Not good news for the bottom line

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Silverspoon's picture
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The second B in B+B is increasingly taking a bite out of the bottom line

Breakfast Foods are getting pricier

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white pine's picture
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Yikes.  Just got back from the grocery, bacon on sale, coffee jumped almost $2.00lb!  Worst of all, the toilet paper jumped up too?  Talk about the bottom line.....

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Breakfast Diva's picture
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white pine wrote:

Yikes.  Just got back from the grocery, bacon on sale, coffee jumped almost $2.00lb!  Worst of all, the toilet paper jumped up too?  Talk about the bottom line.....

too funny! And you know the side effect coffee has!

Breakfast Diva's picture
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For DH's b-day I bought him a Vitamix. This morning we made orange sorbet for the guests and they raved about it. 2 oranges, a couple tablespoons of agave sweetener and ice cubes. Served them in pretty bowls with some fresh raspberries. Made enough for 8!

Madeleine's picture
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I got DH an ice cream maker! We should try sorbet. Use the extra fruit that way.

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Breakfast Diva's picture
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That sounds great! Let me know how it goes over.

TheBeachHouse's picture
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The local Shaw's has coffee cake for $2.99.  And it is better than what I've been able to come up with so far.    We bought it when we were doing the kitchen reno and had no oven.

I would rather bake, but it's there and cheap if we need it.

We put leftover fruit in our refrigerator and eat it for our own breakfasts.  

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Madeleine's picture
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That is the best damn coffee cake ever! The blueberry is delicious! That's my go to when I don't feel like baking a snack.

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You might check this out to see if there is a recipe here: http://www.pinterest.com/kjsvaughan1/copycat-recipes/

Or here: http://www.copykat.com/

TheBeachHouse's picture
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Madeleine wrote:

That is the best damn coffee cake ever! The blueberry is delicious! That's my go to when I don't feel like baking a snack.

 

Yeah, how do they do it?   I might have to work there a few weeks and grab the recipe.

Madeleine's picture
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There is one on my counter right now! The ingredients are on the label but I think it's probably  industrial 'food' I don't want to think about.

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Silverspoon you look like my friend Maureen. Every time I see your avatar I think you are her. smiley

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Silverspoon's picture
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No wonder my ears have been burning!!  LOL  yes

Highlands John's picture
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Looking for ways to cut costs is sensible, but it's important to avoid a race for the bottom.

We buy bacon & sausages from a local butcher because the supermarket stuff is rubbish. I won't buy cheap eggs because of the awful conditions the chickens live in to produce these. And I have had guests comment when I use OJ from concentrate rather than the freshly squeezed stuff.  We make our own jams and marmalade not because it's cheaper but it's a big wow factor for guests. 

And little UHT milk cartons and little plastic things of jams and sauces like ketchup have always been banished from here.

 

 

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gillumhouse's picture
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I only use the Premium Not From Concentrate OJ. I used to wonder if anyone knew the diff until I overheard a lady say to her companions - "This is real orange juice!" The things I do to economize on food are not hedging on the quality in any way. What I do to cut corners is put on another layer of sweaters/sweatshirt and silk glove liners to keep the electric and gas bills down. MY side of the house does not heat like the other side does. Prefer to keep him warm - he has a resident infection, usually dormant, in his bad leg that is triggered by cold - and he is over the furnace and with the thermostat. We jack the heat when guests are here in winter - rare.

Drying laundry on the line rather than in the dryer also saves a lot. I economize on our side of the wallet, not the guest side.

Breakfast Diva's picture
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We are in the Pacific Northwest and we get a lot of vegetarians and vegans so meat is not as high a priority as it is in other regions. Our guests and reviews all rave about our breakfasts, so guests are still feeling like they're getting something special.

Madeleine's picture
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Not food related but we started economizing with things the guest wouldn't notice like putting electronics on timers, changing all the old shower heads to super low flow but high pressure (saved a bucket and the showers now work so much better and there's enough hot water for me, too, now).

We started there so we didn't have to go to the food aspect for the savings.

We did cut out one whole course, tho. We used to have muffins and fruit but no one was eating the muffins so we dropped them. Today we put out scones for a group and the non-group guests took them and then asked for plastic wrap to save them for later. The fruit and main course were enough.

I'm hoping to be able to make jam again this summer, but it definitely goes a lot faster than the store jam!

Breakfast Diva's picture
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I could get farm fresh eggs around here for $3.00 dzn, but I don't, because I can get them at the big supply store for $3.60 for TWO dozen. I'm sure much to JB's chagrin (I know she doesn't like it this way), I'm typically putting the breakfast meat in the main dish. I use a fraction of what would be used if I served the breakfast meat on the side. I make my own granola and baked products (sometimes with help of a mix).

Our folks go through the coffee! We buy the green beans from a guy in the big metro city and it's much cheaper. DH roasts the beans.

The fruit is pricey. I just bought a Vi ta Mix and I'm thinking that I'll do more sorbets which will really cut back on the amount of fruit I serve. A sorbet with a few slices of strawberries can feed a lot of people! Also, when the fruits get a little soft, I can just whirl them up in sorbet or smoothie. The machine is really noisy so I have to blend it in our house and bring it over to the main house.

I think (I hope) that I'm about as cost efficient as I can get. There's no way I can raise my rates at this point in time.

 

Madeleine's picture
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We've done that, too, gone to sorbets with granola and yogurt. A lot less money than a bowlful of fruit and it looks good, too.

Breakfast Diva's picture
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Madeleine wrote:

We've done that, too, gone to sorbets with granola and yogurt. A lot less money than a bowlful of fruit and it looks good, too.

Do you do it with a machine?

Madeleine's picture
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Nope. Just plop the yogurt in the bowl, layer a few slices off fruit, more yogurt, top with more sliced fruit and sprinkle on the granola.

It works out to a couple of strawberries, blueberries and raspberries per couple instead of all fruit.

Same as you, tho, I save the rest of the fruit, freeze it and then make a sauce for when I need a topper for lemon cake or whatever.

gillumhouse's picture
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I read about the possible Brazil coffee costs last month and bought another 5 lbs of Brazil beans. I am stocking up on beans when they are on sale from my supplier. I also buy extra bacon when it is on sale and chuck it in the freezer. Eggs are my killer. They were $2.69 per doz a couple weeks ago. Yesterday they were on sale for 4 doz for $5. When they go to 99 per doz around Easter I stock up. When we are in Morgantown, I get generic flour and stock up. I do not have a lot of storage space, but what I have is devoted to flour and sugar when it is on sale and other non-perishables when on sale. Jimmy (of Diner fame) orders things for me. I am almost out of baking powder so I just called to have him order a tub for me - thought I would never use the last one but a few years later, here I am ordering another. I also get my dry yeast through him in 1 lb blocks - about 10 lbs at a time. I get it a lot cheaper than at the grocery. Fruit is my killer - but I am often able to find sales at the Produce Store. I am a prisoner to the OJ prices but that is a small thing - unless they drink the entire pitcher at one breakfast.

Madeleine's picture
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I don't feel so bad now. I was paying $3/dozen for farm eggs.

BTW, I know you can't do this but I had to run to the b&b next door to 'borrow' a pitcher of oj one morning when ONE guest with a 16oz glass kept refilling and cleaned us out!

I even didn't have my own glass of oj hoping there would be enough. Nope. I think he filled up 2-3 times. 

Silverspoon's picture
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That's why WE pour the OJ.  DH goes into the dining room to take the juice order, usually OJ and Pomagranate-Cranberry that does not need refrigeration to store, unopened.  

If someone wants more juice they can ask for it and we will pour a second glass (6 oz), but they rarely ask for a 3rd helping.   

Madeleine's picture
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We used to pour the juice. It was getting too hectic doing juice, starter, main and refilling. We are throwing out fewer full glasses of juice than before. A lot of guests said yes and then didn't touch it. When they have to get up and get it themselves they drink less. Eye-wink

This guy was a one off. I now make sure guests take the juice glass instead of the water glass. Altho some take a coffee cup instead. The 20 juice glasses next to the juice pitchers are invisible some mornings.

When it happens that we get a juice drinker it's easier knowing that 1/4 of the guests don't drink any juice. Plus, that's me. I don't drink coffee or tea so I need my juice in the morning!

gillumhouse's picture
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Makes you want to cry doesn't it. Fortunately for me (and I hope for you) it is rare.

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We don't eat bacon, OJ or coffee. So not a big deal to us. Of course we aren't serving guests either. I feel for you.

Generic's picture
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Britain's Channel 4 has a series about this... http://www.channel4.com/programmes/food-prices-the-shocking-truth

I've been considering an increase in rates lately, especially because our exchange rate has gone down and food prices are up. The other choice is to cut down on breakfast costs, but I think the guests might not be happy about not having homemade items.

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Madeleine's picture
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I would guess homemade is cheaper than store bought.

I made a dozen scones last night for probably $4. They're $2 each at the store. (They look better from the store, tho!)

Generic's picture
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Machine made jam is a lot cheaper than homemade, especially from restaurant supply.

Madeleine's picture
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Ain't that the truth!

We are constantly looking for ways to reduce that cost.

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