As the intern for Culinary Innovations on the food team at BWW, I was able to see and learn many aspects and the inner workings of the restaurant industry. My responsibilities included one main project that will influence calorie listings, along with helping around the test kitchen with various tasks and events throughout the summer. I was able to help with multiple food photoshoots, the training of our regional managers, and a sensory shelf life study of sauces, among many other things.
The greatest accomplishment from my time at BWW was the completion of a project that I was assigned. Due to a likely change in menu labeling laws in the future, it is important that we have current and accurate information. To help obtain this data, I conducted a study to determine the amount of sauce that each type of wing picks up and that a guest would be served. Working with three types of wings, sixteen sauces, variable viscosities, and temperatures, it was a fun mind-game to make an accurate and reliable study. In the end, we fried and sauced 2,000 wings!
Because I was able to participate in so many aspects of the business, I learned more than I can enumerate. One of the biggest takeaways, though, is actually just the basics of how a company works. I saw Buffalo Wild Wings facing challenges, but I also saw victories. The most valuable thing for me to see was how happenings were communicated and how to keep the culture inviting and positive among change.
What advice would you give?
Securing an internship in the fall is a very assuring thing, but just because you don't get one in the fall does not mean that you will not get one. Many companies hire in the spring, and this is when I was hired by Buffalo Wild Wings. It's been a great experience, and I am so glad that I didn't give up searching for more internships after I had not been offered a position during the fall semester. Moral of the story: don't freak out if you don't get an internship right away in the fall.