What Hotels Can Learn from Cafés and QSRs About Breakfast

Breakfast expectations are increasingly shaped outside hotels. Cafés, QSRs and brunch-led concepts have redefined speed, atmosphere and habit, raising the bar for hotel breakfast. The Think Hospitality Breakfast Blueprint Whitepaper shows how these operators are influencing guest expectations globally.

Out-of-home breakfast is the fastest-growing meal occasion in the UK, while US breakfast visits have risen sharply since 2019. QSRs have seen breakfast sales grow by over 30%, driven by convenience, consistency and value.

Café culture has turned breakfast into a social ritual. Brands such as Caravan and Tashas have built loyal followings by offering all-day breakfast, quality coffee and lifestyle-led environments. Dishoom’s Bacon Naan Roll has become a cultural icon, driving footfall and brand loyalty far beyond the morning window.

Hotels can learn from this by creating signature breakfast items that anchor memory and emotion. A single standout dish can become a ritual rather than a menu choice. Extending breakfast into brunch hours also opens hotels to non-resident guests, increasing relevance and revenue.

Coffee is another critical learning. Third-wave cafés have made excellent coffee an expectation, not a bonus. Hotels that invest in barista training, quality equipment and respected roasters signal attention to detail across the entire experience.

The message is clear: hotel breakfast no longer competes only with other hotels. It competes with the café on the corner.

This article is adapted from the Think Hospitality Breakfast Blueprint Whitepaper, examining breakfast innovation beyond hotels.