Why the program "Greek breakfast" not supported by most hotels in the country

No more than 10% of hotels (843 in total) participate in the Greek Breakfast program, launched back in 2010 and designed to promote the gastronomic traditions of Greece.

The goal was worthy – to make “Greek Breakfast” the main element of the identity of the Greek hotel product and a tool for promoting tourism in the country as a whole. diNeOsis conducted a study on “Tourism and Agri-Food in Greece”, which helped to determine the reasons why hotels do not include local Greek products in the breakfast offered to tourists.

In 2020, in Crete, the most visited region of the country, only 8% of all hotels took part in the program, a figure of 38% was shown by five-star hotels. In Santorini, out of 300 hotels, by the beginning of 2021, only 21 participated. Research data shows that out of 13.24% of inbound tourism revenue that flows abroad, 6.75% relate to accommodation and include restaurant meals, and 1.27% relate to to (non-accommodation) catering.

In restaurant food, the share of imported products is 74.4% for 1-star hotels, 62% for 2-star hotels, 35.7% for 3-star establishments, 28.8% for 4-star hotels and 39.6% for 5 -star hotels.

Surveys among tourism executives highlighted the scheme’s lack of publicity, especially for smaller establishments, the “relaxed” evaluation process after receiving the Greek Breakfast label, the high cost, and the slow certification process. It has also been noted that diners crave familiar flavors at breakfast and are extremely reluctant to try dishes that are very different from their habits.

The complexity for hotels exists in working with local manufacturers, which often find it difficult to ensure the required volume of supplies and delivery times.

And yet, despite the challenges, the benefits for businesses participating in the program are considered significant. CNN Greece:

1. In Crete, the hospitality businesses that bear the sign are generally satisfied, especially in terms of promoting healthy food and local gastronomy.
2. On the island of Naxos, the “Greek Breakfast” sign contributes to the presentation and promotion of local products, the satisfaction of visitors with the quality of the breakfast.
3. In Santorini, tourist acceptance is evidenced by the very positive social media reviews of hotel breakfasts, and the program helps chefs impress guests with simple meals. It should be noted that many tourists even ask for recipes for their preparation.

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