BaxterStorey has launched its newest training initiative; the Service Academy. Created to give hospitality teams the skills and confidence to provide a service to rival that of a five-star hotel, the programme is the first of its kind within the hospitality industry.
Those graduating from the course will be awarded globally recognised qualifications. BaxterStorey is the first UK foodservice business to be accredited as an Approved Programme Provider (APP) of Wine and Spirit Education Trust (WSET) qualifications. Gabrielle Le Roux, Programme Developer at BaxterStorey has also become the first in-house APP educator in the food service industry.
Presented to hospitality and catering insiders at a launch event at Hachette UK in London, the in-house training has given BaxterStorey the opportunity to create a bespoke programme which exceeds industry standards, providing colleagues with confidence and knowledge to deliver high quality service.
Noel Mahony, Co-Chief Executive at BaxterStorey, said: “Our clients now look at hospitality service from a new perspective, with many bringing hospitality in-house but demand an offer to reflect that of a five-star hotel, or Michelin-star restaurant.
“Training will always be important to BaxterStorey. The Service Academy ensures our people are equipped to provide the very highest levels of service, matching the skillsets of those offering top-level service outside the contract catering industry.”
Gabrielle Le Roux said: “ We have developed the modules to be focused on developing both soft and technical skills through workshops including hotel visit, afternoon tea and lunch experiences as well as food and wine masterclasses.
We hope the Service Academy will appeal to all team members in the business who want to fine-tune their service skills. We will working closely with both the Barista Academy and Chef Academy to provide all-encompassing skills development whether that’s coffee and tea brewing to presentation and communication skills”.
Speaking at the launch, Alastair Storey, WSH Chairman said: “We are blessed to have very good chefs in the UK. I think there is a great deal of enthusiasm for people to get into the culinary world, but we must never forget the person at the point of service who make an enormous difference. The skills these people have – the ability to talk about the product, the ability to talk about the wines, and the ability to interpret the mood of the room, a table or a customer and react appropriately – are critical skills. You can have the finest food in the world, but if you let the front of house down it doesn’t work and that is why training is so important.”
Special thanks goes to our chef team, headed up by chef director Matt Hay for supporting the launch event with a wonderful selection of canapes including rhubarb macaroons, rabbit and tarragon pasties, and yuzu prawns with chilli and coriander.
Thanks also goes to our beverage sponsors Laurent Perrier and Jascots Wine Merchants, as well as Seedlip and Peter Spanton.