New Hampton Inn breakfasts
Jul 10, 2019, 9:33 am
#16
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If by "real" you mean arrived at the property still surrounded by a shell at some point, not going to happen. U.S. Hampton food prep areas aren't built out to perform real cooking - they're most likely what's called a "warming kitchen" or catering kitchen, not a full production kitchen. That means that they don't have the vent hood, fire suppression, and other features (not to mention the appliances, of course) needed to do real cooking. Upgrading existing facilities to meet the necessary codes or including this capability in new builds would be an extremely nontrivial task.
Jul 10, 2019, 12:23 pm
#17
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If by "real" you mean arrived at the property still surrounded by a shell at some point, not going to happen. U.S. Hampton food prep areas aren't built out to perform real cooking - they're most likely what's called a "warming kitchen" or catering kitchen, not a full production kitchen. That means that they don't have the vent hood, fire suppression, and other features (not to mention the appliances, of course) needed to do real cooking. Upgrading existing facilities to meet the necessary codes or including this capability in new builds would be an extremely nontrivial task.
Jul 10, 2019, 1:24 pm
#18
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Now this gets interesting. I don't know if a property can do commercial cooking in a space that does not have any certification for such. Omelet stations might be covered in restaurants in the sense that they're an extension of an approved cooking facility. I'm not deep enough in the codes to know if a standalone one could fly. Would be cool if it could work though.
Jul 10, 2019, 3:44 pm
#19
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But is this still using one-time use plastic plates and cutlery? European Hamptons tend to involve ceramic crockery, but are the USA "Inns" moving this way too?
Jul 10, 2019, 4:45 pm
#20
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Haven't seen it. In line with my previous posts about the kitchen build-outs in Hampton properties, I do not believe that most (any?) have the high-volume commercial dishwashing capability needed to support this. However, this would be simpler to add to new properties than a full prep kitchen - not sure where breakeven on switching the whole operation to reusables would be in terms of guest throughput but it would theoretically exist somewhere.
Jul 10, 2019, 5:42 pm
#21
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Hampton Brickell is using food based (potato and something else) plates so they biodegrade easier.
Jul 11, 2019, 12:04 pm
#22
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Holiday Inn Express breakfast improved a lot in the past year or so because they figure out how to use non-powdered hot eggs at the same (or lower?) cost as their previous (and everybody else's in this space) powdered hot eggs. I wish Hampton (and Fairfield and others) could copy HIX on this. Thanks goodness Hampton (and Fairfield and some others) have hardboiled eggs, because I hate powdered eggs with a passion.
Jul 11, 2019, 8:49 pm
#23
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Jul 12, 2019, 6:10 am
#24
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Jul 12, 2019, 5:43 pm
#25
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Jul 13, 2019, 11:18 am
#26
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Jul 13, 2019, 11:55 am
#28
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Typically those pre-plastic wrapped cups are the ones that go into the guest rooms... This is also for sanitation purposes with those pre-plastic wrapped cups going into the guest rooms. The maid puts those cups in the room right after they clean your toilet or clean other rather disgusting areas. There is a reason why that plastic wrapping is over those cups. Another reason is so they do not have to replace unused cups after each guest. The plastic wrapping sealing the cups promotes a waste reduction effort. I would guess a fairly large percentage (probably at least 40-50%) of customers do not use those cups provided in the room. But if the cups did not have the plastic wrap, for sanitary purposes, they would need to be tossed and replaced with each new guest.
Perhaps a model like "Tru" where the cups are at a central location in the lobby at a wall-built in dispenser like a gas station has would be a way to control cup usage and eliminate use of the plastic wrap, and cut a step out of the maid's process in replacing the cups.