When it comes to breakfast, most people stay with a regular routine; some start with a yogurt and fruit, or  a cup of coffee and a bagel.

Some begin the day with a healthy bowl of cereal and soy milk, and some with eggs and hash browns. Whatever the personal preference, we know that most travelers want to start the day out right, and a familiar breakfast brings the routine of home to the routine of the road. 

An economy as challenging as we are now experiencing causes everyone to stop and take inventory of what's most important. Business travel is tough work in good times, and those of us on the road today are under even more pressure to make the most of the time out of the office.  If breakfast is the most important meal of the day, then that has never been more true today.

Our breakfast buffets and ala carte menus are designed for all tastes, no matter the personal routine. Our individual economies could use a boost, so I have an idea that combines the need for breakfast and the need for personal stimulus...order something different for breakfast.

Go with a Classic Benedict instead of scrambled eggs...try the Lemon Souffle Pancakes at the Renaissance...order NYC'S best Nova Lox if you're at the Marriott Marquis before you head out of Times Square. What does this stimulus do? Simply, it creates a diversion from the norm, an escape into something new, and a welcome request for our associates.

Keep the cooks cooking and order an omelet, surprise the server by asking for a latte instead of the usual coffee. We'll all get through this together, and be better for it through the most important meal of the day.

What's on YOUR plate today?

Brad Nelson is the vice president culinary and corporate chef of Marriott International, he has worked to build an international culinary team that continues to raise the bar in dining. He takes his respect for nature's simple, clean flavors and instill it into the philosophy of the numerous kitchens he oversees.

www.chefblog.marriott.com/aboutBrad