Multiple outlets report that hotel breakfast buffets are becoming less common, particularly in higher-end properties where the format is being “reimagined.” Rather than traditional large buffet spreads, some hotels shift toward alternatives such as made-to-order items, smaller buffet selections, and more curated service models designed to streamline the dining experience. The change is linked to evolving guest expectations and the operational challenges hotels face in running extensive buffet lines, including food waste and staffing needs. While the specific approaches vary by property, the trend is broadly described as moving away from all-you-can-serve buffet layouts toward formats that can be tailored to demand. The coverage also notes that, despite the overall contraction, some hotels continue to deliver high-quality breakfast experiences, including venues known for standout breakfast offerings. Across reports, the common theme is that hotel breakfast is transitioning in both style and scale, with many establishments adjusting menus and service methods to fit their market positioning and day-to-day costs.