What’s that one thing that hotel guests look forward to during their stay (besides a good view from their rooms, great service and an extensive pillow menu)? Beginning their day with a great breakfast spread. For many guests, breakfast can make or break their overall hotel experience.
Breakfast has always been an important service for hotels, evolving as more than just a simple morning meal to a standard of guest satisfaction. As travelers seek unique and memorable experiences, hotels are reimagining their breakfast menu offerings to cater to travelers’ evolving needs.
In a significant shift from the elaborate breakfast buffets that hotels pride themselves on, guests are increasingly preferring a casual, healthy breakfast that they can have on the go.
QUICK, EFFICIENT MEALS
Nobody’s really coming down looking for a sit down or a buffet experience, said Daniel Puglisi, SVP of corporate operations for hospitality management, Peachtree Group, which recently launched a separate restaurant division. Guests are more interested in a tailored experience that’s quick and efficient, as opposed to a buffet where they have time to kill.
“We’re not seeing people spending a ton of time in the lobby in the morning. We’re seeing people moving quickly,” Puglisi explained.
This non-traditional approach to breakfast has popularized “handheld food items,” such as breakfast sandwiches, breakfast burritos, breakfast quesadillas and less of traditional breakfast menu items, which have been the norm for a long time. Once a hero item among quick service restaurants and delis, breakfast sandwiches have become a hot favorite breakfast item.
“We’re seeing a lot more menu options breaking the mold, as opposed to guests choosing their bread varieties, meat and egg preparation. We’re seeing more of this kind of unique preparation, which is nice,” Puglisi said.
The resurgence of handheld foods, once a regional food trend, has made its way into breakfast, he said. While it’s not shocking to see a breakfast burrito in California or some parts of Texas, the item is also showing up on the menu in New Jersey or in Buffalo, N.Y.
RESURGENCE OF BREAKFAST BOWLS
Another item that is a hit among guests are breakfast bowls. Whether savory or sweet, this “one-dish wonder” has been featured on international breakfast tables and is also experiencing a renaissance on American menus. Not only do the colorful breakfast bowls topped with fresh fruits and seeds look deliciously appealing, they are also nutritionally rich meal.
Breakfast bowls harness a wide range of cuisines while also offering endless menu options, said Mark Miller, F&B director of The Rebel Room inside The Industrialist Hotel, Pittsburgh.
“Breakfast bowls test the limits of a chef’s creativity while providing the guest with an adventure in new flavors and ingredients in a hearty, nutritionally complete dish. These versatile options cater to a large audience with diverse dietary preferences and can be especially popular with health-conscious guests,” said Miller.
At the core of breakfast bowls is an emphasis on fresh, wholesome ingredients. The variety of options creates a nutritionally dense meal that also presents beautifully, with colorful presentations that appeal to the aesthetic needs of the modern diner, Miller added.
FOCUS ON HEALTH, SUSTAINABILITY
While breakfast trends keep changing, the emphasis on health and sustainability is top priority, with hotels stepping up to diversify their menu options that align with guests’ dietary needs and choices.
At Salamander Collection, the focus is on house-made products (such as freshly baked breads, pastries and cakes) and local produce (fruits picked onsite and a range of local butchers, farms and seafoods). Gluten-free items are no longer a “per request” item and the group’s restaurants serve a variety of gluten-free dishes that are also noted in the menu.
“Across our properties, we have a range of house-made offerings, such as fresh pressed juices, breakfast smoothies, kombucha, ginger shots and coconut water taken straight from young green coconuts. Furthermore, we also focus on highlighting local specialties such as the Jamaican ackee and saltfish breakfast set at Half Moon, which also features a breakfast buffet with a local specialty section,” said Koji Akaboshi, corporate director of F&B for Salamander Collection.
Sustainability is another key driver in the evolution of hotel breakfasts. Like Salamander Collection, many hotels are partnering with local farms and artisans to maintain a supply of fresh, seasonal produce and ingredients and to ensure a farm-to-table approach. This not only supports the local economy, it also lowers the environmental impacts associated with food transportation.
Stressing on the importance of menu design and cross utilization of ingredients, Puglisi said Peachtree doesn’t offer any items that are single purpose. The group focuses on data and analytics to ensure an accurate forecast.
“We’ve got great history and data points between all of our assets and asset classes. So, we’re able to kind of effectively determine what our volume levels would be for any particular period of time, whether it’s seasonality of particular hotels, day of the week or occupancy,” he added.
Evolving breakfast trends reflect a broader change in traveler priorities and expectations. Hotels are not only enhancing their menus, they are also creating breakfast experiences that resonate with the new-gen traveler. Whether it’s a quick, grab-and-go sandwich or a leisurely brunch, the breakfast experience will continue to be a highlight of hotel experiences.
