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#Post#: 371--------------------------------------------------
Breakfast times
By: biekervi Date: November 29, 2023, 7:36 am
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My wife and I are a few years away from starting our B&B. We're
in the process of doing renovations now and working on the
overall operating model.
As such, we're wondering about the timing of breakfast. We
expect that we'll have one large table and then 2-3 four top
tables available. We'll also have the option of eating outside
on the patio.
When do you offer breakfast? Is it a set time? Do you pick the
time for the guests or let them pick their own? Is it a range or
a specific time?
We'd love input from anyone (Thank you GilliamHouse for your
input on the Innspiring site)
Thanks,
biekervi
#Post#: 372--------------------------------------------------
Re: Breakfast times
By: Thebeachhouse Date: November 29, 2023, 10:23 am
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How many rooms? Are you plating dinner? Set menu or choice?
Are you doing family style or buffet? Continental only or hot?
We have five rooms. We do a buffet. Continental is set out at
7:30. Hot food at 8 until 10.
During Covid we did plated from a limited menu at specific
times. We started with three times and changed to two.
#Post#: 373--------------------------------------------------
Re: Breakfast times
By: Generic Date: November 29, 2023, 3:40 pm
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We offer continental from 7:30 and then full at either 8 or 9.
We are considering offering a brunch option on Sunday for $40
extra that allows for a late check-out of noon and brunch at
10:30 or so
#Post#: 382--------------------------------------------------
Re: Breakfast times
By: biekervi Date: December 9, 2023, 4:02 pm
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At this point we're considering all options. However, we do want
to have a hot breakfast and I've been working on the recipes for
the last couple of years. We're up to about 20 that are pretty
solid.
Since this will be a boutique B&B location we do think the
guests will expect more than fruit and muffins. (And they'll be
paying for more than that.) While we know some people really
like that (us included) we're thinking that the breakfast needs
to be something that really adds to the overall experience.
So that's why we're trying to figure out if we ask them for
their breakfast time preference, give them a range of times, or
just have them sign up for a time. That decision somewhat
dictates the menu.
What has worked best for all of you?
#Post#: 384--------------------------------------------------
Re: Breakfast times
By: Thebeachhouse Date: December 10, 2023, 6:47 am
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My friend does a sit down breakfast with three served courses at
a single large dining table. Smoothie, fruit, entree. Times
are 8 or 9. She has gotten rave reviews and also reviews
complaining about the strict timing.
We bought a hot buffet server and let our guests come when they
like, eat what they like and sit where they like at separate
bistro tables. Our continental buffet includes, muffins,
juices, fresh fruit, plain and vanilla yogurt cups, toppings for
yogurt like walnuts, coconut, granola, craisins, three cereals.
Our hot food is one sweet or savory dish per day with either
bacon or sausage and either oatmeal or potatoes. Examples are,
zucchini quiche and bacon with fried potatoes (gf and df) on one
day, then Banana cream pancakes, sausage and oatmeal with
assorted toppings (gf and df) on the next day.
People like the flexibility but sometimes on sweet day, they ask
if there are eggs available.
We do what we like and what is generally liked by our guests.
We have whittled the menu down to only seven different entrees.
#Post#: 385--------------------------------------------------
Re: Breakfast times
By: biekervi Date: December 10, 2023, 5:46 pm
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I love the idea of trimming down the menu. Do you have any
concerns with guests having the same thing when they come back?
#Post#: 386--------------------------------------------------
Re: Breakfast times
By: Thebeachhouse Date: December 11, 2023, 7:01 am
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No concern on the returns. Many of our regulars look forward
to their favorites. While a few couples come more than once a
year, most regulars are only here once a year.
#Post#: 387--------------------------------------------------
Re: Breakfast times
By: Arks Date: December 11, 2023, 5:09 pm
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Speaking of breakfast, our old innkeeper forum, which died and
later tried, pretty much unsuccessfully, to come back to life,
had a special section just for breakfast recipes. 12 years ago,
when I was planning to open a B&B, I went through the forum
recipe section and we cooked the 20 best-sounding recipes and
rated them.
This one was everybody's top pick, for what it's worth. It's
nice because you prep it the day before, then just cook it an
hour in the morning. It's also nice because it's
heavenly/delicious.
----------------------------------------
STUFFED GRAND MARNIER FRENCH TOAST
12 slices firm-textured white bread
1/4 lb. butter
1 (8 oz.) pkg. cream cheese, softened
4 tbsp. Grand Marnier or orange juice, divided (see below)
1 1/2 tsp. orange zest (rind), grated
1/2 c. pecans, chopped (optional but recommended!)
8 eggs or equivalent amount of egg substitute
2 1/2 c. milk
1 tsp vanilla extract
2 tbsp. granulated sugar
Strawberry or maple syrup
Powdered sugar (optional)
Reddi Wip
Sliced or slivered almonds for garnish
Butter 1 side of each bread slice; lay 6 slices flat, buttered
side down, in lightly buttered 13 x 9 x 3 inch pan.
In small bowl mix cream cheese, 2 tablespoons Grand Marnier,
vanilla, orange zest and pecans, if desired.
Spread evenly over bread in pan.
Place remaining bread slices over top, buttered side up.
In medium bowl, beat eggs, milk, granulated sugar and remaining
2 tablespoons Grand Marnier until well blended.
Pour over bread slices in pan.
Refrigerate overnight.
An hour before you are ready to serve, bake at 350 degrees for
50 minutes. Let cool 5 minutes.
Dust with powdered sugar, if desired, and a dollop of Reddi Wip.
Garnish with a few sliced or slivered almonds. Serve with hot
syrup.
Serve with sausage, bacon, or ham. Serves 4 (1-1/2 pieces per
person).
#Post#: 389--------------------------------------------------
Re: Breakfast times
By: gillumhouse Date: December 11, 2023, 7:50 pm
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I have a recipe for Grand Marnier Cranberry Muffins. My eyes
watered when I saw the price of Grand Marnier. We were going
back to the Chicago area about that time so I thought maybe it
will be cheaper there where demand will be higher. NOPE! It was
still eye-watering (think 1998 ir was about $40 a bottle). I
asked the owner of the liquor store if there was a substitute
for Grand Marnier. He asked how I was using it - baking. His
reply was Triple Sec - will give the same flavor. That is what I
have used ever since - and it costs a lot less.
#Post#: 391--------------------------------------------------
Re: Breakfast times
By: Arks Date: December 13, 2023, 8:13 am
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[quote author=gillumhouse link=topic=57.msg389#msg389
date=1702345851]
His reply was Triple Sec - will give the same flavor. That is
what I have used ever since - and it costs a lot less.
[/quote]
Yes, Triple Sec is the standard replacement for Grand M. Pretty
much the same thing but in a cheaper bottle!
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