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This breakfast was a whopping 22 #WeightWatchers #SmartPoints but well worth it. Probably one of the best #HotelBreakfasts I've ever had: grapes and Strawberries, oatmeal w/walnuts and brown sugar, hard boiled eggs, turkey sausage (2), brie cheese, orange juice. All delicious! This will carry me for a while today, I'll just snack until dinner. Thanks #ResidenceInn #DC #WorkTravel #healthyeating #cookingwhilesingle #blogger #flickrfoodie
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Hotels invest a lot of time and effort to discover the most popular menu items, and big brands do things much differently than independent hotels.
“...how much leeway and budget does a chef have on creating the breakfast menu?
When planning a breakfast menu for hundreds of hotels, it’s more complex than ordering boxes of cereal and fresh fruit. Items must be affordable and available across a variety of geographic locations. Hotels must be equipped to serve dishes to meet brand standards.
Hotels try to build their breakfast offering around a brand’s attributes and targeted customers...
Chef David McCann of Dromoland Castle, a member of Preferred Hotels & Resorts in County Clare, Ireland, explains that as an independent luxury hotel, he has greater freedom to buy key ingredients for his menu.
McCann says the kitchen specially stocks Marmite in case any of the castle’s British guests request it. He can bake the castle’s famous Irish Soda brown bread daily while providing a range of gluten-free and vegetarian dishes without having to remain within brand parameters set by corporate food and beverage departments...”
