Hotel F&B&trade
 
Hotel Breakfast
 
 
April 2015
 
 
Splenda
 
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While breakfast is important at most hotels, it's safe to say it's integral at Holiday Inn Express, which can't afford to sleep when it comes to keeping up with guest preferences at the morning table. They began rolling out new items to all hotels in the United States and Canada in April 2014. Along with the introduction of the new healthier breakfast items came a refreshed breakfast bar look, including updated graphics and signage. (click to read more)

 
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Complimentary breakfast is the F&B calling card for the Hampton by Hilton (HBH) brand, and their research shows most travelers at HBH properties are not Americans traveling abroad, but locals within each country. HBH’s hierarchy decided to infuse the program with regionally relevant “must-have” foods while maintaining consistency and keeping costs in check. Click to read more.

 

The Sanderling Resort, a beachfront property in Duck, North Carolina, found its breakfast sea legs with a unique reinvention that’s created waves of covers, allowed for higher prices, and churned more profit that’s being reinvested into F&B. Click to read more.

Hilton Garden Inn's hybrid breakfast model increases guest satisfaction with menu variety and fast service. It draws on high-scoring F&B elements from throughout the HGI brand to assemble a single, consistent full-service model for all properties. Click to read more.

 
Spotlight Recipe
 
 

Here’s a kick in the taste buds! Not one, but two juicy Butterball Turkey Burgers are layered with Chipotle Mayo, lettuce, red onion, crispy bacon and Jack and Cheddar cheeses, then topped with a skewered, bacon-wrapped jalapeƱo popper. Get Inspired

Butterball Foodservice
 
 
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