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 ‘healthier choices’

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