F&B Furnished Technique

Capitalize on Breakfast as a Furnished Rentals

Welcome à la Maison

As part of the WELCOME A LA MAISON Show, I was able to speak on the theme “Capitalizing on Breakfast” as a furnished tourist accommodation. I edited three articles on breakfast in the hotel sector.

• • • • • • • • •

At first, I thought of duplicating the themes of the articles “Content”, “Quality” and “Pricing” specific to the hotel breakfast. By digging its operational application to my own Furnished Tourism accommodation, the Patio Gallieni, I became aware of the off-topic.

Furnished tourist accommodation differs from other types of accommodation, especially hotels and tourist residences, because they are reserved for the exclusive use of the tenant, and do not include a reception desk or lobby or common services and facilities.

Breakfast can be mandatory in hotels

From 1 to 3 stars, Breakfast is optional. From 4 stars upwards, it becomes mandatory.  It is an expected prerequisite in the hotel sector.

As explained in the article “Content”, it is the State that defines the number of ranges, and grants optional points in some cases.

Breakfast is a prerequisite for hotel classification. The classification is not compulsory.

However, to obtain it, breakfast is a condition of the Guide de Contrôle Hôtellerie Atout France.

Article 203. Breakfast in buffet or à la carte exceeding the threshold of the product range :

Minimum number of product ranges 1* = 6 ranges.

Minimum number of product ranges 2* = 8 ranges.

Minimum number of product lines 3* = 10 lines.

Minimum number of product lines 4* = 12 lines.

Minimum number of product lines 5* = 14 product lines.

Minimum presence of two products per range in 1*, 2*, 3*, 4*.

Minimum presence of three products per range in category 5*.

Among the “ranges” are the obligatory hot drinks (coffee, chocolate, tea, etc.), fruit juices, fresh fruit, cold meats, hot dishes, dairy products, cereals, cheese, jam and butter, pastries, bread, dried fruit or compotes, low-fat products, organic products.

Doubling the products in a single range is necessary, from 1* to 4*.

For example, if you offer charcuterie in 3*, you offer white ham and Bayonne ham.

In 5*, 3 ranges are required: you offer white ham, Bayonne ham and bacon.

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Count as extra points: at least two products from regional production or fair trade or organic farming, a breakfast service on the terrace, a breakfast service in your room.

Breakfast is optional in Furnished Tourist Accommodation.

Contrary to the hotel business, breakfast is not a prerequisite for the classification

The Referentiel_de_classement_des Meublés does not even mention it!

Only the cooking equipment (microwave, toaster…) is mandatory and not necessarily related to the sole preparation of breakfast.

The Meublé can get rid of it, which it does very often, but wouldn’t the most appropriate thing be to revisit and capitalize on it?

To arbitrate between the pros and cons of Breakfast in Furnished Tourist Accommodation, what are the constraints of a classic Hotel Breakfast? Can the avoided constraint become an added value?

Capitalize on the experience of the Breakfast Hotel

In the hotel sector, the shortcomings of Breakfast are as follows:

In all cases :

Breakfast is time-consuming (personal time spent during the day for service and at night for training, supplier logistics, accounting).

Breakfast is expensive (staff salaries, perishable orders, storage space, no billing at check out).

If it is disappointing, breakfast reduces satisfaction and degrades e-reputation.

If it is qualitative, breakfast meets satisfaction and enhances the e-reputation.

The service of breakfast can be transformed by the Furnished, providing directly in the accommodation the food useful for consumption.

The concept of Le Meublé is comfort as at home. Breakfast is a friendly morning moment, easy to get out of bed. All that is left to do is to dig into the cupboard or refrigerator and use the items provided.

In the context of my breakfast, what equipment is mandatory in my furnished apartment?

CLASSIFICATION

ATOUT FRANCE

1 *

2 *

3 *

4 *

5 *

COFFEE MACHINE

X

X

X

X

X

BOUILLOIRE

X

X

X

X

TOASTER

X

X

X

MICROWAVE

X

X

X

BURNER

X

X

X

X

X

REFRIGERATOR

X

X

X

X

X

What breakfast product(s) do you recommend in bed and breakfast?

BREAKFAST

1*

2*

3*

4*

5*

BASE

Tea, Coffee, Chocolate, Milk powder

X

X

X

X

X

DRY

Crackers, Dried Fruits, Cereals

X

X

X

X

FRESH

Jams, Compotes, Butter, Fresh Fruits, Dairy Products, Fruit Juice

X

X

X

PREMIUM

Delicatessen, Light products, Organic products, Viennese pastries, Cheeses

X

X

Should breakfast be included in the initial rate or as an additional chargeable option?

If you are capitalizing on a Basic or Dry Breakfast, my recommendation is to include it in the rate.

The perceived added value is relatively low.

In the budget or budget hotel industry, many hotels have already taken the step and offer them “free”.

Although your type of accommodation differs from the hotel industry, not all customers perceive the difference.

The purchase costs are to be included in your pricing, which you raise slightly to break it down.

If you capitalize on a “Fresh” or “Premium” breakfast, my recommendation is to exclude it from the rate.

In this way you enhance its image and its exception since the added value is clearly perceived.

The other virtue is to allow you to forecast perishable foods and avoid food waste.

In case your customers don’t select it, you nevertheless offer the basic and dry levels in any case.

In any case, I invite you to regularly check your Breakfast Matter Ratio :

Breakfast consumables pucharchases (INITIAL STOCK – FINAL STOCK + DELIVERIES) /ACCOMMODATION Turnover

In 1* to 3*: Must not exceed 5% of the Hosting Sales.

In 4* to 5* : Must not exceed 10% of the Hosting turnover.

Is it necessary to propose a classic breakfast or rather one that reflects the Martinique culture?

The breakfast is in accordance with your identity and your welcome.

You have the choice not to make any, to propose the minimum, to propose the maximum.

It is certain that the more you give to live a local and authentic experience, the better you will value your clients who come to discover it.

However, this experience must be constant, regular and lasting, and if necessary, beware of the e-reputation. It is commendable to serve a bread with butter / local chocolate, fresh corossol juice, guava yoghurt.

But like Tatie Maryse, you have to be able to do it every morning! The Domaine des Bulles told us during the conference to devote one hour each morning to its remarkable “Premium” breakfast.

The difficulty of breakfast is not only to make quality, but to support it throughout the year, 365 days.

When it comes to “easy” products, such as lemongrass or cinnamon tea from your garden, beware of food responsibility.

What is worth feeding the family is not worth feeding the customers, in the context of consumer protection.

French regulations are strict. If you produce, transform, distribute food, your responsibility is directly engaged.

Yes to the local, purchased from a third party producer in compliance with food standards. It is your responsibility to make sure.

Finally, keep in mind that while some tourists are burning with curiosity to discover local specialties, others are totally indifferent to it, others are looking for a mix of two.

Culinary curiosity exists as much as resistance to change.

Be careful with the alternatives by proposing certainly cyther plum juice but also orange juice, certainly bread with local butter but also baguette.

Are there any particular standards to be respected (e.g. hygiene) for breakfast in a furnished apartment? Can my responsibility be engaged?

European and national regulations (DGCCRF) impose obligations on operators in the food sector.

They ensure the safety and wholesomeness of foodstuffs at all stages of their production, processing and distribution.  In Martinique, the prerogative is transferred to the DIECCTE.

What the law says: The restaurateur is bound by a safety obligation (art. L. 221-1 of the Consumer Code) and is civilly responsible for the products he supplies to the customer (art. 1245 and following of the new Civil Code).

The time limit for taking action is 5 years.

Liability for catering activities may be engaged at any time by the regulatory hygiene services.

Roadside markets are to be avoided: you are unlikely to be able to turn against your supplier.

HACCP is an acronym which means Hazard Analysis Critical Control Point.

In French, the acronym translates into Analyse des dangers – points critiques pour leur maîtrise.

HACCP is above all a method, a work tool, but is not a standard.

It makes it possible to control risks and to prove the restaurant owner’s good faith in the event of a food dispute.

  • Principle 1: Analyze the hazards.
  • Principle 2: Determine the critical points.
  • Principle 3: Set critical limits.
  • Principle 4: Establish monitoring actions.
  • Principle 5: Establish corrective actions.
  • Principle 6: Verification.
  • Principle 7: Recording.

3 concrete examples that I used in the hotel industry: HACCP CONTROL OF GOODS. HACCP CLEANING. HACCP TEMPERATURE RAISING.

Essential HACCP training courses exist in the area and last 2 days.

Why do you say that breakfast can have consequences on the e-reputation of my furnished apartment?

Villa Apolline has an exemplary local, international and varied breakfast.

The “Les délices d’Apolline” breakfast (it even has a first name!) offers a tasty mix of Creole cuisine and international products, spicy hot chocolate, freshly cut coconut water, seasonal tropical fruits, homemade jam, local and fair trade products. »

Villa Apolline

Out of 173 comments on Booking, 41 comments or 23% are devoted to breakfast.

Out of 37 Trip Advisor reviews, 4 comments or 11% are devoted to breakfast.

Critical volume of comments, enough to tip an e-reputation.

This will necessarily be influenced positively or negatively by breakfast.

It remains an expected standard of hospitality, an emotional human moment and its perception is never neutral.

The Unavoidable

Give preference in the offer to the products that are the most easily preserved.

The Charcuterie Range is not recommended : Limit Conservation : < 30 days, to be consumed 3 to 5 days after opening.

The Hot dish Range (omelette, fried eggs, scrambled eggs with bacon…) is to be left to the customer’s initiative who will cook it according to his taste and will take responsibility for its production.

Check your CSDs regularly, especially in the case of Fresh or Premium Breakfast (every day).

The next article will be about the Classification of Furnished Tourist Accommodation.

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