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What is the best breakfast one can provide, as a Villa with 4 rooms?

Hello fellow hoteliers,

I've always wanted to improve the breakfast at my property, as this is what has the lowest review score (look, I know that I can't satisfy everyone).

So, what would you provide for a maximum of 8 adults 4 children (as we have 4 rooms only) for breakfast?

What are the costs involved for you making that breakfast and how much do you sell it for? 

 

Let's dig in to some specifics guys, I think this will also help others revamp their way of doing things.

 

At the moment we provide guests with a gourmet breakfast, cooked to order, 5 items on the menu. Costs 3-4 Euros per person and our production cost is around 2-3 euros, so to speak, we make very little money on the breakfast. 

PS: Drinks like coffee, tea, orange juice and water are free flowing in a buffet style.

Our current menu: 

60 Replies

3
Torrdarach

Hi there,

Can you not raise your accommodation price and include breakfast?

Maybe just charge an all inclusive price of 10 euro (for example) per head and they can eat what they want!

Individual pricing is always difficult.

1 year ago
7
Thuild - Your …

Hello Torrdarach,

We have it inclusive and also not inclusive. We use many pricing models to best fit everyone's needs.

I feel that the bad reviews come from the inclusive reservations, something along the line that it's not enough for them.

Their reviews don't really help much as they are typically not constructive ones.

1 year ago
1
Hakim Mazari

Hey all,

Yeah the breakfast deal can be tricky for a small hotel/lodge. We had the same problem. When you include anything in the price people expect exceptional performance...way above value for money. So what we have decided to do is do breakfast on request...Meaning they have to arrange well in advance and be staying a while. That way it is easy to make either a buffet of a-la-carte to their specifications. And they pay separately for the breakfast at the beginning of the stay. Win win.

Yeah Thuild sharp reviews can be a downer.

Regards, M

1 year ago
7
Thuild - Your …

Dear Mazari,

We try to avoid doing a buffet style breakfast because of the food waste that it generates.
Maybe if a group books the whole place, then it would make sense.

What type of breakfast do you serve?
What are your costs involved?

Cheers,
Zsolt - www.thuild.com

1 year ago
4
Pita Lie

We cater big varieties of customers so since few years back we decided to stop serving breakfast. With so many diets demands (vegetarian, pictorian, vegan, lactose free, gluten free, peanut allergic, low sodium, no sugar, no gmo, halal, kosher and so on). We are lucky that our streets are full of choices so they can choose their own breakfasts according to their budgets and preferences. Also with limited manpower with so many early flights and early ferry schedule, demands to make it all days breakfast as early as 3 am (as customers fells the price is inclusive and they have right to have it!) we find it getting more and more impossible to serve it. We do have common kitchen and snack vending machines so they can self cater.

Few complaints but we put it very clear anyway in our microsite that we do not serve breakfast.

1 year ago
7
Thuild - Your …

Dear Pita,

This might work because of your location, however we are near the forest. Technically still in the city, but places to serve a breakfast are in the city center, therefore it wouldn't be a viable option.

Also, I'm the only person running the whole place, serving breakfast, cleaning and doing almost everything.

We specify that we serve breakfast only from 8 AM till 10 AM, sometimes 7:30 AM, but we never had anyone ask for it before, even if they had it included.

Although we do have rate plans which do not include breakfast, most of the guests who book this, still order breakfast (even though it costs them more than just booking an inclusive rate).

Our airport is due to open again, very soon. We never experienced having an open airport since we started after it got closed for capital renovations. So hopefully no one will ask me for a 3 AM breakfast.

Snack vending machine, sounds like a good idea, but maybe it's not viable for my type of property. However when we open the hostel, it might be the best thing there.

Thank you for your insights,

Zsolt - www.thuild.com

1 year ago
3
European Connection

Few breakfast tips.

Create two type of rates, with, and without breakfast.

People who don't order breakfast should order from the menu, people who order room with breakfast scheme get standard breakfast.

As for the food itself.

Most items at your menu are kind of risky because they can range from great to terrible depending on how you cook them.

Omelets are especially tricky: if you offer it, make sure you know what good omelet is; and that you arent simply offering cooked scrambled eggs instead of real omelet

Cereals and oatmeal's on other hand is a good choice because they are quite standard, but dont offer guests cheapest cereal from local store, be a bit innovative.

Bread and cold platter can be great or terrible, depending on what you offer. If you have a possibility always offer the production of local bakery and local organic meat store, and avoid the supermarket bread and ham on the plate.

Are you providing toast and /or french toast? If not, you are behind most hotels.

Always consider vegan, vegetarian, gluten free and lactose free options, also something for Jewish and Muslim visitors.

Last note-your menu is very short on fresh fruit, vegetables and yogurts.

Once you consider it, you are all set.

1 year ago
3
European Connection

About early breakfast requiest.

If someone asks for a breakfast for lest say 4 am, simpky explain that your kitchen starts at 8(or 6 depending on your schedule), and offer the meal package to be delivered at his or her room at the evening instead.

If you room does not have water boiler and tea/coffee packages for guests, offer it too.

Usual meal options for such guests are nuts, pastry, packed sandwich(if room has a fridge) fuit, usially apple and banana and yougurt(again if room has a fridge)

They eat it when they want and are usially leaving happy

1 year ago
4
Pita Lie

@Thuild

I also do many things myself as we are in the island with limited manpower. That's why we limit our services. Our experience shows that breakie is always the sour note. Again, every establishment is different and it is up to you to adjust your place. My recommendation is actually to pay a visit to your next door competitions with higher rating to see what they offer to learn to be better from them. Asking here where everybody comes with different type of accommodations, different cultures etc will create random answers that it is not necessarily helpful with one's needs. Just a thought.

1 year ago
7
Thuild - Your …

European Connection,

Good ideas there.

Just a few things to clarify:

- we have hot water boiler in the main kitchen, which everyone can use with tea bags that we provide at breakfast too

- the menu has the fruit salad, which is something we do out of 3-4 types of fruit, all fresh fruit. maybe we should offer them whole fruits on the buffet counter where the drinks are?

- the cereals are various, they can choose between 3-4 types, depending what we can find, no complaints ever there

- the oatmeal we serve is the most beloved breakfast. we have guests who love it so much that they always eat that, regardless of how many days they stay

- the omelettes look like this, however we still haven't decided if to serve them opened or just flip them in half

PS: we've upgraded to better pans, since the pictures were taken.

- the cold platter is one of the most ordered things after the cherry tomato omelette (best seller), we might need to put some vegetables there too, however the plate of super full of ham, salami and cheese, maybe serve the vegetables on another plate

- the french toast is something that you don't really find here in hotels, maybe 1-2 have them, but that's it and those have huge restaurants. we can make them of course, but considering how much different the preparation is to the rest of the menu, it will create a backlog in the kitchen, so I would skip this one.

We are serving guests with branded yogurt, plain ones, not flavored.

You gave me some food for thought. This is the type of conversation that I was looking for.

Thank you,

Zsolt - www.thuild.com

1 year ago
7
Thuild - Your …

@ Pita,

There aren't any establishments that function as we do in my area.

There are the big hotels with 5 star restaurants, who of course can offer better breakfast, but that's it. The rest just serve buffet style, nothing special or no breakfast at all.

We cannot really use the local experience to provide something better than the rest, that's why I'm asking around here, maybe we get some great ideas.

I've already gotten a few things added since this post came to life and the feedback from guests is so much better.

Cost wise, we are almost at the point where the breakfast doesn't really make us any money, we cannot do much about it. Our production is not as effective as a restaurant's.

Also, different cultures and the variety of backgrounds will always have a better effect on getting the best out of anything, multiple aspects can be observed.

Best regards,

Zsolt - www.thuild.com

1 year ago
4
Pita Lie

Hi Zsolt

When I travel, I notice that more and more boutique accommodations offer personal breakfast choices including the time you will serve them. This will reduce the waste cost and also will create added points as "personal touch" - a feeling that make customers feel special that you "create" something that is not in the menu just for them. The host will always contact the guests a night before to ask what they want in the morning. You might be able to do it as you only have 4 rooms. Creating communication with customers always increase the happiness level of customers especially when your customers in the range of 30 years above. (God knows why) Give a bit suggestion and story of how your material is homemade, local produce or whatever as customers usually love stories - just make sure it is not made up. LOL. If it is not possible to talk directly, put a note (few hotels do that as well) that guests can drop on your desk or whatsapp or email to you.

Just an idea.

Cheers

1 year ago
7
Thuild - Your …

Dear Pita,

That's exactly how we're doing it now. Many people choose to order the custom breakfast, exactly what they like. However the other options help them if they are undecided types of people.
Our waste is 5% with the way we function.
Just that the extras might not be enough. What we give besides their order.

That's the tricky part for us.
We give the following extras: free flowing coffee, 4 types of tea, orange juice, filtered water, gem, honey, butter, croissant, bananas, apples, yoghurt and bread These are inclusive to any option they order off the menu.

Is it too little?

Zsolt - www.thuild.com

1 year ago
4
Pita Lie

Hi Zsolt

Is it too little?

Well, any of your customers ever mentioned it? If yes, is it significant enough for you to loose the business?

I personally think you have a good basic choices as like any other places in the world that offers breakfast and I will be happy with that. Again, go to your customers to ask their opinions. Know the market is the best knowledge to increase your value,

Cheers

1 year ago
4
Pita Lie

Hi Zsolt

Another idea. Put a local delicacy - different one - every day on your inclusive menu. You can put poale-n brau (I love it!) one day, polenta next day, merdenele and so on. A small portion so they can try. Again, personal touch is always an added point.

Cheers

1 year ago
7
Thuild - Your …

Hello Pita,

Oh great. Now that's a good idea, we can also source these from some local bakeries. I'll need to do some digging.

What we offer as a real great seller is locally brewed beer, artisan lager. Guests love that a lot. This is however a minibar item.

Thank you

1 year ago
7
pibomarco

I think buffet breakfast (self service) for a fixed price is the optimum. For my breakfast I am now replacing some store products for local home-made ones (juices, jams,... etc.). BIO is the thing now they say... lol The bigger is the variety the better.. :)

1 year ago
7
Thuild - Your …

@pibomarco

Local and home made stuff is easy to find here, just that it might be too expensive. Will need to see about the prices. We usually give these as a bonus for long staying guests, to have a larger variety of breakfast eaten at our place.

About the buffet, not viable for me as I don't have all the time enough guests to be able to do it without it being too expensive or losing money and wasting food. I wrote about this above in one of the replies.

1 year ago
1
Myhomeguestpol…

Hey there,

You have two options for your breakfast.

1. Add room price with breakfast

2. Add room price without breakfast

According to the guests willing, they will select the breakfast options. If guest select with breakfast you can prepare breakfast as below;

1. Toasted bread + butter + jam + 4 kinds of fruits + Omelette + Tea or coffee

This is the menu many of guests like to have.

If you like to give your country style breakfast, first get the opinion of your guests and prepare according to their wish.

Thank you

1 year ago
1
Nikolaspg111

Hello :-)

We include breakfast in room price this year.We do that because we got much more review from guests about our place and meals which we prepaire.Also,we decide to prepaire our traditional meal from breakfast and guests likes that very much.It takes a little more time to prepair but we wish when guests visit our place to see our nature and taste our meals.Wish to say,when I visit some country I dont like to drink just Coca Cola,I like to try some their traditional food and drinks.

1 year ago
1
Catharina

Hello! We have a small Bed&Breakfast and maximum 4 rooms. I do everything myself, and the Breakfast I see as an extra service, something people enjoy and what pushes the reviews and experiences up. I am in Spain, therefore mainly serve an European Breakfast. I place it in a big basket, the hour aprox., the guests indicate, just outside the room. In the rooms are a table, microwave, water cooker etc. Some have a bigger private terrace. I serve it with coffee/tea/hot chocolate, fresh orange juice, toasts, meat/cheese, jams, butters, tomatoes and olive oil, and a freshly baked croissant out of a woodstove oven of a local bakery, whom deliver it to my door everyday. Fruits and yogurts, milk without lactose and options on stevia, or dark sugar. I believe local products, or homemade bakery adds a plus to the breakfast. When Australian, English or American come I give them the choice of scrambled eggs etc. And/or cereals. I normally get really high notes on the breakfast. I have 2 prices on the rooms, a non refundable rate, with option on breakfast for 4,- each person, or the more flexible and more expensive rate with breakfast included. It should be more expensive, but somehow I find real pleasure in preparing breakfasts. Good luck and have fun!

1 year ago
7
pibomarco

Nikolaspg111 Did you notice a bigger increase of bookings comparing to last year because you included breakfast in the rate? :)

1 year ago
1
Nikolaspg111

Hi pibomarco...yes,we notice increase of bookings in low season and we notice too increase early bookings for full season.

1 year ago
1
Gul Rais

Dear
I think best iz traditional breakfast providing

1 year ago
1
Gul Rais

Dear
I think best iz traditional breakfast providing

1 year ago
1
Ed & Barbara

We furnish several kinds of tea, coffee and spiced cider along with the creamer and sugar. We are a fully furnished vacation rental, full kitchens with all the appliances to cook a gourmet meal if they desire. In the 20 years we have never had anyone write a bad review because we do not do breakfast. We do make it very clear that we do not furnish meals. We also make sure the kitchen has all of the basic condiments, salt/pepper, cooking oils. spices etc. they might need. We also give a map of all the local eateries. We are in the Pacific Northwest, a small island of the coast of Washington state and people come here to experience the local specialties. Several local bakeries and our local farmers market on Saturday is always a big hit with the tourist.

1 year ago
1
Keeper

With a maximum capacity like that, I would be inclined to make two separate day-ahead stratas, that you can pick and choose the ingredients for e.g. a simple bacon, egg and cheese with onion; and another one that is more kid-friendly which is straight-up French toast style with cinnamon, fruit and icing sugar. Then you can sideline them both with fresh fruit, granola, yogurt, etc. For this I charge $12.50 per person and it is built into my overnight rates. When people tell me they don't want to eat breakfast here, I simply minus that cost out.

1 year ago
1
Resevations

We are a similar size hotel (max of 15 guests) and live at the end of the road in the jungle (less purchase options). For the TINY profit you are making on your breakfasts, I would be including them and offering a more standard breakfast. For example: we offer every day; toast from homemade bread, homemade jam, eggs, sausage and fruit. In addition the guests can also have a rotating daily special (like pancakes, french toast, the local gallo pinto, banana bread, hashbrowns, etc...). Our breakfasts are our crowning jewel. And we keep it simple as to the number of ingredients we keep onsite. Pancakes are the VERY best for allergies....with the right kind of flour you can make gluten free, with coconut milk you can serve to the lactose free...you can make it work for almost anyone. Hope this helps!!

1 year ago
7
Thuild - Your …

Hey guys,

Wow, I guess this discussion kicked off nicely, bunch of great feedback and ideas.

Quick note: I am doing almost everything alone here, no staff.

Here are my replies.

Myhomeguestpolonnaruwa - I am already doing that, I've mentioned that in previous comments.

Nikolaspg111 - great idea. I was thinking of doing something traditional, however that is not something that everybody likes. The guests that I have are very split, because this is a luxury estate, they expect a variety of options. However, I think that a traditional platter would be something we could try to source.

Catharina - awesome ideas, I love the way you prepare everything for them. I have a dining room especially set up for serving breakfast, very restauranty, yet still feels like home. Unfortunately I do not have microwave and the others in the rooms, except the apartment, which has a fully equipped kitchen. Usually when I have a group, I serve them breakfast even though they have a kitchen, they expect this service. The first thing everyone asks is about the breakfast, so I cannot really go in any other direction than to prepare it for them to their specifications.

Gul Rais - Yes, but do you want to eat something traditional in a modern villa? This is the thing that I'm contemplating most. I'm going to add a traditional option, just need to find something that can be easily done and can be excellent.

Ed & Barbara - Lucky you. Here, people are quite snobbish, even though they shouldn't be. So as mentioned previously, they can have the apartment booked and still want us to make them breakfast. This is normal for them. On a side note, some people rent out their apartments in the city, even they had trouble because guests were asking for some breakfast, even thought that's in a residential block.

Keeper - It seems to be fine and good, but what about the times when they are long staying guests? Having just 2 options will become boring in a fast pace. $12.5 breakfast wouldn't work here :) of course it depends on the area. I'm also considering the prices from my competitors.

Resevations - We made our price to be in line with the competetion, therefore they also make the Tiny profit on it, however they have kitchen staff and a professional kitchen to make it, I have myself and a 4 burner electric stove (I can use 2 burners at once for omelettes because of the size of the pans). How much time does it take you to prepare that breakfast?

Cheers guys,

Zsolt - www.thuild.com

1 year ago
1
Alan Agliotti

Hi all,

I have two breakfast options which work very well for the locals as well as the tourists.

I have the menue's on each table for the guests to see the options available.

Option 1 - Continental Breakfast (which is included in the room rate) and the guests help themselves.

Large jug of orange juice.

Choice of three cereals which are served in large bowls (Muesli, Kellogg's all bran flakes and Kellogg's corn flakes)

Large jug of fresh milk.

Plain and mixed fruit yogurt served on a platter.

Assorted Muffins served on a platter.

Plain butter Croissants separately wrapped served in a wicker basket. Pre-heat in the microwave for 45 seconds and they stay warm for some time.

Two types of cheeses which I buy pre-wrapped mixed with cherry or similar tomatoes served on a platter.

Bowl of boiled eggs in the shell.

Bowl of freshly cut fruit salad (at least five different one's)

Toast - white or brown bread.

Seperate station with a selection of different teas, instant coffee and percolator coffee.

The good thing about the above with the exception of the fruit salad is that what is not used can be refrigerated for the next day. Just monitor that the tomatoes do not go soft and the yoghurts "use by" date. There is very little wastage this way.

Option 2 - English Breakfast (at a extra charge) BUT the Continental is also included. They can choose from below.

Hot Jungle Oats served with honey.

Bacon - streaky is the best.

Eggs (two) choice of scrambled, fried, poached or boiled. (No omelettes served - too complicated)

Sausage - choice of beef or pork fried.

Fried tomatoes with a little ground black pepper.

Baked beans warmed in the microwave with fried onions.

Fried button mushrooms with black ground pepper (optional as they can be very expensive)

Toast - white or brown bread.

Selection of pre-packed jams and butter on the tables.

My guests never leave the dining room hungry and they always compliment me on the great breakfasts.

Big bonus is that once the guests see that there is a charge for the English breakfast (which can be expensive).....95% of them settle for the Continental breakfast only which is a saver for me and a win win situation for all.

When there are children, I place a plate of pancakes on the table. They love them and this really fills them.

For vegetarians, I keep a stock of Vegan sausages.

Give it a try and good luck.

Ciao........Alan.

Sandton Leopard Tree Lodge.

1 year ago
1
Anchorinnbnb

As a B&B our breakfast is included in our price. I would recommend increasing the price per room and just included breakfast. We offer coffee, tea and coco with a Keurig for guest use through out the day. We also provide homemade cookies in our cookie jar 24/7. During breakfast service we use a fresh brewed organic/ fair trade coffee and hot water in a teapot for a proper morning tea (guest can choose from up to 8 verities). We serve a three chores breakfast that includes; fresh baked good (coffee cake, tart), fresh seasonal fruit, then an egg dish. The main dish can be as simple as scrambled eggs & sausage, omelets or even eggs benedict. We serve generous portions, and allow guests to invite others to join them or an additional fee of $10. We generally get good reviews. There will be those that expect the over the top gourmet breakfast! The one thing guest truly appreciate is that we will meet specific dietary needs on request. Our booking forms ask if guest have an special dietary needs of allergies. Ellen make wonderful GF muffins. We have guest that stay with us because they can eat GF, Dairy free or Vegetarian with no trouble.

1 year ago
7
Thuild - Your …

Alan Agliotti - I need to see pictures of this, the description is amazing, makes me drool over here. Can you show us what you're preparing? The whole thing you've described?

Anchorinnbnb - Thank you for the notes. Increasing the price is not possible as then it falls under the same price range as with the 5 star hotels in the area, which have the professional kitchens, I cannot compete with that in any way. Cookies, noted, that's a great idea and we have nice pastry shops which make amazing cookies. The Eggs Benedict is tricky, I steer clear of that one. The dietary needs can be easily met with our menu, however there have been requests for something even more extra, this is never an issue for us as they get exactly what they ask for, thus the review is excellent.

On another note, if you have pictures of your breakfast, post it. Let's share this with our fellow partners.

Warm regards,

Zsolt - www.thuild.com

1 year ago
2
Kolonaki Hella…

Hi there,

As we are operating in several countries worldwide, we'd like to say that our opinion is that earning money on extra services is not something we all need to do, but to calculate them in our base prices. Extra services such as meals should only help us to make our general services better and guests who will leave more satisfied.

Thank You

Kolonaki Hellas Travel & Tourism

1 year ago
1
Anchorinnbnb

I have just realized I need to do a better job of capturing photos of what our complete breakfast looks like. I made note so when I have the inn photo's updated we make sure to capture this for the website.

Here are a few as requested.

These were made for Shrove Tuesday or Fat Tuesday day before Ash Wednesday / Mardi Gras.

1 year ago
1
Anchorinnbnb

Simple week day breakfast.
We do a little more on weekends

1 year ago
1
A Acatrinei

Hi all!

It is true that the breakfast deal can be tricky. If Your Inn is situated near to a restaurant you can cancel the breakfast (they can not stop themselves to compare your breakfast offer with the restaurant offer and of course your guests will forget about the price differences).

If you have a group with special food needs let them have access to your kitchen facilities.

Another option is the buffet (where the financial management is simple and your breakfast will look better).

Regards,

Adrian

1 year ago
7
Thuild - Your …

Anchorinnbnb - In line with the theme, interesting. I will also need to snap shots of what my breakfast setup looks like. Never had the time though as I need to do so many things.

A Acatrinei - Yeah Adrian, it can work for others, however in my case, no nearby restaurant that serves breakfast, the one that is near, opens at 11AM, to prep for lunch time. I do have 2 kitchens in the Villa and there is yet to be a group that will make breakfast for themselves. People are too lazy to do that in the morning and prefer to have our breakfast. Buffet is financially a loss for us, too much food waste. We have seen this time to time again in other places.

Buffet would work if I'd have all 4 rooms filled all the time, but that's not the case. It works for bigger establishments, where they have many guests and can refill the buffet if needed. I, for instance would need to throw away half of it in the case that I want to make it look good and plentiful.

Cheers,

Zsolt - www.thuild.com

1 year ago
7
pibomarco

That would be debatable regarding the buffet breakfast.. You can have lots of variaty to choose from to put on the table, that have a very long expiry date. You kind of make an optical illusion. :)
Such as..
cheese spreads (light, classic, vegie, ...) that are already put in three jars separately.
penaut butter classic, light - 2 jars
jam spreads (classic, light) two jars
add some local jam - 1 - 2 jars
butter / margharine spreads - two jars
pate (chicken, beef, tuna, pork) - 4 different jars
Chocolate spreads - (chocolate, white chocolate/chocolate) - 2 different jars
honey
three types of sugar - classic, brown, cubes - 3 jars
4 different corn flakes - 4 bowls
4 different juices (now I replaced with local farm made 100% juices).
coffe - filter, instant, cappucino, ...
etc. and tha banquet table is almost full .. All of these you buy only once and some have expiry date up to a year .. Not a big loss as you imagine.
joghurt, pudhings, sweets, fruits ..
etc ..
You do not need to refill those things .. All you need to refill maybe is some eggs, ham and cheese, which shoudl not be a problem .. 3/4 stays intact .. but you get the "wow" effect.
I had last year in average 10 breakfasts per day at the rate 11,00€/person. The only thing is that it takes a lot more preparation and "cleaning up" .. And I am preparing this myself with the help of my father. For a 110,00€ per day you can't throw away that much at all.. never.. also because mostly is reusable for the next days.


Even hotels does nto have such a big of variaty.. jsut because they can not refill all those things, because they have too many guests.. If you have 10 guests and a buffet breakfast.. its a win combo.. because you can give an extra effort to it, not worrying about running out of food, or even throwing a lot of it.. Maybe we do throw away a littel bit more, but just because father is complicating with the diversity of hams, cheeses etc that have shorter expiry date..

P.S. pics are little outdated though.. And this year we will give a price 9,00€/person, and maybe reduce little bit the offer on the table.

1 year ago
5
Le Balcon des Jasses

Hi There, we have been Partner with Booking.com for years, first, I like to read this, but we are almost fully booked every day.

An Breakfast, we serve an Continental breakfast, almost the same every day, our Breakfast are not cheap, homemade everything in best quality, but after a high rating, (9.4) we actually try to "get better paid" and the good quality, for years, made us the right way. We are lucky than people like how we are doing, its very important Dinner, and Breakfast are enough, fresh, and really good.

For years ago we had a French gentleman, he told us...3 things need to be good if you run Chambre d' Hotes, Bread, Bed and Wine. Thank you, we never forget. Now 16 years in Bed and Breakfast in South France, we cannot stop, never.

All the best to everybody, Lucy et Leif Espere

Le Balcon des Jasses

1 year ago
7
Thuild - Your …

pibomarco

What are you serving in the chafing dishes?

Yeah, the ham variety can be tricky. The only thing with our breakfast is that nothing that is not sealed, ever gets put back. So all the cheese, ham, salami, bread and other open foods will not be served again. We pride ourselves for having a fresh breakfast, so everything has to be that way. Even the herbs that we use to season things are fresh (for omelettes especially). This is something that drives up the cost, but the taste yummmy, no complaints in that area.

I will need to make those pics. Tomorrow I'm serving omelette so I'll snap a picture of that one.

1 year ago
7
Thuild - Your …

Dear Lucy,

That's a good motto.

I guess that the room minibar has better reviews than my breakfast. That regarding the wine selection each guest has there, 4 types of premium wine for all tastes, plus anything can be order as a special request.

I love the Mediterranean look of Le Balcon des Jasses. However, you might want to remove the 8.7 Booking.com review award from the pictures, that seems to be outdated since you have 9.4 now.

Cheers,

Zsolt - www.thuild.com

1 year ago
7
pibomarco

Sure those things that you mentioned are bought each morning in the store. With experiances you get a feeling the amount how much to buy so that you don't throw away too much. So salami and bread is not any different as you wouldn't have a buffet. My point was all the other things listed which is basicly the point of having a buffet. And is "fresh" because mostly is sealed until opened by the guest :)
In chafings depends. mostly wieners (hot dogs), bacon, mushrooms - shampinions, baked vegies, baked pears, pizzas,) depends.. each day something different.. and depends of the amoutn of guests.. At average 2 - 3 different warm dishes.

1 year ago
1
Mina

Continental breakfast - optional - not included in the room rate - we provided this previously before we started with a warm breakfast - the food was placed (covered) in the room fridge the previous evening for the guests to enjoy at their own leisure. We changed the yoghurt glasses to branded tubs and the muesli and fruit was packed respectively into small plastic tubs with a lid - as it got soggy overnight. Very seldom that the guests would eat the whole fruit. Cold meats were individually portioned and frozen and left to defrost in our fridge before packing the platter

Now a days our Warm Breakfast (still optional by prior arragement) - platted - only a choice of the number of eggs and how it should be cooked- scrambled, sunny side up etc. All the ingredients are pre-packed in portions and frozen accept eggs and a few other condiments. We still offer 4 cereals, yogurt tubs, canned fruit salad, tea and coffee and some confectionery items on a buffet table.

The second day a guest eats breakfast we do a "flap jack" scrambled egg with bacon bits and a white sauce with cheese. Other days if the guest stays longer, it would include a change in the starch, like fried potato, onion and tomato or french toast with bacon strips and grated cheese and cherry tomatoes (photo seems to be pasting as a landscape instead of portrait - ps turn your screen!! LOL!)

1 year ago
2
Kravfish

Aloha from Hawaii :)

Perhaps it works well for me because I am a smaller operation. But I do get a lot of turn over as I allow one night stays (which I get a lot). However I have always just included in my daily price; the cost of basic items like waters, coffee, tea, juice, fruits, oatmeal, eggs, hash browns, cheese, milk for coffee and show them where it all lives and then invite them to "help themselves".

I make sure I always have local fruits and coffee (and whatever I can pick up that day at the farmer's market) and even SPAM (local favorite).

I don't prepare breakfast for guests. Instead I just stay out of their way in the mornings so they can make whatever breakfast they wish to throw together form the selection. I find most guests aren't wanting to be on any more of a schedule than they already have to be on whilst being on holiday. So letting them make breakfast for themselves at their leisure, makes them quite happy.

Most guest don't even notice that I say I include breakfast and when they arrive they are delighted that it is all included when I point it all out to them. Some people even try offering money, to which I point out its already included. So when I present breakfast in this fashion, all my guests seem to perceive it a greater value.

On occasion I receive a vegan/gluten free/paleo request. Then I just ask them what they are used to for breakfast and go get that if I can. If not I let them know what I can provide and call it a day.

I assume it has to work on a larger scale also, as I simply adapted the model from all my traveling days and all the breakfast options I discovered at hotels on while on the road.

1 year ago
2
Reservenz

Hi All - We have a 3 room + 1 self contained unit B&B in NZ. We include breakfast in our rate. During the week I do everything myself, my husband helps at the weekend. Breakfast is between 7 and 9am, cooked option are cooked to order. We also do a takeaway option for early starters.

Waste is minimal, we have refined our serving and storage methods. Guests are very happy .

MENU

Orange Juice

WheatBix, Sultana Bran, Cornflakes, Coco Pops, Rice Bubbles, Nutra Grain, Toasted Muslies with Fruit & Nuts, Rolled Oat (Single Serve Packs) Muslie (Gluten, Soy & Dairy Free)

Home Grown Stewed Rhubarb, Fruit Salid. Dried Fruit & Nut Selection

Homemade Yoghurt - Natual Unsweetened and Flavor of the Day

Homemade Bread (I put a loaf on at night and guest wake to the smell of fresh bread) Gluten Free option a on request (always keep one in my freezer)

Butter, Olive Oil Spread, Cheese

Peanut Butter,Nutella, Honey, Vegemite, Marmalade & 7 different Jams/Conserves/Jelly (mainly homegrown/made)

Eggs - cooked any way a guest likes them

Bacon, Baked Beans, Hash Browns

Noodles - Chicken or Beef flavoured

Rice - Basmati, Savoury Chicken Brown or Golden Vegetable

Miso

Also Available - please order by 7pm night before: Sausages, Crossants, Ham

Cafe style tea/coffee menu - Invested in a nice wee semi commercial coffee machine :-)



NOODLES: Chicken or Beef

RICE: Basmati, Savoury Chicken Brown or Golden Vegetable

MISO

Also Available – Please Order By 7 pm

Full Cooked (Sausage, Bacon, Hash Brown, Bean, Eggs)

Croissants, Ham & Cheese

1 year ago
7
Thuild - Your …

Kravfish - excellent idea. as you've pointed it out, it works great for holiday resorts. I have a city/business based villa, therefore requirements are strict, they sometimes want breakfast at early hours, which is great if all of them leave soon after. A lot more time to prepare rooms for the next wave of guests.

Did you want to attach pictures? Cause there is an odd space in your comment.

Reservenz - sound amazing. Do you have pictures to go with it?

How does the Vegemite sit with your foreigner guests?

I'm also doing the 7PM the night before for everything on my menu, that way I can assure that they get everything fresh in the morning.

I'm also thinking of a coffee machine, however the cost is not justified yet, as that can go up to 1500 Euros, the one that would fit our needs.

What do you serve the rice with? Or it goes just plain like that?

Cheers,

Zsolt - www.thuild.com

1 year ago
7
Thuild - Your …

Vakluka - I totally feel your issue with pricing, that's what I'm struggling with. Going higher will make me lose business and not doing it also makes me lose business, such a dilemma.

Cheers,

Zsolt - www.thuild.com

1 year ago
4
Angela @Promhills

We are self contained, our rooms all have kitchens and guests can prepare their own breakfast, so we do not offer any breakfast options and we are walking distance to a supermarket and a cafe which both serve cooked breakfast so I can't offer much in the way of our hosting experience. However, looking at your breakfast menu I am surprised there is no eggs, bacon, toast option - this is a standard in most places I have stayed worldwide. Also a fruit and pastry option would be nice too.

1 year ago
7
Thuild - Your …

Dear Angela ,

The menu only includes what is cooked to order.

We serve croissants with every type of meal they choose, a fruit basket is also present on the counter. However if they order Omelettes, I wouldn't give them any eggs.

We had bacon and sunny side up eggs with toast, well... it didn't sell well and we had a bunch of work with it so we scrapped it from the menu.

The menu in its current form is made in a way that everything can be prepared fast and there are many shared ingredients, cutting down on waste.

Is there a way to keep bacon from running dry and to be like rubber if you prepare more of it before guests come down to eat?

Best regards,

Zsolt - www.thuild.com

1 year ago
2
Ranthambore Ba…

For Villa I would offer you to suggest different various option not only in cuisine but also in terms of venues.

1 year ago