The Future of Hotel Breakfasts

Hotels worldwide are rethinking their approach to breakfast buffets in an effort to reduce food waste and meet sustainability goals. Traditional all-you-can-eat buffets often lead to excessive waste, with studies showing they generate more than twice as much waste as made-to-order meals.

To address this issue, hotels are implementing various strategies. Some are using smaller plates and serving pre-portioned items to discourage overserving. Others are downsizing their offerings while ensuring guests can still request more if desired. Many hotels are also exploring alternatives to buffets, such as chef-crafted menus and bespoke morning experiences.

These changes align with growing consumer awareness about sustainability. According to recent reports, a significant majority of global travelers now consider sustainability important when making travel choices. By adapting their breakfast offerings, hotels aim to reduce their environmental impact while still providing a satisfying guest experience.