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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260430T100000
DTEND;TZID=America/Los_Angeles:20260430T130000
DTSTAMP:20260505T134023
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260414T100000
DTEND;TZID=America/Los_Angeles:20260414T113000
DTSTAMP:20260505T134023
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/Chicago:20260409T110000
DTEND;TZID=America/Chicago:20260409T120000
DTSTAMP:20260505T134023
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:20260409T100000
DTEND;TZID=America/Los_Angeles:20260409T113000
DTSTAMP:20260505T134023
CREATED:20260211T202925Z
LAST-MODIFIED:20260211T204225Z
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260319T110000
DTEND;TZID=America/Chicago:20260319T120000
DTSTAMP:20260505T134023
CREATED:20260211T182045Z
LAST-MODIFIED:20260212T152231Z
UID:10001255-1773918000-1773921600@fcsita.org
SUMMARY:Deep Dive - Steam Applications in Commercial Foodservice Operations
DESCRIPTION:Provided by Pentair/Everpure\n1 CEU available \nThe goal of this learning unit is to educatearchitects\, specifiers\, and designers on thecurrent issues\, concerns\, and influences onwater treatment for steam applications. Inaddition\, it will educate participants onsystems and solutions for water filtrationtreatment of steam equipment. \nRegister
URL:https://fcsita.org/event/deep-dive-steam-applications-in-commercial-foodservice-operations/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Keith Pennison":MAILTO:Keith.pennison@pentair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260312T110000
DTEND;TZID=America/Chicago:20260312T120000
DTSTAMP:20260505T134023
CREATED:20260106T213451Z
LAST-MODIFIED:20260106T214328Z
UID:10001224-1773313200-1773316800@fcsita.org
SUMMARY:Going Beyond Discounts: Using Email Marketing to Drive True Diner Loyalty
DESCRIPTION:Provided by the National Restaurant Show by Informa\n.75 CEU available \nThink “email marketing” for restaurants just means offering discounts? Think again! True loyalty from your diners isn’t just price-driven. It’s about their experience and that starts in their inbox. How well do you “know” them? How often is what you send relevant specifically for them? How good are you at sharing specific invites and updates by email (and not just blast updates on social media)? If you want real loyalty\, you should be treating your email subscribers like the Insiders they are. Jessica Best will bring her 15+ years of restaurant email marketing & loyalty program experience to this year’s show. Bring your questions: She’ll be hosting an “Ask Me Anything” style workshop where you can finally get answers to how to make email marketing work better for you… and your diners. Win-win! \nREGISTER
URL:https://fcsita.org/event/going-beyond-discounts-using-email-marketing-to-drive-true-diner-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;VALUE=DATE:20260223
DTEND;VALUE=DATE:20260225
DTSTAMP:20260505T134023
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260219T100000
DTEND;TZID=America/New_York:20260219T120000
DTSTAMP:20260505T134023
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;TZID=America/Chicago:20260218T110000
DTEND;TZID=America/Chicago:20260218T120000
DTSTAMP:20260505T134023
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;VALUE=DATE:20260127
DTEND;VALUE=DATE:20260129
DTSTAMP:20260505T134023
CREATED:20260116T185614Z
LAST-MODIFIED:20260116T185614Z
UID:10001242-1769472000-1769644799@fcsita.org
SUMMARY:Beolter Consultant Services Event
DESCRIPTION:Provided by Boelter Foodservie Design\, Equipment & Supply\n7.25 CEUs available \nAgenda_Boelter Consultant at MIK \nTo register\, contact Carly Sadd at csadd@boelter.com
URL:https://fcsita.org/event/beolter-consultant-services-event/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Carly Sadd":MAILTO:csadd@boelter.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260126
DTEND;VALUE=DATE:20260128
DTSTAMP:20260505T134023
CREATED:20260116T182913Z
LAST-MODIFIED:20260116T195104Z
UID:10001237-1769385600-1769558399@fcsita.org
SUMMARY:MAINS: Fundamentals
DESCRIPTION:Provided by Middleby\n10 CEUs available \nThe MAINS Fundamentals session is designed for those who are new to the consulting world or lack formal kitchen experience. This comprehensive course introduces the essentials of various common kitchen appliances and cooking equipment. Topics include combination ovens\, steam equipment\, fryers\, conveyor\ncooking systems\, induction cooktops\, ventless equipment\, and the diverse range of convection ovens available in the market.\nParticipants will engage in both classroom-style learning and hands-on cooking activities with the equipment. To reinforce their skills and apply their newfound knowledge in a practical setting\, attendees will\nalso take part in an exciting cooking competition. \nMAINS Fundamentals Training Details and Registration Page –\nhttps://solutions.middleby.com/mains-2026-fundamentals-jan-26-27-consultants \n 
URL:https://fcsita.org/event/mains-fundamentals/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Meghan Daro":MAILTO:mdaro@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20260114T103000
DTEND;TZID=America/Denver:20260114T133000
DTSTAMP:20260505T134023
CREATED:20260109T145223Z
LAST-MODIFIED:20260109T145223Z
UID:10001226-1768386600-1768397400@fcsita.org
SUMMARY:Hansen Rockies - Beverage Trends & Automation Session
DESCRIPTION:Provided by Middleby\n2 CEUs available \nAgenda Outline:\nWednesday\, January 14th – \n\n10:45AM-11:00AM | Attendee Arrival\n\n\nElevated Nitro Beverages\n\n\n11:00AM-11:45AM | Beverage Automation Demonstration – Cody Newton\n11:45AM-12:30PM | Beverage Trends & Beverage Automation Session – Hannah Guy\n\npresentation\n\n\n12:30PM-1:00PM |MYO Mocktail Demonstration & Happy Hour\n\nNugget Ice Mocktails\nCube Ice Mocktails\n\n\n\n\n1:00PM | Departure\n\nTo attend\, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038.
URL:https://fcsita.org/event/hansen-rockies-beverage-trends-automation-session/
LOCATION:Hansen Rockies Test Kitchen\, 4925 E. 38th Ave\, Denver\, CO\, 80207
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Meghan Daro":MAILTO:mdaro@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251226T120000
DTEND;TZID=America/New_York:20251226T123000
DTSTAMP:20260505T134023
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000750-1766750400-1766752200@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-101/2025-12-26/
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/Chicago:20251218T120000
DTEND;TZID=America/Chicago:20251218T130000
DTSTAMP:20260505T134023
CREATED:20251216T144816Z
LAST-MODIFIED:20251216T144850Z
UID:10001212-1766059200-1766062800@fcsita.org
SUMMARY:The Ice Equation
DESCRIPTION:Provided by Middleby\n1 CEU available \nThis course delivers a quick\, practical overview of why ice is critical to the guest experience and smooth operations. Participants will learn how ice quality affects perception\, service speed\, and costs\, and gain a clear understanding of the major ice types and where each is best used. The session covers front vs. back-of-house needs\, how to size production and storage for peak demand\, and how real-world operations turn these calculations into the right equipment choices. Attendees will leave with a simple framework for selecting the ideal Middleby ice solution based on ice type\, capacity\, footprint\, and operational goals. \nREGISTER\n 
URL:https://fcsita.org/event/the-ice-equation/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Hannah Guy":MAILTO:hguy@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20251218T110000
DTEND;TZID=America/Chicago:20251218T120000
DTSTAMP:20260505T134023
CREATED:20251216T144336Z
LAST-MODIFIED:20251216T144523Z
UID:10001211-1766055600-1766059200@fcsita.org
SUMMARY:Resi-Mercial: Where Commercial and Residential Design Meet
DESCRIPTION:Provided by Middleby\n1 CEU available \nThis course explores the trends of Resi-Merical design which blends residential-like and commercial elements to create functional stylish spaces. The course will cover how residential appliances used in settings like offices\, hotels\, and healthcare to improve comfort and end-user experiences. The course also looks at important factors like power\, customization and how to seamlessly fit these appliances into commercial settings. Finally\, it provides guidances on when to use Resi-Mercial appliances highlighting best uses for them where they may not be suitable. \nREGISTER
URL:https://fcsita.org/event/4510/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Hannah Guy":MAILTO:hguy@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20251204T100000
DTEND;TZID=America/Chicago:20251204T110000
DTSTAMP:20260505T134023
CREATED:20250919T135441Z
LAST-MODIFIED:20251107T181338Z
UID:10001180-1764842400-1764846000@fcsita.org
SUMMARY:Designing the All-Day Bar: From Coffee to Cocktails
DESCRIPTION:Provided by EuroBar\n1 CEU available \nAs dining spaces evolve\, so does the role of the bar. Today’s most engaging venues are reimagining their beverage programs to span the entire day—serving coffee drinks in the morning\, non-alc cocktails and aperitivos by afternoon\, and cocktails by night. This session explores how design consultants can create flexible\, efficient\, and visually stunning bar environments that shift seamlessly between service styles. \nLed by Livio Lauro\, Drinks Expert and Bar Designer\, this session will dive into layout considerations and how to specify equipment that supports multiple beverage formats without compromising workflow or aesthetics—ideal for hotels\, restaurants\, lounges\, coffee shops\, and multi-use spaces. \nLearning Objective 1: Industry Shift: Why all-day beverage concepts are growing\nLearning Objective 2: Design Principals for the All-Day Bar\nLearning Objective 3: Equipment Strategies for Seamless Transitions \nTo access the webinar\, click HERE
URL:https://fcsita.org/event/designing-the-all-day-bar-from-coffee-to-cocktails/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Tracy Beyer":MAILTO:tracy@eurobarstation.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251204T080000
DTEND;TZID=America/Los_Angeles:20251204T170000
DTSTAMP:20260505T134023
CREATED:20251021T181442Z
LAST-MODIFIED:20251021T181529Z
UID:10001206-1764835200-1764867600@fcsita.org
SUMMARY:Inform Presents an FCSI Demo Day
DESCRIPTION:Provided by Inform Food Service Solutions\, Rational\, BSI\, Irinox\, and Montague\n8.75 CEUs available \nAGENDA\n\nBlast Chilling/Freezing\nThe Re-definition of Fresh (2hr)\n    Blast Chiller/Shock Freezing:\nCombi Oven: (2hr 30min)\nFood Shields (1hr 15min)\nRanges\, Convection\, Suites and Broiler (2Hrs)\nFood Service Technology Center Lab Tour (1hr) \nTo register\, contact Scott McCarthy at Scott@informfoodservice.com
URL:https://fcsita.org/event/inform-presents-an-fcsi-demo-day-2/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20251203T080000
DTEND;TZID=America/Chicago:20251203T170000
DTSTAMP:20260505T134023
CREATED:20250207T201854Z
LAST-MODIFIED:20250207T201854Z
UID:10000801-1764748800-1764781200@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 Jeremy Strege at 727-946-3363 or jeremy.strege@welbilt.com 
URL:https://fcsita.org/event/welbilt-brands-2025-roadshow-3/
LOCATION:Kain-McArthur\, 2000 E. Prairie Circle\, Olathe\, KS\, 66062
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Jeremy Strege":MAILTO:jeremy.strege@welbilt.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251202
DTEND;VALUE=DATE:20251206
DTSTAMP:20260505T134023
CREATED:20250820T140409Z
LAST-MODIFIED:20250820T140423Z
UID:10001159-1764633600-1764979199@fcsita.org
SUMMARY:Follett Factory & Product Training
DESCRIPTION:Provided by Middleby\n13 CEUs available\nDecember 2-5\, 2025 \nMiddleby invites you to experience the cleanest\, safest\, and smartest ice on the market! \nThis exclusive session is a focused factory training hosted by Follett Products\, where we’ll dive deep into everything nugget ice—from what makes it the consumer favorite to how it transforms operations in foodservice\, healthcare\, and workplace settings. \nHeld in the beautiful\, historic town of Bethlehem\, Pennsylvania\, this immersive event is specifically designed for design consultants who want to strengthen their understanding of Follett solutions and stay at the forefront of equipment innovation. \nCome see why nugget ice isn’t just a trend—it’s a category-defining standard. Become your client’s go-to expert on the industry’s cleanest\, safest\, and most beloved ice solution. \nFollett Factory Training Details and Registration Page – https://solutions.middleby.com/follett-factory-training-2025 \n 
URL:https://fcsita.org/event/follett-factory-product-training/
LOCATION:Follett Products LLC\, 801 Church Lane\, Easton\, PA
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Meghan Daro":MAILTO:mdaro@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251128T120000
DTEND;TZID=America/New_York:20251128T123000
DTSTAMP:20260505T134023
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000749-1764331200-1764333000@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-101/2025-11-28/
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/New_York:20251119T133000
DTEND;TZID=America/New_York:20251119T143000
DTSTAMP:20260505T134023
CREATED:20251030T142336Z
LAST-MODIFIED:20251030T165024Z
UID:10001209-1763559000-1763562600@fcsita.org
SUMMARY:Mastering Foodservice Ovens: From Radiant to Combi
DESCRIPTION:Provided by Cres Cor\n1 CEU available \nAgenda and Objectives:\nDiscover the full spectrum of commercial-oven technology — from radiant and convection to combi-oven solutions — and how to pick the right one for your facility. Whether you run a school kitchen\, hospital food-service\, senior-living facility\, or chains we’ll walk through key features\, efficiency benefits\, cost implications\, and best practices for operation and maintenance. \nBy the end of this webinar you’ll be able to:\nUnderstand the differences between oven types and their ideal use-cases.\nEvaluate which oven suits your operational volume\, menu needs\, and physical space.\nAvoid common pitfalls and long-term maintenance issues.\nPosition your next oven purchase to maximize value and minimize downtime. \nRegister
URL:https://fcsita.org/event/mastering-foodservice-ovens-from-radiant-to-combi/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Dan Ellnor":MAILTO:dellnor@crescor.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251107T080000
DTEND;TZID=America/New_York:20251107T170000
DTSTAMP:20260505T134023
CREATED:20251107T183454Z
LAST-MODIFIED:20251107T183753Z
UID:10001210-1762502400-1762534800@fcsita.org
SUMMARY:Middleby MAINS Kitchen of the Future
DESCRIPTION:Provided by Middleby\n9.25 CEUs available \nMonday\, December 8th – Day 1 \n\n1:30 PM – 2:00 PM – Attendees Arrival\, Training Room\n2:00 PM – Introductions and Housekeeping\n2:15 PM – MIK Tour\n2:45 PM – Session 1: Automation & Robotics\n3:30 PM – Session 2: Automated Cooking Solutions \n4:15 PM – Session 3: Automated Braising Solutions \n5:00 PM – Review Culinary Competition and Teams\, Café\n5:15 PM – Culinary Competition Begins\n6:30 PM – Cocktails\, Dinner and Networking\n7:30 PM – Departures from MIK to Hotel\n\n  \nTuesday\, December 9th – Day 2 \n\n8:10 AM – Departure from hotel to MIK\n8:30 AM – Welcome Reception Coffee Bar / Follett RIDE\n9:00 AM – Resi-Mercial and Breakfast\n10:00 AM – Session 4: Induction\n10:45 AM – Break\n11:00 AM – KEYNOTE / Panel \n12:00 PM – Session 5: Automated Frying Solutions\n12:20 PM – Session 6: IOT\n12:40PM – Session 7: Ventless Solutions & Hands On Lunch\n2:00 PM – Departures\n\nTo register\, click HERE
URL:https://fcsita.org/event/middleby-mains-kitchen-of-the-future/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Hannah Guy":MAILTO:hguy@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251105T100000
DTEND;TZID=America/Los_Angeles:20251105T113000
DTSTAMP:20260505T134023
CREATED:20251017T213957Z
LAST-MODIFIED:20251017T213957Z
UID:10001195-1762336800-1762342200@fcsita.org
SUMMARY:Refrigerant Regulations for Foodservice
DESCRIPTION:Provided in conjunction with Frontier Energy\n1.5 CEUs available\n*In-person and remote \nSummary:\nThis presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. \nParticipants will be able to:\n1. Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations.\n2. Specify equipment that uses the most current adopted low-GWP refrigerants.\n3. Use no-cost\, online\, utility resources to locate energy efficient refrigeration equipment\, calculate ROI\, and receive incentives under the CA Energy Wise Instant Rebates program. \nTo register for In-Person instruction – Refrigerant Regulations for Foodservice – IN-PERSON – PG&E Energy Education Classes \nTo register for remote instruction – https://pge.docebosaas.com/learn/courses/3349/refrigerant-regulations-for-foodservice \n 
URL:https://fcsita.org/event/refrigerant-regulations-for-foodservice-2/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251104T150000
DTEND;TZID=America/New_York:20251105T200000
DTSTAMP:20260505T134023
CREATED:20250425T182513Z
LAST-MODIFIED:20250425T182513Z
UID:10000963-1762268400-1762372800@fcsita.org
SUMMARY:Fall 2025 FWE Consultant Seminar
DESCRIPTION:Provided by FWE / Food Warming Equipment Co. Inc.\n7.5 CEUs available \nLearning Objective:  Provide knowledge of various heating\, holding and transport systems to assist in designing future client projects.  We will review construction and design methods\, which will allow future FCSI clients to deliver meals efficiently\, safely and at top quality.  Categories that will be covered include Low Temperature Cooking\, Holding\, Serving Equipment\, Re-thermalizing Units\, Utility Transports\, Refrigeration\, as well as Portable Bars and Racks.  We will have an in-depth presentation on the benefits of electric smokers\, and how they can potentially increase revenue without the costly investment of traditional pit BBQ.  We will close the evening with a Chef hosted\, behind the scenes glimpse at Nashville’s hottest small batch bakery\, The Buttermilk Ranch\, where Executive Chef Alyssa Gangeri will discuss: What it means to be a small batch bakery\, what top issues are currently faced by the food service industry and how the right equipment can make or break a restaurant. \n  \nTo register\, contact Travis Hartley at t-hartley@fweco.net or 615-945-2221.
URL:https://fcsita.org/event/fall-2025-fwe-consultant-seminar/
LOCATION:Hyatt Place Nashville Downtown\, 301 3rd Avenue South\, Nashville\, TN
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Travis Hartley":MAILTO:t-hartley@fweco.net
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20251104T120000
DTEND;TZID=America/Chicago:20251104T163000
DTSTAMP:20260505T134023
CREATED:20241127T163846Z
LAST-MODIFIED:20241202T154041Z
UID:10000415-1762257600-1762273800@fcsita.org
SUMMARY:BLEND - Where Commercial & Residential Design Meet
DESCRIPTION:Join the Middleby Commercial and Residential teams onsite at your local Middleby Showroom for an in-person\, experience-driven educational and interactive demonstration. \nThe education will dial in on various equipment integrations in Resi-Mercial™ applications\, including: Hotels\, Resorts\, Country Clubs\, Senior Living Facilities\, Welcome Centers\, Office Spaces\, Stadium or Entertainment Suites\, Travel or Executive Lounges\, Retail Spaces and many more! \nApproved for 4 CEUs \nREGISTER\nFor more information contact Meghan Daro\nmdaro@middleby.com\n610-810-6038 \nAgenda
URL:https://fcsita.org/event/blend-where-commercial-residential-design-meet-3/
LOCATION:Middleby Residential Dallas Showroom\, 2701 E State Hwy 121\, Suite 600\, Lewisville\, 75056\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Meghan Daro":MAILTO:mdaro@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251103T130000
DTEND;TZID=America/New_York:20251103T140000
DTSTAMP:20260505T134023
CREATED:20251017T201814Z
LAST-MODIFIED:20251017T201814Z
UID:10001194-1762174800-1762178400@fcsita.org
SUMMARY:Baking Bread in a Rack Oven Webinar
DESCRIPTION:Provided by Revent & the Retail Bakers of America\n1 CEUs provided\n*Complimentary Registration for FCSI Members \nRunning out of space? Can’t afford a deck oven? Think you need one for real artisan bread?\nThis live demonstration will show you how one rack oven can handle your entire operation – from morning pastries to crusty sourdough loaves. No deck oven required.\nWatch sourdough\, baguettes\, and focaccia baked live in a rack oven. \nProgram: \nPart 1: Adapting Artisan Bread Techniques for Rack Ovens (20-30 minutes) Jen Heide\, Certified Bread Baker and Assistant Pastry Chef at the Everglades Club\, will share what bakers need to know about airflow\, heat transfer\, and steaming when baking artisan bread in rack ovens. \nPart 2: Artisan Bread Baking Demo (20-30 minutes) Michael Landman\, Test Baker at Revent\, will bake sourdough loaves\, baguettes\, and focaccia live in the ONE39 rack oven\, followed by Q&A. \nAttendees can earn FCSI (Foodservice Consultants Society International) continuing education credits. \nRegistration: Free for RBA members | $30 for non-members\nRegister HERE \nFCSI Members – to request the complimentary registration please contact Sophie Boczek at sophie@retailbakersofamerica.org \n 
URL:https://fcsita.org/event/baking-bread-in-a-rack-oven-webinar/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Daniel Florencio":MAILTO:df@revent.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251031T120000
DTEND;TZID=America/New_York:20251031T123000
DTSTAMP:20260505T134023
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000748-1761912000-1761913800@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-101/2025-10-31/
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:20251029T100000
DTEND;TZID=America/Los_Angeles:20251029T120000
DTSTAMP:20260505T134023
CREATED:20250408T191236Z
LAST-MODIFIED:20250408T191236Z
UID:10000944-1761732000-1761739200@fcsita.org
SUMMARY:Hot Water Design for Heat Pump Water Heaters
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2 CEUs available \nDescription: \nThe California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking\, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric\, zero net carbon kitchens.\nThis class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines\, effective plumbing design\, and decentralized\, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. \nParticipants will be able to: \n\nDescribe the water and energy savings associated with heat recovery dishmachines.\nUnderstand the benefits of using heat pump water heaters in commercial foodservice.\nUnderstand how heat recovery dishmachines and heat pump water heaters can make each other cost effective.\n\nSpeaker:\nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566.
URL:https://fcsita.org/event/hot-water-design-for-heat-pump-water-heaters-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/Los_Angeles:20251029T100000
DTEND;TZID=America/Los_Angeles:20251029T113000
DTSTAMP:20260505T134023
CREATED:20250310T205512Z
LAST-MODIFIED:20250310T210210Z
UID:10000806-1761732000-1761737400@fcsita.org
SUMMARY:Refrigerant Regulations for Foodservice
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Tech Service Center\n1.5 CEU available \nThis presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. \nParticipants will be able to: \n\nSpecify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations.\nSpecify equipment that uses the most current adopted low-GWP refrigerants.\nUse no-cost\, online\, utility resources to locate energy efficient refrigeration equipment\, calculate ROI\, and receive incentives under the CA Energy Wise Instant Rebates program.\n\nSpeakers:\nAngelo Karas\, Senior Lab Technician\, Frontier Energy’s Food Service Tech Center \nTo register\, contact Kiana Caban\, kcaban@frontierenergy.com or 925.866.2844
URL:https://fcsita.org/event/refrigerant-regulations-for-foodservice/
LOCATION:Frontier Energy\, 1075 Serpentine Lane\, Suite B\, Pleasanton\, CA\, 94566\, United States
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kiana Caban":MAILTO:kcaban@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251028T180000
DTEND;TZID=America/New_York:20251029T143000
DTSTAMP:20260505T134023
CREATED:20250411T141957Z
LAST-MODIFIED:20250411T141957Z
UID:10000947-1761674400-1761748200@fcsita.org
SUMMARY:Custom Fabrication - Making it Happen
DESCRIPTION:Provided by Eagle Group\n5 CEUs available \nThe consultants who attend will be able to grasp how fabrication techniques have advanced through the years\, this includes\nthe use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel\, what\nNSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. \nTo register\, contact Karen Seeney at kseeney@eaglegrp.com or 302-653-3000 et. 3025.
URL:https://fcsita.org/event/custom-fabrication-making-it-happen/
LOCATION:Eagle Group\, 100 Industrial Blvd.\, Clayton\, DE\, 19938\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Karen Seeney":MAILTO:kseeney@eaglegrp.com
END:VEVENT
END:VCALENDAR