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  • Menu for Success 2026: Foodservice Industry Trends, Technologies & Forecasts

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

    Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 3 CEUs available The 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. Join 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. Learning Objectives: Participants will be able to: Identify key national and California-specific trends influencing equipment choices, operational strategies, and business models in 2026. Explain how economic, market, and consumer behavior shifts — both domestic and global — are shaping the foodservice industry's direction. Leverage available utility programs, incentives, and services to support the adoption of high-efficiency equipment and reduce operating costs. Agenda: 10:00am                          Class Starts 10:00am - 10:10am         Welcome/Safety/CEW/IR 10:10am - […]

  • MAINS: Hospitality & Entertainment

    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 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 solutions and evolving technologies shaping today’s commercial kitchen environments. The 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. 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, layout, and design decision-making. MAINS Hospitality & Entertainment Training Details and Registration Page – https://solutions.middleby.com/mains-2026-hospitality-feb-23-24-consultants

  • Going Beyond Discounts: Using Email Marketing to Drive True Diner Loyalty

    Webinar

    Provided by the National Restaurant Show by Informa .75 CEU available Think "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! REGISTER

  • Deep Dive – Steam Applications in Commercial Foodservice Operations

    Webinar

    Provided by Pentair/Everpure 1 CEU available The 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. Register

  • Pizza That Performs: Finding the Oven That Delivers Speed, Savings, and Great Flavor

    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 Pizza 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. Learning Objectives:Participants will be able to: Identify the major types of commercial pizza ovens and their key performance characteristics Compare energy consumption, production capacity, and labor requirements across oven types. Evaluate which pizza oven technologies best align with different foodservice concepts, kitchen layouts, and menu demands. Apply available utility resources and rebates to select energy-efficient pizza oven options that reduce operating costs. To register, click this link: Seminars - California Energy Wise

  • From No-Shows to Loyal Employees: Overcoming Hiring Challenges for Long-Term Success

    Webinar

    Provided by the National Restaurant Show by Informa .75 CEU available Hiring 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. REGISTER  

  • From Heat Waves to Water Wins: Helpful Tips for Smarter Kitchens

    Webinar

    Provided by So Cal Gas 1.5 CEUs available Explore 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. Learning Objectives:  Participants will be able to: Understand 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. Identify 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. Audience: Restaurant owners, chefs, facility managers, dealers, kitchen managers, service technicians, maintenance personnel, risk and safety managers, consultants, designers, equipment manufacturers. Focus: New ventilation and heating regulations, energy efficiency, safety updates. Speakers: Brandon Pimental, Engineer at the Frontier Energy, Foodservice Technology Center (FSTC) Trey Young, Engineer at Frontier Energy, Foodservice Technology Center […]

  • From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies

    Southern California Edison - Foodservice Technology Center 6050 N. Irwindale Avenue, Suite E, Irwindale, California

    Provided by SCE Foodservice Technology Center 3 CEUs available This 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. Learning Objectives: Participants will be able to: Explain the core functions, capabilities, and benefits of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies. Identify how these technologies enhance food safety, support labor savings, and improve menu flexibility. Evaluate the energy and water efficiency considerations for each technology Assess appropriate applications, sizing requirements, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations. Apply best practices for selecting, operating, and maintaining these technologies to maximize performance, labor efficiency, and overall return on investment. Speakers: Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center To register, contact Andre Saldivar at Andre.Saldivar@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

  • Upper Midwest Chapter Networking Reception during NRA Show

    The Exchange 224 S. Michigan Avenue, Chicago, IL, United States

    Join the Upper Midwest Chapter of FCSI The Americas for the annual networking reception during the NRA Show! Sunday, May 17th 5:00 - 7:00 pm The Exchange 224 S. Michigan Ave, Chicago Cost is $60 in advance - $75 at the door. REGISTER      

  • How to Design a Bar Using the Cocktail Life Cycle

    Webinar

    Provided by Glastender 1 CEU available How to use the Cocktail Life Cycle to effectively design and implement the most efficient bar layout for work flow, ergonomics, and profitability. What are the areas in the bar that cause the most issues with production. What are the recent trends in the bar scene. To register, contact Jay Bravinder at jbravinder@glastender.com or 612-991-6505.  

  • Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice

    Southern California Edison - Foodservice Technology Center 6050 N. Irwindale Avenue, Suite E, Irwindale, California

    Provided by SCE Foodservice Technology Center 3 CEUs available As more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating, and compares the benefits, limitations, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines. Learning Objectives: Participants will be able to: Explain the basics of heat pump water heaters and resistance water heaters. Approve a HPWH for use in limited-service commercial kitchens Access additional resources that explain optimized hot water systems design. Speakers: Daniel LaCommare, Frontier Energy Food Service Tech Center, Engineer To register, contact Andre Saldivar at Andre.Saldivar@sce.com