Backstory: Last year, my first year of employment at the resort, a national chain hotel in New England dissolved an "out of a bag or box or frozen" quality buffet breakfast when the on-site restaurant was totally renovated last year. While our restaurant has opened for dinner service and gaining popularity, upper management has not yet initiated breakfast service. Other hotels in the chain offer a mix of buffet and sit down service to my knowledge. While guest surveys rated the former buffet in the pits, current guests are lamenting the fact that our hotel does not offer breakfast - and being in a very rural area, decent breakfast choices are a drive away. I'd love to part of the solution to the problem. Question: As a first year chef now working the dinner service (and hoping to be asked to head up the breakfast service) I'm asking fellow chefs who might have worked in the hospitality industry which is most popular, profitable, possible, etc.breakfast formats found at similar level hotels. I'd love to approach my chef de cuisine and management with my recommendation: a sit down service with a limited menu that reflects the dinner service of handmade, fresh and innovative selections beyond the usual pre-made pancakes, eggs from a carton, soggy homefries and par cooked bacon. Am I right? Wrong? Missing something? Being relatively new to the industry, I'm trying to factor in food costs, server availability, guests desires (like grab and go buffet vs. sit down) 86 costs etc. What say thee? And thank you in advance!