Step into the dining room of a private club, and you’ll find more than a meal—you'll find the social hub of the club. It’s where families celebrate milestones, friends connect over cocktails, and members feel the pride of belonging. A great round of golf, a perfect tennis match, or a lively social event may bring members in, but an exceptional dining experience keeps them returning.
True excellence isn’t built overnight. The strongest dining programs aren’t defined by a patio view or a talented chef alone. They come from steady attention to detail, consistent effort, and a culture where every team member contributes to making each visit better than the last.
Because members often spend more time in dining spaces than anywhere else in the club, the experience has a powerful influence on how they view the organization as a whole. A lukewarm dish, an underwhelming service moment, or a dining room that feels “just okay” can quickly erode confidence.
On the other hand, when service feels natural and attentive, food is beautifully prepared, and the atmosphere is cared for, members leave with pride—and with every reason to invite others.
Building Greatness in Bite-Sized Pieces
Improvement doesn’t have to mean sweeping changes. Elevating the dining experience is a daily practice: refining processes, adjusting presentation, learning more about member preferences, and adding thoughtful touches along the way.
For front-of-house teams, anticipation is key. Remember a member’s favorite table, their preferred sparkling water, or that their granddaughter just started college. These moments show genuine care.
Create small moments of comfort. Offer a blanket to a guest on the patio when the air turns cool. Hold the door when someone arrives carrying gifts. When members feel their needs are noticed without asking, it transforms the experience.
And don’t just take orders—share stories. A quick note about where heirloom tomatoes came from, the inspiration behind a dessert, or the character of a new wine turns a transaction into a connection.
In the back of the house, consistency is the foundation. Members may not see the work, but they sense it in every bite.
- Prep with intention: Mise en place is more than efficiency; it’s respect for the product and the member. Fresh herbs stored properly, evenly diced vegetables, and sauces held at the right temperature set the stage for quality.
- Refine quietly: A slight adjustment to seasoning, plating, or texture can improve a dish without reinventing it. Listening to feedback and making small, steady changes builds trust.
- Plate with purpose: Every dish that leaves the kitchen represents the club. A consistent style—whether clean and modern or warm and rustic—reinforces the brand and creates familiarity.
The Power of Steady Improvement
Excellence rarely comes from one big “wow” moment. It’s built through daily refinements. If each team member looks for one thing to improve every day, the impact over a year is remarkable.
High-performing organizations succeed this way—through small upgrades: tightening the pace of courses, improving order communication, or rethinking a garnish. In dining, these refinements can be the difference between “nice” and “memorable.”
The Long Game: A Club Worth Talking About
When members rave both about the food and the excellent service that made them feel valued, the dining experience becomes one of the club’s most powerful retention tools. They’ll invite guests, host events, and strengthen their connection to the club. That kind of loyalty grows one plate, one service touch, and one thoughtful detail at a time.
The clubs that excel in dining aren’t always the ones with the biggest budgets or flashiest menus. They’re the ones that build a culture of care—where everyone, from dishwasher to dining manager, understands the role they play in shaping the member experience.
That’s the recipe for lasting success: steady improvement, genuine service, and a team that loves their work. Deliver that every day, and the dining room won’t just be where members eat—it will be where they feel like they belong.
Chris Sarten is an experienced food and beverage leader with over 25 years of experience. His career began bussing tables as a teenager. His private club journey began at the age of 21 in Las Vegas, NV where he would work his way through the ranks and begin his first position as Food & Beverage Director. Chris has spent much of his career at the Food and Beverage Director level. Working at prestigious private clubs, Chris developed a record of improving operations to increase revenues, improve overall financial success and elevate the member experience. Chris has overseen club renovations, openings and has worked at the regional level to assist other properties to achieve operational goals. Chris’ experience at both for profit and equity clubs has allowed him to manage the member experience through multiple lenses. Through training, mentorship and system implementation, Chris believes that each team and individual can have the opportunity to deliver the high level of service their memberships expect.
