It's time to change your mind and provide better drinks for breakfast guests, whether it's healthy fruit and vanilla drinks or ready-made cold drinks. Ian Boughton View options
Not everyone agrees that breakfast is indeed "the most important meal of the day", but it is certain that it is the only meal that provides hot drinks first.
However, many hotels have insufficient sales of breakfast drinks. Busy employees only have time to answer the "tea or coffee?" question, and no time to advertise the benefits of interesting products in the way the supplier wants. At least, I would like to ask a few suppliers to justify. Their ideas are worthy of the slogan: "Our new breakfast drinks are great, that's why we chose them."
There is indeed a demand, claim the brand. "Breakfast trends are changing," said Aidan Ledger, Twinings' outdoor director. "Alternative milk is booming, and sales of decaffeinated, vitamins and minerals are also increasing." Twinings launched a series of 11 pyramid tea bags, inviting operators to "create a real theater with tea, especially during breakfast." Time", such as providing soothing honey and rooibos oatmeal latte in humid mornings.
"There are 7 million consumers who like to try different hot drinks outdoors, so it is important to provide a diverse breakfast menu now," said Tetley brand manager Michelle Jee. "Tea drinkers are becoming more and more adventurous."
Tetley has launched a new line of encapsulated teas, including herbal variants such as fresh mint, lemon and ginger, as well as fruity and green bubble teas.
John Mellor of Shibui said that although English breakfast is what customers expect when simply ordering "tea", there is still room for improvement: "It is easy to increase the types of breakfast tea. I have English and Scottish breakfast tea; English It’s Assamese and Ceylon, and Scots is 100% Assamese. The whole-leaf Assamese malt flavor will always'wow' at breakfast, and it won't be too far."
Georgina Webb, Operations Coordinator of Bird & Blend, said these small changes add character to your menu: "Our Builder's Breakfast is a full-strength tea that matches Paddington (jam on toast). !) A distinctive classic-bergamot and vanilla, making it smoother and creamier." Clean and green
Clipper's marketing director Bryan Martins said that not everyone wants to start a new day-some people need to adapt it more carefully.
An emerging customer sub-category, which he called "first generation tea", focuses on natural ingredients and environmental impact, and they like brewing.
Clipper has now launched its hemp infusion, which is different from other products in that it uses hemp seeds instead of leaves. The brand says it gives people an overly "grass" taste. Karma Mama "Hug in the Cup" includes chamomile, lavender and lemon balm, while Groovy Ginger Hemp features ginger, lemongrass and chamomile.
Charlotte Green, the sales manager of Tea From the Manor, said that these modern customers also expect environmental protection. "The mixture no one wants for breakfast is tea and plastic! Our tea bags are made of a plastic-free net called soil, which is completely compostable and biodegradable."
Louise Cheadle, the founder of Teapigs, said that the breakfast tea menu can be very simple: “Put your tea can in the proud place of the breakfast bar, even if it’s a simple A-board that says you are serving award-winning tea Or coffee, it will speak volume and attract customers.
"The new flavors in our cold brew series will attract them: peach and mango, lychee and rose, cucumber and apple, pink grapefruit, watermelon and hibiscus, black currant and raspberry. They can all be brewed quickly-in Put one in your cup as long as you want it."
Coffee in hotels and restaurants
The coffee industry has always been critical of the hotel’s attitude towards breakfast drinks. "Hotels need to start offering better coffee, it's that simple," said Emily Bain, Ozone Coffee's sales manager. "You won't tolerate employees who don't know how to make classic cocktails, so why offer commodity coffee? The hotel's reputation should not be disappointed by a beverage that can be made better and is relatively easy."
In contrast, she said, King's Cross's Standard decided to make coffee the core of its experience. "They asked us to provide advice on what can and cannot be achieved on a large scale. They have never tried to reduce costs, and they are equipped with top-notch equipment in every bar and bar. Service points... This gave us a creation. A complete set of digital training videos to share ideas with customers."
Lost Sheep Coffee even created a guide for brewing its Nespresso compatible capsules. Founder Stuart Wilson (Stuart Wilson) commented: “Many hotels fall down after drinking hot drinks.” “But we have collaborated with some excellent hotels and boutique B&Bs to dramatically increase their coffee games-our interior The coffee menu is hugely popular. This adds value to the customer experience and shows our hotel customers that we can provide imaginative service and still be more environmentally friendly and fairer than giants."
Krüger's K-Fee Grande coffee machine also provides breakfast capsule coffee for self-service-the capsule container and water tank are designed to handle large numbers of guests.
Lynsey Harley, founder of Modern Standard Coffee, said that breakfast clichés think that espresso is the most energetic start of the day, but it is not the most practical.
"For hotel breakfasts, espresso drinks are never a good idea-serving multiple people at the same time can lead to poor execution and poor customer experience. We are seeing more and more customers offering bulk brewed filtered coffee at breakfast , Because this is a special dish-grade bulk coffee will bring customers a consistent cup with a better taste and reduce staff troubles."
David Cutler, Lavazza’s training director, agreed: “Bulk-brew can provide a consistently high standard speed, which is suitable for everyone from small cafes to large hotels. It’s important to note that you need high-quality coffee and the right equipment. And set it up correctly."
Natalie King, outdoor manager at Taylors College in Harrogate, says that good self-service coffee can be easier. "For hotels with breakfast buffet arrangements, providing decent coffee can be challenging, but our coffee bags contain freshly roasted and ground coffee and work like tea bags and can be brewed in just two minutes."
Maya Eilon, the founder of the handmade bakery Mont58, said that the coffee menu is more useful than you think.
"Brunch has become an important occasion, for which it is important to create a cafe experience, because a wider menu will prevent your guests from going to other places for brunch... and it will also attract customers who are not staying guests."
Juices for hotels and restaurants
Crafted chief executive Christopher Banks (Christopher Banks) said that it has become important to cater to consumers' different tastes by offering a wider variety of breakfast juices. "People now expect diversity instead of'the old look', so choice is the key now.
"Crafted is made from a mixture of fruit and water. The sugar and calorie content is 20% lower than that of fruit juice. It is a substitute for customers who do not like to drink plain water."
Some brands say that ready-to-drink cans are suitable for self-service buffets.
"This is a popular breakfast option," Amy Burgess, Coca-Cola's trade communications manager, agrees. "Costa Ready to Drink has doubled in 2020."
The canned vegetarian ready-to-drink cold brew latte and chai latte from Minor Figures indicate that oat milk gives them a creamy texture and velvety micro-foam.
"Cold brew coffee has a lower acidity and a stronger aroma, making it quick and convenient to drink at breakfast," said Stuart Holmes, managing director of Illy. "It is packed in a three-liter package and does not require any equipment-cooling, and it can be served."
An unexpected item suggested in the breakfast service is Horlicks, which is generally considered a soothing drink before bed. It has been sold as a breakfast drink in India.
Michelle Younger, head of marketing at Aimia, explained: “For those who want more food from the first meal of the day, the basic breakfast menu is no longer enough.” “So breakfast has become a key occasion for innovation. Holick It can be used to make changes in milkshakes, smoothies, pancakes, oatmeal and porridge because it adds more biscuit flavor-it's an easy way to add different things at once."
Hot chocolate too. "The hot chocolate breakfast is very popular now," said Brad Wright, Marimba's sales director. "During the morning peak of our two cocoa houses, we would make equal amounts of hot chocolate and coffee, because many people neither drink tea nor coffee-for them, chocolate is their drink at the beginning of the day."
C'go's Adrian Massey made a surprising suggestion that breakfast might be a drink only, and his "change category" product is the first vitamin-rich multi-whole grain cereal and high-quality oat milk.
"Breakfast is the only meal that we drink first. There is reason to believe that this will evolve into a drink-only meal... We have seen signs of this," he said.
Lilk said that a big step forward for plant-based milks is that they are now good enough to be enjoyed on their own in a glass. "Single-component milk is good, but it’s more interesting when you start mixing. Our oats and rice do not split and foam very well. Our Lush contains oats, coconut and quinoa, and is suitable for tea, coffee and chocolate. Smoothie."
The Swedish brand Sproud offers "milk" made from yellow peas, designed to match the taste, texture and nutritional value of dairy products. It has high protein content but low sugar content, and it is said to be good for making coffee and smoothies.
Is smoothie a breakfast drink? Yes, David Ashton, the sales manager of Jersey Dairy, said that he created a Thinshake blend. He said that for some diners, breakfast really means healthy fruit and fiber. Smoothies and milkshakes are great tools, and marking their health benefits on the breakfast menu is a very useful strategy.
Bird & Blend 01273 286177 www.birdandblendtea.com
Costa 0808 1 000 000 www.coca-cola.co.uk/brands/costa-coffee
0208 241 5779 www.crafteddrinks.co.uk
Illy 01604 821234 www.illy.com/en-gb/home
Jersey Dairy 01534 818 500 www.jerseydairy.com
Kruger 0161 737 1937 https://www.k-fee.co.uk
Lavazza www.lavazza.co.uk
Lost Sheep 01227 230444 www.lostsheepcoffee.com
Minorfigures www.minorfigures.com
Modern Standard Coffee 07867 300 213 www.modernstandardcoffee.com
Mont58 07977 511398 www.mont58coffee.com
Ozone 0207 490 1039 www.ozonecoffee.co.uk
Shibui 0131 448 1598 www.shibui-tea.co.uk
Taylors College 01423 814000 www.taylorsofharrogate.co.uk
Tea from the Manor 0161 337 3126 www.teafromthemanor.co.uk
Teapigs 0203 141 8495 www.teapigs.co.uk
Tetley 0800 028 3728 www.tetleyfoodservice.co.uk
Twinings 01264 313444 www.twinings.co.uk/food-service
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