Arks
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- Joined
- May 22, 2010
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After spending 3 days in a Select Registry B&B, I'm home now, rethinking things...again...after 16 hours of classroom education and a couple of great breakfasts.
As I've said here before, my plan was originally to give vouchers to a nearby cafe for breakfast. This leaves breakfast prep (and dealing with people on special diets) to the food prep professionals. Then I decided to also offer an in-house continental breakfast option for those who don't want a hot breakfast.
Now, after being refreshed on the type people who stay at lodging other than hotels, and how they, and I, enjoyed the special breakfasts and conversation with the other guests, I'm re-thinking yet again.
Would this work? I put in a full kitchen and hire a couple of people to come in at 7:00 to serve an 8:30 breakfast. After breakfast cleanup is done, these two folks begin fluffing/turning-over rooms, doing laundry, etc. Finally, before going home at 3:00 they do some prep for the next morning's breakfast. They grab a lunch break somewhere in this 8 hours (or should they work till 4:00 and get an hour lunch break?).
Please fire away on why this won't work, and educate me on how it should be done.
I'd really like to offer a good breakfast and not depend on that cafe staying in business. I was originally assuming my place would sit empty a lot, and I didn't want milk and other supplies to get old. Now, after my classes, I realize that I cannot AFFORD for things to sit empty a lot. I've got to bring in the guests, so I might as well share the full Arkansas breakfast with them.
This brings to mind another question. Most B&B's I've been to in the US have a set breakfast time and everybody eats the same wonderful thing. But I've been to a few that offer breakfast, like, from 8:30 to 10:00, and some offer a choice (fried eggs and toast, or oatmeal, or French toast, etc.). I'd like to hear thoughts on these different ways of doing breakfast.
As I've said here before, my plan was originally to give vouchers to a nearby cafe for breakfast. This leaves breakfast prep (and dealing with people on special diets) to the food prep professionals. Then I decided to also offer an in-house continental breakfast option for those who don't want a hot breakfast.
Now, after being refreshed on the type people who stay at lodging other than hotels, and how they, and I, enjoyed the special breakfasts and conversation with the other guests, I'm re-thinking yet again.
Would this work? I put in a full kitchen and hire a couple of people to come in at 7:00 to serve an 8:30 breakfast. After breakfast cleanup is done, these two folks begin fluffing/turning-over rooms, doing laundry, etc. Finally, before going home at 3:00 they do some prep for the next morning's breakfast. They grab a lunch break somewhere in this 8 hours (or should they work till 4:00 and get an hour lunch break?).
Please fire away on why this won't work, and educate me on how it should be done.
I'd really like to offer a good breakfast and not depend on that cafe staying in business. I was originally assuming my place would sit empty a lot, and I didn't want milk and other supplies to get old. Now, after my classes, I realize that I cannot AFFORD for things to sit empty a lot. I've got to bring in the guests, so I might as well share the full Arkansas breakfast with them.
This brings to mind another question. Most B&B's I've been to in the US have a set breakfast time and everybody eats the same wonderful thing. But I've been to a few that offer breakfast, like, from 8:30 to 10:00, and some offer a choice (fried eggs and toast, or oatmeal, or French toast, etc.). I'd like to hear thoughts on these different ways of doing breakfast.