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DTSTART;TZID=America/New_York:20250306T110000
DTEND;TZID=America/New_York:20250306T114500
DTSTAMP:20260610T034651
CREATED:20250205T212541Z
LAST-MODIFIED:20250205T212541Z
UID:10000798-1741258800-1741261500@fcsita.org
SUMMARY:Foodservice Marketing Transformed: Global Insights\, Local Excellence
DESCRIPTION:Provided by InformaConnect\n.75 CEU available \nSummary\nDiscover how technology\, data\, and customer relationships are reshaping foodservice marketing. Explore how global strategies adapt to Brazil’s unique landscape and how local innovations may inspire the world\, from the perspective of one of the fastest growing foodservice operators in Brazil. \nREGISTER\nFor questions\, contact Deryn Fink at Deryn.Fink@informa.com
URL:https://fcsita.org/event/foodservice-marketing-transformed-global-insights-local-excellence/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250310T100000
DTEND;TZID=America/Los_Angeles:20250310T120000
DTSTAMP:20260610T034651
CREATED:20250221T211201Z
LAST-MODIFIED:20250221T212357Z
UID:10000803-1741600800-1741608000@fcsita.org
SUMMARY:Commercial Foodservice Energy and Economics Forecast 2025
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Service Tech Center\n2.0 CEU available \nThe restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations\, a challenging labor market\, and rising food\, utility\, and real estate costs.\nIn 2024\, operators will need to remain fast\, flexible\, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices\, food delivery\, consumer confidence\, the recovering supply chain\, and the challenge of finding adequate labor. High-output\, energy-efficient\, kitchen equipment and smart facility design are more important than ever for restaurant profitability.\nJoin our guest speakers\, Richard Young from Frontier Energy\, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie\, President and CEO of the California Restaurant Association as they discuss trends\, innovations and the future state of our industry. \nParticipants will be able to: \n\nDiscuss National trends in the restaurant industry related to equipment and operations.\nUnderstand national and international market and growth trends are driving and shaping the food service industry.\nUtilize utility programs\, services\, and rebates for qualified energy-efficient equipment\n\nSpeakers: \nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Technology Center\nRobin Ashton\, Principal\, Ashton Foodservice Consulting & the Ashton Report\nJot Condie\, President and CEO\, California Restaurant Association \nTo register\, visit https://caenergywise.com/seminars/
URL:https://fcsita.org/event/commercial-foodservice-energy-and-economics-forecast-2025/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kiana Caban":MAILTO:kcaban@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250311T100000
DTEND;TZID=America/Los_Angeles:20250311T120000
DTSTAMP:20260610T034651
CREATED:20250221T211928Z
LAST-MODIFIED:20250221T211928Z
UID:10000804-1741687200-1741694400@fcsita.org
SUMMARY:Commercial Foodservice Energy and Economics Forecast 2025
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2.0 CEUs available \nThe restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations\, a challenging labor market\, and rising food\, utility\, and real estate costs. \nIn 2024\, operators will need to remain fast\, flexible\, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices\, food delivery\, consumer confidence\, the recovering supply chain\, and the challenge of finding adequate labor. High-output\, energy-efficient\, kitchen equipment and smart facility design are more important than ever for restaurant profitability. \nJoin our guest speakers\, Richard Young from Frontier Energy\, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie\, President and CEO of the California Restaurant Association as they discuss trends\, innovations and the future state of our industry. \nParticipants will be able to: \n\nDiscuss National trends in the restaurant industry related to equipment and operations.\nUnderstand national and international market and growth trends are driving and shaping the food service industry.\nUtilize utility programs\, services\, and rebates for qualified energy-efficient equipment\n\nSpeakers:\nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Technology Center\nRobin Ashton\, Principal\, Ashton Foodservice Consulting & the Ashton Report \nTo register\, visit https://caenergywise.com/seminars/
URL:https://fcsita.org/event/commercial-foodservice-energy-and-economics-forecast-2025-2/
LOCATION:6050 N. Irwindale Ave\, Suite E\, 6050 N. Irwindale Ave\, Suite E\, Irwindale\, CA\, 91702\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Gwen Yamasaki":MAILTO:gwen.yamasaki@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250312T110000
DTEND;TZID=America/Chicago:20250312T124500
DTSTAMP:20260610T034651
CREATED:20241217T190345Z
LAST-MODIFIED:20241217T190345Z
UID:10000711-1741777200-1741783500@fcsita.org
SUMMARY:The New Era of Sustainability Certifications: Navigating Risks and Rewards
DESCRIPTION:.75 CEUs available \nDiners are increasingly prioritizing sustainable food choices\, putting foodservice operators under pressure to meet these expectations. Sustainability certifications have become a popular tool for businesses to showcase their commitment to sustainable practices. But relying on third-party eco-labels comes with risks\, including potential legal challenges. Class action lawsuits accusing major foodservice brands of misleading sustainability claims highlight the importance of transparency and authenticity in sustainability marketing. Join a renowned sustainability and food industry expert to learn how foodservice operators can navigate the complexities of food certifications and ensure they deliver real\, verifiable value. Understand potential sustainability pitfalls facing the industry today and how to avoid them in order to provide genuinely sustainable options that customers demand. \nREGISTER NOW\n 
URL:https://fcsita.org/event/the-new-era-of-sustainability-certifications-navigating-risks-and-rewards/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250313T100000
DTEND;TZID=America/Los_Angeles:20250313T113000
DTSTAMP:20260610T034651
CREATED:20250221T204959Z
LAST-MODIFIED:20250221T210332Z
UID:10000802-1741860000-1741865400@fcsita.org
SUMMARY:Steamers and Combi Ovens: Canning and Preserving
DESCRIPTION:Provided by California Energy Wise (CEW)\, SoCalGas\n1.5 CEU \nJoin us as we present Canning\, one of the preservation methods for fruits and vegetables utilizing steamers and combination ovens. Canning is the process of applying heat to food sealed in a jar or can to destroy unwanted microorganisms that can cause food spoilage. This seminar will focus on the steaming and combination oven methods of preserving and canning\, including step-by-step instructions to help you prepare recipes\, purchase ingredients and supplies and learn proper storage guidelines. \nTo be presented: \n\nCanning and preserving methods\, sanitizing and prepping jars and lids\nPreservation and canning equipment selection\, tips\, tools and resources\nIngredient selection – fruits\, vegetables\, herbs\, sauces and more\nUtility programs\, services\, identify cost savings and rebates for qualified energy-efficient equipment\n\nSpeakers: Mark Duesler\, Program Manager and Chef Consultant\, Frontier Energy’s\, Food Service Technology Center \nTo register\, visi https://caenergywise.com/seminars/
URL:https://fcsita.org/event/steamers-and-combi-ovens-canning-and-preserving/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250320T130000
DTEND;TZID=America/New_York:20250320T133000
DTSTAMP:20260610T034651
CREATED:20250312T170529Z
LAST-MODIFIED:20250313T143432Z
UID:10000816-1742475600-1742477400@fcsita.org
SUMMARY:Maximizing Space Behind The Bar With Krowne!
DESCRIPTION:Provided by Krowne\n.5 CEU available \nAs space gets tighter behind the bar\, there are ways you can design to maximize space\, along with storage behind the bar for maximum efficiency in a small space. \nRegister Here
URL:https://fcsita.org/event/maximizing-space-behind-the-bar-with-krowne/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Evan Priesel":MAILTO:epriesel@krowne.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250326T141500
DTEND;TZID=America/Chicago:20250326T151500
DTSTAMP:20260610T034651
CREATED:20250127T143138Z
LAST-MODIFIED:20250127T143138Z
UID:10000739-1742998500-1743002100@fcsita.org
SUMMARY:Understanding water\, it's impact on a foodservice operation and and how to specify the proper treatment.
DESCRIPTION:Provided by Everpure/Pentair\n1 CEU available \nSummary:\nCommercial water treatment in foodservice operations and how to specify it. \nTo register\, contact Eddie Garmon – eddie.garmon@pentair.com or 863-660-6581
URL:https://fcsita.org/event/understanding-water-its-impact-on-a-foodservice-operation-and-and-how-to-specify-the-proper-treatment-2/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Eddie Garmon":MAILTO:eddie.garmon@pentair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260610T034651
CREATED:20250327T134941Z
LAST-MODIFIED:20250327T134941Z
UID:10000936-1743062400-1743094800@fcsita.org
SUMMARY:BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!
DESCRIPTION:Provided by Perlick\n3 CEUs available \nBEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!  \nFor years\, connoisseurs of fine beverages have savored the unmatched freshness and quality of draft beer. Today\, a diverse array of beverages served on tap\, from wines to cocktails\, non-alcoholic drinks\, and even coffee\, boasts exceptional quality.\nKegged beverages not only offer swift service but also demand less precision from bartenders. Furthermore\, they stand out as the most environmentally responsible packaging option—returnable\, recyclable\, refillable\, and capable of lasting approximately 30 years with proper maintenance.  This class is 3 hours long. \nJoin Perlick’s comprehensive training class to delve into: \n\nUncovering Beer’s Rich Heritage: Trace the fascinating history of beer\, exploring its evolution over time.\nExploring Draft Beer’s History\, Profitability\, and Challenges: Unveil the financial landscape and unique challenges associated with serving draft beer.\nMastering Draft Beer Dispensing Essentials: Dive into the intricacies of dispensing draft beer\, covering temperature control\, achieving the perfect foam\, keg handling\, and more.\nUnderstanding Dispensing Systems: From Direct Draws to Air-Cooled and Dual Duct Systems\, grasp the nuances of various dispensing techniques.\nRemote/Glycol Long Draw Systems: Explore the efficiency and benefits of advanced dispensing systems.\nRevolutionizing Wine Dispensing from Kegs: Learn the art of dispensing wine from kegs\, unlocking both practical and palate-pleasing aspects.\nCrafting Batched and Kegged Cocktails: Discover the world of batched cocktails\, offering efficiency without compromising on taste.\nAvoiding Common Pitfalls in Beverage Systems: Identify and steer clear of prevalent mistakes encountered in managing beverage systems.\n\n  \nThe class culminates in an exhilarating trivia contest\, putting your newfound knowledge to the test in a fun and engaging way! \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador.  With 14 years at Perlick and an extensive background in restaurant equipment sales\, Corrinne specializes in creating entertaining training programs that engender an understanding of the hospitality working environment while respecting the architect’s and owner’s aesthetics. \n 
URL:https://fcsita.org/event/beverage-systems-101-everything-on-tap/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260610T034651
CREATED:20250327T135522Z
LAST-MODIFIED:20250327T135522Z
UID:10000937-1743062400-1743094800@fcsita.org
SUMMARY:POUR DECISIONS – PERLICK’S BAR DESIGN TRIVIA GAME
DESCRIPTION:Provided by Perlick\n1 CEU available \nStep into the world of bar design with Corrinne Walenda as she guides you through an engaging and interactive trivia game utilizing Kahoot!\nDelve into the intricacies of bar efficiency\, ergonomics\, and profitability\, and test your knowledge on the following key concepts: \n\nUnderstanding bartender workflow for optimal efficiency.\nStrategic placement of dump sinks\, trash receptacles\, and essential cleanup equipment.\nCalculating the ideal number of cocktail stations for any restaurant or bar.\nIntegration of beverage towers into the bar design for enhanced functionality.\nImplementing best practices to accelerate service speed while prioritizing bartender ergonomics.\nAddressing compromises in design for small spaces.\nAdapting design principles for evolving drink menus.\nDesigning equipment layout for labor savings.\nReview of common mistakes in bar designs.\n\nGet ready to challenge your understanding and learn valuable insights that can elevate your bar design expertise! \nCorrinne Walenda’s presentations include storytelling\, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces.
URL:https://fcsita.org/event/pour-decisions-perlicks-bar-design-trivia-game/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda":MAILTO:corrinne.walenda@perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260610T034651
CREATED:20250327T135922Z
LAST-MODIFIED:20250327T135922Z
UID:10000938-1743062400-1743094800@fcsita.org
SUMMARY:Bar Design 101 Training: Ergonomics = Economics for Today’s Bars
DESCRIPTION:Provided by Perlick\n4 CEUs available \nToday\, the significance of effective bar design cannot be overstated. With constraints such as reduced staffing and an influx of novice workers\, the need for a meticulously planned bar layout and organization is critical. A well-designed bar not only facilitates the quick preparation of intricate drinks but also significantly impacts a restaurant’s financial success\, given the higher profit margins associated with beverages compared to food items.  This class is 4 hours long. \nCourse Overview: \n\n2025’s (and beyond!) Lucrative Cocktail Trends: Discover the most profitable and sought-after cocktail concoctions in the next 18-24 months.\nEvolution in Beverage Trends: Explore the latest shifts and preferences in wine\, beer\, and non-alcoholic beverages.\nStrategic Approaches for Improved Profit Margins: Learn tactics and methodologies to boost profitability within the bar establishment.\nCutting-Edge Restaurant & Bar Design Trends for 2025: Stay ahead with insights into the latest design trends shaping bar and restaurant spaces.\nOptimizing Bar Design for Enhanced Throughput: Understand the principles behind creating bar layouts that maximize efficiency without compromising quality.\nIdentifying Common Pitfalls in Bar Design: Recognize and avoid common omissions and mistakes made in bar design.\n\nThe session will culminate in an interactive “Pour Decisions: Bar Design Trivia Game”  Attendees will compete on the knowledge shared during this class and analyze various bar designs\, identifying equipment choices and organizational errors\, fostering a hands-on understanding of practical design concepts. \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador.  With 14 years at Perlick and an extensive background in restaurant equipment sales\, Corrinne specializes in creating training programs that engender an understanding of the hospitality working environment while respecting the architect’s and owner’s aesthetics. \n  \nCorrinne’s presentations include storytelling\, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces. \n  \nDuring her free time\, Corrinne enjoys hiking with her German Shepherd\, gardening in her tiny backyard in Chicago\, sipping Old Fashioneds and acting as roadie for her drummer husband’s rock band.
URL:https://fcsita.org/event/bar-design-101-training-ergonomics-economics-for-todays-bars/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260610T034651
CREATED:20250327T140202Z
LAST-MODIFIED:20250327T140202Z
UID:10000939-1743062400-1743094800@fcsita.org
SUMMARY:BAR DESIGN ON THE FLY: Your Top 10 Checklist for an Efficient & Profitable Bar
DESCRIPTION:Provided by Perlick\n1 CEU available \nIn today’s bar and restaurant industry\, effective bar design is more crucial than ever. With challenges like limited staffing and an increase in less experienced workers\, having a well-thought-out bar layout and organization is essential. A properly designed bar streamlines the preparation of complex drinks and plays a key role in boosting a restaurant’s profitability\, as beverage sales typically yield higher profit margins than food sales. This quick 1 hour webinar serves as a good starting place for any bar design. \nThe 3 main learning objectives are: \n\nUnderstand Key Design Principles: Learn how to design a bar layout that supports smooth cocktail preparation and service efficiency.\nOptimize Workflow and Storage Solutions: Gain insights into efficient workflow patterns\, glassware storage\, and strategic placement of essential bar elements.\nPrioritize Practical Functionality: Recognize the importance of planning for mixers\, ice types\, garnish prep\, and cleanliness to maintain an organized and productive bar environment.\n\nThese objectives will help guide attendees to build a comprehensive and profitable bar design. \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales\, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors. \n 
URL:https://fcsita.org/event/bar-design-on-the-fly-your-top-10-checklist-for-an-efficient-profitable-bar/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260610T034651
CREATED:20250327T141302Z
LAST-MODIFIED:20250327T141302Z
UID:10000940-1743062400-1743094800@fcsita.org
SUMMARY:BEER SYSTEMS BASICS – Elevate Every Pour
DESCRIPTION:Provided by Perlick\n1 CEU available \nBeer Dispensing Systems Overview \nThis is a one hour class which reviews the three primary methods of dispensing beer (and other beverages) from a keg\, each suited to different environments and operational needs. \nEach system type and its components will be reviewed along with best practices and limitations to consider. \n\nRemote Glycol-Cooled Systems\n\nUsed for long-draw setups (25-500 feet).\nUses insulated trunk lines containing beer lines and glycol coolant lines.\nGlycol (a food-grade coolant) circulates through the lines\, maintaining beer at a consistent temperature.\nCommon in bars\, restaurants\, and stadiums where kegs are stored far from the taps.\n\n\nAir-Cooled Systems\n\nUsed for medium-length runs (through keg cooler wall and lengths less thanr 25 feet).\nA fan circulates cold air through an insulated duct to keep beer lines chilled.\nSuitable for bars where the keg cooler is near the taps but not directly underneath.\n\n\nDirect Draw System\n\nThe keg is stored in a refrigerated unit directly under or behind the tap.\nNo need for additional cooling methods as the keg and lines are within the same cold environment.\n\n\n\n  \nCorrinne Walenda is Perlick’s Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales\, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors. \n  \n 
URL:https://fcsita.org/event/beer-systems-basics-elevate-every-pour/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250328T120000
DTEND;TZID=America/New_York:20250328T123000
DTSTAMP:20260610T034651
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000741-1743163200-1743165000@fcsita.org
SUMMARY:Fryer Specifying 101
DESCRIPTION:Provided by Frymaster\n.5 CEU available \nSummary:\nTo provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. \nAvailable the last Friday of each month at 12:00 pm Eastern Time.\nTraining Login Information\nJoin the meeting now\nMeeting ID: 231 803 714 386\nPasscode: bH7J6PQ6 \nFor questions\, contact Kirk Gross\, kirk.goss@frymaster.com or 770-880-4124
URL:https://fcsita.org/event/fryer-specifying-101/2025-03-28/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kirk Gross":MAILTO:kirk.goss@frymaster.com
END:VEVENT
END:VCALENDAR