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DTSTART;TZID=America/Los_Angeles:20260409T100000
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UID:10001256-1775728800-1775734200@fcsita.org
SUMMARY:Pizza That Performs: Finding the Oven That Delivers Speed\, Savings\, and Great Flavor
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n1.5 CEUs available \nPizza is one of America’s favorite foods—and one of the most versatile menu items in commercial kitchens. From traditional deck ovens to high-speed conveyor and ventless electric platforms\, the range of pizza oven technologies continues to evolve. This class explores the different types of pizza ovens available in today’s foodservice market and examines how each impacts energy use\, throughput\, product quality\, and labor efficiency. Participants will learn how to match oven performance and features to specific operational needs while optimizing energy efficiency\, cost savings\, and workflow. \nLearning Objectives:Participants will be able to: \n\nIdentify the major types of commercial pizza ovens and their key performance characteristics\nCompare energy consumption\, production capacity\, and labor requirements across oven types.\nEvaluate which pizza oven technologies best align with different foodservice concepts\, kitchen layouts\, and menu demands.\nApply available utility resources and rebates to select energy-efficient pizza oven options that reduce operating costs.\n\nTo register\, click this link: Seminars – California Energy Wise
URL:https://fcsita.org/event/pizza-that-performs-finding-the-oven-that-delivers-speed-savings-and-great-flavor/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
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BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260409T110000
DTEND;TZID=America/Chicago:20260409T120000
DTSTAMP:20260524T203007
CREATED:20260106T213841Z
LAST-MODIFIED:20260106T214215Z
UID:10001225-1775732400-1775736000@fcsita.org
SUMMARY:From No-Shows to Loyal Employees: Overcoming Hiring Challenges for Long-Term Success
DESCRIPTION:Provided by the National Restaurant Show by Informa\n.75 CEU available \nHiring and retention challenges\, including interview no-shows and high turnover\, continue to disrupt restaurant operations and growth. This session will offer actionable strategies that managers can use to improve the entire cycle of the hiring process – from effective interviews to implementing onboarding practices that foster employee satisfaction and retention. Attendees will learn simple\, cost-effective tactics to create a seamless experience for candidates and new hires\, ensuring stronger connections and better outcomes. All tips are based on real industry experience and can be applied immediately to overcome hiring roadblocks and build a more stable workforce. Walk away with practical solutions to attract\, hire\, and retain top talent. \nREGISTER\n 
URL:https://fcsita.org/event/from-no-shows-to-loyal-employees-overcoming-hiring-challenges-for-long-term-success/
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/Los_Angeles:20260414T100000
DTEND;TZID=America/Los_Angeles:20260414T113000
DTSTAMP:20260524T203007
CREATED:20260317T200520Z
LAST-MODIFIED:20260317T200520Z
UID:10001290-1776160800-1776166200@fcsita.org
SUMMARY:From Heat Waves to Water Wins: Helpful Tips for Smarter Kitchens
DESCRIPTION:Provided by So Cal Gas\n1.5 CEUs available \nExplore two critical challenges in commercial kitchens: managing high-heat environments and reducing water waste. Learn about the newly adopted Cal/OSHA Indoor Heat Illness regulations and their impact on kitchen operations and service professionals. Gain practical strategies to help lower kitchen temperatures and maintain compliance. In the second segment\, uncover ways to identify and help prevent potential water-wasting leaks which could reduce inefficient practices in kitchens and dish rooms—all while understanding how California’s water conservation laws may affect costs. \nLearning Objectives:  Participants will be able to: \n\nUnderstand the essentials of the new Cal/OSHA Indoor Heat Illness regulations and learn practical\, real‑world strategies to help reduce kitchen temperatures\, which could help improve comfort and safety for staff.\nIdentify the most common sources of water loss—like hidden leaks and inefficient dish-room practices—and learn simple steps to help prevent them before they potentially drive-up costs.\n\nAudience: Restaurant owners\, chefs\, facility managers\, dealers\, kitchen managers\, service technicians\, maintenance personnel\, risk and safety managers\, consultants\, designers\, equipment manufacturers. \nFocus: New ventilation and heating regulations\, energy efficiency\, safety updates. \nSpeakers:  \n\nBrandon Pimental\, Engineer at the Frontier Energy\, Foodservice Technology Center (FSTC)\nTrey Young\, Engineer at Frontier Energy\, Foodservice Technology Center (FSTC)\nTo register\, contact Andrew Gibson at ARGibson@socalgas.com
URL:https://fcsita.org/event/from-heat-waves-to-water-wins-helpful-tips-for-smarter-kitchens/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="andrew Gibson":MAILTO:ARGibson@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260430T100000
DTEND;TZID=America/Los_Angeles:20260430T130000
DTSTAMP:20260524T203007
CREATED:20260316T214914Z
LAST-MODIFIED:20260316T214914Z
UID:10001282-1777543200-1777554000@fcsita.org
SUMMARY:From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nThis course explores how advanced kitchen technologies can enhance traditional culinary processes to deliver higher performance\, streamline labor\, and increase profitability. Participants will be introduced to the capabilities of smart tilt skillets\, blast chillers\, vacuum-sealing tools\, and modern holding technologies with an emphasis on how these solutions complement established methods while improving consistency and workflow. The course will also demonstrate how these technologies facilitate food safety\, expand production\, and create new revenue opportunities. \nLearning Objectives: \nParticipants will be able to: \n\nExplain the core functions\, capabilities\, and benefits of smart tilt skillets\, blast chillers\, vacuum-sealing tools\, and modern holding technologies.\nIdentify how these technologies enhance food safety\, support labor savings\, and improve menu flexibility.\nEvaluate the energy and water efficiency considerations for each technology\nAssess appropriate applications\, sizing requirements\, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations.\nApply best practices for selecting\, operating\, and maintaining these technologies to maximize performance\, labor efficiency\, and overall return on investment.\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/from-manual-to-modern-enhancing-traditional-culinary-processes-through-advanced-kitchen-technologies-2/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
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