The best offer for breakfast
Breakfast is the last impression guests will have of a hotel, some guests even choose their hotel depending on the breakfast offer and its quality.
For 26% of guests, breakfast quality is one of the top 3 selection criteria.
And as 75% of guests eat bakery products for breakfast, this category is key!
Healthy options are the first guest expectation at breakfast, however indulgence is also a must.
42% of consumers find it very appealing to have healthy but indulgent products.
Guests also expect to find a wide offer to choose from, especially in patisserie products
Viennoiserie, the essentials
Viennoiserie and pastries are the most popular breakfast products in hotels: 76% of guests eat them in the morning, and half of them eat a croissant. They are looking for choice and 9 out of 10 consumers would like mini-sized products.
For these reasons, we recommend both traditional recipes such as our Délifrance Héritage croissant and more innovative ones ( Vegan, organic..).
Patisserie, for breakfast
63% of guests enjoy pastries for breakfast and are looking for products that are both healthy and tasty.
Our delicious muffins, for example, respond to this current trend, with generous toppings (wheat flakes, sunflower seeds, etc.), a mix of several flours and inclusions.
Bread, between tradition and modernity
Baguettes, rolls… Whatever its shape, 56% of customers enjoy eating bread for breakfast.
Our selection includes classic as well as rustic or hand-crafted breads with an artisanal style. We use premium ingredients to create quality products that are easy to prepare with part-baked technology, allowing you to offer bread that is always fresh for breakfast.
Hotel F&B: beyond the new normal
Download our free White Book on Hotels now!
This report takes an in-depth look into the hotel sector and how to navigate in this new, post-Covid-19 reality.
We reveal our specially commissioned consumer and operator research into future expectations whilst our industry expert Marc Finney (Head of Hotels & Resorts Consulting at Colliers International) takes a closer look at the impact of coronavirus on hotels and offers some insight into the future.
LOOKING FOR INSPIRATION
Download our new recipe booklet now!
Discover our new Recipe Booklet, a collection of innovative and tasty recipes to amaze your customers’ senses!
Our free booklet will provide you with many recipes of delicious patisseries/tartlets and sandwiches to delight your customers all day-long, from breakfast to dinner, as well as a special selection for buffets and cocktails.
In order to develop a sustainable way of working and limit waste, you will also find some creative recipes to help you upcycle Délifrance bread or viennoiseries.
The best offer for Seminar & Cocktail
40% of premium hotel guests had a seminar break or cocktail in the hotel during their stay.
For those occasions, sweet products are a must :
52% of consumers eat patisserie; American pastries and croissants are also widely consumed.
Guests prefer variety and a wide choice of mini sized products.
Sweet canapes, for pleasure
Most guests would like to have a large choice of small bites with different flavours for cocktail buffets or seminar breaks.
Our Délifrance A la Folie! range is a perfect solution; ready to serve or ready to fill, sweet or savoury formats, these products help you achieve the premium displays your guests are expecting.
Viennoiserie for the seminar breaks
Break time, so British with a cup of tea and a muffin or a small pastry, is a pleasurable break during a seminar to pause and chat with colleagues.
Délifrance provides an assortment of muffins and classic or indulgent mini pastries. Do not forget to add some fruits and fresh drink to your buffet!
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