In straitened financial times, breakfast comes into its own. Taking clients to lunch or dinner can be expensive and time consuming. Breakfast does not cost as much and is good for you.

Experienced hotelier Marco Torriani, general manager of Mandarin Oriental’s Hotel du Rhône in Geneva, thinks working breakfasts are replacing lunch in his part of the world. Paul Tribolet, senior vice-president food and beverage, Europe Africa and the Middle East for leisure company Starwood, says: “A 7.15am hotel breakfast still means that you can be in the office for a full day’s work.”