Breakfast Requirements - Best Western MarketPlace

Breakfast Requirements
Best Western member properties which do not have on-site full service restaurants shall be required to provide a
complimentary (free of charge) breakfast buffet on-site.
“On-site” shall mean: Inside, within or attached to the hotel, not adjacent or nearby unless it is part of the Property compound, or
may have the same address as the hotel.
“Full service restaurant” shall mean: A sit down eatery where food is served directly to the customers’ table. Buffet service is
acceptable; however, a complete menu must be available and offered. These establishments may: sell alcoholic beverages; provide
takeout or delivery; offer room service; and present live entertainment. It may be a family-style eatery or an elegant restaurant,
casual dining or fine dining.
It shall be required to:
1. Serve at least two (2) meals, breakfast and dinner.
2. Offer a comprehensive menu that includes:
 Breakfast- must provide the same requirements defined in Rules and Regulation 500.39, but may be cooked to
order.
 Dinner- must include appetizers, soup, salad, hot and cold entrees as well as dessert. Beverage service is highly
recommended.
3. Dining hours must be a minimum three (3) hours per meal period, not overlapping.
4. Include the appropriate number of scheduled waiter/waitress staff for service.
5. Have a minimum seating for the greater of fifty (50) patrons or forty percent (40%) of the total guest room count of the
hotel.
6. Room service during open hours of the restaurant operation is optional.
Breakfast hours
The complying breakfast buffet or full service breakfast must be offered a minimum of three hours every morning, seven
days a week. The breakfast buffet shall be regularly stocked during established breakfast hours of operation. The
breakfast area shall be clean and maintained in accordance with Best Western standards. Any breakfast area must have
a quality appearance, and furnishings must be of the same quality if adjacent to other public areas.
Breakfast attendant
All BEST WESTERN and BEST WESTERN PLUS hotels that offer a complimentary breakfast buffet shall staff a breakfast
attendant who will be present in the breakfast area to replenish breakfast offerings and to keep the breakfast area
clean, during breakfast hours when the hotel has 40 or more occupied rooms. BEST WESTERN PREMIER hotels shall
always staff a breakfast attendant or wait staff.
Seating requirements
In addition, each Best Western member property must provide seating at a minimum rate of 20 percent of rooms (e.g.,
10 seats per 50 rooms) with a minimum of two tables and six chairs. (New Construction and Conversion Applicants:
Refer to the Guidelines addendum for seating requirements, which the Board may change from time to time.)
Breakfast inclusive room rates
All Best Western Member Properties that have an on-site full service restaurant that charge for breakfast: (i) shall offer
breakfast inclusive room rates; and (ii) may offer breakfast exclusive room rates.
Breakfast menu
All members are required to provide a breakfast that complies with the breakfast menu and rules, either on site or at an
immediately adjacent facility. Refer to Breakfast Menus: BEST WESTERN, BEST WESTERN PLUS, BEST WESTERN PREMIER
Breakfast product and presentation requirements
To help Best Western provide a more consistent and high quality breakfast, these requirements have been approved by
the Board of Directors and are to take effect June 1, 2012.
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Best Western Breakfast Guidelines-06 2012, Page | 1
BEST WESTERN Breakfast Buffet Menu
Each BEST WESTERN property shall offer a breakfast on-site. Property must provide either a buffet or full-service menu
breakfast, as specified below. These breakfast items are presented as minimum requirements - as always, Members are
free to go above and beyond, as many already do, to meet or exceed guest expectations in their respective markets.
Breads
 Choice of two: sliced breads - white, wheat, rye, sourdough, etc. comply
 Choice of one: bagel, English muffin, croissant or biscuit
 Choice of two: sweet rolls, muffins, danish, cinnamon roll and specialty loaves (e.g., banana bread)
Cereals
 Choice of three dry cereals: Raisin Bran and at least two other options including Corn Flakes, Special K, etc. One
children's cereal is recommended.
 Choice of one: oatmeal, grits or cream of wheat
Eggs
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Choice of one egg type: hard boiled, scrambled, omelet, etc.
Hot Menu Items
 One hot item from the list below (freshly prepared or prepackaged from a Best Western approved vendor):
 Waffles
 Pancakes
 French toast or crepes
Fruit / Juice
Choice of two juices: one must be orange juice
Choice of two fruits: one must be fresh
Yogurt
Beverages
 Coffee: Regular and decaffeinated 100% Arabica coffee
 Tea: two options and hot water
 Choice of two milks: whole, two percent, and/or skim
Accompaniments
 Butter or margarine, and assorted jellies and jams (if bagels are offered, cream cheese must be provided)
 Two creamers (one dairy and one non-dairy)
 Sugar and choice of two types of sugar substitute (saccharin-based, e.g. Sweet 'N Low, aspartame-based, e.g.
NutraSweet, and sucralose-based, e.g. Splenda comply)
 Salt and pepper
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BEST WESTERN PLUS Breakfast Buffet Menu
Each BEST WESTERN PLUS property shall offer a breakfast on-site. Property must provide either a buffet or full-service
menu breakfast, as specified below. These breakfast items are presented as minimum requirements - as always,
Members are free to go above and beyond, as many already do, to meet or exceed guest expectations in their respective
markets.
Breads
 Choice of two: sliced breads - white, wheat, rye, sourdough, etc. comply
 Choice of one: bagel, English muffin, croissant or biscuit
 Choice of two: sweet rolls, muffins, danish, cinnamon roll and specialty loaves (e.g., banana bread)
Cereals
 Choice of three dry cereals: Raisin Bran and at least two other options including Corn Flakes, Special K, etc. One
children's cereal is recommended.
 Choice of one: oatmeal, grits or cream of wheat
Hot Menu Items
 Choice of one hot egg type: scrambled, omelet, etc.
 Choice of one hot breakfast meat such as bacon, sausage link or sausage patty
 Breakfast sandwich, burrito etc. containing both egg and meat may be used for above egg and meat
requirements.
 One hot item from the list below (freshly prepared or prepackaged from a Best Western approved vendor):
 Waffles
 Pancakes
 French toast or crepes
Fruit / Juice
 Choice of two juices: one must be orange juice
 Choice of two fruits: one must be fresh
Yogurt
Beverages
 Coffee: Regular and decaffeinated 100% Arabica coffee
 Tea: two options and hot water
 Choice of two milks: whole, two percent, and/or skim
Accompaniments
 Butter or margarine, and assorted jellies and jams (if bagels are offered, cream cheese must be provided)
 Two creamers (one dairy and one non-dairy)
 Sugar and choice of two types of sugar substitute (saccharin-based, e.g. Sweet 'N Low, aspartame-based, e.g.
NutraSweet, and sucralose-based, e.g. Splenda comply)
 Salt and pepper
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BEST WESTERN PREMIER Breakfast Buffet Menu
Each BEST WESTERN PREMIER property shall offer a breakfast on-site. Property must provide either a buffet or fullservice menu breakfast, as specified below. These breakfast items are presented as minimum requirements - as always,
Members are free to go above and beyond, as many already do, to meet or exceed guest expectations in their respective
markets.
Breads
 Choice of two: sliced breads - white, wheat, rye, sourdough, etc. comply
 Choice of one: bagel, English muffin, croissant or biscuit
 Choice of two: sweet rolls, muffins, danish, cinnamon roll and specialty loaves (e.g., banana bread)
Cereals
 Choice of three dry cereals: Raisin Bran and at least two other options including Corn Flakes, Special K, etc. One
children's cereal is recommended.
 Fresh fruit cereal toppings such as bananas, strawberries, blueberries, etc.
Hot Menu Items
 Choice of one hot egg type: scrambled, omelet, etc.
 Choice of a hot breakfast meat such as bacon, sausage link, or sausage patty
 One freshly prepared hot item from the list below:
 Waffles
 Pancakes
 French toast or crepes
 Freshly prepared oatmeal (not instant) served with brown sugar and raisins
Fruit / Juice
 Choice of two juices: one must be freshly squeezed orange juice (not from concentrate)
 Choice of two fruits: one must be fresh
Yogurt
Beverages
 Coffee: Regular and decaffeinated 100% Arabica coffee
 Tea: two options and hot water
 Choice of two milks: whole, two percent, and/or skim
Accompaniments
 Butter or margarine, and assorted jellies and jams (if bagels are offered, cream cheese must be provided)
 Two creamers (one dairy and one non-dairy)
 Sugar and choice of two types of sugar substitute (saccharin-based, e.g. Sweet 'N Low, aspartame-based, e.g.
NutraSweet, and sucralose-based, e.g. Splenda comply)
 Salt and pepper
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Minimum Breakfast Presentation Requirements
General Information
 All breakfast presentation products and display items must be coordinated, high quality, commercial grade,
clean and in good repair.
 In accordance to the Descriptor Design Exhibit A, BEST WESTERN PLUS and BEST WESTERN PREMIER hotels must
provide a commercial grade microwave at the breakfast bar. If the breakfast counter is in a full service
restaurant, the microwave may be placed on top as long as it is removed before the next meal period. In an
effort to balance the integrity of the Best Western Descriptor Program Design Guidelines with the Member's
operational needs, BWI will always review this requirement for full-service restaurants on a case by case basis.
 Prohibited items include but not limited to:
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Food products displayed in original packaging i.e. muffins, danish, breads, etc. unless served in individual, portion
control (P/C) packaging.
Open top glass coffee pots, residential style electric coffee urns, or sterno heated coffee urns
Styrofoam products of any kind
Mismatched dishes, glasses and cups
Household grade buffet utensils, sporks
Budget containers for napkins, utensils, or condiments
Plastic pitchers
“Bulk” original containers for milk, juice, creamer, condiments, etc. or serve any item or condiment “family style”
Non commercial grade holding equipment for hot cereals i.e. no household crock pots, warming trays
No Tupperware containers
No wicker containers, dated silk florals, pillowing of fabric or plastic table clothes on buffets
No items may be displayed in original containers i.e. cardboard delivery boxes
Cereal containers that you have to pour or scoop out cereal
Vending prepackaged convenience style, residential type food items
Hot Beverages
 Minimum 2 regular coffee (100% Arabica), 1 decaf, 1 hot water must be displayed.
 Insulated, thermal hot beverage airpots with pump lids must be used.
 Liquid coffee dispensing equipment is permissible, granted an approved Best Western vendor is utilized.
 Hot beverage airpots must be presented on presentation racks with drip tray, and each airpot must be labeled
appropriately with magnetic label or product wrap. Tiered presentation racks are preferred to maximize buffet
space and add height to the breakfast presentation.
 Minimum 10 oz. hot beverage insulated cups or 10 oz. non-insulated cups with sleeves must be presented with
corresponding lids. An approved marketing message must also be present on one of the following: disposable
cup, sleeve or beverage napkin. Ceramic mugs may also be used and displayed on the breakfast buffet.
 Hot beverage stirrers or food grade plastic or flatware spoons must be offered. Stirrers or utensils must be
presented in a sanitary, commercial grade display piece.
 Minimum beverage size napkins must be displayed in an appropriate napkin holder.
 Sugar & sweetener, P/C creamers, both dairy and non-dairy, and tea bags, must all be offered in individual
containers.
 Dairy creamer and milk must be presented in insulated, thermal beverage servers with push button lid, glass
pitchers with ice cores or similar. Each beverage server must be labeled appropriately with magnetic label or
similar. Individual 1/2 pint milk servings can be offered on the buffet on an insulated ice pan, or presented in a
glass front counter top or built in refrigerator located on the breakfast buffet.
Cold Beverages
 Minimum 2 juice dispensers must be presented - 1 must dispense orange juice.
 Clear, commercial grade, plastic juice dispenser or pitcher with ice core or similar and drip tray must be used.
 Minimum 8 oz. disposable food grade plastic or high quality paper juice cup must be presented. 8 oz. juice glass
may also be used and displayed on the breakfast buffet.
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Cold Beverages Continued...
 Electric juice dispensing equipment is permissible as long as the product flavor profile is intact and a minimum of
two juice offerings are dispensed. One must be orange. All electric juice machines must be set to dispense the
product at vendor recommended dilution levels.
 Individual 1/2 pints of juice can be used, especially where required by local health code. They must be offered
on the buffet on an insulated ice pan or presented in a glass front counter top or built-in refrigerator, located on
the breakfast buffet.
 For BEST WESTERN PREMIER hotels, orange juice must be fresh or ready to serve product. No made from
concentrate or juice concentrate machines.
Fruit
 Whole fruit must be presented in a wire, stainless, melamine, glass or similar bowl.
 Sliced or cut fruit must be kept chilled on the breakfast buffet
 Food grade quality tongs or slotted serving spoons must be used for sliced or cut fruit. A utensil rest must be
used to place the utensil on while not in use.
 Minimum 6.5 oz. food grade disposable plastic, high grade paper or ceramic bowl or 6” plate must be offered.
 Food grade plastic or flatware spoon or fork must be offered. Utensils must be presented in a sanitary,
commercial grade display piece.
Yogurt
 P/C or Bulk yogurt must be used on the buffet; yogurt must be kept chilled on the buffet.
 Yogurt can be served in a cold food pan inserted in a stainless or similar housing, or can be stored on an
insulated ice pan, or served in a glass front counter top or built in refrigerator.
 If bulk yogurt is served, a food-grade serving spoon must be used. A utensil rest must be used to place the
utensil on while not in use.
 Minimum 6.5 oz. food grade disposable plastic, high grade paper or ceramic bowl must be offered.
 Food grade plastic or flatware spoons must be offered. Utensils must be presented in a sanitary, commercial
grade display piece.
Cold Cereal
 Cold cereal offerings can be offered in bulk or minimum 1 oz. P/C packages. Bulk cereal dispensers cannot hold
more than 60 oz. of one cereal brand to ensure freshness of product.
 A spill tray of melamine or stainless or similar must accompany the cereal dispenser to catch over flow or spilled
product.
 P/C packaged cereal must be presented on a wire, stainless, stone or similar presentation display. Two or three
level tiered presentation displays are preferred to maximize buffet space and add height to the breakfast
presentation.
 Two types of milk must be presented in a stainless or similar insulated, thermal beverage server with push
button lid or clear pitchers with ice core.
 Each milk type must be labeled appropriately with magnetic label or similar. Two or three tiered presentation
displays are preferred to maximize buffet space and add height to the breakfast presentation.
 Individual 1/2 pint milk servings can be offered on the buffet on an insulated ice pan, or served in a glass front
counter top or built in refrigerator located on the breakfast buffet.
 BEST WESTERN PREMIER hotels must offer strawberries or another fresh seasonal berry and whole bananas, at
minimum, as cereal toppings. Suggest serving on insulated ice pan or using a cold food pan and stainless or
similar housing. Fruit must be served in either glass, ceramic, melamine or stainless bowl or serving tray.
Stainless steel or food rated hard plastic tongs or serving spoon must be provided.
 Minimum 6.5 oz. food grade disposable plastic, high grade paper or ceramic bowl must be offered.
 Food grade plastic or flatware spoons must be offered. Utensils must be presented in a sanitary, commercial
grade display piece.
 Minimum 4" X 8" disposable napkins must be displayed in an appropriate napkin holder.
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Hot Cereal
 For BEST WESTERN and BEST WESTERN PLUS hotels a minimum of 1 oz. P/C package instant oatmeal, grits or
Cream of Wheat can be offered on the breakfast buffet. For BEST WESTERN PREMIER hotels oatmeal must be
freshly prepared, no instant. Must offer brown sugar and raisins, at minimum, as oatmeal toppings.
 Hot cereal toppings should be held in a small container with a lid and separate dispensing utensils.
 Utensil Rest and commercial grade serving utensil must be used.
 Prepared hot cereal must be held in either a commercial grade terrine with an electric heating element or in a
chafer.
 Minimum 6.5 oz. food grade disposable plastic, high grade paper or ceramic bowl and food grade spoons must
be offered. Utensils must be presented in a sanitary, commercial grade display piece.
Breakfast Breads
 Breads and pastries including muffins, bagels, etc must be displayed in a covered, commercial grade display
where the products are visible to guests that compliments other display items. Tiered presentation displays are
preferred to maximize buffet space and add height to the breakfast presentation.
 Condiments must be displayed in a commercial grade rack system or similar that complements the other display
items. Tiered is preferred.
 Commercial grade tongs must be presented with accompanying Utensil tray.
 Commercial grade 4 slot toaster, conveyor style toaster or similar, with crumb tray.
 Minimum 4" X 8" disposable napkins must be displayed in an appropriate napkin holder.
 Minimum 6" food grade, heavy duty disposable plastic/paper plate or china b&b plate must be offered.
Hot Food Items
Waffles
 Commercial grade waffle iron and dispenser per Best Western preferred vendor, in good working order and
repair. Individual cups for dispensing waffle batter. Commercial non-stick food release spray is provided.
Commercial grade stainless steel drip tray underneath iron. User instructions must be prominently displayed.
 Clean utensil tray must be presented with commercial grade tongs.
 Minimum 4" X 8" disposable napkins must be displayed in an appropriate napkin holder.
 Minimum 9" food grade, heavy duty disposable plastic/paper or ceramic plate and food grade plastic or flatware
fork and knife must be offered. Utensils must be presented in a sanitary, commercial grade display piece.
Utensils must be presented in a sanitary, commercial grade display piece.
 Must use a commercial grade display that compliments other presentation items to hold P/C butter, P/C syrup.
Tiered is preferred to maximize buffet space and add height to the breakfast presentation.
 Prepackaged heat & serve waffle options from a BW approved supplier may be used when health code
requirement demands.
Other Hot Food
 Commercial grade equipment that is in good repair and working order.
 Clean, commercial grade utensil and appropriate holder tray in front of each chafer or heating element.
 Commercial grade labels for all food items.
 Must use a commercial grade display that complements other presentation pieces for P/C catsup, P/C salsa, and
P/C Tabasco type condiments. Tiered is preferred to maximize buffet space and add height to the breakfast
presentation.
 Minimum 9" food grade, heavy duty disposable plastic/paper or ceramic plate and food grade plastic or flatware
fork and knife must be offered. Utensils must be presented in a sanitary, commercial grade display piece.
 Minimum 4" X 8" disposable napkins must be displayed in an appropriate napkin holder.
 Prepackaged heat & serve egg & meat sandwich options from a BW approved supplier may be used. Sandwich
product can be offered in a glass front counter top or built in refrigerator located on the breakfast buffet. A
commercial grade microwave oven must also be available on the breakfast buffet.
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