Case Studykellogg's "the best start of your breakfast"
How the organisation of the breakfast buffet in hotels can help to increase guest satisfaction and decrease hotel costs. This project was Europe-wide executed from basic research in hotels in 12 countries to creation of communication material (manuals and brochures).
How We structured the breakfast buffet and decreased food costs by 20%.
After studying the route of guests at the breakfast buffet we found out they always started with the juices. This implied that the next item would be a product next to the juices. Choice was smoked salmon (expensive) or Kellogg’s cereals (less expensive!).
Restructuring food items on the buffet and placing complimentary items next to each other had a huge cost impact.
Next step: to inform all F&B managers to put Kellogg’s cereals next to the juices.
“I can’t believe it took us this long to make a change. So happy that we did. Numbers don’t lie.”
Michel DeSutter, Sales Director Kellogg’s Benelux
Get In Touch
foodservice marketingimpact Zwolle, netherlands
+31 529 42 69 60