The hotel chains tell you what foods on customer plates and the biggest reasons for breakfast.
The hotel breakfast must be ordered separately in Scandic hotels, so it is no longer included in the room price, we reported earlier in Iltalehti. One reason for the background is to reduce food loss.
We asked the hotel chains operating in Finland where the food is the most loss of the food, and which in turn are always eaten.
Fresh bread and scramble
Nordic Hotels & Resorts Operational Director of Finland Petri Isomäki says that at breakfast, losses are the most caused by products that cannot be reused. As examples, he mentions fresh bread and heated products such as scrambled eggs.
– I will not comment on whether they are popular products, but if something goes into the loss, these are those products. They cannot be reused, and that is the main reason why they go to the loss, he says.
Losses that can be further processed are used in hotels.
– For example, a sweet bakery product or fresh bread is made into a bread logger in the Clarion Hotel Helsinki.
Nordic Hotels & Resorts is part of the Strawberry Hotel Group, which in Finland is responsible for the operation of Clarion Hotels and Hotel Kämp and Hotel St. George.
Hotel breakfast in Scandic Meilahti. The picture is from 2018. Tuuli Lindgren
– People like themselves made of self -made selfies, fried eggs and scrambled eggs. Eggs are baked in small amounts, so that there is hardly any loss, Clario Master’s Kitchen Manager Mikko Hämäläinen says.
– That is a measure of the professional skills of the breakfast team how much warm food has to be thrown away after breakfast.
Clario’s master is constantly counting, many of the clients have already been to breakfast, and how many are still coming. According to Hämäläinen, about 23 grams per customer is generated by Hämäläinen.
– Fruit shells, breads, rolls and pancakes produce the most loss of fruit from the plates.
These are always eaten
According to Isomäki, the least breakfast loss, for example, is caused by fruit.
– There are individual products that are really popular. Fruits, salmon, and rice pies, Isomäki lists.
– This is enormously influenced by the reason the customer is in traffic. If there is a meeting in the morning that you have to rush, breakfast can only be coffee and croissant.
According to Hämäläinen, Kitchen Manager, the self -made greenmoothie, fruit mothie and blueberry soup are also popular.
Hummus is one example of foods that customers take too much. Mari Moilanen
Hummus, cream cheese and baguette
Scandic has recently mapped out of its various hotels with a survey which breakfast foods are not popular with customers, says Scandic Product Development Manager Torsti Uotila.
– They are on the edge. The vegetarian options such as hummus, the grain rye bread, the cream cheese, the blackcurrant jam and the carrot-spinach pancake are not popular, Uotila lists.
Fresh porridge, baguette, chiavanukas and track and racing can also fit on the list of losses.
According to Uotila, as a generalization, it can be said that a more special product that is not familiar to the customer, but who wants to try, may end up in loss.
– For example, hummus is still not a familiar product to many. It is taken, but then tasted and stated that this was not my thing.
– It’s good, of course, that people try. I hope to try a moderate amount and not hit a large plate product that is not recognized, says Uotila.
The favorite delicacies of hotel breakfasts are, for example, naked and salmon. Anniina Nikander
Another reason for breakfast is that the customer takes too much food on the plate at all.
– The porridge is one: taking a big, deep plate of porridge, but not even when there is much more to offer. For example, during hotel reforms, we have moved to use smaller porridge plates, says Uotila.
– It’s a big challenge for horn. Everything is taken, but it is taken a little too much.
According to Uotila, customers’ favorites are cutting cuts, scrambled eggs, bacon, bacon and fresh juice.
– They are your favorite products, which are always eaten. They do not become much of the plate.
– From a long time span, we have followed how much the customer eats on average. It is a guide to how much food is presented.
Breakfast teams are trained to reduce the amount of the product presented towards the end of the breakfast.
Fruit for salad
It is of great importance for the loss of customer numbers, says SOK’s Director of Tourism Trade Jaana Matikainen.
“How many customers should influence how much food is prepared and the products are displayed,” he says.
According to Matikainen, fresh fruits and vegetables can be used even after breakfast, so they cause less loss.
– Other departments have the opportunity to make lunch salad, so they are used.
Matikainen also emphasizes that loss is created primarily from warm products.
– Warm products for breakfast are such that once they are displayed and not eaten, they cannot be served again.
– Predictability is one perspective on why we have breakfast in most hotels part of the room price. Then we know more about how many customers will be coming to breakfast in the coming weeks, Matikainen says.