Hampton by Hilton revealed this week that it is expanding its breakfast options and redesigning its breakfast serving areas across its more than 2,250 hotels in the United States and Canada. New menu items include additional waffle flavors, Chobani Greek yogurt smoothies and several new hot and savory options.
A recent survey of 1,571 Americans—conducted by Kelton Global for Hilton—determined 80 percent of Americans want a breakfast that satisfies their sweet tooth. To satisfy this large subset of the population, Hampton is introducing new fresh-baked Danish pastries and four additional flavors of waffles. Joining the brand’s malted vanilla flavor, these options—blueberry, chocolate, banana bread and cinnamon roll—will be offered on a rotating schedule and in regular and mini sizes.
Hilton’s survey also found 85 percent of Americans like a hot and savory breakfast. For this group, Hampton is adding egg white frittatas, chicken-apple sausage links and prime rib hash to its current core menu of scrambled eggs and bacon.
Busy travelers without time stop for a full breakfast will receive several new options, including Chobani Greek yogurt smoothies, available in tropical mango and wildberry-pomegranate, and pressed juices, available in banana-strawberry, sweet greens and peach-mango. Hampton currently also offers On-the Run bags consisting of fruit, a breakfast bar and a bottle of water.
Hampton’s news breakfast experience will also revamp its serving areas to introduce an “energetic,” contemporary look. Updates include pops of color, chalk-art graphics and enhanced displayware with modern surfaces, including wood tones and bronze finishes.