Breakfast at Hampton Terrace

Many inns do a continental breakfast, and I guess that is okay with some guests. But the feedback that we get from people around our breakfast table is that this strategy is expensive to the inn, not cost-saving. It means, more often than not, those guests will not be going back, and we are very proud of the number of repeat guests we have. Our breakfasts consists of a consistent base, which includes coffee, tea, juice, 3 kinds of fresh fruit, 3 kinds of cold cereal, 3 kinds of bread for toasting and yogurt. Then we have a set of hot entres we change each day: French toast, blueberry pancakes, eggs, sausage, grits, casseroles, baked tarts…usually in some combination. We gauge the house each morning and try not to repeat a set of hot items during the stay of any particular guest. We have also learned that people tend to want breakfast staples….as opposed to mystery concoctions where they are asking (or guessing) what the little brown things are. Consistently, our breakfasts are the subject of raves on Trip Advisor. Since we bought Hampton Terrace, I estimate we have made breakfast over 3,000 mornings to over 15,000 people. I would hope we have it down by now. Check out Hampton Terrace in Lenox, MA: CLICK HERE