Small portions and minis provide variety

Hotel guest increasingly demanding breakfast

Putting together a varied breakfast buffet is a challenge in 2025. Guests have higher demands and different wishes. Map out which type of breakfast guest is staying with you, advises Berber Akkerman of Vandemoortele Professional.

"Breakfast is the perfect opportunity to leave a good impression with your hotel guest. It is your business card. You can also see that in the reviews," thinks the Channel Marketing Manager Bakery. Paying attention to this eating moment at the beginning of the day pays off. "Therefore, provide a varied breakfast buffet as well as more of an experience."

Several studies by Wageningen-based agency Foodstep and Vandemoortele Professional's own data, support this opinion. For instance, the number of hotel stays has increased again after corona time. In addition, the breakfast moment has become increasingly important for hotel guests. This is partly because the price of breakfast is increasingly calculated separately from the hotel stay. Hotel guests therefore want value for money and have higher expectations.

Offer a loose breakfast

In the business market, there are also changes. "Mobility has increased and the business guest is on the move more often. These need hybrid workplaces and hotels can play a role in this," Akkerman points out. Among other things, by offering breakfast separately from an overnight stay. 

Research shows that sweet and pastry offerings on the breakfast buffet are on the rise. As is the demand for luxury products. "Take this into account. Variety on the breakfast buffet is important in this regard."

Define your target audience

How do you achieve an offer with something for everyone? First of all, it is important to distinguish different types of breakfast guests: the business guest, the tourist, the weekend guest, families with children, families and seniors. "Define your target group and see if you can tailor your offerings to that. You can appeal to several target groups, depending on the time and day. Our team of experts will be happy to help you with that."

Each of this group of guests has its specific needs. Some are health-conscious and others find enjoyment important. A third has enough with a cup of coffee and a croissant. "Therefore, put together a breakfast buffet with a bit of everything such as mini-viennoiserie (puff pastry snacks), offer small portions and also think about mini-patisserie and doughnuts."

Serve coffee with pastries

For hotels with many weekend guests, the following tip. "These guests often want to have a longer breakfast and finish it with a cup of coffee and a pastry. Sometimes breakfast is almost like brunch." Vandemoortele is known as an expert in pastry but, in addition to croissants (from the Banquet d'Or brand), it also has all kinds of patisserie products from Patisserie du Chef, which you serve with coffee but also with a high tea.

A group on the rise are flexitarians. They are food conscious. With this consumer in mind, Vandemoortele Professional recently developed plant-based croissants and chocolate rolls. With these innovations, as well as the aforementioned viennoiserie, patisserie and donuts (from the Doony's brand), you can tailor your offering to your guest's various requirements.  

6 tips: breakfast buffet

1. Serve your bake-off products straight from the oven. This adds to the experience.

2. Make your breakfast buffet inviting. Describe the sandwiches and provide with extra product information. For example, that the croissants are plant-based.

3. Dress your buffet in atmospheric fashion and create an artisanal look. Use chalkboards and natural materials such as wood.

4. Avoid empty bread baskets. Make sure your freezer is stocked. Vandemoortele Professional has boxes of 30. Easy to store, open and the products have uniform baking times.

5. Offer enough variety with mini sandwiches and serve small portions.

6. Respond to the need for luxury and quality with sweet treats.