Seattle Hospitality Training: Beer Knowledge For Restaurant Employees

What Your Restaurant Team Will Learn

Practical Applications for Serving Customers

As opposed to generic beverage education sessions, this training program will focus on applying the information learned to actual service scenarios.

Some topics covered in this training include:

• Defining characteristics of major beer styles

• Aromas, Body, Bitterness, Finish and other terms associated with beer

• Terminology used by guests to inquire about beer options (i.e. hoppy)

• Pairing beer with seafood, steaks, burgers, desserts etc.

• Making recommendations based upon guests’ personal taste preferences

• Answering frequent guest inquiries about beer confidently and concisely

• Awareness of local Seattle-style beer culture

• Up-selling through natural recommendations and responsible beverage communication

• Confidence building techniques for your staff during peak service periods

Regardless of whether your restaurant is situated near the Space Needle, entertaining tourists along the Seattle Waterfront, or supporting business people working near Amazon's South Lake Union Campus; the goal of this training is to equip your staff with the tools necessary to connect with your customers in a meaningful way.

The Positive Impact Of Beer Education On Restaurant Operations

Measurable Operational Improvements Resulting from Investing In Staff Education

Many restaurants realize immediate operational improvements after investing in educating their staff. Some examples include:

• Increased employee confidence

• Guest trust increases due to enhanced knowledge of beverages offered by your establishment.

• Quality beverage recommendations increase check averages.

• Communication between your staff improves significantly due to increased knowledge and confidence in assisting guests.

• Uncertainty decreases during peak service times when your staff understands what is being served.

• Consistency increases in the quality of guest experiences received at your establishment.

• Your staff becomes more engaged with their role and develops a sense of pride in participating in continuing education related to professional growth.

Guests become aware of the ability of your servers/bartenders/waitstaff to describe differences between beer styles or provide recommendations that are instinctive. These types of interactions can convert a typical dining experience into one that is memorable.

Testimonials From Hospitality Professionals Located Within Seattle

What Other Local Teams Have Said About Our Services

Andrea R., General Manager, Downtown Seattle Area

“Our servers have shown greater confidence in recommending beers to our guests. We found the training format to be fun and easy to apply to our everyday work. Since incorporating this training into our service model we have noticed an increase in beverage sales.”

Ryan O., Executive Chef, Ballard Area

“As an Executive Chef in Ballard I appreciated that there were sections dedicated to food pairing with beer and effective communication with guests. I feel that our front-of-house staff now better represents our menu offerings.”

Kristy L., Restaurant Operations Manager, South Lake Union Area

“With a hotel restaurant located near South Lake Union we consistently receive guests from all parts of the globe. This training provided my staff with the tools needed to answer questions from guests professionally and confidently.”

Frequently Asked Questions

Answers About Seattle Hospitality Beer Training

Which types of restaurants would benefit from these training programs?

All fine dining restaurants, casual concepts, hotel operations, independent eateries, and multi-restaurant locations with multiple sites could all use it.

How long do the training session go?

Training sessions can be set up by you in length depending on what you want to accomplish with your team, how many people will be participating, and what time frame works best for you.

Will my employees have prior beer knowledge?

No. The program was created to work for employees that know nothing about beer and those who already have experience working with alcohol.

Will I get a chance to have the training done at our restaurant?

Yes. We train on site at the location where we are doing business. This allows us to adjust the training to fit the conditions of your facility.

Are they available for large groups?

Yes. They offer training for small groups or even large group events.

Would the manager's be able to attend the training along side the servers and bartenders?

Yes. Having management join the employees that work directly with customers has helped keep the goals and expectations of the company consistent across the board.