Provided by Structural Concepts 3.5 CEUs available FCSI Consultant Factory Tour and Education Program Arrival-7.29.2026 6:30PM Dinner- NOTO’s Bil-Mar Training Day 7.30.2026 8:00AM Depart Hotel 8:15AM Arrive HQ 9:00AM Plant 2 tour-education program (1.0 CEU) 10:45AM Showroom/Classroom-Merchandising Specification (1.5 CEU) 12:15PM Lunch 1:00PM Plant 1 tour- education program (1.0 Ceu) 3:00PM Departure For more information and to register, contact Sarah Kurth at 616-304-7414 or skurth@structuralconcepts.com
42 events found.
EPP Set Date Events - TA
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1 event,This event supports the FCSI Educational Foundation, which provides scholarship and conference monies for hospitality, restaurant, and foodservice management students. To date your contributions have totaled over $639,300! THANK YOU! Come for both […] |
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2 events,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, […] 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, […] |
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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 |
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1 event,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 […] |
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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 |
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