I’ve been thinking a lot about breakfast lately. Not just any breakfast, but specifically the kind you get when staying at hotels across different continents. Have you ever noticed how a hotel breakfast in Europe feels like an entirely different experience than one in America? Trust me, it’s not just your imagination.

This week, I found myself at a “boutique” Hyatt Regency hotel in Zadar Croatia, where breakfast wasn’t just a meal, it was practically a ceremony. Fresh-baked bread still warm from the oven, local cheeses arranged with artistic precision, and eggs cooked to order by a chef who took genuine pride in his work. Compare that to my stay in NYC a few months before at the Grand Hyatt, where breakfast meant lukewarm scrambled eggs from a steam tray and coffee that tasted like it had been brewed the previous afternoon. Not for me.

This stark contrast got me wondering: why have European hotels elevated their breakfast game so dramatically while American ones seem stuck in a time warp of processed convenience foods? I mean, it’s been this way the past two weeks here in Croatia and in Poland. And, now that I think about it, I had the same experience in Sardinia in December of 2023. These breakfasts make me want to stay at the hotel and work, rather than going out in search of a café with Wi-Fi.

The answer, I’ve discovered, is fascinatingly layered — like a properly made croissant.

At its core, this is about cultural DNA. Europeans have long treated breakfast as a proper meal deserving respect and quality ingredients. It’s not just fuel; it’s an experience. Americans, meanwhile, have developed a relationship with breakfast that prioritizes efficiency. We’re a nation that invented the concept of “grab and go,” after all. Our cultural programming says breakfast should be quick, convenient, and, ideally, something we can eat with one hand while checking email with the other.

This cultural divergence creates ripple effects throughout the entire hotel industry. European hoteliers know their guests expect, and will happily pay for, quality morning offerings. The economics actually work in their favor too. With shorter supply chains (imagine those sun-ripened tomatoes coming from just outside the city rather than shipped across multiple states), fresh ingredients become more economically viable.

The operational model reflects these priorities as well. That beautiful breakfast spread I enjoyed in Zadar? It required a team of dedicated staff members continuously preparing fresh items throughout the morning. This works because European labor structures support this approach, and, crucially, because European travelers tend to linger over breakfast rather than rushing out the door.

Here’s where things get particularly interesting, and where American hotels face their biggest challenge. The “free breakfast” marketing model that’s become standard in the States creates a fundamental contradiction: hotels advertise breakfast as a complimentary amenity while simultaneously trying to minimize its cost. The result? Those sad buffets of powdered eggs and pastries that seem designed to make you regret getting out of bed.

I’m not suggesting American hotels can’t change, a they absolutely can. But it would require a significant shift in both business models and guest expectations. Hotels would need to charge appropriately for quality (either explicitly or built into room rates), while educating guests about the value proposition of fresh, locally-sourced morning experiences.

Some forward-thinking American properties are already making this transition, particularly in the boutique and luxury segments. They’re discovering what Europeans have known all along: a thoughtful, high-quality breakfast creates memorable experiences that guests are willing to pay premium prices for.

As for me, I’ve become something of a breakfast connoisseur during my travels, seeking out hotels that understand the morning meal isn’t just about filling stomachs but about setting the tone for the entire day. And while I still love my homeland, I have to admit that when it comes to hotel breakfasts, the Europeans have figured out something we’re still learning: sometimes slowing down and savoring quality is the most efficient way to start your day after all.

What’s been your experience with hotel breakfasts around the world? I’d love to hear your stories of the sublime and the subpar in the comments below.