Bryan Kain, who does executive sales work in Plainfield, Ind., likes the food options and the service during breakfast at Embassy Suites, especially in Des Moines.
“(They’re) constantly restocking fresh items and cleaning tables,” he says. “The omelet and pancake makers make waiting enjoyable.”
Clarissa Cervantes, a photographer in Los Angeles, likes that Embassy Suites pays attention to little details such as the quality of the fruit.
She says it offers “fresh fruit salad with natural juices and ingredients such as apple, bananas and oranges, not store-bought with sugary juices and artificial flavors.”
Ed Krach, a sales engineering executive in Austin, especially likes the cooked-to-order eggs.
“I've had great breakfasts at every location I've stayed,” he says.
Henry DeLozier, a business consultant in Phoenix, likes the diversity of menu items and the staff, especially at the downtown San Diego location.
“There is no substitute for personal service and attention,” he says. ”The omelets were light and tasty. The pancakes were fluffy. The fruit was fresh-cut.”
Keith Blankenship, a vice president of technical sales who works in St. Louis, appreciates that he can either have breakfast on the run or sit down for a leisurely meal at an Embassy Suites.
“If I'm in a hurry, I hit the buffet,” he says. “If I have time, I get an omelet. I like the flexibility.”
Hampton Inn also has a popular, hot, complimentary breakfast among Road Warriors.
Richard Bowden, a certified corporate master trainer in Denver, likes that he can get pretty much any breakfast item at a Hampton Inn.
He says the hotel offers a “good variety of anything anyone may want for breakfast.”
Melissa Walters, who works in manufacturing sales in Northport, N.Y., enjoys the selection of cereals, hot food, waffles and fruit at Hampton Inn. She appreciates that the cereals remain in their box.
“So you know you're getting real Cheerios and not generic,” she says.
Victoria Person-Goral, a vice president of trade marketing in Winston-Salem, N.C., applauds Hilton Garden Inn’s offerings.
“Made-to-order eggs, pancakes, waffles, a variety of fresh fruit, multiple breakfast meat options, breads and pastry. I can order a vegetable egg white omelet with no oil or butter in the pan, and the chef still smiles at me,” she says.
Mason Blacher, a consultant to non-profit organizations in Seattle, prefers breakfast at Holiday Inn Express.
In particular, he likes that the hotels have upgraded to the Chobani brand of Greek yogurt.
“I like the fact that most of the healthy items are served in their own containers, like oatmeal and yogurt, and even pieces of fresh fruit, rather than in some communal bowls that can get gross with a variety of guests' self-serve habits,” he says.
Holiday Inn Express offers more than 30 items at its complimentary Express Start breakfast bar, including hot and cold items.
Jennifer Gribble, vice president of IHG’s Holiday Inn Express, Staybridge Suites and Candlewood Suites brands in the Americas, says the breakfast is designed for guests who have a “rest and go” mentality.
“They want to get a great night’s sleep, fuel up for their day with a good breakfast and get on their way,” she says.
James Shriner, a sales director in Miami, enjoys breakfast at Marriott’s Residence Inn, which includes selections such as a yogurt parfait, fresh fruit and, as he calls it, “real, not fake, scrambled eggs.”
It’s got “more variety and fresher offerings, both for hot and cold food,” he says.
Hyatt Hotels offers complimentary breakfast at its Hyatt Place and Hyatt House brands.
Hyatt Place has a free breakfast daily, featuring fresh fruit, hot and cold cereal, yogurt, breads, premium coffee and an assortment of juices.
Hyatt House has a build-your-own omelet bar, steel-cut oatmeal, fresh fruit and vegetarian and gluten-free options.
Barry Koklefsky of Middleton, Wis., prefers the Hyatt House breakfast, especially in Fishkill, N.Y.
“There is plenty of seating and many choices,” he says. “Both the wide assortment of cereals and the many hot items mean there is something for everyone. Further, the kitchen staff is friendly and genuinely interested in guests' satisfaction.”
For Terry Sloan, who lives and works in Albuquerque, nothing beats the breakfast at Comfort Inn.
All of Choice Hotels’ midscale brands — Comfort Inn, Comfort Suites, Sleep Inn, Quality Inn, Clarion — offer extensive free hot and healthy breakfasts. The company has made its breakfast a priority through its “Rested.Set.Go” initiative. Recently, it rolled out enhancements such as Greek yogurts with toppings that include nuts, dried fruit and granola.
A typical breakfast at Comfort Inn and Comfort Suites would include eggs and two flavors of waffles.
The company takes breakfast so seriously that it invites community service groups such as first responders and teachers to have free waffles through Aug. 24, which is National Waffle Day. It also provides waffles to the Boys and Girls Clubs of America.
Sloan says he loves the “selection, roominess, atmosphere, seating comfort and great attentiveness of the breakfast staff” at Comfort Inn.
At the Comfort Inn in Farmington, N.M., he gets a local treat that stands out in his mind: sausage, eggs and hash browns with green chile.