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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251226T120000
DTEND;TZID=America/New_York:20251226T123000
DTSTAMP:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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:20260505T141928
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
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20251022T140000
DTEND;TZID=America/Chicago:20251022T180000
DTSTAMP:20260505T141928
CREATED:20250923T203337Z
LAST-MODIFIED:20250923T203352Z
UID:10001181-1761141600-1761156000@fcsita.org
SUMMARY:Jay Mark Jam Session ‘Powerhouse Power Hour’
DESCRIPTION:Provided by Middleby\n3 CEUs available \nEric Davis Presentation Topics and Brands Featured:\n-Share insights on IOT in commercial kitchens\n-Discuss upcoming new product development & unique equipment solutions\n-How does Powerhouse’s Open Kitchen integrate with Middleby equipment (functionality & setup)\n-Blodgett Invoq & ImVection \nAgenda\n2:00 PM – 4:00 PM\n-Introduction / Keynote Speaker from Powerhouse / Open Kitchen live demo\n4:00 PM – 6:00 PM\n-Happy Hour & Dormont Gas Hose EFV review \nContact Meghan Daro at hguy@middleby.com to register. \n  \n 
URL:https://fcsita.org/event/jay-mark-jam-session-powerhouse-power-hour/
LOCATION:The Jay Mark Group Test Kitchen\, 175 Lively Blvd.\, Elk Grove Village\, IL\, 60007
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Meghan Daro":MAILTO:mdaro@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251021
DTEND;VALUE=DATE:20251023
DTSTAMP:20260505T141928
CREATED:20250930T190113Z
LAST-MODIFIED:20250930T194644Z
UID:10001182-1761004800-1761177599@fcsita.org
SUMMARY:ITW Food Equipment Group Consultant Symposium
DESCRIPTION:Provided by Hobart\, Traulsen\, Vulcan\, Baxter\, Gaylord\, Aerowerks\n11.5 CEUS available\nOctober 21-23\, 2025 \nTo register\, contact Shayne Varnum at 774-222-2334 or Shayne.varnum@itwfeg.com \nCheck agenda for times –\n2025 ITW Food Equipment Group Consultant Support Symposium Agenda
URL:https://fcsita.org/event/itw-food-equipment-group-consultant-symposium/
LOCATION:Ignite Test Kitchen\, 5001 Oakland St.\, Denver\, CO
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Shayne Varnum":MAILTO:shayne.varnum@itwfeg.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250926T120000
DTEND;TZID=America/New_York:20250926T123000
DTSTAMP:20260505T141928
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000747-1758888000-1758889800@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-101/2025-09-26/
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;VALUE=DATE:20250923
DTEND;VALUE=DATE:20250925
DTSTAMP:20260505T141928
CREATED:20250820T140106Z
LAST-MODIFIED:20250820T140149Z
UID:10001158-1758585600-1758758399@fcsita.org
SUMMARY:Resi-Mercial MAINS
DESCRIPTION:Provided by Middleby\n10 CEUs available\nSeptember 23-24\, 2025 \nMiddleby invites you to dive into the cutting-edge world of Resi-Mercial™\, where the worlds of commercial and residential design seamlessly converge. This exclusive MAINS session is specifically tailored for designers\, architects\, consultants\, and industry professionals eager to stay ahead of the curve. \nResi-Mercial™ is a game-changing approach that blends the luxury and high-end aesthetics of residential equipment with the robust functionality required in commercial spaces. As more consumers and businesses demand flexibility\, style\, and performance in commercial projects\, the Resi-Mercial™ category is rapidly becoming the sweet spot for innovation and design. \nIn this session\, you’ll gain valuable insights into how to integrate residential-grade equipment into commercial projects without compromising on either performance or aesthetic appeal. You’ll learn how to: \n\nBlend aesthetics with functionality: Discover how residential appliances\, renowned for their high-end finishes and consumer appeal\, can be integrated into commercial kitchens\, bars\, and hospitality spaces while still meeting the rigorous demands of professional use.\nExpand your design offerings: By embracing Resi-Mercial™ products\, you’ll unlock a whole new realm of design possibilities that cater to both high-end residential and commercial clients looking for premium\, versatile solutions.\nDrive innovation in your projects: Learn from experts how to future-proof your designs by incorporating new trends that merge the best of both commercial and residential equipment\, delivering cutting-edge solutions for kitchens\, restaurants\, hotels\, and more.\nEnhance your value proposition: Equip yourself with the knowledge to offer clients unique\, tailored solutions that give them the best of both worlds—luxurious\, residential-grade performance\, and the power and durability required for commercial environments.\n\nResi-Mercial MAINS Training Details and Registration Page – https://solutions.middleby.com/resimercial/sept2025
URL:https://fcsita.org/event/resi-mercial-mains/
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;VALUE=DATE:20250922
DTEND;VALUE=DATE:20250924
DTSTAMP:20260505T141928
CREATED:20250820T135514Z
LAST-MODIFIED:20250820T135514Z
UID:10001157-1758499200-1758671999@fcsita.org
SUMMARY:MAINS - You Want to Cook Where?
DESCRIPTION:Provided by Middleby\n9.25 CEUs available\nSeptember 22-23 \nJoin us for a seminar spotlighting Middleby’s innovative solutions specifically designed for non-traditional cooking environments—from stadiums\, historical buildings\, food trucks\, off-site catering venues\, and more. Discover how advanced\, ventless technologies and compact\, high-performing appliances empower chefs to deliver exceptional culinary experiences in places without a traditional kitchen setup. You’ll learn best practices for selecting and adapting Middleby equipment to unique spaces\, ensuring mobility\, efficiency\, and consistent food quality. By the end of this session\, you’ll be equipped with practical tips\, strategic insights\, and real-world examples that demonstrate the transformative potential of Middleby’s flexible solutions wherever you choose to cook. \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 also take part in an exciting cooking competition. \nMAINS You Want to Cook Where? Training Details and Registration Page – https://solutions.middleby.com/cookwhatwhere_sep22-cst \n 
URL:https://fcsita.org/event/mains-you-want-to-cook-where/
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:20250918T100000
DTEND;TZID=America/Los_Angeles:20250918T120000
DTSTAMP:20260505T141928
CREATED:20250408T192024Z
LAST-MODIFIED:20250408T192024Z
UID:10000946-1758189600-1758196800@fcsita.org
SUMMARY:Heat Illness\, California Regulations and the Kitchen of the Future
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2 CEUs available \nDescription: \nThis class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers but\, they also apply to equipment service professionals who might be working in those kitchens. Learn the details of these new regulations\, how to help operators lower kitchen temperatures\, and how to come into compliance with these laws. Likewise\, new California laws require that all water utilities follow strict conservation guidelines in both dry and wet years – which could impact water costs. The second half of the class provides training on how to spot and mitigate common water-wasting leaks and wasteful operating practices in kitchens and dishrooms. \nParticipants will be able to: \n\nAppraise an employee’s indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations\nExplain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization\nEmploy corrective techniques to reduce water waste in commercial kitchens and dishrooms.\n\nSpeaker:\nRichard Young\, Director of Educatioln\, Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gwen Yamasaki at gwen.yamasaki@sce.com or\n626.812.7566.
URL:https://fcsita.org/event/heat-illness-california-regulations-and-the-kitchen-of-the-future-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/Chicago:20250918T100000
DTEND;TZID=America/Chicago:20250918T110000
DTSTAMP:20260505T141928
CREATED:20250812T134631Z
LAST-MODIFIED:20250812T134631Z
UID:10001156-1758189600-1758193200@fcsita.org
SUMMARY:Water treatment in Commercial Foodservice Operations
DESCRIPTION:Provided by Pentair/Everpure\n1.0 CEU available \nWebinar on Water treatment in Commercial Food Service Operations using pre approved FCSI training module. \nTo register\, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581.
URL:https://fcsita.org/event/water-treatment-in-commercial-foodservice-operations/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Eddie Garmon":MAILTO:eddie.garmon@pentair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250917T100000
DTEND;TZID=America/Los_Angeles:20250917T113000
DTSTAMP:20260505T141928
CREATED:20250310T211521Z
LAST-MODIFIED:20250310T211521Z
UID:10000809-1758103200-1758108600@fcsita.org
SUMMARY:Food Safety and the Kitchen of the Future
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Tech Service Center\n1.5 CEU available \nMeeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable\, web-connected systems that are designed to help operators implement proper HACCP compliance – including reducing food handling and generating automated reporting. \nLearn about these new pieces of cooking\, holding\, and refrigeration equipment and find out how they save energy and reduce labor while simultaneously increasing food safety and HAACP compliance in commercial kitchens. \nParticipants will be able to: \n\nImplement food safety staff training and operating procedures.\nUtilize programmable and IoT-ready foodservice equipment to ensure food safety and code compliance.\nUtilize utility programs and services to identify efficient\, high-tech equipment that promotes food safety\, and take advantage of utility rebates for qualified energy-efficient equipment.\n\nSpeakers:\nMark Duesler\, Program Manager\, Frontier Energy’s Food Service Tech Center \nTo register\, contact Kiana Caban\, kcaban@frontierenergy.com or 925.866.2844
URL:https://fcsita.org/event/food-safety-and-the-kitchen-of-the-future/
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/Chicago:20250917T100000
DTEND;TZID=America/Chicago:20250917T100000
DTSTAMP:20260505T141928
CREATED:20250312T143349Z
LAST-MODIFIED:20250610T155616Z
UID:10000813-1758103200-1758103200@fcsita.org
SUMMARY:Modular Ice Machine Training
DESCRIPTION:Provided by Manitowoc Ice\n1 CEU available \nWhen to specify modular ice cube machines\, how to size for various applications\, do’s and do not’s when selecting the machine loaction. \nTo register\, contact Eddie Garmon at 863-660-6581 or  eddie.garmon@pentair.com 
URL:https://fcsita.org/event/modular-ice-machine-training/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Eddie Garmon":MAILTO:eddie.garmon@pentair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250910T080000
DTEND;TZID=America/Chicago:20250910T210000
DTSTAMP:20260505T141928
CREATED:20250501T200419Z
LAST-MODIFIED:20250501T200645Z
UID:10000964-1757491200-1757538000@fcsita.org
SUMMARY:Pars & Paella Presented by FoodSpace
DESCRIPTION:We’re excited to invite you to Pars & Paella\, FoodSpace’s inaugural charity event\, taking place on Wednesday\, September 10\, 2025\, in Boise Idaho! \nWe will also be celebrating FoodSpace’s 10 Year anniversary!!! \nThis special event benefits two impactful organizations helping shape the future of our industry and community: \n\nLife’s Kitchen – Empowering young adults through culinary and life skills training\nFCSI Educational Foundation – Supporting the future of foodservice consulting\n\n📅 Event Schedule:\n⛳ Morning: Golf Outing at BanBury Golf Course (Eagle\, ID) \n\nRegistration: 8:00 AM\nShotgun Start: 9:00 AM\n\n🍽 Evening: Paella Festival & Celebration at FoodSpace HQ (Meridian\, ID) \n\nFestivities begin: 6:00 PM\n\n👉 Let Us Know How You’d Like to Participate! (View/vote in browser) \nYou’ll be able to choose from the following options: \n\n⛳ Golf Only (BanBury Golf Course – Registration 8 AM | Shotgun Start 9 AM)\n⛳ + 🍽 Golf & Paella Dinner\n🍽 Paella Dinner Only (FoodSpace HQ – 6 PM)\n⭐ Sponsorship Opportunities (Ask about our sponsorship packages)\n⛳ + 🍽 + ⭐ All of the Above\n\nWhether you’re playing\, feasting\, or sponsoring — we can’t wait to celebrate with you. \n🎉 Look out for your formal invitation in the coming weeks! \nWarm regards\,\nThe FoodSpace Team
URL:https://fcsita.org/event/pars-paella-presented-by-foodspace/
LOCATION:Paella Festival & Celebration at FoodSpace HQ\, Meridian\, ID
CATEGORIES:EPP Set Date Events - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250829T120000
DTEND;TZID=America/New_York:20250829T123000
DTSTAMP:20260505T141928
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000746-1756468800-1756470600@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-101/2025-08-29/
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:20250820T100000
DTEND;TZID=America/Los_Angeles:20250820T113000
DTSTAMP:20260505T141928
CREATED:20250310T211223Z
LAST-MODIFIED:20250310T211223Z
UID:10000808-1755684000-1755689400@fcsita.org
SUMMARY:Deep Dive into Commercial Induction Cooking
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Tech Service Center\n1.5 CEU available \nThis class will start with a broad overview of all the commercial induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges\, there is a lot if activity from manufacturers. Next\, the class will discuss when and why an operation would need to choose more heavy duty\, high-input\, induction products versus the lighter duty\, lower-input units. \nChef Mark will demonstrate several induction technologies\, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. \nLearn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment. \nParticipants will be able to: \n\nDescribe the various induction technologies available for commercial kitchen operations\nUnderstand what type of induction equipment is best suited for their menu choices and kitchen operations.\nTake advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens.\n\nSpeakers:\nMark Duesler\, Program Manager\, Frontier Energy’s Food Service Tech Center \nTo register\, contact Kiana Caban\, kcaban@frontierenergy.com or 925.866.2844
URL:https://fcsita.org/event/deep-dive-into-commercial-induction-cooking/
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
END:VCALENDAR