I run a small boutique hotel in Albania (8 rooms, about 20 guests max). For years we’ve offered a simple plated breakfast eggs, toast, cheese, coffee or juice, and a small dessert.
I’m thinking of upgrading to a small buffet instead eggs, pastries, fruit, yogurt, maybe a few local dishes to give guests more variety and a more “boutique” feel.
But I’m not sure if it’s worth the cost and effort for a place this size. Would it actually boost guest satisfaction and reviews, or just increase food waste and stress?
Anyone here made that switch? How did it go?
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