Mornings Made Memorable

Nation's Restaurant News, July 12, 1999

Restaurateurs' views on how to build great breakfast business

Top-quality coffee, fresh-baked breads and traditional breakfast choices are a few of the subjects that came up when Nation's Restaurant News interviewed owners, executive chefs, general managers and food and beverage directors throughout the United States on how they build a great breakfast business. Their excitement over the first meal of the day was genuine, and their various approaches reflect the uniqueness of each of their marketplaces. Read on to discover some of the common philosophies and creative ideas used in these various outlets to make breakfast a success.

Suncreek Breakfast Company at Hewlett-Packard

Mountain View, Calif.

Julie Moreno, general manager

"It's a coffee world. Coffee is on the forefront of people's minds today when they think of breakfast. It is our biggest seller, and you cannot attract people to breakfast unless you have great coffee. Out here, Starbucks is most popular, so that's what we use. We also have espressos, mochas, lattes and cappuccinos.

"When we created the Suncreek Breakfast Company, we started by hiring a great chef. This is critical for a successful breakfast -- or any meal, for that matter. Don't skimp on your chef. We also have a baker who makes cinnamon tolls, coffeecakes, muffins and scones from scratch, every day. We use nothing store-bought. These baked items have become our biggest-selling food items. They go great with the coffee.

"Because of our location in the Hewlett-Packard offices, we offer an express bar to facilitate people on the go. It is a fairly elaborate set-up where they can pick up the Suncreek potatoes, French roast, silver-dollar pancakes, thick pieces of bacon and pre-packaged breakfast sandwiches with no wait."

Breakfast Sampler

The Juice Bar

A brilliant array of chilled juices, fresh fruit and frapped Smoothies

The Granary & Kettle

Hot 'n' hearty oatmeals, America's favorite cereals, our chef's own inspired blends of grains and fruit and more -- plus a selection of tasteful toppings

Eye-Opener Specials

Traditional down-home favorites, gourmet creations and adventurous omelets, all served hot and fresh from the grill

Breakfast Sandwiches

An inspired array of great American and gourmet European creations

Harvest Hill

Bountiful baskets of bagels, regular and low-fat muffins and specialty breads, fresh-baked and served with a variety of savory and sweet cream cheeses and flavored butters

The Gourmet Bean

The Arabica coffee beans, brewed in a flavorful array of gourmet coffees, lattes and espressos

The Breakers Hotel

Palm Beach, Fla.

Kevin Walters, director of F&B

"Understanding the tastes and needs of your customers is essential. In the past, we have tried some highly inventive and creative breakfast choices, but what we have found is that for breakfast our guests are traditionalists. They gravitate toward items they are comfortable with. So we offer them a well-designed selection that is as fresh as can be and uses the highest-quality ingredients we can get. Our eggs and omelets are made to order, and our doughnuts, Danishes, muffins, sticky buns and granola are made fresh on the property daily.

"The other thing we do to differentiate our breakfast buffet is in the way it is set up. Instead of walking in the room and seeing the standard hotel linen-skirted tables and silver chafing dishes, we use beautiful, antique, European pine farmers' tables and present the food in smaller, natural vessels. This gives the perception that the food is fresher and requires that it be replenished more frequently.

"And finally, what we do to make breakfast at The Breakers a more memorable experience is to serve it in the Circle Dining Room. Architecturally, it is the prettiest breakfast room that I know of in the world!"

Breakfast Sampler

Guests can choose the full buffet for $18.50, a portion of it or la carte items.

Featured Buffet Items

Granola French Toast: sliced cornmeal bread dipped in milk and egg wash, seasoned with vanilla and cinnamon and rolled in granola

Breakfast Quiche

Apple Crepes

Porkchops: small porkchops that are baked and served with a dark, apple gravy

Breakfast potatoes prepared daily

Lyonnaise, German, herb, wafflecut, hash brown, O'Brien and Hungarian

Featured Poached Eggs

Eggs Blackstone: grilled tomato slice with poached egg and hollandaise sauce, topped with finely chopped bacon bits

Eggs Massina: toasted English muffin topped with sauteed artichoke bottoms, poached egg and a spicy cheese sauce

Eggs Stanley: toasted English muffin topped with sauteed crab meat, poached egg and curry hollandaise sauce

Towns End Restaurant and Bakery

San Francisco

David Sperber, chef-owner

"Consistently, delicious food is what people want. Having our own bakery is an important part of our restaurant's success. It enables us to closely control the quality of our baked goods. Every customer who comes to sir at a table gets an assortment of freshly baked scones, muffins and rolls to greet them. This exceeds the guests' expectations and gives the restaurant a highlight that very few restaurants can feature. There is also a retail counter, where people can come in to buy the baked goods to take with them.