does this make sense?

We have a menu in each room welcome book. We have expanded the menu on weekends. But sometimes offer 'weekend food' during the week. Does this menu work, or does it make the non weekend people feel as though they are missing out? (formating didn't translate - it's arranged better.)
Please join us for a buffet style continental breakfast.
Breakfast is offered in the sun room between 8 and 10 AM.
Daily Menu
~Assorted freshly baked muffins, breads, coffee cakes or pastries
~English muffins with your choice of peanut butter, jam, cream cheese, honey, cinnamon,
sugar and butter
~Fresh fruit ~ seasonal varieties of strawberries, bananas, apples, oranges, blueberries,
raspberries, cantaloupe, honeydew, watermelon and more
~Yogurt ~ your choice of flavors in single serving cups
~An assortment of hot and cold cereals including granola, raisin bran and instant oatmeal
~Hard boiled eggs
~Assorted breakfast bars and snack pack cereals
~Milk, orange juice, V-8 juice
~A wide variety of coffee and tea from the Keurig® served with Half and Half
Weekend Specials
Freshly Baked Anadama Bread
Anadama Bread is corn meal and molasses bread native to Cape Ann.
Try it with cream cheese, yogurt or peanut butter and honey
Top-your-own Yogurt Parfaits
Vanilla yogurt and fruit parfaits with assorted toppings such as:
Granola, raisins, honey, coconut, walnuts, chopped fresh fruit and more.
Waffle Bar
Toaster waffles with a variety of syrups and toppings such as:
Bananas and walnuts, strawberries and whipped cream, raisins and peanut butter and
more.
Oatmeal Bar
Freshly cooked oatmeal with your choice of toppings including:
Brown sugar, honey, maple syrup, cinnamon, walnuts, raisins, bananas, and more.
Hot Breakfast Buffet
Freshly made pancakes, scrambled or baked eggs, bacon and sausage.
Menu is subject to change depending on season, availability and whim.
Early bird breakfast is available upon request.
Please notify us of allergies or diet restrictions. We will do our best to accommodate you.

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?

Breakfast Diva said:

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?.

Click to expand...

Breakfast Diva said:

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?

Click to expand...

That's what I was afraid of. No change in rates. Just that I'm home on weekends so we can do more. He puts the waffle bar out once or twice a week, and usually puts the anadama bread out one day during the week and one on weekends. But the rest is all weekend.

And we always have the yogurt toppings out, we just don't always make parfaits.
I'll take the hot food off. And name it "House Specials" Instead of "weekend specials"

TheBeachHouse said:

Breakfast Diva said:

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?.

Click to expand...

Breakfast Diva said:

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?

Click to expand...

That's what I was afraid of. No change in rates. Just that I'm home on weekends so we can do more. He puts the waffle bar out once or twice a week, and usually puts the anadama bread out one day during the week and one on weekends. But the rest is all weekend.
.

Click to expand...

I would increase the weekend rate to offset the change in menu. Otherwise, I would feel cheated staying mid-week.

TheBeachHouse said:

And we always have the yogurt toppings out, we just don't always make parfaits.
I'll take the hot food off. And name it "House Specials" Instead of "weekend specials".

Click to expand...

Today, he put out peach pie. Random, but seasonal. He mixes it up so guests get something special every day.

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?.

Click to expand...

Do you have a sidebar or small table where you can set the yogurt/granola, etc? You might just try putting those things out where they can help themselves and see if people are interested in them. Just to test it out.

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?.

Click to expand...

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done?

Click to expand...

Leftover muffins go to my office and are much appreciated. Leftover fruit I eat myself. Leftover yogurt parfaits we eat as snacks. There is never any leftover bacon. LOL. The cereals are in bins. Most days, the yogurt is in single serving containers. We keep leftover English muffins and use them for our own breakfasts.
We do throw away a lot of pancakes, peanut butter, jelly, cream cheese, milk and and orange juice.

I love the idea of putting the info in the room. Great! And I would also raise your weekend rates so mid week guests don't feel cheated.
We stayed at a place that charged the same rate all week. On Sunday we had a nice plated breakfast. On Monday there was a box of cereal on the table and no one around. I don't even remember what the plated breakfast was. But I sure do remember the box of Cheerios.

Silverspoon said:

TheBeachHouse said:

Breakfast Diva said:

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?.

Click to expand...

Breakfast Diva said:

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?

Click to expand...

That's what I was afraid of. No change in rates. Just that I'm home on weekends so we can do more. He puts the waffle bar out once or twice a week, and usually puts the anadama bread out one day during the week and one on weekends. But the rest is all weekend.
.

Click to expand...

I would increase the weekend rate to offset the change in menu. Otherwise, I would feel cheated staying mid-week.
.

Click to expand...

Silverspoon said:

I would increase the weekend rate to offset the change in menu. Otherwise, I would feel cheated staying mid-week.

Click to expand...

I would also. My weekend rates are $40 per night, not necessarily because I do full breakfast on weekends, but because the area demands it. But if you are doing more on the weekends, I would also suggest at least a $20 increase.

BananaE29 said:

Silverspoon said:

TheBeachHouse said:

Breakfast Diva said:

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?.

Click to expand...

Breakfast Diva said:

Do you increase your rates on weekends? If not, I would feel cheated if I stayed midweek and didn't get all the goodies. If I paid less for weekday, then I would be ok with the different breakfast.
Why is it that weekday guests don't get all of it?

Click to expand...

That's what I was afraid of. No change in rates. Just that I'm home on weekends so we can do more. He puts the waffle bar out once or twice a week, and usually puts the anadama bread out one day during the week and one on weekends. But the rest is all weekend.
.

Click to expand...

I would increase the weekend rate to offset the change in menu. Otherwise, I would feel cheated staying mid-week.
.

Click to expand...

Silverspoon said:

I would increase the weekend rate to offset the change in menu. Otherwise, I would feel cheated staying mid-week.

Click to expand...

I would also. My weekend rates are $40 per night, not necessarily because I do full breakfast on weekends, but because the area demands it. But if you are doing more on the weekends, I would also suggest at least a $20 increase.
.

Click to expand...

BananaE29 said:

Silverspoon said:

I would increase the weekend rate to offset the change in menu. Otherwise, I would feel cheated staying mid-week.

Click to expand...

I would also. My weekend rates are $40 per night, not necessarily because I do full breakfast on weekends, but because the area demands it. But if you are doing more on the weekends, I would also suggest at least a $20 increase.

Click to expand...

And I'm now realizing that is not what you asked for. I think your menu in the room is a great idea, and it looks nice and informative to me

Breakfast Diva said:

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?.

Click to expand...

Do you have a sidebar or small table where you can set the yogurt/granola, etc? You might just try putting those things out where they can help themselves and see if people are interested in them. Just to test it out.
.

Click to expand...

We will later this year as we're putting in cabinets and a counter - right now we only have a hutch and it has the coffee and tea service. Then I can definitely put some out.

TheBeachHouse said:

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?.

Click to expand...

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done?

Click to expand...

Leftover muffins go to my office and are much appreciated. Leftover fruit I eat myself. Leftover yogurt parfaits we eat as snacks. There is never any leftover bacon. LOL. The cereals are in bins. Most days, the yogurt is in single serving containers. We keep leftover English muffins and use them for our own breakfasts.
We do throw away a lot of pancakes, peanut butter, jelly, cream cheese, milk and and orange juice.
.

Click to expand...

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.

After a read through, my question is, "are you busiest on the weekends?" It would make perfect sense to charge more and add value if that were the case. I know- that's what I always say.

Momma Smurf said:

TheBeachHouse said:

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?.

Click to expand...

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done?

Click to expand...

Leftover muffins go to my office and are much appreciated. Leftover fruit I eat myself. Leftover yogurt parfaits we eat as snacks. There is never any leftover bacon. LOL. The cereals are in bins. Most days, the yogurt is in single serving containers. We keep leftover English muffins and use them for our own breakfasts.
We do throw away a lot of pancakes, peanut butter, jelly, cream cheese, milk and and orange juice.
.

Click to expand...

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.
.

Click to expand...

Momma Smurf said:

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.

Click to expand...

Health regulations state that if those items leave the kitchen for public consumption, the leftovers must be discarded. They can easily get contaminated.

Breakfast Diva said:

Momma Smurf said:

TheBeachHouse said:

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?.

Click to expand...

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done?

Click to expand...

Leftover muffins go to my office and are much appreciated. Leftover fruit I eat myself. Leftover yogurt parfaits we eat as snacks. There is never any leftover bacon. LOL. The cereals are in bins. Most days, the yogurt is in single serving containers. We keep leftover English muffins and use them for our own breakfasts.
We do throw away a lot of pancakes, peanut butter, jelly, cream cheese, milk and and orange juice.
.

Click to expand...

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.
.

Click to expand...

Momma Smurf said:

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.

Click to expand...

Health regulations state that if those items leave the kitchen for public consumption, the leftovers must be discarded. They can easily get contaminated.
.

Click to expand...

Hmmm...guess it varies by locale. Managed national company restaurants in four different states under various health departments and never encountered that as an issue ...
..

Momma Smurf said:

TheBeachHouse said:

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?.

Click to expand...

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done?

Click to expand...

Leftover muffins go to my office and are much appreciated. Leftover fruit I eat myself. Leftover yogurt parfaits we eat as snacks. There is never any leftover bacon. LOL. The cereals are in bins. Most days, the yogurt is in single serving containers. We keep leftover English muffins and use them for our own breakfasts.
We do throw away a lot of pancakes, peanut butter, jelly, cream cheese, milk and and orange juice.
.

Click to expand...

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.
.

Click to expand...

Momma Smurf said:

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.

Click to expand...

We use those pitchers, too. They are great for a buffet.

Madeleine said:

Momma Smurf said:

TheBeachHouse said:

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done? I'm so glad that we serve a plated two course breakfast so I don't have waste and setup for up to 18 people and I know exactly what food to buy for each day. However, I'm thinking of adding in the option with a little note on the table that guests can also request a yogurt and homemade granola parfait if they like to go along with the breakfast for those who have a larger appetite. I've had a few people (a handful in almost 10 years) who mention in reviews that they weren't full - but these were also peeps who seemed to have issues with everything. But I was thinking that giving them this option would solve that problem. I can have vanilla yogurt at all times and my homemade blueberry sauce and homemade granola and whip one up in just a couple minutes. Thoughts on the wording for the note so that it doesn't insinuate they're huge eaters?.

Click to expand...

MtnKeeper said:

I agree, if the rate is the same then I'd feel I was getting less for my stay. If your rates allow you to increase on the weekends, then go ahead and add $5-10 more and leave the menu as it is.
By the way, I'm reading all of this and thinking holy cow, that's a lot of food to buy, store and put out everyday. Do you find a lot of waste since you have to throw out anything that's been out there after the buffet time is done?

Click to expand...

Leftover muffins go to my office and are much appreciated. Leftover fruit I eat myself. Leftover yogurt parfaits we eat as snacks. There is never any leftover bacon. LOL. The cereals are in bins. Most days, the yogurt is in single serving containers. We keep leftover English muffins and use them for our own breakfasts.
We do throw away a lot of pancakes, peanut butter, jelly, cream cheese, milk and and orange juice.
.

Click to expand...

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.
.

Click to expand...

Momma Smurf said:

If items are kept at proper cold temps why would you have to throw out juice, cream cheese? Jelly and Peanut butter are fine at room temps. We use pitchers with internal ice cylinders. Also Butter Boats for Cream Cheese and Butter.

Click to expand...

We use those pitchers, too. They are great for a buffet.
.

Click to expand...

Yes. Love the pitchers. Butter Boats are great too because you can use ice in the water also to maintain temps, plus they have covers. All leftover milk and cream can be safely recycled into cooking. Yogurt too. Another hint to keep ice from melting is to throw salt in the water...that's how cold lines are set up in restaurants, with saline solutions. For the two hours we have food out safe temps are maintained.

As it seems with everyone else, the 1st thing I thought was weekday vs weekend rate difference.
Up your weekend rate and there goes the worry of weekday guests feeling they are missing out.