What does Continential Breakfast mean to you ?
So When I originally started offering breakfast I knew I need to be careful how on I offer it and then define it, since I do not actually cook breakfast for guests.
I choose Continental on the options list as Its the lowest choice and no custom option to define. There are tick boxes for some items.
So far its been fine and guest are happy to use the second fridge marked Guest and cook for themselves.
I have since discovered I seem to be wasting both money and food, as they seldom use the supplies and even when I buy some thing extra for them it just ends up in the bin.
Curious to see what others in the West to Central EU region consider as continential breakfast so I can tweak my restock list.
My guest are mainly weekends or long weekends so Thursday - Monday check out. so I would have a max of 5 people over the weekend between two rooms.
Typically in fridge I include as basics :
- Eggs, 6-12
- Milk 3L (full fat) x2
- Bread (pan - white) and or mixed blend
- Butter (spreadable tub for bread)
- Butter or cooking fat ( for eggs etc)
- Juice ( orange or other on offer in supermarket) 2L
- Cheese (cheddar , mature or red)
- Yogurt (mini pots or offerings from supermarket) x12
Lately on occasion if I see special offers I might also throw in :
- Pork sausage (10) x2
- Bacon (6) x2
- Bagels 5 pack
- Other breads
- Other cheese Philadelphia spread, feta, goats.
- Fruit - bananas, oranges
I have about 10 different forms of cereals from porridge, to kellogs range of granola, bran flakes, frosties, cornflakes, Weetabix, alpine mix.
I have typically two main coffee, decafe and normal. with option to use a metal coffee filter for filtered coffee from around the world I sometimes buy.
And of course being Irish , I have tea bags and some green tea.
I also did up more YouTube videos and included a Kitchen and Breakfast walktru which I usually send to them via WhatsApp.
Would be nice to have option under Photos to have a video section where you could link YouTube videos.
Europe - Continental Breakfast
According to Merriam-Webster, a "continental breakfast" usually includes coffee, jam, fruit, and baked goods such as bread and pastries, items chosen because they are shelf-stable, and can be served in portion sizes that are appropriate for large groups of people. The term originated in Britain in the mid-19th century, first used in 1896 public hygiene book The Sanitarian, in which "continent" refers to the countries of mainland Europe, though the idea had been around for a few decades as American hotels endeavored to appeal to the changing tastes of the emerging middle class and European travelers visiting America. The term refers to the type of breakfast found in places such as France and the Mediterranean, which is lighter and more delicate than the typical full English breakfast, which tends to consist of a large plate of eggs, bacon, sausage, toast, beans, and roasted mushrooms and tomatoes, and American breakfasts featuring eggs, breakfast meats, pancakes, potatoes, and toast. Continental breakfasts are also more cost-effective for the establishments serving them, because they require fewer staff to prepare them