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For many, the breakfast buffet is one of the most important parts of a hotel stay.
And when it doesn’t work, it can be heartbreaking.
The good news is that key figures in the hospitality industry know this and are working hard behind the scenes to ensure that hotel breakfasts are more delicious than boring.
MailOnline speaks to two such experts to find out what makes the perfect hotel breakfast buffet – Carlo Martino, head chef of Montagu Kitchen at Hyatt Regency London -The Churchilland hotelier Daniel Pedreschi, executive VP operations at Park Plaza Hotels.
Here they tell you how to put together the menu, what are the main signs that the breakfast buffet in your hotel is a success, which dishes do not belong on the breakfast menu, in what order you should eat the dishes and why beans should never be placed between other dishes…
MailOnline speaks to Carlo Martino (left), executive chef at Hyatt Regency London – The Churchill, and Daniel Pedreschi (right), executive VP operations at Park Plaza Hotels, to find out what exactly makes up the perfect breakfast buffet
Daniel says a good breakfast buffet should include a ‘selection of cooked favourites such as eggs, bacon, sausages and hash browns’
Daniel explains: ‘Breakfast is one of the most important services a hotel offers. It is incredibly important to get it right and offer a variety of options to suit every palate.’ For Daniel, this means a ‘carefully curated combination of variety, service style, location, ambiance and flexibility’.
Carlo emphasises the diversity, saying: ‘We cater to a diverse range of guests and we need to ensure that the buffet caters for everyone. Our offering reflects this – from Asian-inspired dishes such as stir-fried rice and pak choi to Arabic options such as pitta bread, hummus, olives, pickled vegetables, shakshuka and other halal hot dishes. Of course, we also deliver a quintessential London experience with a classic full English breakfast.’
The good signs…
Daniel says a perfect buffet must be ‘carefully composed’
Daniel says you should look for a well-stocked display case. He explains: ‘It is important to predict how popular certain dishes are. That way you know for sure that the chefs will prepare enough dishes, so that the containers are regularly refilled and guests do not have to wait.’
Carlo adds: ‘[As a chef] You know you’ve got it right when you see the smiles, hear the compliments and, most importantly, see guests coming back for more. A well-presented breakfast buffet isn’t just about variety and quality, it’s about creating an experience that leaves a lasting impression.’
…and the warning signs
Daniel says it’s ‘the positioning of the items’ that shows how much thought has gone into a breakfast buffet. He explains: ‘If hot and cold items are placed together, the temperature of each item is less consistent. Soft items like beans should be at the end of the aisle, rather than in the middle of other items, so that any spills don’t drip into the other containers and contaminate them.’
Carlo adds: ‘Waste is one of the clearest indicators of a poorly executed buffet. It suggests that there is an imbalance in the variety offered compared to the guest’s preferences.’
The chef notes that another “sign” for customers is the “poor flow” around the buffet, explaining that “no one wants to spend their morning in long lines, especially if they’re in a hurry to catch a flight or get to a meeting.”
The essential dish
‘Fluffy scrambled eggs’ are an indispensable breakfast dish in hotels, says Carlo
Carlo says: ‘Every breakfast buffet should include delicious, fluffy scrambled eggs – but not just any scrambled eggs. I believe in enhancing them with a dollop of sour cream and a sprinkle of finely chopped chives. It enhances the texture and gives that perfect balance of creaminess and subtle tang. This classic, simple dish can set the tone for the rest of the meal, making it a breakfast essential.’
But it’s not just the classics that make up Carlo’s menu. He says one of the team’s “most exciting additions” is a “homemade protein ball,” a combination of coconut, dates and peanut butter, which has “quickly become a staple” on the hotel’s menu.
For Daniel, a good breakfast buffet should include ‘a selection of cooked favourites such as eggs, bacon, sausages and hash browns alongside lighter, continental options such as pastries, cereals, fruit and yoghurt’ and ‘falafel, samosas and rice’.
The worst dish
Carlo says: ‘While I believe a nice smoked salmon deserves its place on any breakfast buffet, I find that other types of fish, such as rollmops, herring or smoked halibut, can be too strong for the morning palate. A breakfast buffet should focus on flavours that complement the breakfast experience without overwhelming the senses.’
The perfect order to eat in
Carlo likes to start ‘light’ with ‘fresh fruit, yoghurt and juice’ to ‘awaken the palate’
According to Carlo, there’s “no wrong way to enjoy a breakfast buffet,” but he likes to start “light” with “fresh fruit, yogurt and juice” to “awaken the taste buds” before moving on to “more indulgent treats” such as “freshly baked pastries.”
Daniel likes to start light. Fruit, yoghurt and pastries are ‘probably in plentiful supply and quick and easy to get’, he explains.
He adds: ‘By the time you finish these, your favourite hot dishes will have been replenished and because the other guests have already sat down to eat their breakfast, you won’t have to wait in line as long to choose what you want.’
