This is the final part in a series on breakfast space design. Click here for part three: Maximize space for your breakfast area.
Interior Image Group—as its name might suggest—focuses on interior architecture and design, and has created the insides of numerous hotels. Working across different platforms, President Patti Tritschler has seen a range of hotels opt for different types of breakfast spaces. Concierge floors, for example, have become a popular way to give VIP guests a more exclusive morning experience, and can give a designer a chance to create a space that combines the best parts of a restaurant, bar and private lounge.
When planning a breakfast space, whether grab-and-go, buffet or a full restaurant, Tritschler said that a designer should maintain contact with the food-and-beverage director to understand what equipment will be necessary, what food items will be on the menu and how the team expects the traffic to flow.
“Waffle makers are popular,” she said, “so the line grows as people wait to make their waffles. We lay out the equipment to avoid congestion, or at least try to balance it.”
In select- and full-service hotels with a dedicated restaurant, Tritschler has seen increased demand for wall areas or recessed niches (often shaped like an L or a U) for a buffet that can be closed off with barn doors or sliding glass panels when the meal is over. The doors can be decorated with printed art so that they become a focal point when closed, according to Kangana Bhatnagar, IIG’s director of design.
Tritschler also noted the popularity of hard flooring in the breakfast areas, which makes cleaning easier for the staff. Accent rugs, she added, can be used for color in less-trafficked spots.