Advice For Hotel Manager On Great Breakfast From Top Hotel Management Company
Breakfast is the most important meal of the day, but do you make your guests feel that way? You serve them lunch and dinner with style, but do you put the same emphasis on breakfast meals? Does what you serve and how you serve it impact their return? Hotel breakfasts always seem to fall short on pizazz; they are hastily thrown out to hungry guests trying to check out on time. The food choice is typically subpar in comparison to its dinner and lunch counterparts. Yet, breakfast is served to more guests than any other meal, and it should be of more importance to your business. If your business isn’t serving a good breakfast, you may be losing out on repeat as well as new customers.
Breakfast should be treated as an equal to any other meal your establishment serves. This is your chance to turn a one-time customer into a returning customer. Staff in training should be kept to a minimum since breakfast is the busiest meal. Inexperienced staff members may not realize the duties expected of them: promptly clearing tables, chatting with guests, making sure guests have everything they need and how to correctly field complaints. You will need to make it very clear about how breakfast is to be served not only to your staff but also to your guests. Too often a customer will walk in and become overwhelmed about how the breakfast set-up. Do they seat themselves? Is it “self serve”? Where are the drinks? Can I order anything else? These are all questions that need to be addressed because the easier your breakfast set-up, the more inclined your guests are to partake in it. The better the experience they have, the greater the likelihood of their return and good reviews.
How you design your buffet, or self-serve line, is just as important as how your guests feel. If not set up correctly, it will slow the whole line down and lead to a lot of confusion. When customers are confused, they are rarely happy, so it is best to keep the following ideas in mind when you are setting up for breakfasts. Make sure you have walked the breakfast line yourself. This is to ensuree you have a logical layout that makes sense. Separating your buffet into smaller stations is ideal for traffic flow; separate your hot stations from your pastries station, and keep drinks in yet another area. Make sure you have set out all the dishes and utensils your guests will need. Make sure cups and mugs are near the drink station and that all machines are working properly. Make sure all foods, cold and hot, are properly labeled and legible for your guests. Your drink station should offer a place for guests to set down their dishes to add cream and sugar to coffee or milk to their cereal. All drinks should also be properly labeled so your guests do not have to guess what they are pouring. If you offer a toasting station for toast or bagels, make sure the toaster works and is set to a standard toasting level. Finally, for hot dishes, make sure your guests have a place to lay the lids to the chaffing dishes if you intend to serve in this manner; this one simple addition helps to end the balancing act that often ensues when guests are getting their meals.
The type of breakfast guests you see may vary from day to day as you are likely to have two different types of guests, those on business trips and those on vacation. People staying at your establishment for business reasons will typically be in more of a hurry; however, that does not mean their service should be any less grand. On the other hand, those vacationing might eat and converse at a leisurely pace. Both parties deserve prompt service, though one might linger longer and should never feel rushed. Once you feel you have perfected your breakfast set up, pay attention to your customers’ actions and words. If they are asking for something that is already put out, maybe move the item so it becomes more visible. If you see customers stalling in one area, think of ways you could perfect that station. Always remember that the guests are your business as much as the upkeep of your establishment. Treat them well, feed them well and they will be more than happy to return to you for many years to come.
Posted by Hotel Managers Group
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