Hotels hear wake-up call for most in-demand meal

Hoteliers are embracing breakfast’s solid status as most-favored meal by expanding menus and extending hours, with an eye toward healthier options, environmental friendliness and local sourcing. In addition, they have an eye on costs: “The two main issues of maintaining the profitability of breakfast are food cost and labor cost. By preparing food in low quantity and by an a la carte menu, you try to save food cost,” says Haim Spiegel of Dan Hotels, Tel Aviv, Israel.