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DTSTART;TZID=America/New_York:20250306T110000
DTEND;TZID=America/New_York:20250306T114500
DTSTAMP:20250205T212541Z
CREATED:20250205T212541Z
LAST-MODIFIED:20250205T212541Z
UID:10000798-1741258800-1741261500@fcsita.org
SUMMARY:Foodservice Marketing Transformed: Global Insights\, Local Excellence
DESCRIPTION:Provided by InformaConnect\n.75 CEU available \nSummary\nDiscover how technology\, data\, and customer relationships are reshaping foodservice marketing. Explore how global strategies adapt to Brazil’s unique landscape and how local innovations may inspire the world\, from the perspective of one of the fastest growing foodservice operators in Brazil. \nREGISTER\nFor questions\, contact Deryn Fink at Deryn.Fink@informa.com
URL:https://fcsita.org/event/foodservice-marketing-transformed-global-insights-local-excellence/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250310T100000
DTEND;TZID=America/Los_Angeles:20250310T120000
DTSTAMP:20250221T212357Z
CREATED:20250221T211201Z
LAST-MODIFIED:20250221T212357Z
UID:10000803-1741600800-1741608000@fcsita.org
SUMMARY:Commercial Foodservice Energy and Economics Forecast 2025
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Service Tech Center\n2.0 CEU available \nThe restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations\, a challenging labor market\, and rising food\, utility\, and real estate costs.\nIn 2024\, operators will need to remain fast\, flexible\, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices\, food delivery\, consumer confidence\, the recovering supply chain\, and the challenge of finding adequate labor. High-output\, energy-efficient\, kitchen equipment and smart facility design are more important than ever for restaurant profitability.\nJoin our guest speakers\, Richard Young from Frontier Energy\, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie\, President and CEO of the California Restaurant Association as they discuss trends\, innovations and the future state of our industry. \nParticipants will be able to: \n\nDiscuss National trends in the restaurant industry related to equipment and operations.\nUnderstand national and international market and growth trends are driving and shaping the food service industry.\nUtilize utility programs\, services\, and rebates for qualified energy-efficient equipment\n\nSpeakers: \nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Technology Center\nRobin Ashton\, Principal\, Ashton Foodservice Consulting & the Ashton Report\nJot Condie\, President and CEO\, California Restaurant Association \nTo register\, visit https://caenergywise.com/seminars/
URL:https://fcsita.org/event/commercial-foodservice-energy-and-economics-forecast-2025/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kiana Caban":MAILTO:kcaban@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250311T100000
DTEND;TZID=America/Los_Angeles:20250311T120000
DTSTAMP:20250221T211928Z
CREATED:20250221T211928Z
LAST-MODIFIED:20250221T211928Z
UID:10000804-1741687200-1741694400@fcsita.org
SUMMARY:Commercial Foodservice Energy and Economics Forecast 2025
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2.0 CEUs available \nThe restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations\, a challenging labor market\, and rising food\, utility\, and real estate costs. \nIn 2024\, operators will need to remain fast\, flexible\, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices\, food delivery\, consumer confidence\, the recovering supply chain\, and the challenge of finding adequate labor. High-output\, energy-efficient\, kitchen equipment and smart facility design are more important than ever for restaurant profitability. \nJoin our guest speakers\, Richard Young from Frontier Energy\, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie\, President and CEO of the California Restaurant Association as they discuss trends\, innovations and the future state of our industry. \nParticipants will be able to: \n\nDiscuss National trends in the restaurant industry related to equipment and operations.\nUnderstand national and international market and growth trends are driving and shaping the food service industry.\nUtilize utility programs\, services\, and rebates for qualified energy-efficient equipment\n\nSpeakers:\nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Technology Center\nRobin Ashton\, Principal\, Ashton Foodservice Consulting & the Ashton Report \nTo register\, visit https://caenergywise.com/seminars/
URL:https://fcsita.org/event/commercial-foodservice-energy-and-economics-forecast-2025-2/
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:20250312T110000
DTEND;TZID=America/Chicago:20250312T124500
DTSTAMP:20241217T190345Z
CREATED:20241217T190345Z
LAST-MODIFIED:20241217T190345Z
UID:10000711-1741777200-1741783500@fcsita.org
SUMMARY:The New Era of Sustainability Certifications: Navigating Risks and Rewards
DESCRIPTION:.75 CEUs available \nDiners are increasingly prioritizing sustainable food choices\, putting foodservice operators under pressure to meet these expectations. Sustainability certifications have become a popular tool for businesses to showcase their commitment to sustainable practices. But relying on third-party eco-labels comes with risks\, including potential legal challenges. Class action lawsuits accusing major foodservice brands of misleading sustainability claims highlight the importance of transparency and authenticity in sustainability marketing. Join a renowned sustainability and food industry expert to learn how foodservice operators can navigate the complexities of food certifications and ensure they deliver real\, verifiable value. Understand potential sustainability pitfalls facing the industry today and how to avoid them in order to provide genuinely sustainable options that customers demand. \nREGISTER NOW\n 
URL:https://fcsita.org/event/the-new-era-of-sustainability-certifications-navigating-risks-and-rewards/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250313T100000
DTEND;TZID=America/Los_Angeles:20250313T113000
DTSTAMP:20250221T210332Z
CREATED:20250221T204959Z
LAST-MODIFIED:20250221T210332Z
UID:10000802-1741860000-1741865400@fcsita.org
SUMMARY:Steamers and Combi Ovens: Canning and Preserving
DESCRIPTION:Provided by California Energy Wise (CEW)\, SoCalGas\n1.5 CEU \nJoin us as we present Canning\, one of the preservation methods for fruits and vegetables utilizing steamers and combination ovens. Canning is the process of applying heat to food sealed in a jar or can to destroy unwanted microorganisms that can cause food spoilage. This seminar will focus on the steaming and combination oven methods of preserving and canning\, including step-by-step instructions to help you prepare recipes\, purchase ingredients and supplies and learn proper storage guidelines. \nTo be presented: \n\nCanning and preserving methods\, sanitizing and prepping jars and lids\nPreservation and canning equipment selection\, tips\, tools and resources\nIngredient selection – fruits\, vegetables\, herbs\, sauces and more\nUtility programs\, services\, identify cost savings and rebates for qualified energy-efficient equipment\n\nSpeakers: Mark Duesler\, Program Manager and Chef Consultant\, Frontier Energy’s\, Food Service Technology Center \nTo register\, visi https://caenergywise.com/seminars/
URL:https://fcsita.org/event/steamers-and-combi-ovens-canning-and-preserving/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250320T130000
DTEND;TZID=America/New_York:20250320T133000
DTSTAMP:20250313T143432Z
CREATED:20250312T170529Z
LAST-MODIFIED:20250313T143432Z
UID:10000816-1742475600-1742477400@fcsita.org
SUMMARY:Maximizing Space Behind The Bar With Krowne!
DESCRIPTION:Provided by Krowne\n.5 CEU available \nAs space gets tighter behind the bar\, there are ways you can design to maximize space\, along with storage behind the bar for maximum efficiency in a small space. \nRegister Here
URL:https://fcsita.org/event/maximizing-space-behind-the-bar-with-krowne/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Evan Priesel":MAILTO:epriesel@krowne.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250326T141500
DTEND;TZID=America/Chicago:20250326T151500
DTSTAMP:20250127T143138Z
CREATED:20250127T143138Z
LAST-MODIFIED:20250127T143138Z
UID:10000739-1742998500-1743002100@fcsita.org
SUMMARY:Understanding water\, it's impact on a foodservice operation and and how to specify the proper treatment.
DESCRIPTION:Provided by Everpure/Pentair\n1 CEU available \nSummary:\nCommercial water treatment in foodservice operations and how to specify it. \nTo register\, contact Eddie Garmon – eddie.garmon@pentair.com or 863-660-6581
URL:https://fcsita.org/event/understanding-water-its-impact-on-a-foodservice-operation-and-and-how-to-specify-the-proper-treatment-2/
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/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20250327T134941Z
CREATED:20250327T134941Z
LAST-MODIFIED:20250327T134941Z
UID:10000936-1743062400-1743094800@fcsita.org
SUMMARY:BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!
DESCRIPTION:Provided by Perlick\n3 CEUs available \nBEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!  \nFor years\, connoisseurs of fine beverages have savored the unmatched freshness and quality of draft beer. Today\, a diverse array of beverages served on tap\, from wines to cocktails\, non-alcoholic drinks\, and even coffee\, boasts exceptional quality.\nKegged beverages not only offer swift service but also demand less precision from bartenders. Furthermore\, they stand out as the most environmentally responsible packaging option—returnable\, recyclable\, refillable\, and capable of lasting approximately 30 years with proper maintenance.  This class is 3 hours long. \nJoin Perlick’s comprehensive training class to delve into: \n\nUncovering Beer’s Rich Heritage: Trace the fascinating history of beer\, exploring its evolution over time.\nExploring Draft Beer’s History\, Profitability\, and Challenges: Unveil the financial landscape and unique challenges associated with serving draft beer.\nMastering Draft Beer Dispensing Essentials: Dive into the intricacies of dispensing draft beer\, covering temperature control\, achieving the perfect foam\, keg handling\, and more.\nUnderstanding Dispensing Systems: From Direct Draws to Air-Cooled and Dual Duct Systems\, grasp the nuances of various dispensing techniques.\nRemote/Glycol Long Draw Systems: Explore the efficiency and benefits of advanced dispensing systems.\nRevolutionizing Wine Dispensing from Kegs: Learn the art of dispensing wine from kegs\, unlocking both practical and palate-pleasing aspects.\nCrafting Batched and Kegged Cocktails: Discover the world of batched cocktails\, offering efficiency without compromising on taste.\nAvoiding Common Pitfalls in Beverage Systems: Identify and steer clear of prevalent mistakes encountered in managing beverage systems.\n\n  \nThe class culminates in an exhilarating trivia contest\, putting your newfound knowledge to the test in a fun and engaging way! \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador.  With 14 years at Perlick and an extensive background in restaurant equipment sales\, Corrinne specializes in creating entertaining training programs that engender an understanding of the hospitality working environment while respecting the architect’s and owner’s aesthetics. \n 
URL:https://fcsita.org/event/beverage-systems-101-everything-on-tap/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20250327T135522Z
CREATED:20250327T135522Z
LAST-MODIFIED:20250327T135522Z
UID:10000937-1743062400-1743094800@fcsita.org
SUMMARY:POUR DECISIONS – PERLICK’S BAR DESIGN TRIVIA GAME
DESCRIPTION:Provided by Perlick\n1 CEU available \nStep into the world of bar design with Corrinne Walenda as she guides you through an engaging and interactive trivia game utilizing Kahoot!\nDelve into the intricacies of bar efficiency\, ergonomics\, and profitability\, and test your knowledge on the following key concepts: \n\nUnderstanding bartender workflow for optimal efficiency.\nStrategic placement of dump sinks\, trash receptacles\, and essential cleanup equipment.\nCalculating the ideal number of cocktail stations for any restaurant or bar.\nIntegration of beverage towers into the bar design for enhanced functionality.\nImplementing best practices to accelerate service speed while prioritizing bartender ergonomics.\nAddressing compromises in design for small spaces.\nAdapting design principles for evolving drink menus.\nDesigning equipment layout for labor savings.\nReview of common mistakes in bar designs.\n\nGet ready to challenge your understanding and learn valuable insights that can elevate your bar design expertise! \nCorrinne Walenda’s presentations include storytelling\, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces.
URL:https://fcsita.org/event/pour-decisions-perlicks-bar-design-trivia-game/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda":MAILTO:corrinne.walenda@perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20250327T135922Z
CREATED:20250327T135922Z
LAST-MODIFIED:20250327T135922Z
UID:10000938-1743062400-1743094800@fcsita.org
SUMMARY:Bar Design 101 Training: Ergonomics = Economics for Today’s Bars
DESCRIPTION:Provided by Perlick\n4 CEUs available \nToday\, the significance of effective bar design cannot be overstated. With constraints such as reduced staffing and an influx of novice workers\, the need for a meticulously planned bar layout and organization is critical. A well-designed bar not only facilitates the quick preparation of intricate drinks but also significantly impacts a restaurant’s financial success\, given the higher profit margins associated with beverages compared to food items.  This class is 4 hours long. \nCourse Overview: \n\n2025’s (and beyond!) Lucrative Cocktail Trends: Discover the most profitable and sought-after cocktail concoctions in the next 18-24 months.\nEvolution in Beverage Trends: Explore the latest shifts and preferences in wine\, beer\, and non-alcoholic beverages.\nStrategic Approaches for Improved Profit Margins: Learn tactics and methodologies to boost profitability within the bar establishment.\nCutting-Edge Restaurant & Bar Design Trends for 2025: Stay ahead with insights into the latest design trends shaping bar and restaurant spaces.\nOptimizing Bar Design for Enhanced Throughput: Understand the principles behind creating bar layouts that maximize efficiency without compromising quality.\nIdentifying Common Pitfalls in Bar Design: Recognize and avoid common omissions and mistakes made in bar design.\n\nThe session will culminate in an interactive “Pour Decisions: Bar Design Trivia Game”  Attendees will compete on the knowledge shared during this class and analyze various bar designs\, identifying equipment choices and organizational errors\, fostering a hands-on understanding of practical design concepts. \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador.  With 14 years at Perlick and an extensive background in restaurant equipment sales\, Corrinne specializes in creating training programs that engender an understanding of the hospitality working environment while respecting the architect’s and owner’s aesthetics. \n  \nCorrinne’s presentations include storytelling\, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces. \n  \nDuring her free time\, Corrinne enjoys hiking with her German Shepherd\, gardening in her tiny backyard in Chicago\, sipping Old Fashioneds and acting as roadie for her drummer husband’s rock band.
URL:https://fcsita.org/event/bar-design-101-training-ergonomics-economics-for-todays-bars/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20250327T140202Z
CREATED:20250327T140202Z
LAST-MODIFIED:20250327T140202Z
UID:10000939-1743062400-1743094800@fcsita.org
SUMMARY:BAR DESIGN ON THE FLY: Your Top 10 Checklist for an Efficient & Profitable Bar
DESCRIPTION:Provided by Perlick\n1 CEU available \nIn today’s bar and restaurant industry\, effective bar design is more crucial than ever. With challenges like limited staffing and an increase in less experienced workers\, having a well-thought-out bar layout and organization is essential. A properly designed bar streamlines the preparation of complex drinks and plays a key role in boosting a restaurant’s profitability\, as beverage sales typically yield higher profit margins than food sales. This quick 1 hour webinar serves as a good starting place for any bar design. \nThe 3 main learning objectives are: \n\nUnderstand Key Design Principles: Learn how to design a bar layout that supports smooth cocktail preparation and service efficiency.\nOptimize Workflow and Storage Solutions: Gain insights into efficient workflow patterns\, glassware storage\, and strategic placement of essential bar elements.\nPrioritize Practical Functionality: Recognize the importance of planning for mixers\, ice types\, garnish prep\, and cleanliness to maintain an organized and productive bar environment.\n\nThese objectives will help guide attendees to build a comprehensive and profitable bar design. \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales\, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors. \n 
URL:https://fcsita.org/event/bar-design-on-the-fly-your-top-10-checklist-for-an-efficient-profitable-bar/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20250327T141302Z
CREATED:20250327T141302Z
LAST-MODIFIED:20250327T141302Z
UID:10000940-1743062400-1743094800@fcsita.org
SUMMARY:BEER SYSTEMS BASICS – Elevate Every Pour
DESCRIPTION:Provided by Perlick\n1 CEU available \nBeer Dispensing Systems Overview \nThis is a one hour class which reviews the three primary methods of dispensing beer (and other beverages) from a keg\, each suited to different environments and operational needs. \nEach system type and its components will be reviewed along with best practices and limitations to consider. \n\nRemote Glycol-Cooled Systems\n\nUsed for long-draw setups (25-500 feet).\nUses insulated trunk lines containing beer lines and glycol coolant lines.\nGlycol (a food-grade coolant) circulates through the lines\, maintaining beer at a consistent temperature.\nCommon in bars\, restaurants\, and stadiums where kegs are stored far from the taps.\n\n\nAir-Cooled Systems\n\nUsed for medium-length runs (through keg cooler wall and lengths less thanr 25 feet).\nA fan circulates cold air through an insulated duct to keep beer lines chilled.\nSuitable for bars where the keg cooler is near the taps but not directly underneath.\n\n\nDirect Draw System\n\nThe keg is stored in a refrigerated unit directly under or behind the tap.\nNo need for additional cooling methods as the keg and lines are within the same cold environment.\n\n\n\n  \nCorrinne Walenda is Perlick’s Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales\, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors. \n  \n 
URL:https://fcsita.org/event/beer-systems-basics-elevate-every-pour/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250328T120000
DTEND;TZID=America/New_York:20250328T123000
DTSTAMP:20250421T204043Z
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000741-1743163200-1743165000@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-101/2025-03-28/
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:20250407T080000
DTEND;TZID=America/New_York:20250407T170000
DTSTAMP:20250213T221502Z
CREATED:20250207T201158Z
LAST-MODIFIED:20250213T221502Z
UID:10000799-1744012800-1744045200@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 Dixie Beadles at dixieb@esourcemiller.com or 214-614-0215
URL:https://fcsita.org/event/welbilt-brands-2025-roadshow/
LOCATION:E Source Miller\, 360 W. Royal Lane\, Suite 155\, Irving\, TX\, 75050
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Dixie Beadles":MAILTO:dixieb@esourcemiller.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250409T100000
DTEND;TZID=America/Chicago:20250409T110000
DTSTAMP:20260515T191208Z
CREATED:20250312T143648Z
LAST-MODIFIED:20260515T191208Z
UID:10000814-1744192800-1744196400@fcsita.org
SUMMARY:Nuggett Ice Machine Training
DESCRIPTION:Provided by Manitowoc Training\n1 CEU available \nWhen to specify nuggett and flake ice machines\, how to size for various applications\, do’s and do not’s when selecting the machine loaction. \nContact Keith for link to webinar:\nCell: 337-304-0188\nKeith.pennison@pentair.com
URL:https://fcsita.org/event/nuggett-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:20250409T110000
DTEND;TZID=America/Chicago:20250409T234500
DTSTAMP:20250318T144008Z
CREATED:20241217T190538Z
LAST-MODIFIED:20250318T144008Z
UID:10000712-1744196400-1744242300@fcsita.org
SUMMARY:From Cash Flow Chaos to Clarity: Master Restaurant Finances in 30 Days
DESCRIPTION:.75 CEUs available \nTake command of your restaurant’s financial future with this interactive session designed to streamline your cash flow and boost profitability. You’ll learn the four essential financial statements every restaurant owner must master\, along with pricing strategies\, inventory management\, and ordering improvements to cut costs by 5% weekly. Discover a proven weekly accountability method that eliminates uncertainty in your business operations and brings clarity to your bottom line. Walk away with actionable tools to maximize savings and elevate your management team for long-term success. \nREGISTER NOW\n 
URL:https://fcsita.org/event/from-cash-flow-chaos-to-clarity-master-restaurant-finances-in-30-days/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250411T100000
DTEND;TZID=America/New_York:20250411T113000
DTSTAMP:20250407T212415Z
CREATED:20250407T212332Z
LAST-MODIFIED:20250407T212415Z
UID:10000943-1744365600-1744371000@fcsita.org
SUMMARY:Meet the Heat Regs: Understanding the New CalOSHA Rules (plus BONUS: Eliminate Kitchen Water Waste)
DESCRIPTION:Provided by California Energy Wise (CEW)\, SoCalGas\n1.5 CEUs available \nSummary: \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. \nTo be presented: \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: Richard Young\, Director of Education at Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gina Christian at 562.803.7305 or gchristian@socalgas.com
URL:https://fcsita.org/event/meet-the-heat-regs-understanding-the-new-calosha-rules-plus-bonus-eliminate-kitchen-water-waste/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250416T140000
DTEND;TZID=America/Chicago:20250416T144500
DTSTAMP:20250318T144456Z
CREATED:20250318T144332Z
LAST-MODIFIED:20250318T144456Z
UID:10000908-1744812000-1744814700@fcsita.org
SUMMARY:Leveraging Technology to Optimize Data Systems and Processes\, Increasing Customer Satisfaction
DESCRIPTION:Provided by InformaConnect\n.75 CEU available \nJoin us for an insightful webinar on how technology is transforming the foodservice industry. We will explore key data on technology adoption in Brazil\, highlighting how operators are integrating digital tools across different processes to drive efficiency and results. Discover how AI and other innovations enhance customer experiences\, streamline operations\, and align with consumer expectations regarding technology in their dining journey. The session will also feature real-world case studies from a U.S. operator\, showcasing AI-driven data analysis\, kitchen display system optimization\, and the use of large language learning models for phone automation (Agentic AI). \nRegister
URL:https://fcsita.org/event/leveraging-technology-to-optimize-data-systems-and-processes-increasing-customer-satisfaction/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250424T140000
DTEND;TZID=America/New_York:20250424T143000
DTSTAMP:20250411T143504Z
CREATED:20250411T143504Z
LAST-MODIFIED:20250411T143504Z
UID:10000948-1745503200-1745505000@fcsita.org
SUMMARY:Designing Multi-Concept Bars with Krowne!
DESCRIPTION:Provided by Krowne\n.5 CEU available \nMore and more venue’s are looking for multi-concept bars. These range from hotels\, stadiums\, arenas\, concert venues\, event spaces and much more. Lets take a look at some new offerings and equipment that can help you design for multi-concept bars! \nRegister in advance for this meeting:\nREGISTER HERE \nAfter registering\, you will receive a confirmation email containing information about joining the meeting.
URL:https://fcsita.org/event/designing-multi-concept-bars-with-krowne/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Evan Priesel":MAILTO:epriesel@krowne.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250425T090000
DTEND;TZID=America/Chicago:20250426T130000
DTSTAMP:20250312T145111Z
CREATED:20250312T145041Z
LAST-MODIFIED:20250312T145111Z
UID:10000815-1745571600-1745672400@fcsita.org
SUMMARY:Chill-Rite32/ Factory\, Meiko and Salvajor
DESCRIPTION:Provided by Salvajor with Chill-Rite and Meiko\n6 CEUs available \nChill-Rite factory tour and training on beverage systems\, delivery lines and beverage savings\, layout\, service and design of deliverysystems\, meiko dishroom solutions full hour and reuse/recycle vs disposable\, Salvajor Scrapping Solutions. \nApril 25-26\, 2025\nOmni Hotel/Chill-Rite Factory\nNew Orleans\, LA \nProposed Agenda: \nFriday:\n9am-10am: Continental Breakfast at Chill-Rite factory\n10am-11am: Salvajor Scrapping Solutions Jim Ottmer (antic) 1 CEU point\n11am-11:15am: Break\n11:15am-12:15pm:  Meiko Warewashing  Solutions (antic) 1 CEU point. Kate McDevitt\n12:15-1:15pm Catered Lunch and Discussion\n1:15pm-1:30pm: Break\n1:30pm-2:30pm: Chill Rite Factory Tour and Stations (antic) 1 CEU point. Hunter Abraham\n2:30-3:30pm:  Chill Rite Beverage Delivery System (antic) .5 CEU point Greg Elliott\n3:30pm-3:45pm:  Break\n3:45pm-4:30pm: Chill Rite et al or Discussion then head to hotel.   May leave earlier to allow Friday arrivals to check in before our dinner at Commander’s Palace.\n6:15pm:  Bus picks up for dinner at Commander’s Palace \nSaturday:\n8:30am-9:30am:  Breakfast\, opening remarks and depart on Jazzfest bus\n10am-11:30am:  Chill-Rite live demo on site and Recycle/ReUse by Meiko/Salvajor (antic) .5 CEU points.\n11:31am: FFA!  Enjoy Jazzfest we can wing it for lunch\, dinner or fair food.  General Admission tickets are provided.\nTBD:  Return bus from Jazzfest to Omni. \nTo register\, contact Jim Ottmer at Jottmer@hotmail.com or 314.625.0777
URL:https://fcsita.org/event/chill-rite32-factory-meiko-and-salvajor/
LOCATION:California
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="jim Ottmer":MAILTO:Jottmer@hotmail.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250425T120000
DTEND;TZID=America/New_York:20250425T123000
DTSTAMP:20250421T204043Z
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000742-1745582400-1745584200@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-101/2025-04-25/
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:20250430T100000
DTEND;TZID=America/Los_Angeles:20250430T120000
DTSTAMP:20250408T191725Z
CREATED:20250408T191725Z
LAST-MODIFIED:20250408T191725Z
UID:10000945-1746007200-1746014400@fcsita.org
SUMMARY:Food Safety and the Kitchen of the Future
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2 CEUs available \nDescription: \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\nSpeaker:\nMark Duesler\, Chef Consultant\, Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566. \n 
URL:https://fcsita.org/event/food-safety-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;VALUE=DATE:20250506
DTEND;VALUE=DATE:20250509
DTSTAMP:20260116T200226Z
CREATED:20250131T152537Z
LAST-MODIFIED:20260116T200226Z
UID:10000780-1746489600-1746748799@fcsita.org
SUMMARY:Hatco University
DESCRIPTION:12.5 CEUs available \nThe 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.\nWe 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. \nAgenda \nTo register\, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378
URL:https://fcsita.org/event/hatco-university/2025-05-06/
LOCATION:Hatco University\, 208 E. Deck St.\, Sturgeon Bay\, WI\, 54235\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Raoul Cervantes":MAILTO:rcervantes@hatcocorp.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250506T120000
DTEND;TZID=America/Chicago:20250506T163000
DTSTAMP:20241202T154135Z
CREATED:20241127T164927Z
LAST-MODIFIED:20241202T154135Z
UID:10000416-1746532800-1746549000@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-4/
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/Chicago:20250507T100000
DTEND;TZID=America/Chicago:20250507T110000
DTSTAMP:20250312T142623Z
CREATED:20250312T141928Z
LAST-MODIFIED:20250312T142623Z
UID:10000812-1746612000-1746615600@fcsita.org
SUMMARY:Undercounter Ice Maching Training
DESCRIPTION:Provided by Manitowoc Ice\n1 CEU available \nWhen to specify undercounter 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 eddie.garmon@pentair.com or 863-660-6581
URL:https://fcsita.org/event/undercounter-ice-maching-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/New_York:20250507T100000
DTEND;TZID=America/New_York:20250507T113000
DTSTAMP:20250310T205958Z
CREATED:20250310T205958Z
LAST-MODIFIED:20250310T205958Z
UID:10000807-1746612000-1746617400@fcsita.org
SUMMARY:Hot Water Design for Heat Pump Water Heaters
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Tech Service Center\n1.5 CEU available \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\nSpeakers:\nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Tech Center\nDaniel LaCommare\, Engineer I\, Frontier Energy’s\, Food Service Tech Center \nTo register\, contact Kiana Caban\, 925.866.2844 or kcaban@frontierenergy.com
URL:https://fcsita.org/event/hot-water-design-for-heat-pump-water-heaters/
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:20250507T130000
DTEND;TZID=America/New_York:20250507T140000
DTSTAMP:20250130T164842Z
CREATED:20250130T164842Z
LAST-MODIFIED:20250130T164842Z
UID:10000778-1746622800-1746626400@fcsita.org
SUMMARY:Five Pitfalls to Avoid When Designing/Building Wine Storage
DESCRIPTION:Provided by Harmonic Wine Displays\n1 CEU available \nSummary\nIntroduction:\nOverview of wine storage challenges and the importance of proper planning.\nDefining Wine Storage:\nPurpose: display\, short-term or long-term aging\nTypes: wall racks\, wine cabinets\, cellars and custom setups\nMarket Growth in Wine Storage:\nTrends in wine sales and profitability factors\nKey Considerations:\nSpace and capacity assessment \nREGISTER\n 
URL:https://fcsita.org/event/five-pitfalls-to-avoid-when-designing-building-wine-storage/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Chris Fletcher":MAILTO:chrisf@harmonicwinedisplays.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250518T170000
DTEND;TZID=America/Chicago:20250518T190000
DTSTAMP:20250503T032026Z
CREATED:20250312T140410Z
LAST-MODIFIED:20250503T032026Z
UID:10000811-1747587600-1747594800@fcsita.org
SUMMARY:Upper Midwest Networking Event
DESCRIPTION:The Upper Midwest Chapter of FCSI The Americas cordially invites you to\nthe annual networking reception during the NRA Show \nSunday\, May 18th\n5:00 – 7:00 pm \nThe Exchange\n224 S. Michigan Ave.\nChicago\, IL \n$50 in advance – $60 at the door \nRegister Now
URL:https://fcsita.org/event/3672/
LOCATION:The Exchange\, 224 S. Michigan Avenue\, Chicago\, IL\, 60604\, United States
CATEGORIES:EPP Set Date Events - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250522T130000
DTEND;TZID=America/New_York:20250522T140000
DTSTAMP:20260515T191041Z
CREATED:20250423T154435Z
LAST-MODIFIED:20260515T191041Z
UID:10000949-1747918800-1747922400@fcsita.org
SUMMARY:Understanding Water\, It's Impact on a Foodservice Operation and and How to Specify the Proper Treatment.
DESCRIPTION:Provided by Everpure/Pentair\n1.0 CEU available \nCommercial water treatment in foodservice operations and how to specify it. \nContact Keith for a link to the webinar:\nKeith.pennison@pentair.com \n337-304-0188
URL:https://fcsita.org/event/understanding-water-its-impact-on-a-foodservice-operation-and-and-how-to-specify-the-proper-treatment-3/
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/New_York:20250530T120000
DTEND;TZID=America/New_York:20250530T123000
DTSTAMP:20250421T204043Z
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000743-1748606400-1748608200@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-101/2025-05-30/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kirk Gross":MAILTO:kirk.goss@frymaster.com
END:VEVENT
END:VCALENDAR