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Stir it up magazine NovDec 2017

NOV/DEC 2017 13 CATEGORY FOCUS Great food and drink can significantly enhance a hotel stay, while the opposite can prompt bad reviews and leave customers feeling disgruntled. Eating out in UK hotels was worth £8.5billion in 2016, and industry analysts MCA predict hotel restaurant turnover will outpace growth in the total eating out market in 2018/9 as hotels improve their food and beverage offering. With 87% of hotel guests saying that good food and drink is important to them (One Poll survey, August 2016), we examine how independent hoteliers can up their game and entice their guests – as well as outside diners – into their hotel restaurant. Bed and breakfast Research by online booking specialists eviivo shows most guests (63%) favour the traditional Full English breakfast, but 17% said that guests in the main preferred a continental breakfast featuring croissants. 10% said that muesli was the most popular choice. Thomas Messett, a director at eviivo, said: “What our B&Bs find is that catering for every reasonable taste is a great way of increasing bookings. Even if some of their breakfast tastes are a bit unorthodox, more and more holidaymakers are choosing the ‘Full British’ B&B experience.” Afternoon tea Offering afternoon tea is a great way to entice people into your hotel – in a traditionally quiet day-part. 17% of consumers order cake in a hotel restaurant when they are feeling peckish. As cake is becoming part of foodie culture and with the quintessentially British afternoon tea still storming menus, snacking on sweet treats is now becoming an important part of a hotel food culture. Your bread and butter With 52% of breakfast orders coming with a side of toast, it’s important to make sure you’re serving the right bread to stand out from the competition. Kara’s new bloomers launched earlier this year allowing vendors to offer premium toast options. The range consists of well-loved White and Malted Sliced Bloomers and two new additions featuring an on trend Sourdough Bloomer and a Multi-seeded Bloomer, containing Linseeds, Sunflower, Millet and Pumpkin seeds making for nutritious start to the day. American breakfast dishes are gaining popularity across the UK too, with sweet breakfast waffles and stacks of American pancakes leading the charge. Many hotel guests now expect to see them on the menu as an option, alongside the traditional full English. A la carté breakfasts Hotel breakfasts are undergoing a reinvention with the more familiar toast and toppings, cereals and bacon and eggs or the ‘all day breakfast’ buffet giving way to more sophisticated dishes on the a la carté breakfast menu. Aine Melichar, brand manager for Kerrymaid, which makes ready-to-use Hollandaise sauce, comments: “Eggs Benedict, Florentine and other variations are becoming increasingly popular due to being both on-trend as well as offering a ‘better for you’ perception. With the rise of healthy eating trends Why not try? Entice people into your hotel in a traditionally quiet part of the day, by offering afternoon tea. Try a selection of sweet and savoury delights. Classic Full English Breakfast


Stir it up magazine NovDec 2017
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