If we are packed to the doors we do 30 breakfasts and can seat 22 and we have never had to have people wait in 5 years. But it depends on what kind of trade you have. We are a conference town so people come for a specific thing and all have to be at that thing for a set time which bunches them all in a bottleneck for breakfast. However if you are more a holiday place then you always end up with a bottleneck at the end of breakfast. My DH works at a big hotel and it is always the same on a sunday morning 250 people try and have breakfast in an hour and it is complete and utter chaos. I recon from practical experience 2/3 is enough and what most hotels try to operate at.The only exception is conference hotels and airport/business hotels where they recomend 100% as everyone wants to be out between 7 and 8. Also you mention the diner what hours does it operate and will you offer anything for the early departure? We do a continental basket type thing so people have a little something to get started in. Also what are you going to do about things in the room like tea and coffee or a small fridge for fresh milk? It would consider it as a nice touch but make sure it is one of the new hotel type silent ones as otherwise the popping and clicking is annoying..
The cafe opens for breakfast at 6 a.m. They are open for lunch every day, and serve dinner Thurs., Fri. and Sat. until 9 p.m.
Of course, they could change that at any time.
Certainly there are times when people need to leave at 5 a.m. to catch a plane flight (we're a couple of hours from a major airport). So yes, I need a Plan B, probably have a basket of goodies those folks would receive the night before.
Since I'm putting in a full guest kitchen for them to use, I'm not planning on things like coffee, tea, microwave, and mini refrigerator in the rooms, but of course those could be added at any time if there's a real need.
I love the 1-cup coffee/tea makers the hotels are using now, where you pour a cup full of water in the top, pitch in a pre-measured pouch of coffee or tea, and put the cup under the spout with no need for a carafe to be washed (and broken). They take up little space and switch themselves off when they're done. Pretty well perfect.
Except...if someone drinks their coffee, then uses the now-dirty cup to pour another dose of water in the thing to make a second cup of coffee, it starts to get a little unsanitary for the next guest. You just have to assume the coffee making process will kill the germs, or not think about it!
But then, the same thing could happen to ANY coffee maker the guests have access to.