At Hubert, we work with some of the industry’s largest brands, as well as unique venues, to design food service concepts that improve guests satisfaction. From the hotel breakfast bar to the poolside patio, our large selection provides a one-stop source for creating new guest experiences in travel.
Even a basic breakfast buffet will help your guests start the day smiling. With some creative food merchandising and a few proven practices, you can raise the bar at breakfast. Make sure you leave the best impression by following these three tips for your hotel breakfast bar.
Source local: Feed the guest experience
Why not give guests a taste of local foods? Be a part of their travel experience by offering a few locally sourced flavors. Honey and fruit are typically easy and affordable to source locally. Call attention to these items and tell their story using signs.
Outside of breakfast, a hydration station can also be used to display local or seasonal produce is a beautiful, refreshing way. Click here for two colorful, healthy recipes for fruit-infused waters and tips on drawing attention to a hydration station.
Stock it up: Make your breakfast bar look its best
The selection—whether it’s donuts and pastries or scrambled eggs and potatoes—should appear plentiful. Use the right-size bowls, chafers, dispensers, etc. so the food fills the containers.
Rotate your hot food offerings every half hour. Letting biscuits, eggs, and other hot foods sit for extended periods of time will cause it to dry out. The product can also scorch, resulting in a bad customer experience.
Fresh items like bagels and cut fruit should be covered to prevent flies from contaminating the product.
Safety: Keep your breakfast bar clean and compliant
Guests judge the quality of the breakfast on how clean the area is around the products, so make sure crumbs and drippings are cleaned up regularly. A waste basket placed nearby will help keep the area tidy.
Check your cleaning water regularly to verify the sanitation levels are correct. Sanitizer test strips work great for this task.
Food temperatures must be checked and recorded at regular intervals for the board of health. Practicing proactive temperature control will eliminate foodborne illness and will help inspections go smoothly.