The hotel breakfast as we knew it has changed, driven by factors such as COVID-19, modern lifestyles and accessible dietary needs. With change comes opportunity; to optimise sales and drive efficiencies. Could breakfast become your hotel’s most important food experience?
This toolkit – with topics ranging from re-engineering your breakfast menu to measuring impact and the bottom line – has been developed to guide you through the process of reviewing and refreshing your breakfast offering. This is something that both your customer and your bottom line, can benefit from.
