Breakfast according to GOST: how many types of eggs you are supposed to and what rules the hotel must comply with

Fresh produce, a wide selection of dishes and good freshly brewed coffee are the main expectations of most travelers from a morning meal at a hotel. This conclusion was made by specialists of one of the hotel booking services after interviewing tourists from 6 European countries. As for the hotels themselves, they are guided not only by customer requests, but also by certain standards that are formulated in the laws or internal standards of hotel chains. We tell you what a proper breakfast should be in any self-respecting hotel.

Time for breakfast

The breakfast time is the same in almost all hotels – it starts at 7:00 and ends at 10:30. Small shifts are acceptable depending on the specifics of the hotel: in business hotels, breakfast may end a little earlier, and in country hotels, on the contrary, it may move closer to noon. If a guest checks out before 7:00 or goes on an early tour, they must be given a lunch box for the road.

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What's on the menu?

The specific range of dishes depends on many factors: hotel category, type of breakfast, national specifics. Fours and fives must provide guests with a breakfast buffet, threes have the right to limit themselves to the so-called extended continental breakfast.

The buffet includes meat and dairy products, cereals and side dishes, vegetables and fruits, pastries and desserts. Usually there are three different types of eggs – boiled, scrambled eggs and scrambled eggs. Continental breakfast is much more modest – as a rule, it is 3-4 dishes: for example, scrambled eggs, bread and coffee or scrambled eggs, a bun and tea. Its extended version has cereal or muesli, yogurt, cheese and/or ham. Marriott hotels have an omelette station for breakfast, where, in accordance with the brand's standards, they prepare a dish with various fillings – vegetables, fish, cheese. And in the St. Petersburg hotel of the Finnish Sokos Hotel chain, several egg dishes are presented on the buffet, the preparation of which takes 12.5 thousand eggs a month.

The presence of industry standards does not prevent the breakfast menu from varying markedly in different countries. For example, in Hong Kong, daikon pie is served instead of an omelet, in Spain, egg dishes are prepared with meat and cheese, and in Latin America, scrambled eggs are invariably accompanied by spicy tomato sauce.

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What else to read on the topic

• You should: what does all inclusive include?
• Food safety experts have named 7 dishes that should not be taken on a buffet
• Where to relax lovers of good food: 4 countries with the perfect all-inclusive

Safety

Another important requirement for organizing breakfasts is safety. This criterion consists of many details: the correct arrangement of furniture, the selection of materials for flooring, good lighting in the hall, clean and comfortable dishes, fresh and high-quality products. Foods that cause allergic reactions too often are also usually not found on the breakfast menu. For example, hazelnuts, walnuts, even pumpkin seeds can be offered as additives to cereals or yogurts – but not peanuts.