for sure, but adds something to the experience for most guests that muffins and yogurt wouldn't. As they all say, do what you want to do, make it plain to all who book what to expect, and follow up to see how people are feeling.

 

[2cat_lady]

Four rooms. Chef’s choice. I usually alternate between savoury and sweet menus, depending on who’s staying over. I usually start with a freshly baked good (muffins, sweetbread, scones with homemade jam), then a fresh fruit platter ( at least three varieties), and then the hot entree. I can tailor it to allergies as long as they tell me the night before. I serve between 8 and 9 but will do an earlier breakfast for business travellers or those who are catching an early flight. It it’s really early, I’ll do a breakfast to go ( egg on a bagel, fruit cut, juice )
I have one guest who comes for a few days at a time who doesn’t need want the breakfast because he leaves very early (here for business), but I’ll pack a lunch for him that he grabs on his way out. It’s in the fridge at my coffee bar.

 

[JimBoone]

My first post as an aspiring innkeeper so please be gentle.

Welcome, nice bunch of folks on this forum, hope you enjoy visiting here as much as I have in recent years.
I'm the odd kid here with an 8 room motel and don't serve food so I can only speak to my personal likes on that subject.
In all things with the business ask yourself what makes you happy. If you are happy and excited about what you provide, chances are you will cultivate guests of a similar mind, if you and the guests are happy it can be a good life.
Food, well I like to eat and breakfast may be my favorite meal, I can grab a roll and a cup of coffee at home, my motivation at choosing a bed and breakfast would be a big country breakfast and I would enjoy sharing the room with the fellow diners, fancy not required, Sunday breakfast with grandma style, I want to leave the table stuffed, but that's me and I may not be the guest that suits your style, so we come back to doing what best suits you and building a following of guests with a like mind.
Have fun and success in your endeavor

 

[TheBeachHouse]

We have 3 rooms, always serve a full, plated breakfast, always have muffins, toast or protein bars/granola bars to go (for those who prefer it). Sometimes vegetarian/gluten free options (always if requested).
We also always have fresh fruit, pastry (delivered from a local bakery, my homemade muffins, cinnamon bread or the like) yogurt parfaits, (with toppings), oatmeal...(and if all that isn't enough they are too picky!).
Longest we ever had someone stay was 7 days, and I won't serve the same thing twice!.

We have 3 rooms, always serve a full, plated breakfast, always have muffins, toast or protein bars/granola bars to go (for those who prefer it). Sometimes vegetarian/gluten free options (always if requested).
We also always have fresh fruit, pastry (delivered from a local bakery, my homemade muffins, cinnamon bread or the like) yogurt parfaits, (with toppings), oatmeal...(and if all that isn't enough they are too picky!).
Longest we ever had someone stay was 7 days, and I won't serve the same thing twice!

How do the yogurt parfaits go over? Are they covered with cling wrap or just out? Are they in an ice bath? I made them for awhile but was always throwing away food. So I generally put out yogurts in sealed cups and fruit and toppings like walnuts, coconut, raisins, choc chips, etc. Once in awhile, I'll make the parfaits for a wedding party or a holiday.

 

[Lee2014]

We have 3 rooms, always serve a full, plated breakfast, always have muffins, toast or protein bars/granola bars to go (for those who prefer it). Sometimes vegetarian/gluten free options (always if requested).
We also always have fresh fruit, pastry (delivered from a local bakery, my homemade muffins, cinnamon bread or the like) yogurt parfaits, (with toppings), oatmeal...(and if all that isn't enough they are too picky!).
Longest we ever had someone stay was 7 days, and I won't serve the same thing twice!.

We have 3 rooms, always serve a full, plated breakfast, always have muffins, toast or protein bars/granola bars to go (for those who prefer it). Sometimes vegetarian/gluten free options (always if requested).
We also always have fresh fruit, pastry (delivered from a local bakery, my homemade muffins, cinnamon bread or the like) yogurt parfaits, (with toppings), oatmeal...(and if all that isn't enough they are too picky!).
Longest we ever had someone stay was 7 days, and I won't serve the same thing twice!

How do the yogurt parfaits go over? Are they covered with cling wrap or just out? Are they in an ice bath? I made them for awhile but was always throwing away food. So I generally put out yogurts in sealed cups and fruit and toppings like walnuts, coconut, raisins, choc chips, etc. Once in awhile, I'll make the parfaits for a wedding party or a holiday.
.

We have 3 rooms, always serve a full, plated breakfast, always have muffins, toast or protein bars/granola bars to go (for those who prefer it). Sometimes vegetarian/gluten free options (always if requested).
We also always have fresh fruit, pastry (delivered from a local bakery, my homemade muffins, cinnamon bread or the like) yogurt parfaits, (with toppings), oatmeal...(and if all that isn't enough they are too picky!).
Longest we ever had someone stay was 7 days, and I won't serve the same thing twice!

How do the yogurt parfaits go over? Are they covered with cling wrap or just out? Are they in an ice bath? I made them for awhile but was always throwing away food. So I generally put out yogurts in sealed cups and fruit and toppings like walnuts, coconut, raisins, choc chips, etc. Once in awhile, I'll make the parfaits for a wedding party or a holiday.

At the NE inn we did yogurt parfaits in our breakfast buffet. We did them in antique glass ice cream sundaes dishes on a silver tray so the guests could see the layers and what kinds of fruit were involved. We made the granola ourselves so the parfaits are gluten free. We would put out some of them at a time while the rest stay fresh in the fridge which made it easy to replace them at the buffet. The ones in the fridge had cling wrap but was removed when they went out to the dining room. We made enough for every lady staying as men were less likely to choose them. They were easy to whip up if we needed more.

 

[Anon Inn]

We have a breakfast menu/order form that each guest fills out the night before and leaves outside their room. They select what they want for breakfast and choose either 8:00 am or 9:00 am to eat and they choose if they want it delivered to their room or to eat in the dining room.
One guest might choose eggs, bacon, hash browns, toast and coffee and the other person who is with them might choose blueberry pancakes, sausage, toast and tea.
We make each breakfast to order for each guest. All food is locally sourced, organic and high quality. We have the best bacon in the state, for example, in both flavor and the fact that it has no nitrates. Our meats are from grass fed animals. We also have gluten free options available.

We only have 2 rooms and our kitchen has a commercial cook top, 2 ovens, warming drawer, etc. so we have all the stuff to make preparing breakfast like that relatively easy..

Question - how do you deliver it to their room? Tray? Do you knock? Is there a table for eating in each room? Just curious.
.

We have a bistro (tall) table with 2 chairs in each room. We have a tray stand that we keep in a closet. When we serve to the room we open the tray holder and have it sitting just outside the door. We make the meal in the kitchen and then carry it up to the room and set it on the tray stand and knock on the door. That is awkward though because ideally the meal should be on a stand in the room off to the side of their table so that they can use the table 100% for eating space. There is no easy way for the guest to move both the food tray and stand into their room.
So were are looking at getting a cart to use. That way, we can set the meal tray on the cart and knock and then we can leave. Then they can roll the cart into their room and position it next to their table.
.

ooh. Cart. Good idea. I have a try stand in the upstairs hallway for a room service option I plan to start this coming season. It would have to be a smaller-than-usual cart though. hmmmm. Thanks for sharing!