Macdonald Hotels revamps Breakfast Menu
June 29th 2006
Following a complete review of its breakfast menu, Macdonald Hotels, the UK’s largest privately owned hotel group, has unveiled its new breakfast menu, based on the Group’s policy of using only the freshest and best quality ingredients. It also reflects the Group’s on-going strategy of redefining and revitalising breakfast, by focussing on seasonal ingredients along with the introduction of free range eggs, rustic bloomer toasting bread and freshly baked viennoiserie (pastry products including croissants and pain au chocolate) and bread.
Commenting on the Group’s enhanced breakfast menu, Alan Swinson, Head of Catering at Macdonald Hotels, said:
“Selling on average 4384 breakfasts each day, we have built a reputation within the industry for our breakfast service, but that doesn’t mean we get complacent. We continually review our food offerings, taking into account feedback from our guests. We listened to their opinions: the things they liked we kept and where they made suggestions, we reviewed our menus.
“The new menu offers more choice on a range of quality products. The introduction of seasonal foods introduces a new approach to breakfast in the UK. With guests experiencing the same breakfast experience all year round, we wanted to introduce something different, a menu that reflected the weather. So, in the winter we’ll warm you up with mandarin and cinnamon muffins and when in season you can enjoy the freshest rhubarb fruit compotes.”
Safe in the knowledge that the AA recommends the Macdonald breakfast service to others within the industry as a quality benchmark, the Group’s periodical review was conducted following analysis of five-star hotels across the UK.
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