For many, the breakfast buffet is one of the most important parts of a hotel stay.
And so when it fails to deliver, it can be heartbreaking.
The good news is that key figures in the hospitality industry know this, and work hard behind the scenes to make sure hotel breakfasts are more mouthwatering than mundane.
MailOnline speaks to two such experts to find out what makes the perfect hotel breakfast buffet – Carlo Martino, executive chef of the Montagu Kitchen at Hyatt Regency London – The Churchill, and hotelier Daniel Pedreschi, executive VP operations at Park Plaza Hotels.
Here they reveal how they design the menu, the key signs your hotel breakfast buffet is a winner, the dishes that don’t belong on the breakfast menu, the order to eat items in – and why beans should never be placed among other items…
How the experts design the menu
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 exactly what makes the perfect breakfast buffet
Daniel says good buffet breakfasts must include a ‘selection of cooked favourites such as eggs, bacon, sausages and hash browns’
Daniel explains: ‘Breakfast is one of the most important services that a hotel offers. It’s incredibly important to get it right and include a variety of options that suit every palate.’ For Daniel, this means a ‘meticulously curated combination of variety, service style, location, ambience and flexibility’.
Carlo emphasises variety, saying: ‘We cater to a diverse range of guests and we must ensure that the buffet caters to everyone. Our offerings reflect this – from Asian-inspired dishes like stir-fried rice and pak choi to Arabic options like 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 spread.’
The good signs…
Daniel says a perfect buffet must be ‘meticulously created’
Daniel says to look out for a well-stocked display, explaining: ‘Predicting the popularity of certain foods is important to make sure that the chefs are preparing enough for the containers to be replenished regularly so that guests don’t have to wait.’
Carlo adds: ‘[As a chef] you know you have it right when you see the smiles, hear the compliments and most importantly, see guests returning for more. A well-executed breakfast buffet is not 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 indicates how much thought has gone in to a breakfast buffet. He explains: ‘If hot and cold items are placed together, the temperature of each item will be less consistent. Runny items like beans should be at the end of the aisle, rather than in the middle of any other items, so any spillages don’t drip in to the other containers and contaminate them.’
Carlo adds: ‘Wastage is one of the clearest indicators of a poorly executed buffet. It suggests that there is an imbalance in the variety offered compared to guest preferences.’
The chef remarks that another ‘tell-tale sign’ for customers is ‘poor walk-flow’ around the buffet, explaining that ‘no one wants to spend their morning in long queues, especially when they are rushing to catch a flight or head out to a meeting’.
The essential dish
‘Fluffy scrambled eggs’ are an essential hotel breakfast dish, says Carlo
Carlo says: ‘Every breakfast buffet should include nice, fluffy scrambled eggs – but not just any scrambled eggs. I believe in enriching them with a touch of sour cream and a sprinkle of finely chopped chives. It elevates the texture and gives that perfect balance of creaminess and subtle sharpness. 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 are on Carlo’s menu. He says one of the team’s ‘most exciting additions’ is a ‘homemade protein ball’ combining coconut, dates and peanut butter, which has ‘quickly become a staple’ on the hotel’s menu.
For Daniel, good buffet breakfasts must include ‘a selection of cooked favourites such as eggs, bacon, sausages, and hash browns alongside lighter, continental options like pastries, cereals, fruit and yoghurt’ as well as ‘falafel, samosas, and rice’.
The worst dish
Carlo says: ‘While I believe a beautiful smoked salmon has earned its place at any breakfast buffet, I find that other types of fish, like rollmops, herrings, 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 ‘wake up the palate’
While Carlo says there’s ‘no wrong way to enjoy a breakfast buffet’, he likes to ‘start light’ with ‘fresh fruit, yoghurt and juice’ to ‘wake up the palate’ before moving on to more ‘indulgent offerings’ like ‘freshly baked pastries’.
Daniel also likes to start light, explaining that fruit, yoghurt and pastries are ‘likely to be well stocked and are quick and easy to pick up’.
He adds: ‘By the time you’ve finished these, the hot favourites will have been replenished and as other guests will have sat down to eat their breakfasts, there will be less of a queue to pick which items you’d like.’
