The hotel breakfast as we know it has changed, driven by factors such as COVID-19, modern lifestyles and emerging nutrition and 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. Something that both your customers and your bottom line can benefit from.
Supporting materials to the 8 modules in the toolkit include top tips, sustainability advice, templates and guidance materials as well as a free to download food cost calculator (Module 5) and labour cost calculator (Module 5). The toolkit also offers some expert advice on tracking performance impact of your reimagined breakfast offering from a consumer and financial bottom-line profitability perspective.
All food businesses are required to notify their competent authority in accordance with Article 6(2) of Regulation (EC) No 852/2004. They must notify the Health Service Executive office in their area under Regulation 6 of S.I. No 369 of 2006 as amended.