The continental breakfast, which is typically made up of pastries, fruit, and coffee, is often advertised by hotels as a free perk for guests. But why is it called continental, and why don’t patrons get some eggs and bacon along with it?
The term dates back to 19th century Britain, where residents referred to mainland Europe as “the continent.” Breakfast in this region was usually something light, whereas an English or American breakfast incorporated meat, beans, and other “heavy” menu options.
American hotels that wanted to appeal to European travelers began advertising “continental breakfasts” as a kind of flashing neon sign to indicate guests wouldn’t be limited to American breakfast fare that they found unappealing. The strategy was ideal for hotels, which saved money by offering some muffins, fruit, and coffee and calling it a day.
That affordability as well as convenience—pastries and fruit are shelf-stable, requiring no heat or refrigeration to maintain food safety—is a big reason continental breakfasts have endured. It’s also a carryover from the hybrid model of hotel pricing, where American hotels typically folded the cost of meals into one bill and European hotels billed for food separately. By offering a continental breakfast, guests got the best of both worlds. And while Americans were initially aghast at the lack of sausages and pancakes on offer, they’ve since come around to the appeal of a muffin and some orange juice to get their travel day started.
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