In this article, we want to give you a feel of what a start-up bed and breakfast might be like in the beginning as it was with our inn.
As previously stated, George was the architect for our Mission Style luxury Bed and Breakfast and did the initial landscaping for our five and one-half acres. From all our many travels we combined the Best of the Best from all the B B’s and tried to incorporate them into our own plans. There were two-way fireplaces, Jacuzzis for two, two shower heads, and just about every amenity you can possibly imagine – including Peach Bubble Bath, candles, a wide selection of movies WITH popcorn, special black face cloths for make-up removal (added on later from experience), irons, ironing boards, books, nice comfy chairs, desk, three lamps, soft, fluffy robes, guest books listing an array of restaurants and movies plus many many more. A deck off the main floor, the entire length of the Inn, provided gorgeous views of the mountains. A porch swing, six rocking chairs, a table, six wrought iron chairs with three matching tables in which to dine or just relax completed the Southern Hospitality atmosphere. In the wintertime we handed out blankets specifically for those brave enough to sit out there after dark, to sip wine, enjoy their nightly dessert or to nap.
Eventually we extended the deck past the dining room so we could accommodate weddings and other group functions. But as I frequently remarked to everyone, “We didn’t have a bad view anywhere! I tried my darndest and can’t find a bad view anywhere” or that it is “God’s Television out there!” Another local B B owner dubbed me as ‘The Ritz Carlton of the North Georgia Mountains.’ We had decided that there were enough rustic cabins and cottages in the area. We chose to have a little more upper class type of inn.
A seven course Gourmet breakfast was served every morning, starting with St. Ives Coffee, plus three kinds of juice, home-made bread (alternating between coffeecake, muffins, scones, baked donuts, rolls) even different kinds of butter spreads, coffee creamers and my own jellies, some type of an egg dish, pancakes, waffles, crepes or French Toast and some kind of meat (Apple Wood Bacon, Maple sausage Links, patties.) We were very conscious of people’s dietary requirements too; from gluten free to vegan, we aimed to please. At the beginning I shopped locally, then as we got more and more guests, I started to order from Sysco, Miltons PFG, or go to Sams Club and bought in bulk. It was just as easy for me to prepare for one person as it was for twenty!
The next article will cover housekeeping tips.
Article source: http://www.articlesbase.com/entrepreneurship-articles/owning-and-running-an-inn-part-three-5632449.html