People often ask me, “Why should we bring in an outside trainer for our club’s food and beverage team?”
It’s a fair question, since most clubs already do internal training. But here’s the thing…
Club training programs usually focus on reinforcing skills and day-to-day operations, whereas an outside trainer can help inspire investment in long-term excellence, alignment and continuous improvement.
Internal training is always valuable, but balancing it with fresh perspectives from experienced industry professionals can provide advantages that enhance your club’s operations.
Outside experts bring something unique to the table: a fresh voice and a broad understanding of what’s happening across top clubs, hotels and restaurants around the world. They’re not focused on one environment; they’re out there seeing what’s working, spotting trends and helping teams adapt in real time.
Training through a different lens adds value in key areas, like modern best practices, updated service techniques and operational efficiencies. Plenty of relatable, real-life stories reinforce learning. They connect the dots and make lessons memorable. Additionally, sometimes the message must come from someone new to stick. It’s like when a coach says the same thing a parent’s been saying for weeks and suddenly the light goes on. Sound familiar?
And let’s be clear. Effective training isn’t about PowerPoint presentations and policy manuals. It’s active. It’s hands-on. It’s built around real-world service moments: the good, the challenging and the unexpected.
Humorous, poignant and powerful videos help strike a chord. Activities are intentionally designed to help the message sink in differently. The best sessions create the right mix of reflection, fun and forward motion, and leave people feeling energized, not drained.
It’s important to recognize that the steps of service are universal. The fundamentals remain the same whether in a club, hotel or restaurant. But a great trainer goes further. A great trainer takes time to understand your club’s culture and customize the approach used during training accordingly. Because consistency is one of the biggest challenges in food and beverage. And alignment, not just repetition, ensures every member has a great experience.
But here’s where it comes together…follow-through.
A strong training session doesn’t end with a round of applause. It ends with clarity, clear goals and meaningful actions the team can implement right away. And then you follow up. That’s how the investment becomes a habit, not just a feel-good moment.
And don’t forget to share the learning. A quick recap or summary ensures that even those who weren’t in the room benefit. Spread the message. Keep the momentum going. Build something sustainable.
When done right, collaborating with an expert trainer isn’t just about improving service. It’s about energizing the team, supporting leadership and setting the tone for the kind of hospitality culture you want to build.
Because at the end of the day, it’s not just about what gets taught. It’s about how people feel when they walk out of the room. Well-trained staff are more confident, engaged and likely to stay, contributing to an overall positive environment. Fostering excellence, alignment and continuous growth allows you to cultivate a team that delivers extraordinary hospitality, strengthens member satisfaction and builds lasting success.
THE BOARDROOM MAGAZINE – May/June 2025
Annette Whittley is a food and beverage training consultant and search executive with KOPPLIN KUEBLER & WALLACE, a consulting firm providing executive search, strategic planning and data analysis services to the private club and hospitality industries. Annette can be reached at 833-KKW-HIRE (559-4473) ext. 721 and at annette@kkandw.com.