Produced by: Manoj Kumar
That “complimentary” breakfast? It’s already on your bill. Hotels bake it into the room rate, meaning even if you skip the buffet, you’ve paid for that soggy omelet.
Each croissant is costed. From butter and bulk eggs to chef hours and dishwashing cycles—every item on the table feeds a spreadsheet that feeds the bottom line.
₹200 breakfast? Add ₹200 to the room. It’s that simple. Whether you fast till noon or double down on pancakes, your stay helps foot the entire food bill.
You didn’t eat? Perfect. Hotels profit when guests miss breakfast—they keep the bundled margin without serving a bite. Your self-control feeds their ledger.
Behind the scenes, hotels slice costs using scale—buying eggs by the crate, juice by the drum, and negotiating with suppliers to serve you more for less.
Self-serve isn’t just convenient—it’s profitable. Fewer attendants, streamlined prep, and minimal custom orders mean labor costs drop, and margins rise.
Everything uneaten is measured—literally. Kitchens track scraps and leftovers, recalibrating menus and portions to make sure excess doesn’t eat into earnings.
Breakfast isn’t just food—it’s bait. A free morning spread often seals the booking, making it one of the cheapest ways to boost occupancy and perceived value.
Even after eggs, tea bags, and toast, a hotel can still net ₹25–₹50 per room on breakfast. Not by charging for it—but by charging smarter for the stay.