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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250407T080000
DTEND;TZID=America/New_York:20250407T170000
DTSTAMP:20260525T085858
CREATED:20250207T201158Z
LAST-MODIFIED:20250213T221502Z
UID:10000799-1744012800-1744045200@fcsita.org
SUMMARY:Welbilt Brands 2025 Roadshow
DESCRIPTION:3 CEUs available \nAgenda: \nEach 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: \n\nVentless applications\nSustainability\nElectrification\nKitchens\, and more\n\nTo register\, contact Dixie Beadles at dixieb@esourcemiller.com or 214-614-0215
URL:https://fcsita.org/event/welbilt-brands-2025-roadshow/
LOCATION:E Source Miller\, 360 W. Royal Lane\, Suite 155\, Irving\, TX\, 75050
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Dixie Beadles":MAILTO:dixieb@esourcemiller.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250409T100000
DTEND;TZID=America/Chicago:20250409T110000
DTSTAMP:20260525T085858
CREATED:20250312T143648Z
LAST-MODIFIED:20260515T191208Z
UID:10000814-1744192800-1744196400@fcsita.org
SUMMARY:Nuggett Ice Machine Training
DESCRIPTION:Provided by Manitowoc Training\n1 CEU available \nWhen to specify nuggett and flake ice machines\, how to size for various applications\, do’s and do not’s when selecting the machine loaction. \nContact Keith for link to webinar:\nCell: 337-304-0188\nKeith.pennison@pentair.com
URL:https://fcsita.org/event/nuggett-ice-machine-training/
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/Chicago:20250409T110000
DTEND;TZID=America/Chicago:20250409T234500
DTSTAMP:20260525T085858
CREATED:20241217T190538Z
LAST-MODIFIED:20250318T144008Z
UID:10000712-1744196400-1744242300@fcsita.org
SUMMARY:From Cash Flow Chaos to Clarity: Master Restaurant Finances in 30 Days
DESCRIPTION:.75 CEUs available \nTake 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. \nREGISTER NOW\n 
URL:https://fcsita.org/event/from-cash-flow-chaos-to-clarity-master-restaurant-finances-in-30-days/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250411T100000
DTEND;TZID=America/New_York:20250411T113000
DTSTAMP:20260525T085858
CREATED:20250407T212332Z
LAST-MODIFIED:20250407T212415Z
UID:10000943-1744365600-1744371000@fcsita.org
SUMMARY:Meet the Heat Regs: Understanding the New CalOSHA Rules (plus BONUS: Eliminate Kitchen Water Waste)
DESCRIPTION:Provided by California Energy Wise (CEW)\, SoCalGas\n1.5 CEUs available \nSummary: \nThis class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers\, but they also apply to equipment service professionals who might be working in those kitchens. Learn the details of these new regulations\, how to help operators lower kitchen temperatures\, and how to come into compliance with these laws. Likewise\, new California laws require that all water utilities follow strict conservation guidelines in both dry and wet years – which could impact water costs. The second half of the class provides training on how to spot and mitigate common water-wasting leaks and wasteful operating practices in kitchens and dishrooms. \nTo be presented: \n\nAppraise an employee’s indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations.\nExplain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization.\nEmploy corrective techniques to reduce water waste in commercial kitchens and dishrooms.\n\nSpeaker: Richard Young\, Director of Education at Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gina Christian at 562.803.7305 or gchristian@socalgas.com
URL:https://fcsita.org/event/meet-the-heat-regs-understanding-the-new-calosha-rules-plus-bonus-eliminate-kitchen-water-waste/
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/Chicago:20250416T140000
DTEND;TZID=America/Chicago:20250416T144500
DTSTAMP:20260525T085858
CREATED:20250318T144332Z
LAST-MODIFIED:20250318T144456Z
UID:10000908-1744812000-1744814700@fcsita.org
SUMMARY:Leveraging Technology to Optimize Data Systems and Processes\, Increasing Customer Satisfaction
DESCRIPTION:Provided by InformaConnect\n.75 CEU available \nJoin 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). \nRegister
URL:https://fcsita.org/event/leveraging-technology-to-optimize-data-systems-and-processes-increasing-customer-satisfaction/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250424T140000
DTEND;TZID=America/New_York:20250424T143000
DTSTAMP:20260525T085858
CREATED:20250411T143504Z
LAST-MODIFIED:20250411T143504Z
UID:10000948-1745503200-1745505000@fcsita.org
SUMMARY:Designing Multi-Concept Bars with Krowne!
DESCRIPTION:Provided by Krowne\n.5 CEU available \nMore and more venue’s are looking for multi-concept bars. These range from hotels\, stadiums\, arenas\, concert venues\, event spaces and much more. Lets take a look at some new offerings and equipment that can help you design for multi-concept bars! \nRegister in advance for this meeting:\nREGISTER HERE \nAfter registering\, you will receive a confirmation email containing information about joining the meeting.
URL:https://fcsita.org/event/designing-multi-concept-bars-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:20250425T090000
DTEND;TZID=America/Chicago:20250426T130000
DTSTAMP:20260525T085858
CREATED:20250312T145041Z
LAST-MODIFIED:20250312T145111Z
UID:10000815-1745571600-1745672400@fcsita.org
SUMMARY:Chill-Rite32/ Factory\, Meiko and Salvajor
DESCRIPTION:Provided by Salvajor with Chill-Rite and Meiko\n6 CEUs available \nChill-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. \nApril 25-26\, 2025\nOmni Hotel/Chill-Rite Factory\nNew Orleans\, LA \nProposed Agenda: \nFriday:\n9am-10am: Continental Breakfast at Chill-Rite factory\n10am-11am: Salvajor Scrapping Solutions Jim Ottmer (antic) 1 CEU point\n11am-11:15am: Break\n11:15am-12:15pm:  Meiko Warewashing  Solutions (antic) 1 CEU point. Kate McDevitt\n12:15-1:15pm Catered Lunch and Discussion\n1:15pm-1:30pm: Break\n1:30pm-2:30pm: Chill Rite Factory Tour and Stations (antic) 1 CEU point. Hunter Abraham\n2:30-3:30pm:  Chill Rite Beverage Delivery System (antic) .5 CEU point Greg Elliott\n3:30pm-3:45pm:  Break\n3:45pm-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.\n6:15pm:  Bus picks up for dinner at Commander’s Palace \nSaturday:\n8:30am-9:30am:  Breakfast\, opening remarks and depart on Jazzfest bus\n10am-11:30am:  Chill-Rite live demo on site and Recycle/ReUse by Meiko/Salvajor (antic) .5 CEU points.\n11:31am: FFA!  Enjoy Jazzfest we can wing it for lunch\, dinner or fair food.  General Admission tickets are provided.\nTBD:  Return bus from Jazzfest to Omni. \nTo register\, contact Jim Ottmer at Jottmer@hotmail.com or 314.625.0777
URL:https://fcsita.org/event/chill-rite32-factory-meiko-and-salvajor/
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="jim Ottmer":MAILTO:Jottmer@hotmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250425T120000
DTEND;TZID=America/New_York:20250425T123000
DTSTAMP:20260525T085858
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000742-1745582400-1745584200@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-101/2025-04-25/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kirk Gross":MAILTO:kirk.goss@frymaster.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250430T100000
DTEND;TZID=America/Los_Angeles:20250430T120000
DTSTAMP:20260525T085858
CREATED:20250408T191725Z
LAST-MODIFIED:20250408T191725Z
UID:10000945-1746007200-1746014400@fcsita.org
SUMMARY:Food Safety and the Kitchen of the Future
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2 CEUs available \nDescription: \nMeeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable\, web-connected systems that are designed to help operators implement proper HACCP compliance – including reducing food handling\, and generating automated reporting.\nLearn about these new pieces of cooking\, holding\, and refrigeration equipment and find out how they save energy and reduce labor while simultaneously increasing food safety and HAACP compliance in commercial kitchens. \nParticipants will be able to: \n\nImplement food safety staff training and operating procedures.\nUtilize programmable and IoT-ready foodservice equipment to ensure food safety and code compliance.\nUtilize utility programs and services to identify efficient\, high-tech equipment that promotes food safety\, and take advantage of utility rebates for qualified energy-efficient equipment.\n\nSpeaker:\nMark Duesler\, Chef Consultant\, Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566. \n 
URL:https://fcsita.org/event/food-safety-and-the-kitchen-of-the-future-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
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