BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//FCSI The Americas - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:FCSI The Americas
X-ORIGINAL-URL:https://fcsita.org
X-WR-CALDESC:Events for FCSI The Americas
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20250309T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20251102T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20260308T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20261101T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20270314T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20271107T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20270314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20271107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260218T110000
DTEND;TZID=America/Chicago:20260218T120000
DTSTAMP:20260429T135311
CREATED:20260106T214414Z
LAST-MODIFIED:20260106T214414Z
UID:10001223-1771412400-1771416000@fcsita.org
SUMMARY:Complaints Are Gifts: How to Turn Feedback into Loyalty
DESCRIPTION:Provided by the National Restaurant Show by Informa\n.75 CEU available \nGuest complaints are more than just challenges—they’re opportunities to strengthen your business\, build trust\, and foster lasting loyalty. Learn how to transform critical feedback into actionable insights that drive growth and improve guest satisfaction. By focusing on compassion\, structured processes\, and team collaboration\, you’ll gain the tools to turn negative experiences into positive outcomes. This session will empower you to protect your reputation\, enhance guest retention\, and create a culture of care that benefits both your customers and your team. Don’t miss this chance to turn complaints into a competitive advantage for your business.\n \nREGISTER
URL:https://fcsita.org/event/complaints-are-gifts-how-to-turn-feedback-into-loyalty/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Deryn Fink":MAILTO:deryn.fink@informa.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260219T100000
DTEND;TZID=America/New_York:20260219T120000
DTSTAMP:20260429T135311
CREATED:20260130T222231Z
LAST-MODIFIED:20260202T233757Z
UID:10001252-1771495200-1771502400@fcsita.org
SUMMARY:Menu for Success 2026: Foodservice Industry Trends\, Technologies & Forecasts
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n3 CEUs available \nThe foodservice industry continues to evolve rapidly\, shaped by regulatory changes\, workforce challenges\, shifting consumer behavior\, and rising operational costs. In 2026\, California operators must remain agile — embracing energy-efficient technologies\, smarter kitchen design\, and innovative business strategies to stay competitive and profitable. \nJoin industry leaders Richard Young (Frontier Energy)\, Robin Ashton (Ashton Foodservice Consulting & The Ashton Report)\, and Jot Condie (California Restaurant Association) as they break down the newest trends\, economic drivers\, emerging technologies\, and market forces that will define the future of foodservice. This session will help operators and industry professionals plan strategically for the year ahead. \nLearning Objectives: \nParticipants will be able to: \n\nIdentify key national and California-specific trends influencing equipment choices\, operational strategies\, and business models in 2026.\nExplain how economic\, market\, and consumer behavior shifts — both domestic and global — are shaping the foodservice industry’s direction.\nLeverage available utility programs\, incentives\, and services to support the adoption of high-efficiency equipment and reduce operating costs.\n\nAgenda: \n10:00am                          Class Starts\n10:00am – 10:10am         Welcome/Safety/CEW/IR\n10:10am – 10:30am         2026 Foodservice Trends & Market                                                                                      Forces\n10-30am – 10:50am         Economic & Regulatory Impacts in                                                                                     California\n10:50am – 11:10am         Updates on Decarbonization &                                                                                             Electrification\n11:15am – 11:45am         Panel Discussion: Strategies for Success                                                                              in 2026\n11:45am – 12:00pm         Audience Q&A & Key Takeaways\n12:00pm – 12:45pm         Adjourn\n1:00pm – 2:00pm             Lunch/Equipment Demonstration (in-                                                                                               person) \nREGISTER
URL:https://fcsita.org/event/menu-for-success-2026-foodservice-industry-trends-technologies-forecasts/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260223
DTEND;VALUE=DATE:20260225
DTSTAMP:20260429T135311
CREATED:20260116T183428Z
LAST-MODIFIED:20260116T183428Z
UID:10001238-1771804800-1771977599@fcsita.org
SUMMARY:MAINS: Hospitality & Entertainment
DESCRIPTION:Provided by Middleby\n10.25 CEUs available \nThis immersive\, hands-on program is designed specifically for foodservice design consultants seeking to deepen their understanding of commercial kitchen equipment and its application within Hospitality and Entertainment environments. The course provides a comprehensive overview of commonly specified cooking and kitchen systems\, including rapid cook solutions\, beverage solutions\, ventless solutions\, baking\nsolutions and evolving technologies shaping today’s commercial kitchen environments.\nThe program focuses on specifying and designing for high-demand venues such as hotels\, casinos\, stadiums and arenas\, theme parks\, and other entertainment-driven facilities. Participants will explore operational considerations\, performance requirements\, and design implications unique to these complex environments.\nAttendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The experience concludes with an interactive cooking challenge\, allowing participants to apply course concepts in a practical setting while reinforcing best practices in equipment selection\, layout\, and design decision-making. \nMAINS Hospitality & Entertainment Training Details and Registration Page –\nhttps://solutions.middleby.com/mains-2026-hospitality-feb-23-24-consultants
URL:https://fcsita.org/event/mains-hospitality-entertainment/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Madison Fitzgerald":MAILTO:mfitzgerald@middleby.com
END:VEVENT
END:VCALENDAR