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  • Griddle Mysteries- Unwraping the Contruction and Operation of Flat Top Griddles

    Griddle Mysteries- Unwraping the Contruction and Operation of Flat Top Griddles
    AccuTemp 11919 John Adams Drive, New Haven, IN, United States

    Provided by AccuTemp Products, Inc. 1 CEU available Factory tour presentation. Adgenda will be griddle focused. Discussing the construction of different types of griddles, how each operates and what electrification means for griddles gooing forward. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726.

  • Selecting The Right Ice for the Right Application

    Selecting The Right Ice for the Right Application
    Webinar

    Provided by Middleby 1 CEU available Goal: To Educate Design Consultants on hot to choose the right ice, size their production and storage, and optimize efficiency. A) Why Ice Matters in Hospitality (5 mins) B) Ice Types and Applications (10 mins) C) Front of House vs Back of House Applications (10 mins) D) Sizing, Production & Storage (10 mins) E) Real World Scenarios (10 minutes) F) Choosing the Right Equipment (10 minutes) G) Q&A (5 mins) To register, contact Hannah Guy at hguy@middleby.com.

  • (On-Demand) 10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification

    10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification
    In-Person or Virtual

    Provided by Perlick 1 CEU available Either In-Person or Virtual Corrinne Walenda offers a glimpse into the future of beverage service with this fast-paced session exploring 10 emerging trends redefining the drinks landscape in 2025 and beyond. From the rise of botanical beverages and boundary-pushing martinis to the return of maximalism, theatrical bartending, and the growing demand for sophisticated low- and no-alcohol cocktails — this class unpacks what’s driving consumer tastes and how bars must evolve in response. We'll connect these trends to practical implications for bar layout, equipment selection, and operational flow, offering actionable takeaways for foodservice design consultants and their architects and clients. Ideal for:  Foodservice design consultants, F&B directors, architects,interior designers, equipment specifiers, and anyone shaping the future of hospitality spaces. To schedule, contact Corrinne Walenda at corrinne.walenda@perlick.com or 414-399-8859.

  • (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC

    (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC
    On Demand Webinar

    Provided by CaptiveAire 1 CEU provided Speakers: Bill Griffin, German Tabor, Kyle Thompson, Nick Perry Course Description: Nobody cares about ductwork. Should you? Absolutely.  We’ll show you why as we explain proper air diffusion, leakage, condensation, and the impact ductwork has on equipment selection and performance. If you’re still thinking of airflow in terms of 400 CFM per ton and traditional diffusers, this is the video for you. Prerequisite Knowledge: None Learning Objective 1: Understand the purpose of air diffusers, how air moves in a space, as well as the distinction between traditional and high induction systems. Learning Objective 2: Understand the importance of thorough duct design in a building and the negative impact of field changes and leaks in a duct system. Learning Objective 3: Understand how duct design can affect airflow requirements and equipment selection. Learning Objective 4: Understand duct condensation and how smart HVAC controls can prevent it. Video link: https://youtu.be/7uQtCyIHIJ4

  • What’s Brewing? Beverage Trends Driving the Next Wave of Hospitality

    What’s Brewing? Beverage Trends Driving the Next Wave of Hospitality
    On Demand Webinar

    Provided by Middleby 1 CEU available This course explores how beverage trends are reshaping consumer behavior, social spaces, and modern hospitality. Participants will learn why beverages have become powerful drivers of experience, community, and affordability; how third spaces and warm service encourage guests to linger and connect; and how personalization, wellness, and non-alcoholic innovation are redefining beverage menus. The course also examines emerging flavor and seasonal trends, the role of beverages as accessible “little luxuries,” and how operators are responding to rising costs and labor challenges. Finally, participants will gain insight into how beverage automation supports 24/7 access, consistency, customization, and operational efficiency—while still delivering a high-hospitality guest experience. To schedule, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038.