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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 come to pass, it can be heartbreaking.
The good news is that key figures in the hotel industry know this and work hard behind the scenes to ensure that hotel breakfasts are more delicious than mundane.
MailOnline speaks to two such experts to find out what makes the perfect hotel breakfast buffet: Carlo Martino, executive chef of Montagu Kitchen at Hyatt Regency London. – The Churchilland hotelier Daniel Pedreschi, executive vice president of operations at Park Plaza Hotels.
Here they reveal how they design the menu, the key signs that your hotel’s breakfast buffet is a success, the dishes that shouldn’t be on the breakfast menu, the order in which foods should be eaten, and why beans should never be placed among other items…
MailOnline speaks to Carlo Martino (left), Executive Chef at Hyatt Regency London – The Churchill, and Daniel Pedreschi (right), Executive Vice President of Operations at Park Plaza Hotels, to find out exactly what makes a perfect buffet breakfast.
Daniel says a good breakfast buffet should include a “selection of cooked favorites like eggs, bacon, sausages and hash browns.”
Daniel explains: “Breakfast is one of the most important services a hotel offers. It is very important to get it right and include a variety of options to suit all tastes.” For Daniel, this means a “meticulously selected combination of variety, service style, location, ambience and flexibility.”
Carlo emphasises variety, saying: “We cater to a wide range of customers and we need to ensure that the buffet caters for everyone. Our offerings reflect 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 offer a quintessential London experience with a classic full English breakfast.”
The good signs…
Daniel says that a perfect buffet must be “meticulously created”
Daniel recommends looking for a well-stocked display case, explaining: ‘It’s important to predict the popularity of certain foods to ensure chefs are preparing enough so containers are replenished regularly so guests don’t have to wait.’
Carlo adds: “As a chef, you know you’ve done it right when you see the smiles, hear the compliments and, most importantly, see guests coming back for more. A well-executed 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 position of the items” that indicates how much thought has gone into a breakfast buffet. He explains: “If hot and cold items are placed close together, the temperature of each item will be less uniform. Items that spill, such as beans, should be at the end of the aisle, rather than in the middle of other items, so that 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 between the variety offered and the diners’ preferences.”
The chef says another “tell-tale sign” for customers is the “poor flow of traffic” around the buffet, explaining that “no one wants to spend the morning in long queues, especially when they are in a hurry to catch a flight or leave for a meeting.”
The essential dish
Fluffy scrambled eggs are a hotel breakfast staple, says Carlo
Carlo says: “Every breakfast buffet should include delicious, fluffy scrambled eggs, but not just any scrambled eggs. I think they are best enriched with a touch of sour cream and a sprinkle of finely chopped chives. It enhances the texture and provides that perfect balance of creaminess and subtle acidity. This classic, simple dish can set the tone for the rest of the meal, making it a breakfast must-have.”
But it’s not just the classics that are on Carlo’s menu. According to him, one of the team’s “most exciting additions” is a “house-made protein ball” combining coconut, dates and peanut butter, which has “quickly become a staple” on the hotel’s menu.
For Daniel, a good buffet breakfast 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” as well as “falafel, samosas and rice”.
The worst dish
Carlo says: “While I believe that a delicious 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, yogurt and juice’ to ‘awaken the palate’
While Carlo says there’s “no wrong way to enjoy a breakfast buffet,” he likes to “start light” with “fresh fruit, yogurt and juice” to “awaken the palate” before moving on to “more indulgent offerings” like “freshly baked pastries.”
Daniel also likes to start light, explaining that there will likely be plenty of fruit, yogurt and pastries available and they will be quick and easy to grab.
And he adds: ‘By the time you’re done, your favorite dishes will have been replenished, and as other guests have sat down to eat their breakfasts, there will be less of a line to pick out the items you want.
