Silverspoon
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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
Breakfast Foods are getting pricier
I would guess homemade is cheaper than store bought.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..
I don't feel so bad now. I was paying $3/dozen for farm eggs.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..
Makes you want to cry doesn't it. Fortunately for me (and I hope for you) it is rare.I don't feel so bad now. I was paying $3/dozen for farm eggs.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..
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.
.
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.I don't feel so bad now. I was paying $3/dozen for farm eggs.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..
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.
.
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.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..
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. ;-)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.I don't feel so bad now. I was paying $3/dozen for farm eggs.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..
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.
.
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.
.
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.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..
.
Do you do it with a machine?Madeleine said: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.
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.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.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..
.Do you do it with a machine?Madeleine said: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.
.
Machine made jam is a lot cheaper than homemade, especially from restaurant supply.I would guess homemade is cheaper than store bought.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..
I made a dozen scones last night for probably $4. They're $2 each at the store. (They look better from the store, tho!)
.
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).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..
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.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..
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.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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