Continental Menu - how do you make it special?

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TheBeachHouse's picture
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My kid suggested frozen waffles.  I hesitated, thinking it would look tacky.  We put out frozen waffles this past weekend and they were a big hit.  Who knew?

What do you do to make it special?

(And P.S. I can't wait to try the baked oatmeal.   Haven't had the time yet.)

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TheBeachHouse's picture
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I am on the road and staying at an upscale hotel (business travel is sometimes not so bad.)  They offer a complimentary breakfast.  I found myself taking pictures of the set up for ideas.  LOL   One thing they had that I'd been thinking of is yogurt parfaits, already made up.  And they looked really good.   I may have to give it a try.

 

Breakfast Diva's picture
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So, I'm a little confused. You do a continental breakfast...is that because your city/county says you can't do a regular hot breakfast or is it your choice to do the continental?

I know that you're making muffins and are now considering making parfaits, so the reason I'm confused is that in our neck of the woods, the health department would never let us make anything if the property had to do a continental.

I'm just wondering what your restrictions are?!

TheBeachHouse's picture
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Breakfast Nemo wrote:

So, I'm a little confused. You do a continental breakfast...is that because your city/county says you can't do a regular hot breakfast or is it your choice to do the continental?

I know that you're making muffins and are now considering making parfaits, so the reason I'm confused is that in our neck of the woods, the health department would never let us make anything if the property had to do a continental.

I'm just wondering what your restrictions are?!

 

Baking is permitted.  Stove top cooking is not.  I haven't figured out yet, whether a baked french toast would come under the restriction.

Also permitted is professionally processed foods such as store bought yogurt, fresh fruit, store bought breads, cereals, store bought milk.  So a parfait made with store bought yogurt and store bought granola would be fine.

I have asked several times for the regulations (I'm a compliance officer in my field), but haven't been given them.   There is a class for innkeepers in our area and we will be attending the next offering.

Breakfast Diva's picture
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TheBeachHouse wrote:

Breakfast Nemo wrote:

So, I'm a little confused. You do a continental breakfast...is that because your city/county says you can't do a regular hot breakfast or is it your choice to do the continental?

I know that you're making muffins and are now considering making parfaits, so the reason I'm confused is that in our neck of the woods, the health department would never let us make anything if the property had to do a continental.

I'm just wondering what your restrictions are?!

 

Baking is permitted.  Stove top cooking is not.  I haven't figured out yet, whether a baked french toast would come under the restriction.

Also permitted is professionally processed foods such as store bought yogurt, fresh fruit, store bought breads, cereals, store bought milk.  So a parfait made with store bought yogurt and store bought granola would be fine.

I have asked several times for the regulations (I'm a compliance officer in my field), but haven't been given them.   There is a class for innkeepers in our area and we will be attending the next offering.

Very interesting! If you're right about the limitations, you can do a lot! I rarely use the stove top. Most everything can be put in the oven, including bacon & sausage, etc.

gillumhouse's picture
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TheBeachHouse wrote:

My kid suggested frozen waffles.  I hesitated, thinking it would look tacky.  We put out frozen waffles this past weekend and they were a big hit.  Who knew?

What do you do to make it special?

(And P.S. I can't wait to try the baked oatmeal.   Haven't had the time yet.)

How about small pepperoni rolls as something different. They are easy to make and out of West Virginia, would be very different.

TheBeachHouse's picture
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gillumhouse wrote:

TheBeachHouse wrote:

My kid suggested frozen waffles.  I hesitated, thinking it would look tacky.  We put out frozen waffles this past weekend and they were a big hit.  Who knew?

What do you do to make it special?

(And P.S. I can't wait to try the baked oatmeal.   Haven't had the time yet.)

How about small pepperoni rolls as something different. They are easy to make and out of West Virginia, would be very different.

 

What are pepperoni rolls?  Sounds like a good idea.

gillumhouse's picture
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TheBeachHouse wrote:

gillumhouse wrote:

TheBeachHouse wrote:

My kid suggested frozen waffles.  I hesitated, thinking it would look tacky.  We put out frozen waffles this past weekend and they were a big hit.  Who knew?

What do you do to make it special?

(And P.S. I can't wait to try the baked oatmeal.   Haven't had the time yet.)

How about small pepperoni rolls as something different. They are easy to make and out of West Virginia, would be very different.

 

What are pepperoni rolls?  Sounds like a good idea.

Pepperoni rolls are bread rolls with pepperoni slices or sticks baked inside. The ywere created for the coal miners to be able to eat and work at the same time.

I make my Gillum House Rolls recipe (any bread recipe you like would work), take off dough to make a roll and flatten it into a rectangle. Place a couple small pepperoni sticks or several pepperoni slices on the dough and roll it up so pepperoni is enclosed. Bake and serve. They are like sandwiches - you can make them sandwich-size or appetizer size - up to you via the size of the flattened bread dough.

To answer EN, no I have not used them for breakfast because I do not do continental. I think I would if I did because it is #1 - a local invention and #2 - a WV food.

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They are good...my first thought....but for breakfast??? Have you served for breakfast? what was the reaction?

Madeleine's picture
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If the council is like here they just want the property tax they can charge. They don't care about WHO is staying, just that a big hotel get taxed more than a B&B.

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Breakfast Diva's picture
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It's all in the presentation, and never apologize to the guest for it being 'only continental'.

Madeleine's picture
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A lot of the flavor of something comes from how it is presented. Make the serving area look good, keep it clean and guests will love what you serve.

If guests are saying, 'Oooh, look at this! Isn't this cute?' they are well on their own way to making the breakfast taste good.

(Here it's the serving pieces. I have funky salt & peppers, jam pots, etc.)

TheBeachHouse's picture
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I do have some very cute fish shaped bowls that I use.  Thanks.  

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Is it what it is. If they liked it and ate it all..why do anything special? I am sure you didn't just plop them out on the table.Smiling

TheBeachHouse's picture
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EmptyNest wrote:

Is it what it is. If they liked it and ate it all..why do anything special? I am sure you didn't just plop them out on the table.Smiling

Why do anything special?  to make your B&B memorable in a sea of B&Bs.  My town has dozens of B&Bs of 4 - 8 rooms.  All nice old New England houses.   What makes each one unique?

I actually was trying to start a conversation and get ideas.  And maybe give us all a change to highlight our breakfast.  I truly want to know others' ideas of how to make toast and fruit really become "breakfast."   Or, maybe there are continental breakfast ideas I haven't thought of.  

I am looking forward to putting out pumpkin pie for breakfast.  For Halloween and Thanksgiving.   We'll see how that goes over.  

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I didn't mean it actually the way it sounded. I meant...well..if it went well they way you did it, then it was ok Smiling

TheBeachHouse's picture
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gotcha.  People have said they like it.

 

In other news, I just read an article about the Inn two doors down closing to become a single family home.  I feel like I may have actually had good timing for once in my life! Smiling

Joey Camb's picture
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Where I am we are very worried about B&B's closing as we need the bed spaces - they are building 2 large budget hotels but we are all worried it will attract more of the Stag and Hen (pre wedding male and female groups etc) market that B&B beds keep out as we won't take them. The council don't get it that as you make more budget hotel room you will loose and equal number of B&B rooms - you won't actually get more bed spaces and will get the kind of customers you don't want as well

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