3 CEUs available Agenda: Each roadshow event will last three hours, covering all ten attending brands. During the event, each brand will present its latest innovations and discuss industry trends, including: Ventless applications Sustainability Electrification Kitchens, and more To register, contact Dixie Beadles at dixieb@esourcemiller.com or 214-614-0215
Provided by Manitowoc Training 1 CEU available When to specify nuggett and flake ice machines, how to size for various applications, do's and do not's when selecting the machine loaction. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581.
.75 CEUs available Take command of your restaurant’s financial future with this interactive session designed to streamline your cash flow and boost profitability. You’ll learn the four essential financial statements every restaurant owner must master, along with pricing strategies, inventory management, and ordering improvements to cut costs by 5% weekly. Discover a proven weekly accountability method that eliminates uncertainty in your business operations and brings clarity to your bottom line. Walk away with actionable tools to maximize savings and elevate your management team for long-term success. REGISTER NOW
Provided by InformaConnect .75 CEU available Join us for an insightful webinar on how technology is transforming the foodservice industry. We will explore key data on technology adoption in Brazil, highlighting how operators are integrating digital tools across different processes to drive efficiency and results. Discover how AI and other innovations enhance customer experiences, streamline operations, and align with consumer expectations regarding technology in their dining journey. The session will also feature real-world case studies from a U.S. operator, showcasing AI-driven data analysis, kitchen display system optimization, and the use of large language learning models for phone automation (Agentic AI). Register
Provided by Manitowoc Ice & Pentair/Everpure 4 CEUs provided Summary: ICE MACHINE ESSENTIALS - Properly sized ice machines - The best ice type based on application - Self-contained vs. remote condensing - EPA refrigerant regulations WATER TREATMENT - Water contaminants and their impact - Southern California water quality - Water treatment technologies - Sizing water treatment products - Water quality requirements Contact Eddie Garmon for more details - eddie.garmon@pentair.com or 863-660-6581
Provided by Salvajor with Chill-Rite and Meiko 6 CEUs available Chill-Rite factory tour and training on beverage systems, delivery lines and beverage savings, layout, service and design of deliverysystems, meiko dishroom solutions full hour and reuse/recycle vs disposable, Salvajor Scrapping Solutions. April 25-26, 2025 Omni Hotel/Chill-Rite Factory New Orleans, LA Proposed Agenda: Friday: 9am-10am: Continental Breakfast at Chill-Rite factory 10am-11am: Salvajor Scrapping Solutions Jim Ottmer (antic) 1 CEU point 11am-11:15am: Break 11:15am-12:15pm: Meiko Warewashing Solutions (antic) 1 CEU point. Kate McDevitt 12:15-1:15pm Catered Lunch and Discussion 1:15pm-1:30pm: Break 1:30pm-2:30pm: Chill Rite Factory Tour and Stations (antic) 1 CEU point. Hunter Abraham 2:30-3:30pm: Chill Rite Beverage Delivery System (antic) .5 CEU point Greg Elliott 3:30pm-3:45pm: Break 3:45pm-4:30pm: Chill Rite et al or Discussion then head to hotel. May leave earlier to allow Friday arrivals to check in before our dinner at Commander's Palace. 6:15pm: Bus picks up for dinner at Commander's Palace Saturday: 8:30am-9:30am: Breakfast, opening remarks and depart on Jazzfest bus 10am-11:30am: Chill-Rite live demo on site and Recycle/ReUse by Meiko/Salvajor (antic) .5 CEU points. 11:31am: FFA! Enjoy Jazzfest we can wing it for lunch, dinner or fair food. General Admission tickets are provided. TBD: Return bus from Jazzfest to […]
Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124
12.5 CEUs available The overall objective of our training is to educate on Food Warming, Light Cooking, Hot/Cold Wells, Hot/Cold Shelves, Humidified Cabinets, Lockers, Water Heating, Merchandisers, Drawer Warmers, Toasters, Sneeze Guards and their applications in foodservice. We present and discuss the basics and history of each category, the rules and restrictions that need to be adhered to meet NSF and UL guidelines. The class will also have hands-on interaction with the different types of products. We will also cover items such as the different options and accessories that can improve the efficiency of each product in its application. We will tour of our factory/ This will allow the consultants to see the end-to-end manufacturing process of each product category. We will finish the event with a final exam of the product knowledge they have attained. Agenda To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378
Join the Middleby Commercial and Residential teams onsite at your local Middleby Showroom for an in-person, experience-driven educational and interactive demonstration. The education will dial in on various equipment integrations in Resi-Mercial™ applications, including: Hotels, Resorts, Country Clubs, Senior Living Facilities, Welcome Centers, Office Spaces, Stadium or Entertainment Suites, Travel or Executive Lounges, Retail Spaces and many more! Approved for 4 CEUs REGISTER For more information contact Meghan Daro mdaro@middleby.com 610-810-6038 AGENDA
Provided by Manitowoc Ice 1 CEU available When to specify undercounter ice cube machines, how to size for various applications, do's and do not's when selecting the machine loaction. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581
Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. Participants will be able to: Describe the water and energy savings associated with heat recovery dishmachines. Understand the benefits of using heat pump water heaters in commercial foodservice. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective. Speakers: Richard Young, Director of Education, Frontier Energy’s, Food Service Tech Center Daniel LaCommare, Engineer I, Frontier Energy's, Food Service Tech Center To register, contact […]
Provided by Harmonic Wine Displays 1 CEU available Summary Introduction: Overview of wine storage challenges and the importance of proper planning. Defining Wine Storage: Purpose: display, short-term or long-term aging Types: wall racks, wine cabinets, cellars and custom setups Market Growth in Wine Storage: Trends in wine sales and profitability factors Key Considerations: Space and capacity assessment REGISTER
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