For a hotel breakfast buffet, don’t automatically choose the biggest pack of currant buns. Match the number of buns to expected demand, shelf life and the storage instructions for the product you choose. If you’re serving them unpackaged, make sure guests can find out about any allergens before making their choice. And don’t assume currant buns always contain iodine: check the label.
You’re looking for a pack size that matches expected demand at each breakfast service. Storage instructions matter if you won’t serve all the buns straight away: Albert Heijn and PLUS specify that certain packs should be frozen on the day of purchase.
You want to offer a choice of smaller and larger portions. PLUS lists mini currant and raisin buns in packs of nine; Lidl lists giant raisin and currant buns in packs of four, each weighing 100 g.
If you’re serving unpackaged currant buns, guests must be able to find out about any allergens before making their choice. According to the Netherlands Food and Consumer Product Safety Authority, information about unpackaged products must be provided to consumers in a way other than on the packaging.
First decide how many buns you need and which portion sizes you want to offer at breakfast. Then compare pack sizes and storage instructions, and check what information guests need for each product you choose to serve at the buffet.
| Point to consider | What to check when purchasing | Who it matters most to |
|---|---|---|
| Portion size and choice | Compare the size of each bun and the number per pack; PLUS lists nine mini buns, while Lidl lists four giant buns weighing 100 g each. | If guests want the choice of a smaller or larger portion alongside other bread rolls, bun size is an important factor. Portion choice would be the main concern for around 27% of consumers buying for a hotel buffet. |
| Stock and waste | Compare expected demand at each breakfast with the number of buns per pack and the storage instructions for the specific product. | If demand varies from morning to morning, I don’t want to open a pack and have lots of buns left over. Stock control would be the top priority for around 20% of these consumers. |
| Allergens and serving | Check the current label for any allergens and make sure the information matches the product on the buffet. | If you’re serving unpackaged buns, you’ll want guests to know which allergens are present before they choose. This information would be the main concern for around 33% of consumers. |
| Nutritional information and type of salt | Compare the nutritional information per 100 g or per portion, and check the label for baker’s salt or iodised salt. | If I want to use nutritional information for the breakfast selection, it needs to match the product I’ve purchased. This would be the main consideration for roughly 20% of consumers. |
A retail pack with more buns isn’t the same as a catering case. Even with a larger pack, the number of buns you open may not match planned demand at each breakfast service.
Estimate demand for each breakfast service, then use this to choose the number of buns per pack and the number of packs you need.
Ingredients and warnings can vary from one product to another. According to the Netherlands Food and Consumer Product Safety Authority, guests must be able to find out about any allergens in unpackaged products before making their choice.
Use the current label or supplier information for the exact product you’re serving, and make sure the information at the buffet matches it.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So the product’s origin or category won’t tell you whether baker’s salt was used in a particular currant bun.
Check the current label for baker’s salt or iodised salt, or ask your supplier.
Freezing instructions for a product don’t replace procedures for safe storage and serving. The Netherlands Food and Consumer Product Safety Authority states that catering businesses must follow a food safety plan or hygiene code based on HACCP.
Follow the instructions for the specific product and include stock management, defrosting and serving in the hotel’s procedures.
A retail pack for those expecting to serve several buns at each breakfast: AH Extra-long-fresh raisin and currant buns contains ten buns.
A range that includes a standard pack of six raisin and currant buns, as well as separate mini and giant varieties.
A range that includes a pack of eight currant buns and a pack of nine mini currant and raisin buns.
A supermarket option offering raisin and currant buns in a pack of six.
An option for larger individual portions: Lidl lists giant raisin and currant buns in packs of four, weighing 100 g each.
Yes. According to the Netherlands Food and Consumer Product Safety Authority, information about allergens in unpackaged products must be provided to consumers in another way, so guests can find out before making their choice. Make sure the information matches the product actually served at the buffet.
No, you can’t assume that every currant bun does. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. Check the current label for baker’s salt or iodised salt, or ask your supplier.
It depends on the instructions for the product you choose. For certain varieties, Albert Heijn and PLUS advise freezing on the day of purchase; PLUS says its pack of eight should be used within one month. You should also follow the hotel’s food safety plan or hygiene code for stock management and defrosting.
No, the number of buns alone doesn’t make a retail pack a catering-size pack. Albert Heijn, Jumbo, PLUS and ALDI offer packs with different numbers of buns. Work out how many packs match expected demand at each breakfast, and check with your supplier which pack size you’re actually ordering.
According to the Netherlands Food and Consumer Product Safety Authority, catering businesses must follow a food safety plan or hygiene code based on HACCP. Apply these procedures to the storage and serving of the currant buns you choose, and make sure information about any allergens is available when serving them unpackaged.
