I'm still having a hard time cutting back so I figured that I would increase rates for the high season and see how the bookings go. If there are some holes in the calendar that will mean less work for me
. Rates for the other 10 months will stay the same.
Also thinking of offering a continental buffet 8:00-9:30, one morning mid-week during July and August instead of the full served breakfast at 8:30 that we have always offered. I'm going to "sell" it to our guests under the guise of "You can serve yourselves from a wide choice of healthy foods and have more flexibility in your breakfast time." We'll see how it goes. I am hoping it will provide a bit of a break in our full breakfast routine which gets mighty tiresome after about 60 straight days of cooking..
Last year I put together a 'breakfast binder' with a lot of recipes in it (several hundred). It was willy-nilly. This year I am going to take out 10 good recipes for starters and 10 good main courses and that's it. That's the setup. For 8 years we have sat in the office every stinkin' guest day and said, 'What's for breakfast?' I'm sick of it!
10 starters matched with 10 main courses. Good enough for the 7-day stay.
I will have 2 recipes for the 'can't haves' and they will all get the same thing. A vegan breakfast suits almost every can't have that walks thru the door.
We're going to regularly buy veggie sausage and have it every day for the folks who can't/don't eat pork. (That's about 50% of guests here.)
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Sounds like a plan Maddie! We just had a split, ductless AC system installed in our family room, hoping that it will sufficiently cool the kitchen so I can make breakfast without worrying about heating up our living space. I'm done suffering. Last summer just about did me in, although I did get pretty creative about making breakfasts without having to turn on the oven! LOL
I don't think I am disciplined enough to create a menu of 10/10 and stick to it. Perhaps I'll reconsider though because that sounds like a really good idea. Will you serve the regular guests the same as the "can't haves"?
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Silverspoon said:
I don't think I am disciplined enough to create a menu of 10/10 and stick to it. Perhaps I'll reconsider though because that sounds like a really good idea. Will you serve the regular guests the same as the "can't haves"?
Last week or so ago it was 3-4 vegans and a vegetarian and 'regular' folks. They all got the vegan breakfast with the exception of the meat portion which was either pork sausage or veggie sausage. It worked. When we make pancakes for vegans they get essentially the 'same' breakfast but without the animal products.
So, I try to make the same breakfast for everyone. Or as close as is possible.
This weekend no one mentioned anything at check in or when they made their rez. Because I ask about the meat sides I got informed that 'we don't eat eggs' on the day we had eggs. And 'I can't eat pancakes' on the day we had that planned. On both occasions, because they hit us with it AT the table, they all got toast and the offer of cereal.
We have walk-ins right now who skipped breakfast this morning, luckily not the only guests here last night, and informed us this morning they will go out for breakfast for the rest of their stay. They want to sleep in. OK by me.
For me, who is not the cook but is the person who is asked every day what the cook should make, I think I can build a 10 meal plan that HE can stick to and leave me out of it! (Ha. As if.)
I am indulging my creative side with the starters but I hate last minute thinking about what I should make. It's on my list of projects for Jan. Along with 5000 other things. Including redoing 3 guest rooms. I will be handing DH his list on the 1st. Even tho I started 2 weeks ago, I left him alone. (And, yes, he's the cook so HE should be making the menus right? Ha. As if.)
Not like I'm going to act like a cRaZy nut or anything, but I want to have fun and not take life so seriously.
