Breakfast

Alex Hely-Hutchinson 26 Grains Covent Garden

Flash-grilled: Alex Hely-Hutchinson

By Joe Lutrario

Alex Hely-Hutchinson is the founder of popular Covent Garden breakfast spot 26 Grains, which offers a health-focused menu specialising in porridge. She recently launched an evening set menu.

Premier Foodservice's Moo Shu Pork dish can be served as part of a sharing platter

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Valentine's Day: Add sharing dishes to menu for right atmosphere

By Premier Foodservice

February 14 is always one of the busiest nights of the year for the foodservice industry, as couples look to treat loved ones to a special meal out-of-home. From creating the right atmosphere, to providing a romantic menu, it is important for outlets...

Dish preferences differ according to nationalities

Infographic: Hotel guests’ breakfast preferences

By Melodie Michel

A majority of guests want as much variety as possible in hotel breakfasts, but different nationalities prioritise different aspects of the experience, according to a survey by hotel.info.

Starbucks POD healthy fast food

Starbucks unveils POD tie-in

By John Harrington

Starbucks has announced a tie-in with POD, the healthy fast food concept, to sell selected items from its breakfast and lunch ranges at three Starbucks stores in central London under a trial period from Thursday (25 September).

Growing trend in burgers for breakfast

Growing trend in burgers for breakfast

By Lauren Houghton

Burgers are becoming a staple British breakfast choice when eating outside the home according to industry figures released by the NPD Group.

Chef in a Box launches ambient breakfast boxes

Chef in a Box launches ambient breakfast boxes

By Emma Eversham

Packed lunch specialist Chef in a Box has launched a range of ambient breakfast boxes to enable caterers and hoteliers to provide an on-the-go option for customers.

Breakfast: Is your hotel getting it right?

Breakfast: Is your hotel getting it right?

By Lorraine Heller

Breakfast in hotels is often one of the most under-rated and overlooked meals, but if it’s done right it becomes a key driver for business and extra revenue. BigHospitality takes a look at how you can make the most of breakfast in your hotel.

Breakfast: Is it right for your restaurant?

Breakfast: Is it right for your restaurant?

By Becky Paskin

Some restaurant operators have been serving breakfast successfully for years, while others are only just beginning to understand the potential revenue stream afforded by the early morning mealtime.

Breakfast: Can you afford to miss out?

Breakfast: Can you afford to miss out?

By Becky Paskin

Hotels have benefited from the breakfast opportunity for years, but with the economic downturn biting at the heels of many hospitality businesses, restaurant and pub operators are now waking up to the potential revenue provided by early morning service...

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