Buzz
The so-called 'continental breakfast,' typically featuring pastries, fruit, and coffee, is commonly marketed by hotels as a free guest amenity. But what makes it 'continental,' and why don’t guests receive eggs and bacon with it?
The term originated in 19th century Britain, where people referred to mainland Europe as 'the continent.' Breakfast in this area was generally lighter, while English or American breakfasts included heavier items like meat and beans.
To attract European travelers, American hotels began promoting 'continental breakfasts' to signal that they wouldn't be restricted to traditional American breakfast options, which some found unappealing. This strategy worked well for hotels, which saved money by offering muffins, fruit, and coffee as a simple solution.
The combination of affordability and convenience—pastries and fruit being shelf-stable and requiring no refrigeration or heat to ensure safety—has played a significant role in the lasting popularity of continental breakfasts. It also ties back to the hybrid pricing model in hotels, where American hotels usually bundled meal costs into one bill, while European hotels charged for food separately. Offering a continental breakfast allowed guests to enjoy the best of both worlds. Although Americans were initially surprised by the absence of sausages and pancakes, they've gradually embraced the simplicity of a muffin and orange juice to start their travel day.
