EPP Set Date Events - TA

Provided by Revent & the Retail Bakers of America 1 CEUs provided *Complimentary Registration for FCSI Members Running out of space? Can't afford a deck oven? Think you need one for real artisan bread? This 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. Watch sourdough, baguettes, and focaccia baked live in a rack oven. Program: Part 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. Part 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. Attendees can earn FCSI (Foodservice Consultants Society International) continuing education credits. Registration: Free for RBA members | $30 for non-members Register HERE FCSI Members - to request the complimentary registration please contact Sophie Boczek at sophie@retailbakersofamerica.org  

Provided in conjunction with Frontier Energy 1.5 CEUs available *In-person and remote Summary: This 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. Participants will be able to: 1. Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations. 2. Specify equipment that uses the most current adopted low-GWP refrigerants. 3. 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. To register for In-Person instruction - Refrigerant Regulations for Foodservice - IN-PERSON - PG&E Energy Education Classes To register for remote instruction - https://pge.docebosaas.com/learn/courses/3349/refrigerant-regulations-for-foodservice  

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

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

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