January/February 2021

EDITORIAL F&B
HAS COVID-19 KILLED THE
BREAKFAST
BUFFET?
Minimizing risk in the hotel sector has also
meant suspending one of its most trusted lures
BY JENNY FEBBRARO
ISTOCK.COM/802290022
THE IMPACT OF COVID-19
on the local and global hospitality
industry has been undeniable.
According to the Ottawa-based Hotel
Association of Canada (HAC), not
only have thousands of jobs been lost,
but small hotels in particular have
found themselves in dire straits. Yet,
for those consumers who still frequent
hotels under pandemic conditions,
operators are struggling to replace a
mainstay of the midscale property —
the breakfast buffet.
Brian Leon, president of Choice
Hotels Canada, says there has been
a huge impact on its complimentary
breakfast offerings. “Balancing breakfast
expectations of the midscale
consumer with safety can really be
a challenge,” he says. “Consumers
have come to expect the plentiful
buffet with options they can peruse
and pick from. But, current safety
measures need to take priority —
though this can have a negative
impact on the guest experience.”
While Leon notes there really is
no comparable replacement to the
breakfast buffet, he says ‘grab-and-go’
options given out by front-desk staff
have become the alternative. These
options include beverages, fruit,
a bakery item (such as a croissant
or muffin) and a hot item — such
as a breakfast burrito or breakfast
sandwich. While the choice for
consumers is still there, Leon says
overall demand for grab-and-go
remains relatively low.
The other ubiquitous complimentary
offering — coffee — still
remains available with the breakfast
options, though Choice Hotels has
had to suspend the 24-hour coffee in
the lobby. “This was simply to reduce
the lobby touch point,” says Leon.
“And, running a clean hotel is all
about being extremely vigilant about
what those touch points are.”
“As business eventually picks
up post-COVID-19, we do see the
breakfast room returning, likely
around 2022,” says Leon. “Generally,
customers understand what is at stake
— their own health and wellness.”
Jessica Twine, co-ordinator of
Corporate Communications for IHG
Resorts and Hotels, says meeting guest
expectations has been difficult. “We
know how important it is to get breakfast
right for guests. But, at the same
time, it’s our responsibility to follow
the various COVID-19 restrictions
— which have a huge impact on our
breakfast buffets,” says Twine. “But,
despite the challenges, we’re working
closely with owners to offer a number
of safe, cost-effective and high-quality
guest options as an alternative.”
Twine says Holiday Inn and extended-stay
limited-service brands offer
three possible solutions to the removal
of their breakfast buffets. The first is a
grab-and-go continental breakfast that
owners can choose from. “This might
include a baked food, fruit, yogurt
and beverage, plus an additional item
that can be changed depending on
what individual owners prefer and on
what the occupancy levels are at any
one particular time,” explains Twine.
“The second option is a grab-and-go
range of hot sandwiches alongside a
selection of continental items and the
third option is a hot breakfast served
by a host.”
In contrast, the full-service IHG
brands provide a wider range of
choice. Twine says working with
owners helps to customize these
options to meet customer needs.
“There will be an expanded range of
table service breakfast choices,” says
Twine. “However, these enhanced
options vary depending on brand and
40 | JANUARY/FEBRUARY 2021
hoteliermagazine.com