Most of us have stayed in hotels when a budget, maybe for business maybe just a vacation, has been important and part of the expense has been on the restaurant bill. The hoteliers should be as aware of this as any one in these difficult times. However the choice has also to be important. In my opinion there should always be a selection of basic food at each course.

There should be both a set menu as well as a la carte. The Hotel should recognise that health is an issue as well for many people and the increasing number of diabetic and associated disorders sufferers should be taken into account. The mark up on food is quite substantial in most hotels so a more basic option would no only be healthy but less costly with out affecting the margins. Coffee should be an option instead of desert, (pudding) Breakfasts, at least in Europe do take account of the healthy options as well as being varied and adequate.

In the UK the Holiday Inns have menus that are the same for some weeks so do not encourage you to eat in more than two or three times before boredom, unless there are special favourites, sets in and a visit to a take away seems preferable.

The Wine list should include a good selection of half bottles as many business visitors do not need a full bottle. Bottled water should be at a reasonable price. In France recently in a supermarket 1.5 litres can be bought for as little as .2 euro but the least expensive restaurant was selling .5 litre at 3Euro that is 45 five times more.

Finally the opening and closing times should be appropriate for the hotels location, Vacation hotels should not need early breakfasts and business locations as well as Airport hotels should serve breakfast as early as guests need.