Breakfast at the Inn

Are you ready to start your great day in the mountains? How about breakfast? It’s included with your stay.

We serve a full breakfast which begins with fresh fruit, juice and coffee/tea followed by hearty main course, such as Elegant Scrambled Eggs, Stuffed French Toast, Brown Sugar Oatmeal Pancakes, Baked Scrambled Eggs or Herbed Eggs with a side ofbacon or sausage. Lately Robert has been making some tasty “quick breads” such as Pumpkin Bread and Almond Poppy Seed Bread. (We all know they are really Cake for Breakfast!)

Fruit course at breakfast at Prospect Hill

Fruit course


There are a lot of people out there who want to be chefs.
We don’t. We focus on a breakfast which is nice to look at and even better to eat. Judy enjoys making your meal look wonderful. Guests often linger, sharing a last cup of coffee. The entrée is different daily, alternating between an egg and a sweet dish.

Fried eggs, grits and gravy are not on our regular menu (our mothers were from southern Connecticut and southern Pennsylvania, NOT the Deep South). Our moms generally just fried an egg. Seems pretty ordinary to us!! We want to prepare something a bit more special–a dish you don’t eat at home regularly (but not odd, either).

Questions, concerns, special diets, health issues or allergies? Talk to us. (See above; we are not chefs and the show “Chopped” with last minute ingredients included or omitted is NOT our idea of a good time.) If you have special dietary needs, please let us know when you make your reservation so your meal is equal to every other from our kitchen, prepared with equal thought and love.

We serve our breakfast meat on the side and have a vegetarian breakfast “meat” selection available. If you are dieting we can provide smaller portions or substitutes such as cereal or oatmeal. Dishes for diabetics, gluten-free, no lactose all aren’t a problem.  Our goal is to provide a great dish which is as similar to the one others are eating as we can get it.  Of course, with Paleo diets this is not possible; in that case it is the most lovely dish!
Breakfast time is generally 8:30-10 a.m. or by arrangement with the innkeeper. Self-serve continental breakfasts are available for those needing an early start to their day. (This is popular with our business guests.) Breakfast in the room is at added cost. Please ask the innkeeper. We can also provide a “table for two” if you really don’t like talking to others are breakfast.

B&B guests enjoy breakfast around Craftsman style table at Prospect Hill

Family joins a wedding couple around the inn’s breakfast table

 

Stuffed French toast with Bacon at Prospect Hill B&B

Stuffed French Toast

Country Cookbook cover

Our Chocolate Muffin recipe was included

Cranberry Stuffed French Toast  served at Prospect Hill

Cranberry Stuffed French Toast

LINK to Cookbook where we are featured. Inn gives out recipe cards; we don’t (yet) have a cookbook to sell.

 

Find the B&B That’s Right for You

When we opened our first B&B on April 1, 1992, there were a lot of pseudo-Victorian styled B&Bs, lots of lace, floral bedspreads and teddy bears–and doilies!  We were never much about that over-stuffed rooms.  Today’s preferred B&Bs aren’t either.

Twenty two years later, there are  nearly as many types of bed and breakfast properties and businesses as there are innkeeper/owners. You have to find which is perfect for you.

One fact remains: someone has to have taken an aging house (or a suitable newer one or built a new one) –and molded it into a workable B&B property.  Just buying new sheets and hanging out a sign does not cut it. From regulatory issues (yes, you need a business license, must collect sales tax and often must make nice with health inspector), to technology needs of guests (yes, you DO need both wifi and TVs in your rooms), there’s more to innkeeping than chatting with guests and making breakfast.

According to the Wall Street Journal last year, the bed-and-breakfast industry is attracting a new breed of innkeepers who, instead of being hobbyists, are looking for sustainable businesses.

At the same time younger people are getting into innkeeping as a serious for profit business, more and more baby boomers and post-baby boomers are looking for a home-based business but NOT looking to be corporate tycoons–they’ve been there and already done that!

The article emphasized that the most growth in B&B is in the upper 10% of the market (high end properties) where it is no longer all about  “nice sheets” and terrific muffins.  It has to be about the “experience.”
In our opinion, lovely linens and great breakfasts do count.   A comfortable bed and a great breakfast are all part of that experience!  So, too, may be being drawn into the owner’s passion for gardening, parrots, history and legends, motorcycle rides or 1940s campers.

Our own passion–which ties into our niche market– is enjoyment of the antique/historic home.

In our opinion, behind-the-scenes updating to support our 21st Century lifestyles (and need for technology) is an absolute necessity so people can enjoy all the history an antique house affords.  Our 1999 renovations included phone lines for dial up internet service; today free wifi is a given. This website will soon be responsive; a mobile version is already online. We are always asking “what’s next?”

Those new to going to B&B need to understand that bed and breakfast lodging is NOT synonymous with a youth hostel or motel lodging.  American B&Bs are very different from those in England and Europe where the lodging is functional but not “upgraded.”

Rooms in American bed and breakfasts and inn, in some cases, are double or triple motels in the same town.  That’s because the amenities, the furnishings, the personal service, free items such as snacks or afternoon tea,  excellent cleanliness and size of the rooms far exceeds a standard motel room.  Innkeeprs work with people’s budgets but we are not the “cheap alternative.”  And we prove over and over again, you get what you pay for– “a quality experience while you travel.”

While many bed-and-breakfasts [remain] budget-priced, wrote the Wall Street Journal, more newer B&Bs are focused on upscale travelers, with rates easily running upward of $1,000 a night. Around 10% of B&Bs have rates that top $300 per night,[ according to Professional Association of Innkeepers International who counts many full-time innkeepers and professionally-run properties among their members.]

The newest twist in innkeeping is offering up the owner’s passion along with the well appointed room.
Here at Prospect Hill, our passion has been old-house renovation. We took an ailing property and turned it into a beautiful property, now ripe for an innkeeper whose passion may be cuisine, parties or any one of a dozen other pursuits.

While the market may have slowed during the recent recession, inn brokers are saying interest in buying inns is increasing. People with a passion are shopping for properties where their dreams can come true.  Our broker has certainly found it so. The Inn Partners classes are always sold out. Inquiries are strong and inns seem to sell almost weekly.

As a future guest at an inn, we urge you to look for a match between the property and your own sensibilities. If in doubt, use the PHONE and call us for a further discussion (or email). We are happy to tell you what we offer, how much it costs and what we don’t have.  We’ll help you with the details which can turn an average stay into an awesome experience–that’s what WE do!!  Whether you are renting a room or buying an inn, there’s a match for you at a B&B somewhere; unlike hotels it is NOT one size fits all.

How to Get the Most Out of Your B&B Stay

Rocking chairs on front porch with brick arches

Rocking chairs on the front porch, just outside Room 1’s door.

Much of the charm–and the allure–of a stay at a bed and breakfast has to do with the “things” hotels and motels don’t have.  Rockers. Porch swings. Views. Special treats.  Interaction with hosts and guests.  It saddens me when couples miss out, simply because they arrive late or sleep through breakfast or are not comfortable letting the innkeepers “tell them things.

A couple this week arrived about 10 pm after a long, active day. They were tired and the day was almost over so they received the abbreviated “tour” so they could enjoy the rest of their evening.  We were sure we could fill them in at breakfast.

Alas, in the morning– Read More→

How we welcome business travelers

Craftsman style furniture in inn's living room, dining room

Parlor and dining room

A guest can be interesting, self sufficient, well-traveled–Often they are a business traveler. He or she could be YOUR guest.  They are often mine.

An inn’s location drives its potential for hosting business travelers.  At our first inn–near downtown Atlanta–we could stand in the street and see the state capitol. The nearby subway traveled under three miles to the World Congress Center (conventions) and CNN Center. Read More→

Why You Can’t Check in at 10 a.m. and Other Requests

Cast heads to Emerald City

Think of the B&B inn as the Emerald City. Our inn even has a green roof!

Attempting to check in to a B&B in the morning, or lunch time in order to “get your money’s worth” is not a good plan.
Hint:  Check out for the previous night is usually 11 a.m.
Hint #2:  Rooms must be cleaned and public spaces maintained, generally between 11 a.m. and check in time (usually 3 or 4 pm). That’s a mere 4-5 hours.  It’s a scientific fact two objects can’t occupy the same space at the same time.

Innkeepers Hate to Say “No.”

We hate to say ‘no’ to early check in requests. However,  when it comes to letting guests check into rooms many hours early, or staying many hours later (before and after the standard times which are 3 pm and 11 a.m. at my inn), we may have to decline.  It’s not that we don’t want guests to make full use the facility. And it’s not that we want to “take as much and give as little” as we can. Read More→