Hotel Breakfast Trends

•Wider choices. Hot meals, including bacon and eggs, have become common, replacing continental breakfasts. At the Residence Inn, customers can make their own waffles or their own yogurt parfait. Hampton Inn has introduced French toast and breakfast burritos.
•Healthier menus. Hotels are catering to guests who are counting carbs or watching their calorie and cholesterol intake. Freshly cut fruit, bananas and apples have replaced frozen fruit at Staybridge Suites. Pastries are smaller, and sugar-rich items such as Danishes are disappearing at SpringHill Suites
•Sleeker look. A contemporary and crisp décor is emerging at some hotels as they become mindful of food presentation. Residence Inn, SpringHill and Hampton Inn have gone to stainless-steel appliances. Bowls and containers at some of the hotels resemble those sold at high-end retailer Crate & Barrel. Residence Inn had bowls and other serving pieces made to its specifications.
•More to-go options. Because many guests are rushing to catch a morning flight that offers no meal, some hotels are offering breakfast to go. Hampton Inn offers breakfast in a bag — a bottle of water, a muffin, a cereal bar and fresh fruit.
Source: USA Today, 6-21-05