Rising Costs, Rising Expectations: Managing Food Inflation and Guest Demands
Inns and B&Bs have always been known for their warm hospitality and home-cooked meals. But in today’s climate, small lodging providers are navigating a tricky balancing act: rising food costs paired with increasingly high guest expectations.
How can you manage inflation without sacrificing quality—or the personalized touches that keep guests coming back? Here are some practical, frictionless strategies for menu planning and cost control.
- Shrink the Menu, Elevate the Experience – A more focused breakfast or snack menu can reduce waste, streamline prep, and highlight your specialties. Instead of offering five different egg dishes, offer one signature frittata made with seasonal veggies and a side of locally baked bread.
Tip: Rotate menus weekly to keep things fresh for longer-stay guests and encourage return visits.
- Lean into Local & Seasonal – Sourcing ingredients from local farms and markets isn’t just trendy—it’s often more affordable and logistically reliable. Seasonal produce is usually cheaper and more flavorful, and it gives your menu a “fresh from the farm” feel that guests love.
Bonus: Guests enjoy stories—highlighting local vendors on your menu or during breakfast builds connection and adds value.
- Embrace Make-Ahead and Multi-Use Ingredients – Ingredients that can be prepped in bulk and used across several meals help minimize both labor and food waste. Think: yogurt that can top granola, swirl into smoothies, or accompany fresh fruit.
Try This: Signature baked goods (like a muffin of the week) that double as both a breakfast item and a welcome snack.
- Get Smart About Portions – Oversized portions can drain your food budget and lead to unnecessary waste. Smaller, thoughtfully plated servings often feel more curated and upscale—and guests will still leave satisfied, especially when quality is high.
Add Value: Offer guests seconds rather than serving large initial portions.
- Offer Add-Ons for Upselling (Strategically!) – Think about offering premium breakfast options or local snack baskets for a small extra charge. Guests who are food-focused or celebrating something special are often happy to pay a little more for a standout experience.
Ideas: Champagne brunch upgrade, charcuterie plate for two, or local honey sampler.
- Be Transparent, Not Defensive – If you’ve had to make small changes due to cost, communicate with authenticity. Guests are generally understanding—especially when you frame changes around sustainability, quality, or supporting local.
Food inflation isn’t going away tomorrow—but thoughtful planning and small adjustments can help lodging providers continue to deliver an amazing guest experience without breaking the bank. By focusing on quality, storytelling, and strategy, you can keep guests delighted while keeping your food costs under control.
