"We've had that everyday."

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Madeleine's picture
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Guest this morning took me aside and whispered, 'What are you having for breakfast?' I told her and she asked if they (the whole family) could just have plain eggs with toast and jam and not greasy meats and please, no peppers. "We've had peppers in every breakfast we've had this week. We can't take another one."

Now they were at the same place for 4 nights before coming here. (And, as they had some 'goodies' from the place I know where they were, will be looking up their breakfast.) Peppers in every egg dish and eggs every day.

They didn't mind the eggs everyday it was the peppers that finally did them in.

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The issue is this:

Celebratory stay vs travel vs business guest vs event or graduation etc

All of these guests have different likes for breakfast. Anniv and bdays love the sweet breakfasts, with some savory. Vs the business or event guests.

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Arks's picture
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I could do the full English/Scottish/Irish breakfast every day for the rest of my life. Love it. But most people do burn out on things. My brother was stationed in Anguilla while in the Peace Corps and had so  much lobster he won't even eat it any more!

(So more for me devil)

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Despite being English I have never made The Full English for my guests.  However DH and I love it and once in a blue moon will go all out.  So last Sunday all the stars aligned. I fed the guests a healthy breakfast, bid them adieu and then we indulged.  Blood pudding, British bangers, Irish bacon, meaty mushrooms, thick-cut steak tomatoes, toasted French bread and sunny side eggs ..... and OF COURSE ..... football.  I could have fallen into a food coma, but my team was playing and they won Smiling   Perfect day.

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We serve the same "continental" breakfast every day and people say they look forward to it. I should probably explain that we are in the mountains two hours from shopping. When the last breakfast place closed, we decided that our guests would have something substantial even if nobody else did. We go to a coffee roaster once a week and grind it fresh every day. This makes a HUGE difference. People rave about our coffee. Then we serve bagels with cream cheese, wild smoked salmon with tomatoes, cucumbers, and red onions. We also have fruit, packaged Danish, and blueberry bread that we have to drive three hours for (yes, we have to freeze that, but thaw it out in the refrigerator the day before). We have a good quality hot chocolate and several varieties of tea. It works for us since we don't have a commercial kitchen.

 

Breakfast Diva's picture
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Yummm...I could eat the bagels, cream cheese and salmon every day and not be unhappy!

I think the problem starts when everywhere you go they serve the same thing, no matter where you stay. Seems like a lot of b&bs in JB's area serve a lot of quiche and the guests get tired of eating quiche every day, etc.

Welcome upinntheriver! What region are you in?

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Breakfast Nemo wrote:

Yummm...I could eat the bagels, cream cheese and salmon every day and not be unhappy!

I think the problem starts when everywhere you go they serve the same thing, no matter where you stay. Seems like a lot of b&bs in JB's area serve a lot of quiche and the guests get tired of eating quiche every day, etc.

Welcome upinntheriver! What region are you in?

I think it is stuffed french toast being the fad in this neck of the woods. When I have guests who do the whole B&B circuit I hear that, and too many BAKED items.  I had a person NOT stay here ask what is for breakfast, and they said, and I quote "I hope it isn't french toast, we had that at just about every B&B!"  (Yes, btw that is what I have served today...shh! with a twist, and not baked)

I also hear that many times the whole table or breakfast gets no meat, and they want breakfast meat, esp bacon or ham. (Of course we know why this happens for the most part).  

If I went to the NE I would adore a fresh bagel! I am with ya on that one!

Breakfast Diva's picture
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Today I'm doing blueberry praline french toast (made with croissants), but I rarely ever do a FT. The previous owners used to do the same sweet caramelized FT every Sunday. We get lots of repeats and I soon started hearing the repeats comment that it's too sweet. After switching things up a lot in the beginning, I found that our guests really prefer the savory entree, so that's what I do unless we have guests who are staying multiple nights and I run out of things to make. That's where I am now, so everyone will get the sweet entree with fresh fruit, pork sausage & herb scrambled eggs.

We'll see how it goes over today!

Madeleine's picture
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How do you do that? We do the orange croissant. Do you top the croissant with blueberries & pralines after cooking?

Breakfast Diva's picture
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It was a big hit this morning. Everyone ate everything.

Maddie, I sent you the recipe. smiley

Generic's picture
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02/24/2011

Today was French toast... haven't served it in a while, with a blueberry sauce with coriander on top.

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Iris's picture
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ditto.

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Highlands John's picture
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So many B&Bs here just do a full Scottish cooked breakfast, it's nice once in a while, but if you're traveling round you don't want it every morning for 2 weeks. That's why people love it when they discover we do some other options which change daily. 

DH wouldn't touch couscous for about 5 years after we came back from a holiday in Tunisia, it seemed like every thing you ate over their had it in.

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Generic's picture
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Dare you to ask for Israeli Couscous in Tunisia... dare you!

Breakfast Diva's picture
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Highlands John wrote:

So many B&Bs here just do a full Scottish cooked breakfast, it's nice once in a while, but if you're traveling round you don't want it every morning for 2 weeks. That's why people love it when they discover we do some other options which change daily. 

You're so right HJ. After 3 days of our Ireland vacation, I just couldn't do the traditional Irish breakfast anymore. If there weren't other options, I would choose a continental breakfast. This was not a big deal and we NEVER asked the innkeeper to change what they offered. Shoot, I could have lived on the Irish soda bread every day!

Breakfast Diva's picture
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Reminds me of a trip I once took. It was a river cruise from Moscow to St. Petersburg, Russia. It was a lovely cruise, but the chef that was supposed to have cooked became ill and was replaced by a Russian chef. This guy put dill in, on and around everything!! Not one dish was spared the dill curse. To this day I still can't eat the stuff!!

TheBeachHouse's picture
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I could see peppers becoming redundant. 

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TheBeachHouse wrote:

I could see peppers becoming redundant. 

and a little repetitive! frown

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