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Madeleine

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We're going around on this one again... Offering a menu instead of cook's choice. The poor cook ends up cooking everything different anyway. At least this way we would know in advance and not at the table.
We don't have room for a buffet and that's not how it's done here in town anyway.
If you do this what's the procedure for getting the guests to give the menu back at night? What kind of selection do you offer? What do you see as the pitfalls and the pluses?
Trying to reduce my stress level...
 
What I did was plan my menu, post the menu for the next day and that is what was served.
Now if someone had a food allergy...yes we did ask in advance. And we asked them when we showed them the menu when they checked in. So there was another chance for them.
I didn't cater to "I don't like it or I don't eat it." If that was the case they could have juice, fruit, yogurt and cereal.
Cooks choice is just that...
If they don't tell us, then it is their fault not ours.
So what if a buffet is not what's done in your town? Who made that law?
devil_smile.gif

So to get back to your question...my friend took order for breakfast. He had a set menu and they just checked off what they wanted. Again, you want to keep it simple and you want them to give it to you before they set foot out the door for the day so you can prepare for the morning.
For example:
Juice: _____OJ ______ Cranberry _____ Apple
Fruit Starter: Mixed Fruit or Yogurt Fruit Parfait
Check the fruits you want: ________strawberries _______bananas _______blueberries _____raspberrie
___ I want yogurt fruit parfait
Meat:
______ Sausage ______ Bacon ______ None
Main Course:
_____Scrambled Eggs ______ Omlet with__________
Bread:
______ Toast _______ Banana Bread
Beverage:
_______Coffee Regular ______Coffee Decaf ______ Tea _______Tea Decaf
 
What I did was plan my menu, post the menu for the next day and that is what was served.
Now if someone had a food allergy...yes we did ask in advance. And we asked them when we showed them the menu when they checked in. So there was another chance for them.
I didn't cater to "I don't like it or I don't eat it." If that was the case they could have juice, fruit, yogurt and cereal.
Cooks choice is just that...
If they don't tell us, then it is their fault not ours.
So what if a buffet is not what's done in your town? Who made that law?
devil_smile.gif

So to get back to your question...my friend took order for breakfast. He had a set menu and they just checked off what they wanted. Again, you want to keep it simple and you want them to give it to you before they set foot out the door for the day so you can prepare for the morning.
For example:
Juice: _____OJ ______ Cranberry _____ Apple
Fruit Starter: Mixed Fruit or Yogurt Fruit Parfait
Check the fruits you want: ________strawberries _______bananas _______blueberries _____raspberrie
___ I want yogurt fruit parfait
Meat:
______ Sausage ______ Bacon ______ None
Main Course:
_____Scrambled Eggs ______ Omlet with__________
Bread:
______ Toast _______ Banana Bread
Beverage:
_______Coffee Regular ______Coffee Decaf ______ Tea _______Tea Decaf.
Thanks! That's what I was looking for.
You know we ask. We ask at least 3 times. Today we had a no dairy. I asked at check-in so I know by face who the no dairy is. Not a peep. Never said a word about the dairy at check in.
We used to post the menu and I really think the morning round of 'I can't eat that' dropped off a lot when we stopped posting it!
We might give this new thing a go next week.
My big concern is now guests will check everything and then not eat it. :-(
 
What I did was plan my menu, post the menu for the next day and that is what was served.
Now if someone had a food allergy...yes we did ask in advance. And we asked them when we showed them the menu when they checked in. So there was another chance for them.
I didn't cater to "I don't like it or I don't eat it." If that was the case they could have juice, fruit, yogurt and cereal.
Cooks choice is just that...
If they don't tell us, then it is their fault not ours.
So what if a buffet is not what's done in your town? Who made that law?
devil_smile.gif

So to get back to your question...my friend took order for breakfast. He had a set menu and they just checked off what they wanted. Again, you want to keep it simple and you want them to give it to you before they set foot out the door for the day so you can prepare for the morning.
For example:
Juice: _____OJ ______ Cranberry _____ Apple
Fruit Starter: Mixed Fruit or Yogurt Fruit Parfait
Check the fruits you want: ________strawberries _______bananas _______blueberries _____raspberrie
___ I want yogurt fruit parfait
Meat:
______ Sausage ______ Bacon ______ None
Main Course:
_____Scrambled Eggs ______ Omlet with__________
Bread:
______ Toast _______ Banana Bread
Beverage:
_______Coffee Regular ______Coffee Decaf ______ Tea _______Tea Decaf.
Thanks! That's what I was looking for.
You know we ask. We ask at least 3 times. Today we had a no dairy. I asked at check-in so I know by face who the no dairy is. Not a peep. Never said a word about the dairy at check in.
We used to post the menu and I really think the morning round of 'I can't eat that' dropped off a lot when we stopped posting it!
We might give this new thing a go next week.
My big concern is now guests will check everything and then not eat it. :-(
.
we gave up on Chefs choice long time ago. What we do is short order - choice of fried eggs any style, or poached, veg omelette (pepper, mushrooms, zucchini, tomatoes) one day, next day fried eggs or french toast. Coffee, tea, orange juice, home baked vegan muffins, mixed fruit salad (do not give them a choice of the fruit) and toast - every day.
When I feel like it or have full table and want a fast breakfast - crapes with lightly cooked fruit - whatever I have, with ricotta cheese.
Vegans get tofu scramble with veg (as in omelette) or vegan pancakes.
It works for us, never had complains even with guests staying 7+ day.
 
What I did was plan my menu, post the menu for the next day and that is what was served.
Now if someone had a food allergy...yes we did ask in advance. And we asked them when we showed them the menu when they checked in. So there was another chance for them.
I didn't cater to "I don't like it or I don't eat it." If that was the case they could have juice, fruit, yogurt and cereal.
Cooks choice is just that...
If they don't tell us, then it is their fault not ours.
So what if a buffet is not what's done in your town? Who made that law?
devil_smile.gif

So to get back to your question...my friend took order for breakfast. He had a set menu and they just checked off what they wanted. Again, you want to keep it simple and you want them to give it to you before they set foot out the door for the day so you can prepare for the morning.
For example:
Juice: _____OJ ______ Cranberry _____ Apple
Fruit Starter: Mixed Fruit or Yogurt Fruit Parfait
Check the fruits you want: ________strawberries _______bananas _______blueberries _____raspberrie
___ I want yogurt fruit parfait
Meat:
______ Sausage ______ Bacon ______ None
Main Course:
_____Scrambled Eggs ______ Omlet with__________
Bread:
______ Toast _______ Banana Bread
Beverage:
_______Coffee Regular ______Coffee Decaf ______ Tea _______Tea Decaf.
Thanks! That's what I was looking for.
You know we ask. We ask at least 3 times. Today we had a no dairy. I asked at check-in so I know by face who the no dairy is. Not a peep. Never said a word about the dairy at check in.
We used to post the menu and I really think the morning round of 'I can't eat that' dropped off a lot when we stopped posting it!
We might give this new thing a go next week.
My big concern is now guests will check everything and then not eat it. :-(
.
Some of the sushi restaurants around town that are AYCE have a fee of $1 per piece not eaten. My friend gladly paid it when he over ordered. Maybe you put that on the bottom? (Please note that a fee of $1 per item uneaten will be charged as a donation to feed the children) or something like that.
 
What I did was plan my menu, post the menu for the next day and that is what was served.
Now if someone had a food allergy...yes we did ask in advance. And we asked them when we showed them the menu when they checked in. So there was another chance for them.
I didn't cater to "I don't like it or I don't eat it." If that was the case they could have juice, fruit, yogurt and cereal.
Cooks choice is just that...
If they don't tell us, then it is their fault not ours.
So what if a buffet is not what's done in your town? Who made that law?
devil_smile.gif

So to get back to your question...my friend took order for breakfast. He had a set menu and they just checked off what they wanted. Again, you want to keep it simple and you want them to give it to you before they set foot out the door for the day so you can prepare for the morning.
For example:
Juice: _____OJ ______ Cranberry _____ Apple
Fruit Starter: Mixed Fruit or Yogurt Fruit Parfait
Check the fruits you want: ________strawberries _______bananas _______blueberries _____raspberrie
___ I want yogurt fruit parfait
Meat:
______ Sausage ______ Bacon ______ None
Main Course:
_____Scrambled Eggs ______ Omlet with__________
Bread:
______ Toast _______ Banana Bread
Beverage:
_______Coffee Regular ______Coffee Decaf ______ Tea _______Tea Decaf.
Thanks! That's what I was looking for.
You know we ask. We ask at least 3 times. Today we had a no dairy. I asked at check-in so I know by face who the no dairy is. Not a peep. Never said a word about the dairy at check in.
We used to post the menu and I really think the morning round of 'I can't eat that' dropped off a lot when we stopped posting it!
We might give this new thing a go next week.
My big concern is now guests will check everything and then not eat it. :-(
.
we gave up on Chefs choice long time ago. What we do is short order - choice of fried eggs any style, or poached, veg omelette (pepper, mushrooms, zucchini, tomatoes) one day, next day fried eggs or french toast. Coffee, tea, orange juice, home baked vegan muffins, mixed fruit salad (do not give them a choice of the fruit) and toast - every day.
When I feel like it or have full table and want a fast breakfast - crapes with lightly cooked fruit - whatever I have, with ricotta cheese.
Vegans get tofu scramble with veg (as in omelette) or vegan pancakes.
It works for us, never had complains even with guests staying 7+ day.
.
Wish we could do short order. Kitchen is tiny so all prep work has to be done before there are 2 of us in the space.
Plus dh is not good at short order at all. So we really need to know in advance.
But I know what we are doing is no longer working with all of the food issues everyone has.
 
Good luck! Hope it is less stress. If that doesn't work try some other way until the stress is lifted.
We are all trying to do WAY more than we should to keep folks happy. REALLY!
 
Firstly, we have a max of 6 people, so this probably wont work for most here, but.....
I cook to order from a menu I prepare the night before. This consists of a full scottish, a full scottish vegetarian (which is the same as the full, but with bacon & sausage substituted with veggy sausage and veggy fingers), and two specials.
I have a whole list of specials, some I only do for special guests when it's quiet because they are quite complex to do, like eggs benedict, some are very quick to do like brioche french toast with bacon and maple syrup (I make the brioche in the bread machine, slice it up and keep it in the freezer ready) or scrambled eggs with smoked salmon.
I choose the next days items depending on what I have in stock and the configuration of guests. So if it's a group of 6 I only put simple things on the menu because they'll all come down together, if it's 3 couples the chances are they wont all come down at once so options can be more complex.
This morning we only had 1 couple in and they were 5 nighters, so I put eggs benedict on becuase it's extra special and tarragon mushrooms on toast topped with poached eggs because I have a large pack of mushrooms in the fridge that will go off soon.
I print the menu the night before on a double sided a4 sheet which I fold length ways and stand on the table. It has the date and the weather forecast on the front.
I didn't just start this overnight, it was much simpler but as confidence and experience has grown I've increased the complexity of what I offer. I have a 7 ring gas hob, which includes a griddle which I have smoking hot in preparation for orders coming into the kitchen for bacon. dh does everything in the breakfast room so I can concentrate on cooking.
 
Firstly, we have a max of 6 people, so this probably wont work for most here, but.....
I cook to order from a menu I prepare the night before. This consists of a full scottish, a full scottish vegetarian (which is the same as the full, but with bacon & sausage substituted with veggy sausage and veggy fingers), and two specials.
I have a whole list of specials, some I only do for special guests when it's quiet because they are quite complex to do, like eggs benedict, some are very quick to do like brioche french toast with bacon and maple syrup (I make the brioche in the bread machine, slice it up and keep it in the freezer ready) or scrambled eggs with smoked salmon.
I choose the next days items depending on what I have in stock and the configuration of guests. So if it's a group of 6 I only put simple things on the menu because they'll all come down together, if it's 3 couples the chances are they wont all come down at once so options can be more complex.
This morning we only had 1 couple in and they were 5 nighters, so I put eggs benedict on becuase it's extra special and tarragon mushrooms on toast topped with poached eggs because I have a large pack of mushrooms in the fridge that will go off soon.
I print the menu the night before on a double sided a4 sheet which I fold length ways and stand on the table. It has the date and the weather forecast on the front.
I didn't just start this overnight, it was much simpler but as confidence and experience has grown I've increased the complexity of what I offer. I have a 7 ring gas hob, which includes a griddle which I have smoking hot in preparation for orders coming into the kitchen for bacon. dh does everything in the breakfast room so I can concentrate on cooking..
7 ring?! Wowzer!
We'd start it on a quiet week to see how it works. Yes, start with the easy stuff! But we don't do anything really involved anyway.
As long as we get the menus back the night before so all the prep can happen first thing then it should be ok. Dh wouldn't get hit with changes on the fly that way.
You know the space we're working with, it has to be very organized!
 
We do 18 for breakfast so I don't short order and I never tell them what's for breakfast, my husband tells them he has no idea to stop the "I don't like this" problem. I do accommodate dietary restrictions as needed but limit what I'll do for them. I have gluten free bread always so they get the same french toast. If they say that they don't like cheese and I'm doing a frittata or quiche with it, then they get scrambled eggs. No dairy, same thing, scrambled eggs. Keep it simple and I no longer fret that they aren't getting the same thing, they're happy to get something that suits them at all.
I remember on PAII a few years ago a CA bed and breakfast that did a menu - the Bradford Place Inn -- I believe she printed these up on little sheets and gave them to guests at checkin. The website gives an idea of what they do, perhaps this would work for you. I don't know how many people you serve each morning, but I can barely deal with the few restrictions and do a great job without having to prepare three different dishes each morning. Don't forget - some will of course cross out things on your menu that they don't want either so you'll probably still be dealing with changes. Good luck.
 
We do 18 for breakfast so I don't short order and I never tell them what's for breakfast, my husband tells them he has no idea to stop the "I don't like this" problem. I do accommodate dietary restrictions as needed but limit what I'll do for them. I have gluten free bread always so they get the same french toast. If they say that they don't like cheese and I'm doing a frittata or quiche with it, then they get scrambled eggs. No dairy, same thing, scrambled eggs. Keep it simple and I no longer fret that they aren't getting the same thing, they're happy to get something that suits them at all.
I remember on PAII a few years ago a CA bed and breakfast that did a menu - the Bradford Place Inn -- I believe she printed these up on little sheets and gave them to guests at checkin. The website gives an idea of what they do, perhaps this would work for you. I don't know how many people you serve each morning, but I can barely deal with the few restrictions and do a great job without having to prepare three different dishes each morning. Don't forget - some will of course cross out things on your menu that they don't want either so you'll probably still be dealing with changes. Good luck..
Like you, we have what we think is a pretty decent line up of breakfast ideas. This morning I mentioned to one table that we were thinking of going all gf and all non dairy because of Dr Oz.
There was a huge gasp from everyone who had just really enjoyed the full gluten, full dairy dish that several people said they couldn't eat.
I said, "but we decided, no, that doesn't work for us!"
Tomorrow is another full gluten, full dairy day with lots of whipped cream and biscuits.
 
Firstly, we have a max of 6 people, so this probably wont work for most here, but.....
I cook to order from a menu I prepare the night before. This consists of a full scottish, a full scottish vegetarian (which is the same as the full, but with bacon & sausage substituted with veggy sausage and veggy fingers), and two specials.
I have a whole list of specials, some I only do for special guests when it's quiet because they are quite complex to do, like eggs benedict, some are very quick to do like brioche french toast with bacon and maple syrup (I make the brioche in the bread machine, slice it up and keep it in the freezer ready) or scrambled eggs with smoked salmon.
I choose the next days items depending on what I have in stock and the configuration of guests. So if it's a group of 6 I only put simple things on the menu because they'll all come down together, if it's 3 couples the chances are they wont all come down at once so options can be more complex.
This morning we only had 1 couple in and they were 5 nighters, so I put eggs benedict on becuase it's extra special and tarragon mushrooms on toast topped with poached eggs because I have a large pack of mushrooms in the fridge that will go off soon.
I print the menu the night before on a double sided a4 sheet which I fold length ways and stand on the table. It has the date and the weather forecast on the front.
I didn't just start this overnight, it was much simpler but as confidence and experience has grown I've increased the complexity of what I offer. I have a 7 ring gas hob, which includes a griddle which I have smoking hot in preparation for orders coming into the kitchen for bacon. dh does everything in the breakfast room so I can concentrate on cooking..
7 ring?! Wowzer!
We'd start it on a quiet week to see how it works. Yes, start with the easy stuff! But we don't do anything really involved anyway.
As long as we get the menus back the night before so all the prep can happen first thing then it should be ok. Dh wouldn't get hit with changes on the fly that way.
You know the space we're working with, it has to be very organized!
.
We used to have a 4 ring electric halogen hob, but it was too slow to cook to order. I did it, but it was slow.
We replaced it with this with the express aim that it made cooking to order easier so I could expand the menu. Gas is much faster, the only disadvantage is that the rising heat around the outside of the pans tends to carry cooking fat around the kitchen, so we're always scrubbing parts of the kitchen. This problem is exasperated by the fact that my cooker backs onto the breakfast room wall and if I have the cooker hood extractor on any setting other than low it vibrates terribly through the wall.
I have a big frying pan (30cm) that goes in the large ring, two smaller pans one I always use for eggs, and standard kitchen saucepan set which I used depending on the dish.
You can also see my two ring griddle that I cook bacon on, on the left.
I know your space, we're lucky that our kitchen is probably 3 times the size of your cooking space and it's square so we're not always trying to get past each other.
DSCF2781.JPG

 
We do 18 for breakfast so I don't short order and I never tell them what's for breakfast, my husband tells them he has no idea to stop the "I don't like this" problem. I do accommodate dietary restrictions as needed but limit what I'll do for them. I have gluten free bread always so they get the same french toast. If they say that they don't like cheese and I'm doing a frittata or quiche with it, then they get scrambled eggs. No dairy, same thing, scrambled eggs. Keep it simple and I no longer fret that they aren't getting the same thing, they're happy to get something that suits them at all.
I remember on PAII a few years ago a CA bed and breakfast that did a menu - the Bradford Place Inn -- I believe she printed these up on little sheets and gave them to guests at checkin. The website gives an idea of what they do, perhaps this would work for you. I don't know how many people you serve each morning, but I can barely deal with the few restrictions and do a great job without having to prepare three different dishes each morning. Don't forget - some will of course cross out things on your menu that they don't want either so you'll probably still be dealing with changes. Good luck..
Like you, we have what we think is a pretty decent line up of breakfast ideas. This morning I mentioned to one table that we were thinking of going all gf and all non dairy because of Dr Oz.
There was a huge gasp from everyone who had just really enjoyed the full gluten, full dairy dish that several people said they couldn't eat.
I said, "but we decided, no, that doesn't work for us!"
Tomorrow is another full gluten, full dairy day with lots of whipped cream and biscuits.
.
Good for you, do what you like and if the guests don't want to eat it, then they can choose not to. I was surprised a couple weeks back that people were listing all of the yummy things I served this week as stuff they've long ago dropped because of guests -- french toast (not stuffed so I don't worry about dairy), pancakes (just did blueberry ones this morning), tomorrow we're having caramelized onion and provolone cheese quiche (to die for guest favorite), etc.
One guest who doesn't eat eggs. He's getting a toasted bagel with a slice of ham and cheese - what he typically eats at home.
 
We do 18 for breakfast so I don't short order and I never tell them what's for breakfast, my husband tells them he has no idea to stop the "I don't like this" problem. I do accommodate dietary restrictions as needed but limit what I'll do for them. I have gluten free bread always so they get the same french toast. If they say that they don't like cheese and I'm doing a frittata or quiche with it, then they get scrambled eggs. No dairy, same thing, scrambled eggs. Keep it simple and I no longer fret that they aren't getting the same thing, they're happy to get something that suits them at all.
I remember on PAII a few years ago a CA bed and breakfast that did a menu - the Bradford Place Inn -- I believe she printed these up on little sheets and gave them to guests at checkin. The website gives an idea of what they do, perhaps this would work for you. I don't know how many people you serve each morning, but I can barely deal with the few restrictions and do a great job without having to prepare three different dishes each morning. Don't forget - some will of course cross out things on your menu that they don't want either so you'll probably still be dealing with changes. Good luck..
Like you, we have what we think is a pretty decent line up of breakfast ideas. This morning I mentioned to one table that we were thinking of going all gf and all non dairy because of Dr Oz.
There was a huge gasp from everyone who had just really enjoyed the full gluten, full dairy dish that several people said they couldn't eat.
I said, "but we decided, no, that doesn't work for us!"
Tomorrow is another full gluten, full dairy day with lots of whipped cream and biscuits.
.
Good for you, do what you like and if the guests don't want to eat it, then they can choose not to. I was surprised a couple weeks back that people were listing all of the yummy things I served this week as stuff they've long ago dropped because of guests -- french toast (not stuffed so I don't worry about dairy), pancakes (just did blueberry ones this morning), tomorrow we're having caramelized onion and provolone cheese quiche (to die for guest favorite), etc.
One guest who doesn't eat eggs. He's getting a toasted bagel with a slice of ham and cheese - what he typically eats at home.
.
I just explained, in Italian, what we're having for breakfast tomorrow. "Oh, we don't eat eggs for breakfast." Bang head on wall.
I know Italians like sweets but I didn't know they were real Italians until they got here.
 
What I did was plan my menu, post the menu for the next day and that is what was served.
Now if someone had a food allergy...yes we did ask in advance. And we asked them when we showed them the menu when they checked in. So there was another chance for them.
I didn't cater to "I don't like it or I don't eat it." If that was the case they could have juice, fruit, yogurt and cereal.
Cooks choice is just that...
If they don't tell us, then it is their fault not ours.
So what if a buffet is not what's done in your town? Who made that law?
devil_smile.gif

So to get back to your question...my friend took order for breakfast. He had a set menu and they just checked off what they wanted. Again, you want to keep it simple and you want them to give it to you before they set foot out the door for the day so you can prepare for the morning.
For example:
Juice: _____OJ ______ Cranberry _____ Apple
Fruit Starter: Mixed Fruit or Yogurt Fruit Parfait
Check the fruits you want: ________strawberries _______bananas _______blueberries _____raspberrie
___ I want yogurt fruit parfait
Meat:
______ Sausage ______ Bacon ______ None
Main Course:
_____Scrambled Eggs ______ Omlet with__________
Bread:
______ Toast _______ Banana Bread
Beverage:
_______Coffee Regular ______Coffee Decaf ______ Tea _______Tea Decaf.
Thanks! That's what I was looking for.
You know we ask. We ask at least 3 times. Today we had a no dairy. I asked at check-in so I know by face who the no dairy is. Not a peep. Never said a word about the dairy at check in.
We used to post the menu and I really think the morning round of 'I can't eat that' dropped off a lot when we stopped posting it!
We might give this new thing a go next week.
My big concern is now guests will check everything and then not eat it. :-(
.
The Un ion St reet Inn on Nantucket island offers the same 3 meal choices every morning: bagel with smoked salmon, cream cheese, onion, tomato and capers
Eggs Bene
and another that I can't recall. (Pancakes or FT I think)
They hand out the menu in the morning and you can pick one choice.
They have a fruit station, with yogurt and muffins as well.
Guests are handed the menu in the morning when they are seated and asked to pick one main item.
This seems to work well for them and certainly cuts down on the variety of ingredients that need to be stocked.
 
What I did was plan my menu, post the menu for the next day and that is what was served.
Now if someone had a food allergy...yes we did ask in advance. And we asked them when we showed them the menu when they checked in. So there was another chance for them.
I didn't cater to "I don't like it or I don't eat it." If that was the case they could have juice, fruit, yogurt and cereal.
Cooks choice is just that...
If they don't tell us, then it is their fault not ours.
So what if a buffet is not what's done in your town? Who made that law?
devil_smile.gif

So to get back to your question...my friend took order for breakfast. He had a set menu and they just checked off what they wanted. Again, you want to keep it simple and you want them to give it to you before they set foot out the door for the day so you can prepare for the morning.
For example:
Juice: _____OJ ______ Cranberry _____ Apple
Fruit Starter: Mixed Fruit or Yogurt Fruit Parfait
Check the fruits you want: ________strawberries _______bananas _______blueberries _____raspberrie
___ I want yogurt fruit parfait
Meat:
______ Sausage ______ Bacon ______ None
Main Course:
_____Scrambled Eggs ______ Omlet with__________
Bread:
______ Toast _______ Banana Bread
Beverage:
_______Coffee Regular ______Coffee Decaf ______ Tea _______Tea Decaf.
Thanks! That's what I was looking for.
You know we ask. We ask at least 3 times. Today we had a no dairy. I asked at check-in so I know by face who the no dairy is. Not a peep. Never said a word about the dairy at check in.
We used to post the menu and I really think the morning round of 'I can't eat that' dropped off a lot when we stopped posting it!
We might give this new thing a go next week.
My big concern is now guests will check everything and then not eat it. :-(
.
The Un ion St reet Inn on Nantucket island offers the same 3 meal choices every morning: bagel with smoked salmon, cream cheese, onion, tomato and capers
Eggs Bene
and another that I can't recall. (Pancakes or FT I think)
They hand out the menu in the morning and you can pick one choice.
They have a fruit station, with yogurt and muffins as well.
Guests are handed the menu in the morning when they are seated and asked to pick one main item.
This seems to work well for them and certainly cuts down on the variety of ingredients that need to be stocked.
.
Sign me up for the bagel!
 
We do 18 for breakfast so I don't short order and I never tell them what's for breakfast, my husband tells them he has no idea to stop the "I don't like this" problem. I do accommodate dietary restrictions as needed but limit what I'll do for them. I have gluten free bread always so they get the same french toast. If they say that they don't like cheese and I'm doing a frittata or quiche with it, then they get scrambled eggs. No dairy, same thing, scrambled eggs. Keep it simple and I no longer fret that they aren't getting the same thing, they're happy to get something that suits them at all.
I remember on PAII a few years ago a CA bed and breakfast that did a menu - the Bradford Place Inn -- I believe she printed these up on little sheets and gave them to guests at checkin. The website gives an idea of what they do, perhaps this would work for you. I don't know how many people you serve each morning, but I can barely deal with the few restrictions and do a great job without having to prepare three different dishes each morning. Don't forget - some will of course cross out things on your menu that they don't want either so you'll probably still be dealing with changes. Good luck..
Like you, we have what we think is a pretty decent line up of breakfast ideas. This morning I mentioned to one table that we were thinking of going all gf and all non dairy because of Dr Oz.
There was a huge gasp from everyone who had just really enjoyed the full gluten, full dairy dish that several people said they couldn't eat.
I said, "but we decided, no, that doesn't work for us!"
Tomorrow is another full gluten, full dairy day with lots of whipped cream and biscuits.
.
Good for you, do what you like and if the guests don't want to eat it, then they can choose not to. I was surprised a couple weeks back that people were listing all of the yummy things I served this week as stuff they've long ago dropped because of guests -- french toast (not stuffed so I don't worry about dairy), pancakes (just did blueberry ones this morning), tomorrow we're having caramelized onion and provolone cheese quiche (to die for guest favorite), etc.
One guest who doesn't eat eggs. He's getting a toasted bagel with a slice of ham and cheese - what he typically eats at home.
.
MtnKeeper said:
One guest who doesn't eat eggs. He's getting a toasted bagel with a slice of ham and cheese - what he typically eats at home.
My grandparents just rolled over in their graves... ham on a bagel... blasphemy!
 
We do 18 for breakfast so I don't short order and I never tell them what's for breakfast, my husband tells them he has no idea to stop the "I don't like this" problem. I do accommodate dietary restrictions as needed but limit what I'll do for them. I have gluten free bread always so they get the same french toast. If they say that they don't like cheese and I'm doing a frittata or quiche with it, then they get scrambled eggs. No dairy, same thing, scrambled eggs. Keep it simple and I no longer fret that they aren't getting the same thing, they're happy to get something that suits them at all.
I remember on PAII a few years ago a CA bed and breakfast that did a menu - the Bradford Place Inn -- I believe she printed these up on little sheets and gave them to guests at checkin. The website gives an idea of what they do, perhaps this would work for you. I don't know how many people you serve each morning, but I can barely deal with the few restrictions and do a great job without having to prepare three different dishes each morning. Don't forget - some will of course cross out things on your menu that they don't want either so you'll probably still be dealing with changes. Good luck..
Like you, we have what we think is a pretty decent line up of breakfast ideas. This morning I mentioned to one table that we were thinking of going all gf and all non dairy because of Dr Oz.
There was a huge gasp from everyone who had just really enjoyed the full gluten, full dairy dish that several people said they couldn't eat.
I said, "but we decided, no, that doesn't work for us!"
Tomorrow is another full gluten, full dairy day with lots of whipped cream and biscuits.
.
Good for you, do what you like and if the guests don't want to eat it, then they can choose not to. I was surprised a couple weeks back that people were listing all of the yummy things I served this week as stuff they've long ago dropped because of guests -- french toast (not stuffed so I don't worry about dairy), pancakes (just did blueberry ones this morning), tomorrow we're having caramelized onion and provolone cheese quiche (to die for guest favorite), etc.
One guest who doesn't eat eggs. He's getting a toasted bagel with a slice of ham and cheese - what he typically eats at home.
.
I just explained, in Italian, what we're having for breakfast tomorrow. "Oh, we don't eat eggs for breakfast." Bang head on wall.
I know Italians like sweets but I didn't know they were real Italians until they got here.
.
Stop worrying about everyone individually. People are adaptable. You likely have muffins, bread and cereal on the table already. They will eat. No one will starve. So, they don't have eggs. It's eat the main if you want, otherwise enjoy the damn continental!
I think you are overthinking this. Honestly, here is what I suggest.
1. GF Muffins - make ahead, freeze batter in cupcake paper, ready to bake fresh anytime.
2. GF Frozen Waffles (Van's) - pop in toaster, done. GF, Nut Free, Dairy Free, Egg Free, Taste Free, Nutrition Free. Artificial Blueberry! Sprinkle icing sugar, drop a few fruits on it or some jam, add some syrup and you are DONE!
3. Buckwheat crepes - Make a stack, fill with fruit, roll blintz style, freeze in wax paper so you can still pull them individually. Defrost in microwave and fry when you need a GF. Mix is 3/4 buckwheat and 1/4 tapioca for elasticity. You can use pie filling if you want, just make sure to add some lemon to cut the sweetness or adulterate, for example adding gingerbread spices to apple, lime to cherry, vanilla to blueberry, etc. If you really want to go wild... ricotta, lemon zest, honey and vanilla is also a good filling.
4. Oatmeal - Either instant (what they deserve) or make ahead and freeze in individual portions, defrost in microwave if needed. Drop some berries on top, done!
If you are having real Celiacs, consider getting a cheap disposible toaster. You know the $10 job at the store, mark it as GF Celiac and use that for the toaster waffles.
Stop worrying about each person. It's their choice that they are on a crazy diet. Let them smell the good stuff and make due. It's their damn choice! Just have bread, butter and jam around.
 
We do 18 for breakfast so I don't short order and I never tell them what's for breakfast, my husband tells them he has no idea to stop the "I don't like this" problem. I do accommodate dietary restrictions as needed but limit what I'll do for them. I have gluten free bread always so they get the same french toast. If they say that they don't like cheese and I'm doing a frittata or quiche with it, then they get scrambled eggs. No dairy, same thing, scrambled eggs. Keep it simple and I no longer fret that they aren't getting the same thing, they're happy to get something that suits them at all.
I remember on PAII a few years ago a CA bed and breakfast that did a menu - the Bradford Place Inn -- I believe she printed these up on little sheets and gave them to guests at checkin. The website gives an idea of what they do, perhaps this would work for you. I don't know how many people you serve each morning, but I can barely deal with the few restrictions and do a great job without having to prepare three different dishes each morning. Don't forget - some will of course cross out things on your menu that they don't want either so you'll probably still be dealing with changes. Good luck..
Like you, we have what we think is a pretty decent line up of breakfast ideas. This morning I mentioned to one table that we were thinking of going all gf and all non dairy because of Dr Oz.
There was a huge gasp from everyone who had just really enjoyed the full gluten, full dairy dish that several people said they couldn't eat.
I said, "but we decided, no, that doesn't work for us!"
Tomorrow is another full gluten, full dairy day with lots of whipped cream and biscuits.
.
Good for you, do what you like and if the guests don't want to eat it, then they can choose not to. I was surprised a couple weeks back that people were listing all of the yummy things I served this week as stuff they've long ago dropped because of guests -- french toast (not stuffed so I don't worry about dairy), pancakes (just did blueberry ones this morning), tomorrow we're having caramelized onion and provolone cheese quiche (to die for guest favorite), etc.
One guest who doesn't eat eggs. He's getting a toasted bagel with a slice of ham and cheese - what he typically eats at home.
.
I just explained, in Italian, what we're having for breakfast tomorrow. "Oh, we don't eat eggs for breakfast." Bang head on wall.
I know Italians like sweets but I didn't know they were real Italians until they got here.
.
Stop worrying about everyone individually. People are adaptable. You likely have muffins, bread and cereal on the table already. They will eat. No one will starve. So, they don't have eggs. It's eat the main if you want, otherwise enjoy the damn continental!
I think you are overthinking this. Honestly, here is what I suggest.
1. GF Muffins - make ahead, freeze batter in cupcake paper, ready to bake fresh anytime.
2. GF Frozen Waffles (Van's) - pop in toaster, done. GF, Nut Free, Dairy Free, Egg Free, Taste Free, Nutrition Free. Artificial Blueberry! Sprinkle icing sugar, drop a few fruits on it or some jam, add some syrup and you are DONE!
3. Buckwheat crepes - Make a stack, fill with fruit, roll blintz style, freeze in wax paper so you can still pull them individually. Defrost in microwave and fry when you need a GF. Mix is 3/4 buckwheat and 1/4 tapioca for elasticity. You can use pie filling if you want, just make sure to add some lemon to cut the sweetness or adulterate, for example adding gingerbread spices to apple, lime to cherry, vanilla to blueberry, etc. If you really want to go wild... ricotta, lemon zest, honey and vanilla is also a good filling.
4. Oatmeal - Either instant (what they deserve) or make ahead and freeze in individual portions, defrost in microwave if needed. Drop some berries on top, done!
If you are having real Celiacs, consider getting a cheap disposible toaster. You know the $10 job at the store, mark it as GF Celiac and use that for the toaster waffles.
Stop worrying about each person. It's their choice that they are on a crazy diet. Let them smell the good stuff and make due. It's their damn choice! Just have bread, butter and jam around.
.
Stop worrying about each person. It's their choice that they are on a crazy diet. Let them smell the good stuff and make due. It's their damn choice! Just have bread, butter and jam around.
My thoughts exactly. With the number of guests Maddie is feeding that is how it should be. Why do we think WE MUST cater to every whim and desire the guests come up with. I am so small that it is not that big a deal as I rarely have a "full-house" anyway. Remember I am in Podunk! For those of you with many rooms - no way!
 
We do 18 for breakfast so I don't short order and I never tell them what's for breakfast, my husband tells them he has no idea to stop the "I don't like this" problem. I do accommodate dietary restrictions as needed but limit what I'll do for them. I have gluten free bread always so they get the same french toast. If they say that they don't like cheese and I'm doing a frittata or quiche with it, then they get scrambled eggs. No dairy, same thing, scrambled eggs. Keep it simple and I no longer fret that they aren't getting the same thing, they're happy to get something that suits them at all.
I remember on PAII a few years ago a CA bed and breakfast that did a menu - the Bradford Place Inn -- I believe she printed these up on little sheets and gave them to guests at checkin. The website gives an idea of what they do, perhaps this would work for you. I don't know how many people you serve each morning, but I can barely deal with the few restrictions and do a great job without having to prepare three different dishes each morning. Don't forget - some will of course cross out things on your menu that they don't want either so you'll probably still be dealing with changes. Good luck..
Like you, we have what we think is a pretty decent line up of breakfast ideas. This morning I mentioned to one table that we were thinking of going all gf and all non dairy because of Dr Oz.
There was a huge gasp from everyone who had just really enjoyed the full gluten, full dairy dish that several people said they couldn't eat.
I said, "but we decided, no, that doesn't work for us!"
Tomorrow is another full gluten, full dairy day with lots of whipped cream and biscuits.
.
Good for you, do what you like and if the guests don't want to eat it, then they can choose not to. I was surprised a couple weeks back that people were listing all of the yummy things I served this week as stuff they've long ago dropped because of guests -- french toast (not stuffed so I don't worry about dairy), pancakes (just did blueberry ones this morning), tomorrow we're having caramelized onion and provolone cheese quiche (to die for guest favorite), etc.
One guest who doesn't eat eggs. He's getting a toasted bagel with a slice of ham and cheese - what he typically eats at home.
.
I just explained, in Italian, what we're having for breakfast tomorrow. "Oh, we don't eat eggs for breakfast." Bang head on wall.
I know Italians like sweets but I didn't know they were real Italians until they got here.
.
Stop worrying about everyone individually. People are adaptable. You likely have muffins, bread and cereal on the table already. They will eat. No one will starve. So, they don't have eggs. It's eat the main if you want, otherwise enjoy the damn continental!
I think you are overthinking this. Honestly, here is what I suggest.
1. GF Muffins - make ahead, freeze batter in cupcake paper, ready to bake fresh anytime.
2. GF Frozen Waffles (Van's) - pop in toaster, done. GF, Nut Free, Dairy Free, Egg Free, Taste Free, Nutrition Free. Artificial Blueberry! Sprinkle icing sugar, drop a few fruits on it or some jam, add some syrup and you are DONE!
3. Buckwheat crepes - Make a stack, fill with fruit, roll blintz style, freeze in wax paper so you can still pull them individually. Defrost in microwave and fry when you need a GF. Mix is 3/4 buckwheat and 1/4 tapioca for elasticity. You can use pie filling if you want, just make sure to add some lemon to cut the sweetness or adulterate, for example adding gingerbread spices to apple, lime to cherry, vanilla to blueberry, etc. If you really want to go wild... ricotta, lemon zest, honey and vanilla is also a good filling.
4. Oatmeal - Either instant (what they deserve) or make ahead and freeze in individual portions, defrost in microwave if needed. Drop some berries on top, done!
If you are having real Celiacs, consider getting a cheap disposible toaster. You know the $10 job at the store, mark it as GF Celiac and use that for the toaster waffles.
Stop worrying about each person. It's their choice that they are on a crazy diet. Let them smell the good stuff and make due. It's their damn choice! Just have bread, butter and jam around.
.
Stop worrying about each person. It's their choice that they are on a crazy diet. Let them smell the good stuff and make due. It's their damn choice! Just have bread, butter and jam around.
My thoughts exactly. With the number of guests Maddie is feeding that is how it should be. Why do we think WE MUST cater to every whim and desire the guests come up with. I am so small that it is not that big a deal as I rarely have a "full-house" anyway. Remember I am in Podunk! For those of you with many rooms - no way!
.
Darwinism... how the world deals with people who can't adapt.
 
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