Inn Consultants and Brokers Since 1993

Rick Wolf and Peter Scherman (that’s Rick on the left and Peter on the right) are both experienced speakers who have presented on a range of innkeeping related topics at the state, regional, and national level. They gather and analyze research for the Innkeeping industry and welcome the opportunity to share it with others. Contact Us

The B&B Team
 

Posts Tagged ‘Eight Broads in the Kitchen’

Innkeeper’s Passion

May 6th, 2015 by Janet Wolf

Innkeepers Passion

Recently a fairly new innkeeper told me that he had discovered something important.  Passion. “You have to be passionate about something and express that passion and share it with your guests.” Oh, so true. What is your Innkeeper’s Passion.

Innkeepers are lucky because they have people moving in and out of their days and can share their passion on a daily basis. Here are a few examples of some innkeepers that come to mind who are good at expressing and sharing their innkeeper’s passion.

 

Innkeepers passion

Katja discovers another swimming spot-Barrett’s Cove Beach

Siobhan and Katja both left teaching and became the innkeepers of the Towne Motel in Camden Maine. They both love to write.  So blogging was a natural outlet for them.  Katja is an avid swimmer and has written a series of blogs on swimming in Maine. Her latest Towne Motel blog included wigwam socks; “Best winter socks you can wear in Maine.”You must read her series to see how swimming and socks relate. Katja’s swimming adventures bring her to different locales in Maine. What a great way to sell the area as she discovers new places to indulge in her passion. Katja is writing (passion #1) and swimming (passion #2) and sharing it with future and returning guests through her blog. Now Siobhan has not written a blog in a while but rumor has it she may be working on another mystery novel (her passion). Do you think the main characters may include two passionate innkeepers?

 

innkeepers passion

Eight Broads in the Kitchen

Now a passion for food is an obvious one for innkeepers. The next example includes eight innkeepers from different regions across the US. All dynamic women with epicurean passion in their DNA. The eight met and formed friendships through networking at innkeeping conferences. Their shared passion for food evolved into a brand that has grown from cooking workshops and demos at their inns and conferences into a recently published cookbook. You most likely know who they are…The Eight Broads in the Kitchen. They sincerely enjoy what they do and get tremendous satisfaction in sharing their passion. And…they have fun.

 

Innkeepers passion

Roy and Sue reopen the Wolf Cove Inn in 2013

Roy and Sue Forsberg  purchased the Wolf Cove Inn in Poland Maine in 2013. Now Roy has passion for a lot of things. He loves cooking. He loves the location of the Inn and the community. He loves the Maine outdoor lifestyle, especially skiing. Most of all I believe he loves what he and Sue have created at the Wolf Cove Inn in the short time they have been there. Their success and growth has been tremendous. So much so that Roy has stated that his goal is to become the ‘best B&B in Maine and the US’. Now that is hutzpah and passion!

 

innkeepers passion

Association of Independent Hospitality Professionals Leadership Retreat

Passionate people are the most successful Innkeepers. The new innkeeping association now being formed, AIHP- Association of Independent Hospitality Professionals, has a group of very passionate current and former innkeepers and allied partners on the Founding Leadership Team. In the April AIHP Newsletter the group made a very passionate statement: “Here are their Top 4 Reasons for the Creation of AIHP:

  • They love innkeeping
  • They want to provide the best experiences and memories for their guests
  • They love the generous friends associated with hospitality
  • They love the thought-provoking conversations, learning and fun that come from our community.

I don’t see how any passionate innkeeper could disagree. The B&B Team has become a founding member. We hope that everyone reading this will consider the same.

So whatever your passion is, don’t hold back. The excitement you share is catching. I will end with this quote from an article written by CEO David Lucatch of Yappon Corp explaining why passion is the key to success. “When you are passionate, you make those around you feel excited, and everyone wins.”

Thanks for Listening,

Janet Wolf

 

 

 

Breakfast- Half of Who You Are

August 15th, 2013 by Janet Wolf

Baked Stuffed French Toast, Quiche, Egg Strata. Do these entrees from your kitchen present a breakfast entrée WOW factor or…  I am going to say something many of you may not like, here goes…these breakfast entrees tend to be predictable and often times boring! But they don’t have to be. I am writing this because on our many visits to B&B’s we have unfortunately experienced some uninspired breakfasts. One of the most important marketing tools we have is our food.  As part of your inn’s brand, your breakfasts are half of who you are. They can’t be just good, your breakfast entrees should say WOW.  Some of the most creative breakfast entrees I have experienced include what is called an ‘element of culinary surprise’. An unexpected ingredient and an artistic presentation can make an ordinary breakfast entree, extraordinary.

Pancetta Crustless Quiche Liz Brodar, The Inn at English Meadows

Pancetta Crustless Quiche
Liz Brodar, The Inn at English Meadows

All our senses need to be enticed.  The smell of fresh baked goods wafting up the stairwell followed by an embellished description of  your breakfast choices. Then the presentation from juice to entrée, a feast for the eyes with color, texture and design. Last is taste, pretty important but not before all your other senses have been satisfied.

Here are a few photos to get your creative juices flowing. Debbie Moisimann (one of the Eight Broads in the Kitchen) from Swiss Woods Inn has found a new favorite ingredient, applewood smoked salt. She states that it would be great served as a side with her savory eggs Florentine. The B&B Team’s Dana Moos adds fiddleheads ,when in season, to her skillet frittata, a great unexpected ingredient!

Applewood Smoked Sea Salt & Heirloom Tomatoes

Applewood Smoked Sea Salt, olive oil & Heirloom Tomatoes

Fiddlehead (or Asparagus), Caramelized Shallots & Goat Cheese Frittata Dana Moos recipe & photo

Fiddlehead (or Asparagus), Caramelized Shallots & Goat Cheese Frittata…color, texture and art!
Dana Moos recipe & photo

Just like décor and guest room amenities, trends in food are also changing. Here is one trend that I believe will increase in popularity and guest appreciation.

Healthier choices. About 31 million Americans skip breakfast and many of them are your guests! A hearty full breakfast may be just what your guests are looking for but they may also prefer a healthier choice after a week of over indulgence on the road. I know of many inns that offer a lighter alternative along with their regular fare. Also, I believe it is important to inform your guests that they have this choice ahead of time. Your breakfast page on your website is a great place to entice your guests with your choices.They may even book with you because you offer a healthier alternative. Also have visible signage listing the next days breakfast choices. Describe with enticing words so they can look forward to the morning. Here is a list of suggested items that are easily prepared ahead of time and  can be readily available in your well stocked pantry.

Fresh seasonal fruit salad, rich and luscious organic honey yogurt, farm fresh organic hard boiled eggs, a signature granola made with whole grain oats with less sugar and fat, homemade or locally baked organic breads for toasting with seasonal homemade jam.

Yogurt Parfaits - For your early risers - grab & go

Idea – For your early risers – Grab & Go

You don’t need to ditch your favorite breakfast entrees, just add an unexpected new ingredient, dress the plate and create that WOW. To quote Dana Moos from her cookbook The Art of Breakfast; “For years I have looked at food as art; the medium with which to paint my plates.” She does a great job with the taste too! Her Savory Spinach & Parmesan Cheesecake is to die for. Check it out!

Is it time for you to get those creative juices flowing once again? Remember…breakfast is half of who you are.

Thanks for listening.

Janet Wolf

 

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