EARLY BREAKFAST: How to feed a guest deliciously

Many hotels include breakfast in the room rate. This is very convenient, as guests don't have to waste time searching for a place to have breakfast in the morning. It's not always possible to find a place that's open as early as 7 a.m. But sometimes guests have to leave early in the morning or even late at night. What should a hotel do in such cases? Should they waive the breakfast charge, allowing guests to find their own breakfast, or... That's what we'll discuss.

The history of the hotel industry dates back to ancient Rome and Greece. It was then that inns and taverns began to appear, where travelers could rest, eat, and even spend the night, fully recuperating. Why, you ask, did we decide to delve into history? Note that initially, establishments opened along the highways for travelers merely to provide a meal, and only later did it become clear that travelers also needed a place to stay overnight.

The situation is a bit different now: when traveling to another city or country, we first look for a place to stay overnight. Snacks, parking, and additional services are secondary considerations. At the same time, there's an understanding among business players in the modern hotel market: the more services a guest receives, the more likely they are to choose a particular hotel. It's no wonder that some hotel complexes are opening hair salons, massage parlors, and nail salons. What can we even say about hotel restaurants? While it's possible to have lunch or dinner somewhere in the city between excursions, walks, business meetings, or after a busy day, you always want to spend as little time as possible searching for a place for breakfast. Especially if you need or want to start your day as early as possible. So, what are hoteliers offering today to discerning guests in terms of breakfast?

Hotel breakfasts: classification

Why are breakfasts often included in hotel rates? General experience has shown that, unlike lunch and dinner, morning meals are almost always missed by hotel guests. Where there's demand, there's supply.

Types of breakfasts in hotels

Continental (European) Continental breakfast (CB) is a light breakfast consisting of coffee/tea, pastries, jam, and butter. A more extensive version of this breakfast may include:

• coffee/tea/hot chocolate, hot or cold milk, sugar, cream, lemon are included with tonic drinks;

• jam, preserves or marmalade, honey;

• bakery products;

• oil;

• freshly squeezed juice (usually orange).

A European breakfast may also include boiled eggs, cheese, cold meats and cold cuts.

National (ethnic):

• American;

• English;

• Italian;

• Swiss;

• Dutch, etc.

Often in our hotels you can find American or English breakfast in one variation or another.

An American breakfast is distinguished by the presence of such products on the menu as ice water, various freshly squeezed juices, fresh fruits or berries with cream, cornflakes, pies with various fillings, omelette eggs, fried eggs, etc.

An English breakfast (EB) can be either a classic one, which guests can order to their room, or a full breakfast. The full breakfast includes coffee/tea/hot chocolate, butter or margarine, jam, honey, baked goods, and toast.

The second option, in addition to all the components of a classic breakfast, also includes eggs in the form of an omelet with various additives (mushrooms, vegetables, bacon, herbs, etc.), oatmeal with water or milk, and fish dishes.

An Italian breakfast consists of fresh fruit, toast, rolls, marmalade, butter, honey, and coffee with milk.

Swiss is usually about baked goods and coffee with milk.

A standard Dutch breakfast consists of bread or cookies, marmalade, coffee or hot chocolate.

• vegetarian;

• vegan;

• dietary, etc.

Hotel restaurant menus are often designed to provide breakfast options for guests who don't eat meat or animal products. Soy, almond, or other plant-based milks may be offered instead of regular milk. Many restaurants offer vegetarian omelets, fruits and vegetables (both raw and cooked), potatoes, berries, and so on. Resorts and boarding houses often offer two menus: standard and dietary. What's the difference? A dietary menu may contain the same products as a standard menu, but the cooking and processing methods will differ (for example, food is steamed instead of fried, poultry is used instead of bacon, etc.). Yogurt, milk, and low-fat butter are typically preferred. A dietary breakfast at a hotel often includes cereal.

By time of organization :

• early;

• late
Breakfast names also depend on the time it's served. Late breakfasts are served after 10:00 AM and typically end around 11:00 AM–11:30 AM. Early breakfasts are served before 7:00 AM. Brunches—large breakfasts that flow smoothly into lunch—are also gaining popularity these days. Brunches last from 12:00 PM to 4:00 PM. Brunches are popular during holidays and off-season to attract customers.

• extended;

• conditionally limited;

• complex For example, a European extended breakfast, in addition to standard dishes, can be supplemented with cold meats, cold meats, cheeses, yogurt, cereal, sour-milk cheese, freshly squeezed juices, omelettes, etc.

Conditionally limited is an extended breakfast that may exclude some commonly accepted foods.

A set breakfast consists of hot dishes (omelette, sausages, porridge, syrniki, etc.), vegetables, hot and cold drinks, bread, and baked goods. There are several variations. One option is an omelette with bacon, tomatoes, and herbs, a fresh vegetable salad, white and brown bread, juice, tea/coffee, and jam or honey.

By meal time :

• standard;

• accelerated (express breakfast) Express breakfasts are popular at hotels with room service. Breakfast in your room includes dairy and fermented milk products, baked goods, fruits, and fruit dishes. Hot drinks include coffee, tea, and hot chocolate. Juice may be included. Milk, sugar, honey, and lemon are also offered with hot drinks.

By the presence/absence of alcoholic beverages Breakfasts that include wine or champagne are popular on holidays and weekends, as well as at resort hotels.

• seasonal;

• monthly, etc. Breakfast menus vary greatly depending on the season. In June, you might find strawberries and cream, while in autumn, you might find pumpkin pie, mushroom-filled buns, and so on.

By age characteristics :

• standard;

• children's Additionally, for the youngest guests, hotels offer fried eggs (for example, shaped like a smiling man), plain omelettes, mashed potatoes, baby sausages, etc. for breakfast.

• in a restaurant;

• in a hotel room;

• takeaway Guests can have breakfast either in the hotel restaurant or order room service. Many hotels offer pre-ordered lunchboxes for early departures or at their own request.

• Buffet (Swedish table or Swedish line);

• A-la carte (menu service) A buffet is a type of service where guests take a plate and put on it whatever food they want in unlimited quantities, unless the hotel has any restrictions.

The à la carte service at the hotel restaurants is no different from the à la carte service at any other restaurant. However, the number of breakfast options may be minimal, and they are selected the night before.

In terms of service, hotels with larger rooms prefer a buffet. Smaller hotels more often offer a la carte service. Some hotels offer both. Breakfast is often included in the room rate, but can be purchased separately.

"At our hotel, a buffet breakfast is included in the price of your stay. It's very important to us that guests choose how they want to start their day. Some prefer the same, familiar breakfast, while others enjoy the opportunity to try something new. There are also vegetarians, dieters, and healthy eaters. A buffet is a flexible, optimal option that will satisfy everyone.

But we are ready to accommodate any guest. Some guests prefer to have breakfast in privacy. In this case, they can fill out a special form the night before and order breakfast in their room. Others are not used to getting up early in the morning and absolutely refuse to do so. Some guests like to lie in bed until lunch and start their "late morning" with an à la carte lunch. The room service option is a solution that will help these guests.

"Many business people, who value their time, hold business meetings and negotiations over breakfast. Sometimes they invite partners who are not staying at our hotel. In such cases, breakfast is charged separately. Of course, our restaurant is also open to those who enjoy long road trips and those simply passing through. All of them can comfortably settle in our restaurant and enjoy breakfast, paying for it, of course," explains Mykhailo Varanytsia, general manager of the Ramada Lviv hotel (Lviv).

At the guest's request

As a rule, hotel breakfasts are offered to guests between 7:00 and 11:00 a.m. This information is confirmed by our experts.

While hotel restaurants don't turn away street customers, they still primarily serve their internal customers. For example, many hotels offer room service. Whether or not to charge for room service is a personal decision for each hotel.

As mentioned above, hotels often offer additional options alongside their basic service. For example, in addition to room service with a buffet, they may also offer à la carte service, a children's menu, and a night menu.

Often in hotels, staff, taking care of the guest, set tables and open the restaurant earlier than the specified time and begin to clear away food only after the last of the guests has finished breakfast.

"The mini-hotel format encourages and allows for a so-called human-centered approach with a constant challenge: how can we be of service to our guests? Therefore, the morning meal is a crucial element of the service package. Breakfast at the hotel typically starts at 7:30 AM and lasts until 10:30 AM. However, if a guest wishes to have breakfast at 7:00 AM or 11:00 AM, we are always willing to accommodate, as we take great pleasure in being of service to our guests. Breakfast is their personal time, which they can give to the hotel. We value and enjoy this," says Natalia Gamkalo, manager of the Villa Stanislavskyi Hotel (Lviv).

But what do hotels do if a guest, for various reasons, leaves the hotel before the official breakfast starts, not wanting to miss it and lose the money they spent?

"Situations like these require a personalized approach," shares Natalia Zagachevska, manager of the Panska Gora Hotel (Lviv). "We care about our guests, so we've introduced a 'to-go' lunchbox service. Our kitchen hours allow us to prepare food for your lunchbox at any time of day. For organized tour groups, we can arrange a breakfast time in advance. Of course, it's not a problem for the restaurant to prepare breakfast for a group of guests half an hour or an hour earlier than normal opening hours."

Today, the term "lunch box" is on everyone's lips. Even small cafes and canteens offer takeout services. Lunch boxes are popular among office workers, couriers, healthy eaters, and more. Lunch boxes for storing and transporting food first appeared in the United States. It's well known that as early as the early 20th century, schoolchildren and factory workers carried small metal suitcases. Over time, metal gave way to vinyl and plastic. Lunch boxes come in both reusable and disposable varieties (used in food service establishments). The term "lunch box" also refers to the individual portions of food itself.

"If a guest plans to leave the hotel before breakfast, we offer a packed lunch. They can choose from a few favorites the night before. While a packed breakfast may be inferior to a full breakfast, it still ensures guests won't go hungry. Regarding tea and coffee, we offer our guests hot drinks as part of their breakfast at any time upon checkout, even very early in the morning, as morning coffee sets the mood for the day," says Yulia Vinachevska, F&B Manager at George Hotel (Lviv).

Each hotel is free to decide what food to include in the lunchbox. There's no universally accepted standard. Typically, it always includes some baked goods, as well as butter, jam, and perhaps cheese or ham.

"Our hotel has a cook on duty during the night shift who prepares early breakfasts—lunch boxes. Each box contains a sandwich, a daily pastry, yogurt, butter, jam, and fruit," says Irina Dumanskaya, a lounge administrator at the Nobilis Hotel (Lviv).

Busy hotels are increasingly offering a "night menu" service. This means that the chef on duty or a team of chefs (depending on the hotel) can prepare any dish from a special menu for guests at night. This service typically begins after 9:00–10:00 PM and lasts until breakfast, usually until 7:00 AM. In budget hotels, this menu may include a variety of sandwiches, snacks, and fruit. In more upscale hotels, hot dishes are often also available.

"If a guest is truly limited by circumstances and can't have a full breakfast, we're ready to do everything in our power to ensure they leave satisfied and satisfied. That's why the hotel restaurant is open 24 hours a day. Those leaving late at night can enjoy a full meal from our night menu. For guests who want to take their breakfast with them, we offer a standard set: yogurt, fruit, a sandwich, and a drink," says Mykhailo Varanitsa.

Our experts agree that only a small percentage of guests skip hotel breakfast. Even though they pay for the service, they still tend to take advantage of it. Early breakfasts are typically sought after by guests who rely on public transportation (trains, planes, buses), as well as those leaving for an early morning excursion.

Guests often ask questions about early breakfasts when checking into a hotel. Some hotels post information on their website beforehand, allowing potential guests to review it before booking. Each hotel has its own approach to providing guests with up-to-date information.

Magic of the 21st Century

The taste of a restaurant's dishes largely depends on the professionalism of the chef and his team. However, preparing them quickly, often in large quantities, would be practically impossible without professional equipment. And don't forget about hot drinks. It's doubly pleasant to leave the hotel early in the morning with a glass of aromatic coffee in hand.

As we've already established, early breakfasts can include both hot and cold dishes and drinks. However, most hotels still rely on lunchboxes.

Early hotel breakfasts involve quick service and quick preparation. Therefore, they often don't include hot dishes and are usually boxed lunches with a selection of items that can be quickly enjoyed even on the go. Typically, these include sandwiches with various fillings, fruit, yogurt, bread, water, and packaged juice.

To prepare such a set you will need a minimum of equipment:

"To prepare cold dishes in a professional kitchen, you need a universal vegetable cutter and a gourmet slicer. Refrigerated cabinets and worktops with a refrigerated compartment are essential for storing produce and finished goods. Ice makers are used to make ice for cold drinks and cocktails. To make fresh juices, you'll need a high-quality juicer—either manual or electric," explains Natalia Skoptsova, Sales Manager at food-service.com.ua (Kyiv).

The choice of kitchen equipment largely depends on the class of the hotel, its occupancy, and the variety of the early breakfast menu.

For the rapid preparation and serving of hot dishes in 4-5* hotel kitchens, banquet systems like Cook&Chill are primarily used. This comprehensive solution consists of a large combi-steamer with a regeneration function under a trolley, typically for 20 GN 1/1 or GN 2/1 levels, and a blast chiller (shocker), which is used to chill pre-cooked food. The regeneration function is key for combi-steamers used for preparing early breakfasts. It allows for a dish to be completely restored to its original appearance in 3-5 minutes and ready for consumption in quantities of up to 160 servings. Furthermore, dishes can be regenerated directly on the plate prepared for serving or in shared Gastronorm containers.

Two- and three-star hotels often use similar equipment, albeit smaller, or equipment with a so-called turbo mode—turbo ovens, turbo grills, etc.—for pressure cooking, which significantly speeds up the cooking process. Typically, this type of equipment, due to its specialization and versatility, is more expensive than other models.

The main equipment for preparing cold dishes for early breakfasts are slicers, both mechanical and automatic, as well as blast chillers. For larger volumes, it's advisable to use automatic slicers and vegetable cutters."

Hot early breakfasts are a service reserved for high-end hotels. However, even a budget hotel can easily fill a lunchbox with simple, easy-to-prepare food. This won't be a problem, and guests will be pleased. They'll ultimately write a positive review online, recommend the hotel to friends, and will definitely stay there again on their next visit.

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