Elements of a Continental Breakfast

A continental breakfast is often seen in hotels and inns, laid out on a long table in a buffet style. The term continental breakfast came about when people took trips around Europe, stopping only for a quick, light meal before continuing their travels. Now it has become a staple around the world as an easy breakfast.

Hostels, bed and breakfasts, and brunch restaurants know the bare bones of a continental breakfast. They don’t need a lot of preparation; the meal depends on the guest’s preference. Let’s break it down and see if there are ways it can be improved.

Bread and jam

The easiest way to make this part more interesting is to provide more options. Besides the typical slice of toast and bread roll, you can add variety by having whole wheat, banana, or zucchini bread. The added fruit or vegetable allows it to be eaten on its own but does not overpower jams and spreads.

Another way to add variety to your spread section is to have one wild card jam like coconut or kaya from Malaysia or apricots from France. You can also try making an in-house jam special that has the flavours of the city. Fruit puree suppliers allow you to play around with the taste without worrying about the freshness of the fruit. It can become something you can potentially sell to your guests when they leave.

You can make a new twist by having a ‘build your own sandwich’ section. It follows the concept of the continental breakfast, which is quick and easy, but with more ways for your guests to load up what they want.

Cereal and oats 

Another easy breakfast that the kids won’t fuss over is cereal and oats. Serving them plain is fine because they can add a piece of fruit from the other part of the buffet.

Juice, tea, chocolate, and coffee

Everyone has a morning beverage of choice – coffee and tea for the adults, and juice and chocolate for the kids. For juice, you can make your blends to make it a little more special than orange juice. Cucumber with apple or mango with orange are some examples of how to mix and match.

For teas and coffees, you can have partnerships with local brands to focus on home grown products. If brands are too difficult, you can work with smaller coffee shops.

Salads and fruit

Not all continental breakfasts have salads, though they do have a small assortment of fruits. You can play around with the salad and fruit bar by switching up the base ingredients. Guests who stay for extended periods may get tired of what they find. Changing small things reminds them to keep an eye out for food they like.

Now, these sections are just the basics. People have added porridge, eggs, and sausage links. You can integrate assembly-only dishes that have a local slant, to tie the experience of the guests in the city with their stay in your hotel.

Leave a Reply

Archives