Breakfast: the first taste of hospitality

How to turn an everyday service into something that makes you stand out, helps to showcase the local area and influences customer preferences

In our daily lives, breakfast is often a hurried affair: we wake up, then quickly grab a bite to eat before rushing off to start a busy day. On holiday, everything changes. More than just something we need to kick-start the day, it’s part of the whole experience. We sit at the table for longer, looking closely at what’s being served and trying things that we rarely eat at home.

Breakfast is the first time when accommodation establishments come into contact with their guests every day. You don’t need to provide an all-you-can-eat buffet. Even a simple selection can make a lasting impression if the items are chosen with care, recognisable and a good fit for the place in question. According to UN Tourism, cuisine can help to promote local products, bolster the identities of destinations, and create connections with local economies.

A service that can influence where guests choose to stay

If you’re staying in a place where breakfast is provided, it makes it easier to plan your day: it means you don’t have to go out and find somewhere to eat, families can adapt more easily to different routines, and it’s a convenient way to start the day before heading out on trips, visits and days out.

In addition, breakfast has an impact on perceived value. Research based on almost 350,000 reviews of over 3,000 hotels showed that free add-on services – such as breakfast – improve perceptions of value for money. Another study listed breakfast among the factors that can influence guest preferences and satisfaction.

It can be a key differentiator for small tourism businesses: simply but clearly stating that a local breakfast is served can make a practical consideration into a persuasive reason for favouring one establishment over another.

Breakfast takes many forms

Everybody has different preferences: some people prefer sweet food, some savoury; some guests want a light breakfast and others are looking for something new.

Nonetheless, it is not necessary to offer a vast selection. All you need are a few carefully chosen options, with clear information about the ingredients, along with a few alternatives for different dietary requirements. Keeping things simple can make them more accessible, while also reducing waste.

What’s more, providing local products – such as bread, honey, preserves, pastries and cheese – means you can start showcasing the surrounding area first thing in the morning. In family-run establishments, serving a traditional local breakfast can pique the interest of guests.