When I judge hotels I consider the breakfast service as the most important operation ran by Food and Beverage Department.
The reason is easy. Accurate and logic. Not all Clients go for lunch or dinner. But, almost all, go for breakfast. And, more than 70% of surveys show that breakfast is a key-point in the judgment of the hotel's experience.
Moreover, breakfast has huge waves of flows of Clients. Unpredictable quite often. Breakfast usually needs a difficult coordination in between the everyday staff and the young job learning commis. Breakfast needs to match popularity and profitability and a 24/7 checking on the inventory.
Breakfast is difficult. Time consuming. Challenging. A little bottleneck can easily turn into a mess.
Breakfast needs talent. In my largest ever event in banqueting, I had to coordinate a Swedish Buffet for 1700 Guests approximately. Believe me I had much more headache than anywhere else, not even for a 1200 gala dinner.
Breakfast can either boost and host a region, a territory, or a fusion of styles. Breakfast can have an appendix of a' la carte items to lift up revenues. Or, depending on a multiple factors, vary from a limited bunch of fantastic homemade sweets and countryside cheeses, salumi to a multiple-island-offer of BIO, vegan, dietic, vegetarian and smoked proposals. Why not, when served en face and cooked on time by an enthalpic chef, create a fascinated corner that reminds me the black Friday's shopping run!
Breakfast means a lottery. In both terms of image and profit.
Breakfast is the last service before checking out. And the last service has to be similar to the last news at Prime Time TV news. It always has to be positive!
— Ettore Bellucci