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  • Mastering Foodservice Ovens: From Radiant to Combi

    Webinar

    Provided by Cres Cor 1 CEU available Agenda and Objectives: Discover 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. By the end of this webinar you'll be able to: Understand the differences between oven types and their ideal use-cases. Evaluate which oven suits your operational volume, menu needs, and physical space. Avoid common pitfalls and long-term maintenance issues. Position your next oven purchase to maximize value and minimize downtime. Register

  • Fryer Specifying 101

    Fryer Specifying 101
    Webinar

    Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

  • Follett Factory & Product Training

    Follett Products LLC 801 Church Lane, Easton, PA

    Provided by Middleby 13 CEUs available December 2-5, 2025 Middleby invites you to experience the cleanest, safest, and smartest ice on the market! This 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. Held 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. Come 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. Follett Factory Training Details and Registration Page – https://solutions.middleby.com/follett-factory-training-2025  

  • Welbilt Brands 2025 Roadshow

    Kain-McArthur 2000 E. Prairie Circle, Olathe, KS

    3 CEUs available Agenda: Each 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: Ventless applications Sustainability Electrification Kitchens, and more To register, contact Jeremy Strege at 727-946-3363 or jeremy.strege@welbilt.com 

  • Inform Presents an FCSI Demo Day

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

    Provided by Inform Food Service Solutions, Rational, BSI, Irinox, and Montague 8.75 CEUs available AGENDA Blast Chilling/Freezing The Re-definition of Fresh (2hr)     Blast Chiller/Shock Freezing: Combi Oven: (2hr 30min) Food Shields (1hr 15min) Ranges, Convection, Suites and Broiler (2Hrs) Food Service Technology Center Lab Tour (1hr) To register, contact Scott McCarthy at Scott@informfoodservice.com

  • Designing the All-Day Bar: From Coffee to Cocktails

    Webinar

    Provided by EuroBar 1 CEU available As 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. Led 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. Learning Objective 1: Industry Shift: Why all-day beverage concepts are growing Learning Objective 2: Design Principals for the All-Day Bar Learning Objective 3: Equipment Strategies for Seamless Transitions To access the webinar, click HERE

  • Resi-Mercial: Where Commercial and Residential Design Meet

    Webinar

    Provided by Middleby 1 CEU available This 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. REGISTER

  • The Ice Equation

    Webinar

    Provided by Middleby 1 CEU available This 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. REGISTER  

  • Fryer Specifying 101

    Fryer Specifying 101
    Webinar

    Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

  • Hansen Rockies – Beverage Trends & Automation Session

    Hansen Rockies Test Kitchen 4925 E. 38th Ave, Denver, CO

    Provided by Middleby 2 CEUs available Agenda Outline: Wednesday, January 14th – 10:45AM-11:00AM | Attendee Arrival Elevated Nitro Beverages 11:00AM-11:45AM | Beverage Automation Demonstration - Cody Newton 11:45AM-12:30PM | Beverage Trends & Beverage Automation Session - Hannah Guy presentation 12:30PM-1:00PM |MYO Mocktail Demonstration & Happy Hour Nugget Ice Mocktails Cube Ice Mocktails 1:00PM | Departure To attend, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038.

  • MAINS: Fundamentals

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

    Provided by Middleby 10 CEUs available The 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 cooking systems, induction cooktops, ventless equipment, and the diverse range of convection ovens available in the market. Participants 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 also take part in an exciting cooking competition. MAINS Fundamentals Training Details and Registration Page – https://solutions.middleby.com/mains-2026-fundamentals-jan-26-27-consultants  

  • Beolter Consultant Services Event

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

    Provided by Boelter Foodservie Design, Equipment & Supply 7.25 CEUs available Agenda_Boelter Consultant at MIK To register, contact Carly Sadd at csadd@boelter.com