Here's how you can stay updated on Food & Beverage Operations trends with temporary work.

Quick Service Restaurants (QSRs): Temporary work in QSRs teaches speed, efficiency, and high-volume service. You learn how to manage peak hours, streamline operations, and maintain quality under pressure. High-End Dining: On the other end of the spectrum, high-end dining establishments focus on precision, presentation, and personalized customer service. Here, you gain experience in fine dining etiquette, intricate food preparation, and the importance of ambiance and detail.

Transaction Management: Learning to operate various POS systems helps you manage sales transactions efficiently, track sales data, and generate reports. This knowledge is crucial for front-of-house roles and provides insights into sales trends. Customer Service: Efficient use of POS systems can enhance customer service by speeding up the payment process and managing customer orders accurately. Building Customer Loyalty: Experience with CRM systems allows you to manage customer interactions, track preferences, and personalize service. This can lead to improved customer satisfaction and loyalty.

I am lucky in my career as a vegan hospitality consultant to have worked in many diverse kitchens, which has allowed me to see how various chefs organize their ingredients, coach their team, and manage cross contamination and food safety. Working in various kitchen allows you to recognize trends, and to notice who is doing their job in a unique way, rather than following the same old methods that they were taught in culinary school many years ago. There was a time that vegetables were viewed as a side dish or a garnish, and now vegetables are considered "the fourth meat" taking center stage on their own plates.