Students from Marina High School got a firsthand look at the inner workings of the restaurant industry during a visit to BJ’s Restaurants, Inc. headquarters in Huntington Beach this week. The group, part of the California Restaurant Foundation’s ProStart program, participated in the annual “Experience Hospitality Week,” a statewide event designed to introduce high school students to careers in the food service industry beyond traditional kitchen and front-of-house roles.
Will Godoy, BJ’s Director of Talent Development, shared insights into his unconventional career path with the students, stressing that success often comes from adaptability. “Your career path may not follow the trajectory you initially envision,” Godoy told the group. “Obstacles will arise, and new opportunities will present themselves, but ultimately, you’ll end up doing something that you enjoy.”
The ProStart program, supported by the California Restaurant Foundation, is a two-year culinary arts and restaurant management curriculum offered at more than 140 California schools. The program provides students with industry-backed education to prepare them for careers in hospitality. Over 500 students across the state took part in this year’s “Experience Hospitality Week,” which ran from April 21 to 24, and offered them the chance to explore various aspects of the restaurant business.
Natalie Tong, Programs Director for the California Restaurant Foundation, explained that the event exposes students to the business side of hospitality. “We want students to see the full spectrum of opportunities in the food service industry, from operations and marketing to finance and technology,” Tong said. “These experiences play a critical role in shaping their career paths after high school.”
At BJ’s headquarters, the students had the opportunity to meet with representatives from U.S. Bank, a program sponsor, to learn about business loans and entrepreneurship. Wendy Chau, community affairs manager for U.S. Bank, emphasized the importance of supporting community programs. “Our sponsorship helps small businesses thrive and provides students with pathways to higher education and financial literacy,” Chau said.
The day continued with a hands-on pizza-making demonstration, followed by a tour of BJ’s various departments. Students visited operations, risk management, marketing, and IT teams to understand how these divisions collaborate to ensure smooth operations across the company’s 200+ locations. They also explored the beverage department, learning the intricacies of launching new products like non-alcoholic drinks at BJ’s.
Godoy, who has a background in both history and restaurant management, explained the purpose of the visit. “Students are familiar with the roles of customer and server, but we want them to understand how all the departments work together behind the scenes to create a seamless experience for guests,” he said.
Some students from Marina High had already participated in the ProStart Cup, a competition where teams compete for scholarship prizes in culinary and management categories. However, the behind-the-scenes business insights they gained during their visit to BJ’s were new to them. David Hodson, a junior at Marina High, expressed his newfound interest in the design process at BJ’s. “I didn’t know that the design team plays such a crucial role in developing new menu items and attracting customers,” he said. “Now, whenever I see something new at BJ’s, I’ll know the design team created it.”
The field trip highlighted the diverse career opportunities within the hospitality industry, beyond the kitchen or dining room. It also gave students like Hodson a broader perspective on how their interests in culinary arts can intersect with fields such as marketing and information technology.
Morgan Molioo, the culinary instructor at Marina High, noted the importance of exposing students to various career pathways. “Students often come into the program with a basic interest in cooking but don’t realize how their passion for food can extend into other areas, such as technology or design,” Molioo explained. “This experience opens their eyes to the broader possibilities in the industry.”
For Molioo, hearing from professionals like Godoy is invaluable. “When students hear that people in successful careers didn’t always have a clear path and found their way through hard work and perseverance, it gives them comfort,” she said. “They realize they don’t need a perfect GPA to succeed, just a willingness to learn and take advantage of opportunities.”
The day concluded with a group photo and a meal of BJ’s signature pizza, salad, sliders, and salmon, where Godoy offered more career advice. While some students might not grasp all the details immediately, Godoy remains hopeful that his story and advice will resonate with at least a few. “Events like this are important because they encourage students to think outside the box and consider all the possibilities for their futures,” he said.
By introducing students to the multifaceted world of the restaurant business, BJ’s and the California Restaurant Foundation are helping to shape the next generation of hospitality professionals, encouraging them to explore beyond the traditional roles they might initially envision.
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