Serving Up Success

Crucial to any accommodation business’s recipe for success is getting the food and drink provision just right. Here we give you some simple but effective ideas plus great advice from award-winning proprietors.

The big breakfast

The average Briton skips breakfast 113 times in a year and when we do cram in a morning bite nearly 50% of us spend no more than ten minutes preparing and eating it (source: www.hgca.com/breakfast). It’s therefore little wonder that on holiday breakfast is seen as a leisurely treat. Promoting the breakfast you provide as a treat – relaxing ambience, indulgences like pastries, options for continental or 'full English' – will put your guests in the best frame of mind to start the day.

Find out likes, dislikes and allergies in advance. You probably already have many things covered, such as choice of skimmed or full-fat milk, decaffeinated beverages – but you might need to source more unusual alternatives. Also, be flexible as far as practically reasonable. This includes catering for early departures and for business stays that don’t have time for an hour-long feast.

Supply and demand

Your market and price bracket may dictate whether you bulk-buy food from wholesalers/the cash and carry or purchase from independent suppliers, which are generally more expensive but even when appealing to economy travellers, you can liven up staples with small luxuries at little extra cost: dried fruit at breakfast adds novelty and lasts longer than fresh fruit, avoiding waste. Fruit teas present a variety of choice – even if most people stick to the norm.

‘Authentic’, ‘traceability’ and ‘local’ are all current buzzwords and regional fare has become a key selling point. Farmers’ markets are flourishing and interest in organic food and drink has grown steadily over recent years.

Working with local suppliers can also increase your flexibility. For example, if you can afford only a limited wine stock for dinner, supplement it with a list from a nearby merchant from which guests can order for the following night.

Finally, food tourism is booming. Make the most of festivals by offering themed short breaks. Check out food and drink trails promoted by your regional tourism body and get involved by serving featured fare. Link up with breweries and vineyards that give tours and tastings.

Know your stuff

Produce and presentation are all-important – but you should also ensure that staff are knowledgeable about what they are serving (there is nothing worse than asking about a dish and being met with a blank expression).

And be sure that all catering complies with food hygiene standards. Since January 2006 you need to have an HACCP (Hazard Analysis Critical Control Point) food safety management system in place. Check out the Food Standards Agency for up-to-date information on best practice and the relevant pieces of legislation.

Some local authorities offer courses but online packages are also available such as the food hygiene course from learnpurple that is certificated by the Royal Institute of Public Health.

The Food Safety and Hygiene section of Accommodation Know-How gives detailed guidance on complying with the provisions of food safety hygiene legislation.

Learning from others

Award-winning proprietors offer some simple and cost-effective tips.