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  • Hatco University

    Hatco University
    Hatco University 208 E. Deck St., Sturgeon Bay, WI, United States

    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

  • Hatco University

    Hatco University
    Hatco University 208 E. Deck St., Sturgeon Bay, WI, United States

    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

  • Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future

    Food Service Technology Center 1075 Serpentine Ln, Suite B, Pleasanton, CA +1 more

    Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen. Learning Objectives: Participants will be able to: Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations. Assess cost factors, operational impacts, and staff training considerations associated with the transition. Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens. Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap. To register, click link Seminars - California Energy Wise

  • MAINS: Business & Industry

    Middleby Innovation Kitchens 2701 E State Highway 121, Business Suite 600, Lewisville, TX

    Provided by Middleby 10.25 CEUs available This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their understanding of commercial kitchen equipment and its application within Business and Industry environments, with a focus on corporate workplace settings. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including rapid cook solutions, coffee and beverage solutions, ventless solutions, baking solutions, and the evolving technologies shaping today’s commercial kitchen environments. The program focuses on specifying and designing for Business and Industry foodservice operations such as corporate dining facilities, workplace campuses, amenity-driven foodservice spaces, and employee-focused culinary environments. Participants will explore operational considerations, throughput expectations, flexibility requirements, and design implications unique to Business and Industry settings, where efficiency, scalability, and experience-driven design are critical. Attendees 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, space planning, and design decision-making. MAINS Business and Industry Training Details and Registration Page – https://solutions.middleby.com/mains-2026-bi-aug-24-25-consultants

  • Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future

    SCE Energy Education Center 4175 S. Laspina, Tulare, CA, United States

    Provided by SCE Energy Education Center 3 CEUs available Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen. Learning Objectives: Participants will be able to: Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations. Assess cost factors, operational impacts, and staff training considerations associated with the transition. Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens. Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap. Speakers: Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center To register, contact Jey Lacey at Jey.Lacey@sce.com

  • Hatco University

    Hatco University
    Hatco University 208 E. Deck St., Sturgeon Bay, WI, United States

    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

  • Hatco University

    Hatco University
    Hatco University 208 E. Deck St., Sturgeon Bay, WI, United States

    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

  • Commercial Refrigeration Design in a Fragmented Regulatory Environment

    RDT Factory 1808 FM Road 66, Waxahachie, TX

    Provided by RDT 6 CEUs available Education & Factory Tour This educational workshop is designed to help foodservice consultants navigate refrigeration system design decisions amid evolving refrigerant regulations, state-level GWP restrictions, owner sustainability initiatives, operational realities, service infrastructure limitations, long-term adaptability requirements, and modern connectivity expectations. The program focuses on practical design decision-making, refrigerant strategy, operational performance, serviceability, connectivity planning, and field lessons learned from real-world foodservice refrigeration applications. Upon completion of this program, participants will be able to: Evaluate foodservice refrigeration architectures based on operational, serviceability, and lifecycle considerations. Understand refrigerant classifications, regulatory considerations, and long-term refrigerant strategy implications. Identify design conditions that contribute to refrigeration system performance issues. Recognize connectivity, monitoring, and operational visibility considerations during project planning. Review refrigeration layouts and identify potential operational, coordination, and serviceability concerns. To register, please contact Dave White at dwhite@rdtonline.com

  • MAINS: Institution

    Middleby Innovation Kitchens 2701 E State Highway 121, Business Suite 600, Lewisville, TX

    Provided by Middleby 10.25 CEUs available This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their understanding of commercial kitchen equipment and its application within institutional foodservice environments, including education, healthcare, government, and correctional facilities. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including convection and combi solutions, ice and water solutions, rapid cook and induction, baking solutions and the evolving technologies shaping today’s commercial kitchen environments. The program focuses on specifying and designing for institutional foodservice operations such as K–12 schools, higher education campuses, hospitals, long-term care facilities, government buildings, and correctional facilities. Participants will explore operational considerations, compliance and safety requirements, durability standards, throughput demands, and design implications unique to institutional environments, where reliability, consistency, and efficiency are critical. Attendees 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, space planning, and design decision-making. MAINS Institution Training Details and Registration Page – https://solutions.middleby.com/mains-2026-inst-sept-21-22-consultants

  • ITW Food Equipment Group 2026 Consultant Support Symposium

    Normandy Farms Conference Hotel 1401 Morris Road, Blue Bell, PA

    Provided by ITW Food Equipment Group 12 CEUs available Join the ITW Food Equipment Group as they present 12 hours of foodservice education from small footprints, designing college dining facilities, and cookline design solutions to mixers, slicers, refrigeration and what's next in warewash. Scan the code below to register

  • Custom Fabrication – Turning Visions Into Reality

    Eagle Group 100 Industrial Blvd., Clayton, DE, United States

    Provided by Eagle Group 5 CEUs available The consultants who attend will be able to grasp how fabrication techniques have advanced through the years, this includes the use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel, what NSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. REGISTER