This is from a conversation on the old forum:
Commercial kitchens installed in newly built bed and breakfasts are truly wonderful. If the contractor is up on the local health code regarding kitchen design and if he has designed the facility in cooperation with a chef or kitchen manager, the newly built kitchen should be a joy to behold.
I had a newspaper reporter contact me the other day about B&B trends. One that she asked about was innkeepers tarting to use more private tables rather than group tables for breakfast. I haven’t noticed that, nor heard anything about that as a trend. What are you seeing out there? What are you doing for your breakfast table(s)?