Would that this were a portent of Hampton breakfast brand standards being improved AND local Hamptons being allowed/incentived to some something, preferably local, "extra."

Thinking of one Hampton Inn in Iowa where the manager's spouse made truly excellent homemade gravy for the biscuits and there was a crockpot of it at breakfast (which the manager told me he had to hide when "corporate" came for inspections or he'd get penalized), or the now-no-longer Hampton in Florissant MO where there was an actual woman doing actual cooking of actual biscuits and amazing gravy (no Sysco cans here!).

Holiday Inn Express breakfasts are much better on the whole, but I'm hoping that maybe these new additions are signs that the Hampton breakfasts of ten or twelve years ago might be coming back. Or, at the very least, have some sort of initiative to make sure the pastries are actually fresh and there is always a standalone breakfast meat.