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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260223
DTEND;VALUE=DATE:20260225
DTSTAMP:20260429T164238
CREATED:20260116T183428Z
LAST-MODIFIED:20260116T183428Z
UID:10001238-1771804800-1771977599@fcsita.org
SUMMARY:MAINS: Hospitality & Entertainment
DESCRIPTION:Provided by Middleby\n10.25 CEUs available \nThis 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\nsolutions and evolving technologies shaping today’s commercial kitchen environments.\nThe 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.\nAttendees 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. \nMAINS Hospitality & Entertainment Training Details and Registration Page –\nhttps://solutions.middleby.com/mains-2026-hospitality-feb-23-24-consultants
URL:https://fcsita.org/event/mains-hospitality-entertainment/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Madison Fitzgerald":MAILTO:mfitzgerald@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260312T110000
DTEND;TZID=America/Chicago:20260312T120000
DTSTAMP:20260429T164238
CREATED:20260106T213451Z
LAST-MODIFIED:20260106T214328Z
UID:10001224-1773313200-1773316800@fcsita.org
SUMMARY:Going Beyond Discounts: Using Email Marketing to Drive True Diner Loyalty
DESCRIPTION:Provided by the National Restaurant Show by Informa\n.75 CEU available \nThink “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! \nREGISTER
URL:https://fcsita.org/event/going-beyond-discounts-using-email-marketing-to-drive-true-diner-loyalty/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Deryn Fink":MAILTO:deryn.fink@informa.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260319T110000
DTEND;TZID=America/Chicago:20260319T120000
DTSTAMP:20260429T164238
CREATED:20260211T182045Z
LAST-MODIFIED:20260212T152231Z
UID:10001255-1773918000-1773921600@fcsita.org
SUMMARY:Deep Dive - Steam Applications in Commercial Foodservice Operations
DESCRIPTION:Provided by Pentair/Everpure\n1 CEU available \nThe 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. \nRegister
URL:https://fcsita.org/event/deep-dive-steam-applications-in-commercial-foodservice-operations/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Keith Pennison":MAILTO:Keith.pennison@pentair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260409T100000
DTEND;TZID=America/Los_Angeles:20260409T113000
DTSTAMP:20260429T164238
CREATED:20260211T202925Z
LAST-MODIFIED:20260211T204225Z
UID:10001256-1775728800-1775734200@fcsita.org
SUMMARY:Pizza That Performs: Finding the Oven That Delivers Speed\, Savings\, and Great Flavor
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n1.5 CEUs available \nPizza 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. \nLearning Objectives:Participants will be able to: \n\nIdentify the major types of commercial pizza ovens and their key performance characteristics\nCompare energy consumption\, production capacity\, and labor requirements across oven types.\nEvaluate which pizza oven technologies best align with different foodservice concepts\, kitchen layouts\, and menu demands.\nApply available utility resources and rebates to select energy-efficient pizza oven options that reduce operating costs.\n\nTo register\, click this link: Seminars – California Energy Wise
URL:https://fcsita.org/event/pizza-that-performs-finding-the-oven-that-delivers-speed-savings-and-great-flavor/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260409T110000
DTEND;TZID=America/Chicago:20260409T120000
DTSTAMP:20260429T164238
CREATED:20260106T213841Z
LAST-MODIFIED:20260106T214215Z
UID:10001225-1775732400-1775736000@fcsita.org
SUMMARY:From No-Shows to Loyal Employees: Overcoming Hiring Challenges for Long-Term Success
DESCRIPTION:Provided by the National Restaurant Show by Informa\n.75 CEU available \nHiring 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. \nREGISTER\n 
URL:https://fcsita.org/event/from-no-shows-to-loyal-employees-overcoming-hiring-challenges-for-long-term-success/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Deryn Fink":MAILTO:deryn.fink@informa.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260414T100000
DTEND;TZID=America/Los_Angeles:20260414T113000
DTSTAMP:20260429T164238
CREATED:20260317T200520Z
LAST-MODIFIED:20260317T200520Z
UID:10001290-1776160800-1776166200@fcsita.org
SUMMARY:From Heat Waves to Water Wins: Helpful Tips for Smarter Kitchens
DESCRIPTION:Provided by So Cal Gas\n1.5 CEUs available \nExplore 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. \nLearning Objectives:  Participants will be able to: \n\nUnderstand 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.\nIdentify 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.\n\nAudience: Restaurant owners\, chefs\, facility managers\, dealers\, kitchen managers\, service technicians\, maintenance personnel\, risk and safety managers\, consultants\, designers\, equipment manufacturers. \nFocus: New ventilation and heating regulations\, energy efficiency\, safety updates. \nSpeakers:  \n\nBrandon Pimental\, Engineer at the Frontier Energy\, Foodservice Technology Center (FSTC)\nTrey Young\, Engineer at Frontier Energy\, Foodservice Technology Center (FSTC)\nTo register\, contact Andrew Gibson at ARGibson@socalgas.com
URL:https://fcsita.org/event/from-heat-waves-to-water-wins-helpful-tips-for-smarter-kitchens/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="andrew Gibson":MAILTO:ARGibson@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260430T100000
DTEND;TZID=America/Los_Angeles:20260430T130000
DTSTAMP:20260429T164238
CREATED:20260316T214914Z
LAST-MODIFIED:20260316T214914Z
UID:10001282-1777543200-1777554000@fcsita.org
SUMMARY:From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nThis 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. \nLearning Objectives: \nParticipants will be able to: \n\nExplain the core functions\, capabilities\, and benefits of smart tilt skillets\, blast chillers\, vacuum-sealing tools\, and modern holding technologies.\nIdentify how these technologies enhance food safety\, support labor savings\, and improve menu flexibility.\nEvaluate the energy and water efficiency considerations for each technology\nAssess appropriate applications\, sizing requirements\, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations.\nApply best practices for selecting\, operating\, and maintaining these technologies to maximize performance\, labor efficiency\, and overall return on investment.\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/from-manual-to-modern-enhancing-traditional-culinary-processes-through-advanced-kitchen-technologies-2/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260506
DTEND;VALUE=DATE:20260508
DTSTAMP:20260429T164238
CREATED:20260116T201356Z
LAST-MODIFIED:20260116T201356Z
UID:10001247-1778025600-1778198399@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-2/2026-05-06/
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:20260517T170000
DTEND;TZID=America/Chicago:20260517T190000
DTSTAMP:20260429T164238
CREATED:20260410T153613Z
LAST-MODIFIED:20260410T153613Z
UID:10001295-1779037200-1779044400@fcsita.org
SUMMARY:Upper Midwest Chapter Networking Reception during NRA Show
DESCRIPTION:Join the Upper Midwest Chapter of FCSI The Americas for the\nannual networking reception during the NRA Show!\nSunday\, May 17th\n5:00 – 7:00 pm\nThe Exchange\n224 S. Michigan Ave\, Chicago \nCost is $60 in advance – $75 at the door. \nREGISTER\n  \n  \n 
URL:https://fcsita.org/event/upper-midwest-chapter-networking-reception-during-nra-show/
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:20260521T110000
DTEND;TZID=America/New_York:20260521T120000
DTSTAMP:20260429T164238
CREATED:20260410T154319Z
LAST-MODIFIED:20260410T154319Z
UID:10001296-1779361200-1779364800@fcsita.org
SUMMARY:How to Design a Bar Using the Cocktail Life Cycle
DESCRIPTION:Provided by Glastender\n1 CEU available \nHow 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. \nTo register\, contact Jay Bravinder at jbravinder@glastender.com or\n612-991-6505. \n 
URL:https://fcsita.org/event/how-to-design-a-bar-using-the-cocktail-life-cycle/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Jay Bravinder":MAILTO:jbravinder@glastender.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260611T100000
DTEND;TZID=America/Los_Angeles:20260611T130000
DTSTAMP:20260429T164238
CREATED:20260316T215545Z
LAST-MODIFIED:20260316T215545Z
UID:10001283-1781172000-1781182800@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nAs 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. \nLearning Objectives: \nParticipants will be able to: \n\nExplain the basics of heat pump water heaters and resistance water heaters.\nApprove a HPWH for use in limited-service commercial kitchens\nAccess additional resources that explain optimized hot water systems design.\n\nSpeakers:\nDaniel LaCommare\, Frontier Energy Food Service Tech Center\, Engineer \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice-2/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260615
DTEND;VALUE=DATE:20260618
DTSTAMP:20260429T164238
CREATED:20260306T203835Z
LAST-MODIFIED:20260306T203835Z
UID:10001280-1781481600-1781740799@fcsita.org
SUMMARY:Spring 2026 FWE/Ovention Consultant Seminar
DESCRIPTION:Provided by FWE & Ovention\n12 CEUs available \nThis event will provide knowledge of various heating\, holding and transport systems along with innovative ventless cooking technologies to assist in designing future client projects.  We will review construction and design and fast service methods\, which will allow future FCSI clients to deliver meals efficiently\, safely and at top quality.  Categories that will be covered include Ventless Speed Cooking\, Advanced Finishing Techniques\, Low Temperature Cooking\, Precision Holding\, Serving Equipment and Specialized Refrigeration & Transport.  We will close the evening with a Chef hosted\, behind the scenes educational tour at Nashville’s hottest small batch bakery\, “The Buttermilk Ranch”\, where Executive Chef and Co-Owner 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. \nFor more details and to register\, contact Travis Hartley at thartley@fweco.net
URL:https://fcsita.org/event/spring-2026-fwe-ovention-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;VALUE=DATE:20260616
DTEND;VALUE=DATE:20260618
DTSTAMP:20260429T164238
CREATED:20260210T214736Z
LAST-MODIFIED:20260210T214736Z
UID:10001254-1781568000-1781740799@fcsita.org
SUMMARY:Custom Fabrication - Turning Visions Into Reality
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 the use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel\, what NSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. \nTo register\, contract Justin Clough at jclough@eaglegrp.com.
URL:https://fcsita.org/event/custom-fabrication-turning-visions-into-reality/
LOCATION:Eagle Group\, 100 Industrial Blvd.\, Clayton\, DE\, 19938\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Justin Clough":MAILTO:jclough@eaglegrp.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260617
DTEND;VALUE=DATE:20260619
DTSTAMP:20260429T164238
CREATED:20250131T152537Z
LAST-MODIFIED:20260116T200226Z
UID:10001243-1781683200-1781818200@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/2026-06-17/
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;VALUE=DATE:20260617
DTEND;VALUE=DATE:20260619
DTSTAMP:20260429T164238
CREATED:20260116T201356Z
LAST-MODIFIED:20260116T201356Z
UID:10001248-1781683200-1781818200@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-2/2026-06-17/
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/Los_Angeles:20260623T100000
DTEND;TZID=America/Los_Angeles:20260623T120000
DTSTAMP:20260429T164238
CREATED:20260317T200115Z
LAST-MODIFIED:20260317T200137Z
UID:10001289-1782208800-1782216000@fcsita.org
SUMMARY:Cooking Big\, Cooking Smart: Expert Tips for High-Volume Kitchen
DESCRIPTION:Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)\n2 CEUs available \nDesigned for commissary and large-batch cooking operations\, this session provides insights to streamline production and maintain quality. Learn best practices for food safety\, production planning\, portion control\, and quality assurance to keep operations efficient and compliant. \nAudience: Restaurant owners\, chefs\, facility managers\, kitchen managers\, foodservice directors\, nutritionists\, dieticians \nFocus: Large-volume cooking systems\, workflow optimization \nLearning Goals: After attending this class\, participants should be able to: \n\nLearn how to plan and organize large‑batch cooking so operations may stay more efficient\, timely\, and help consistency during high‑volume production.\nUnderstand key food‑safety practices and temperature controls which may help keep large‑scale kitchens compliant and provide assistance with protecting customer health.\nDiscover practical techniques for portion control\, workflow optimization\, and quality assurance to boost efficiency without potential risk of compromising quality.\n\nTo register\, contact Gina Christian at gchristian@socalgas.com
URL:https://fcsita.org/event/cooking-big-cooking-smart-expert-tips-for-high-volume-kitchen/
LOCATION:So Cal Gas Energy Resource Center\, 9240 Firestone\, Downey\, CA\, 90241
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260722
DTEND;VALUE=DATE:20260724
DTSTAMP:20260429T164238
CREATED:20250131T152537Z
LAST-MODIFIED:20260116T200226Z
UID:10001244-1784707200-1784842200@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/2026-07-22/
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;VALUE=DATE:20260722
DTEND;VALUE=DATE:20260724
DTSTAMP:20260429T164238
CREATED:20260116T201356Z
LAST-MODIFIED:20260116T201356Z
UID:10001249-1784707200-1784842200@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-2/2026-07-22/
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;VALUE=DATE:20260730
DTEND;VALUE=DATE:20260731
DTSTAMP:20260429T164238
CREATED:20260403T152100Z
LAST-MODIFIED:20260403T152100Z
UID:10001294-1785369600-1785455999@fcsita.org
SUMMARY:Merchandiser Applications/Production/Design Factory Tour & Education
DESCRIPTION:Provided by Structural Concepts\n3.5 CEUs available \n  \nFCSI Consultant Factory Tour and Education Program\nArrival-7.29.2026 \n6:30PM Dinner- NOTO’s Bil-Mar\nTraining Day 7.30.2026\n8:00AM Depart Hotel\n8:15AM Arrive HQ\n9:00AM Plant 2 tour-education program (1.0 CEU)\n10:45AM Showroom/Classroom-Merchandising Specification (1.5 CEU)\n12:15PM Lunch\n1:00PM Plant 1 tour- education program (1.0 Ceu)\n3:00PM Departure \nFor more information and to register\, contact Sarah Kurth at 616-304-7414 or skurth@structuralconcepts.com
URL:https://fcsita.org/event/merchandiser-applications-production-design-factory-tour-education/
LOCATION:Structural Concepts Factory\, 800 E. Porter Road\, Norton Shores\, MI\, 49441\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Sarah Kurth":MAILTO:skurth@structuralconcepts.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260812
DTEND;VALUE=DATE:20260814
DTSTAMP:20260429T164238
CREATED:20250131T152537Z
LAST-MODIFIED:20260116T200226Z
UID:10001245-1786521600-1786656600@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/2026-08-12/
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;VALUE=DATE:20260812
DTEND;VALUE=DATE:20260814
DTSTAMP:20260429T164238
CREATED:20260116T201356Z
LAST-MODIFIED:20260116T201356Z
UID:10001250-1786521600-1786656600@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-2/2026-08-12/
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/Los_Angeles:20260820T100000
DTEND;TZID=America/Los_Angeles:20260820T113000
DTSTAMP:20260429T164238
CREATED:20260211T204559Z
LAST-MODIFIED:20260211T204717Z
UID:10001259-1787220000-1787225400@fcsita.org
SUMMARY:Modernizing the Cookline: A Roadmap Toward a High-Performance\, All-Electric Future
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n1.5 CEUs available \nModernizing 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. \nLearning Objectives: Participants will be able to: \n\nOutline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.\nAssess cost factors\, operational impacts\, and staff training considerations associated with the transition.\nUnderstand equipment selection\, space planning\, electrical capacity\, and ventilation strategies essential for modern electric kitchens.\nApply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.\n\nTo register\, click link Seminars – California Energy Wise
URL:https://fcsita.org/event/modernizing-the-cookline-a-roadmap-toward-a-high-performance-all-electric-future/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260824
DTEND;VALUE=DATE:20260826
DTSTAMP:20260429T164238
CREATED:20260116T183836Z
LAST-MODIFIED:20260116T183836Z
UID:10001239-1787529600-1787702399@fcsita.org
SUMMARY:MAINS: Business & Industry
DESCRIPTION:Provided by Middleby\n10.25 CEUs available \nThis immersive\, hands-on program is designed specifically for foodservice design consultants seeking to deepen their understanding of commercial kitchen equipment and its application within Business and Industry environments\, with a focus on corporate workplace settings. The course provides a comprehensive overview of commonly specified cooking and kitchen systems\, including rapid cook solutions\, coffee and\nbeverage solutions\, ventless solutions\, baking solutions\, and the evolving technologies shaping today’s commercial kitchen environments.\nThe program focuses on specifying and designing for Business and Industry foodservice operations such as corporate dining facilities\, workplace campuses\, amenity-driven foodservice spaces\, and employee-focused culinary environments. Participants will explore operational considerations\, throughput expectations\, flexibility requirements\, and design implications unique to Business and Industry settings\, where efficiency\,\nscalability\, and experience-driven design are critical.\nAttendees 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\, space planning\, and design decision-making. \nMAINS Business and Industry Training Details and Registration Page –\nhttps://solutions.middleby.com/mains-2026-bi-aug-24-25-consultants
URL:https://fcsita.org/event/mains-business-industry/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Madison Fitzgerald":MAILTO:mfitzgerald@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260826T100000
DTEND;TZID=America/Los_Angeles:20260826T130000
DTSTAMP:20260429T164238
CREATED:20260317T194632Z
LAST-MODIFIED:20260317T194826Z
UID:10001287-1787738400-1787749200@fcsita.org
SUMMARY:Modernizing the Cookline: A Roadmap Toward a High-Performance\, All-Electric Future
DESCRIPTION:Provided by SCE Energy Education Center\n3 CEUs available \nModernizing 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. \nLearning Objectives:\nParticipants will be able to: \n\nOutline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.\nAssess cost factors\, operational impacts\, and staff training considerations associated with the transition.\nUnderstand equipment selection\, space planning\, electrical capacity\, and ventilation strategies essential for modern electric kitchens.\nApply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Jey Lacey at Jey.Lacey@sce.com
URL:https://fcsita.org/event/modernizing-the-cookline-a-roadmap-toward-a-high-performance-all-electric-future-3/
LOCATION:SCE Energy Education Center\, 4175 S. Laspina\, Tulare\, CA\, Tulare\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="jey lacey":MAILTO:Jey.Lacey@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260909
DTEND;VALUE=DATE:20260911
DTSTAMP:20260429T164238
CREATED:20250131T152537Z
LAST-MODIFIED:20260116T200226Z
UID:10001246-1788940800-1789075800@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/2026-09-09/
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;VALUE=DATE:20260909
DTEND;VALUE=DATE:20260911
DTSTAMP:20260429T164238
CREATED:20260116T201356Z
LAST-MODIFIED:20260116T201356Z
UID:10001251-1788940800-1789075800@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-2/2026-09-09/
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;VALUE=DATE:20260921
DTEND;VALUE=DATE:20260923
DTSTAMP:20260429T164238
CREATED:20260116T184136Z
LAST-MODIFIED:20260116T184136Z
UID:10001240-1789948800-1790121599@fcsita.org
SUMMARY:MAINS: Institution
DESCRIPTION:Provided by Middleby\n10.25 CEUs available \nThis immersive\, hands-on program is designed specifically for foodservice design consultants seeking to deepen their\nunderstanding of commercial kitchen equipment and its application within institutional foodservice environments\,\nincluding education\, healthcare\, government\, and correctional facilities. The course provides a comprehensive overview of commonly specified cooking and kitchen systems\, including convection and combi solutions\, ice and water solutions\, rapid cook and induction\, baking solutions and the evolving technologies shaping today’s commercial kitchen environments.\nThe program focuses on specifying and designing for institutional foodservice operations such as K–12 schools\, higher\neducation campuses\, hospitals\, long-term care facilities\, government buildings\, and correctional facilities. Participants\nwill explore operational considerations\, compliance and safety requirements\, durability standards\, throughput demands\, and design implications unique to institutional environments\, where reliability\, consistency\, and efficiency are critical.\nAttendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The\nexperience concludes with an interactive cooking challenge\, allowing participants to apply course concepts in a practical setting while reinforcing best practices in equipment selection\, space planning\, and design decision-making. \nMAINS Institution Training Details and Registration Page –\nhttps://solutions.middleby.com/mains-2026-inst-sept-21-22-consultants
URL:https://fcsita.org/event/mains-institution/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Madison Fitzgerald":MAILTO:mfitzgerald@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20261014
DTEND;VALUE=DATE:20261017
DTSTAMP:20260429T164238
CREATED:20260306T204312Z
LAST-MODIFIED:20260306T204312Z
UID:10001281-1791936000-1792195199@fcsita.org
SUMMARY:Fall 2026 FWE/Ovention Consultant Seminar
DESCRIPTION:Provided by FWE & Ovention\n12 CEUs available \nThis event will provide knowledge of various heating\, holding and transport systems along with innovative ventless cooking technologies to assist in designing future client projects.  We will review construction and design and fast service methods\, which will allow future FCSI clients to deliver meals efficiently\, safely and at top quality.  Categories that will be covered include Ventless Speed Cooking\, Advanced Finishing Techniques\, Low Temperature Cooking\, Precision Holding\, Serving Equipment and Specialized Refrigeration & Transport.  We will close the evening with a Chef hosted\, behind the scenes educational tour at Nashville’s hottest small batch bakery\, “The Buttermilk Ranch”\, where Executive Chef and Co-Owner 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. \nFor more details and to register\, contact Travis Hartley at thartley@fweco.net
URL:https://fcsita.org/event/fall-2026-fwe-ovention-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/Los_Angeles:20261015T100000
DTEND;TZID=America/Los_Angeles:20261015T113000
DTSTAMP:20260429T164238
CREATED:20260211T203513Z
LAST-MODIFIED:20260211T203513Z
UID:10001257-1792058400-1792063800@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n1.5 CEUs available \nAs 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. \nLearning Objectives: Participants will be able to: \n\nExplain the basics of heat pump water heaters and resistance water heaters.\nApprove a HPWH for use in limited-service commercial kitchens\nAccess additional resources that explain optimized hot water systems design.\n\nTo register\, click link – Seminars – California Energy Wise
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261015T100000
DTEND;TZID=America/Los_Angeles:20261015T130000
DTSTAMP:20260429T164238
CREATED:20260316T224658Z
LAST-MODIFIED:20260316T224658Z
UID:10001285-1792058400-1792069200@fcsita.org
SUMMARY:The Induction Advantage: Fast\, Clean\, Powerful
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nAs sustainability becomes a top priority\, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use\, reduce emissions\, and contribute to broader climate goals—without compromising kitchen performance. Includes real-world examples and a live demonstration. \nLearning Objectives: \nParticipants will be able to: \n\nExplain how induction technology contributes to energy and emissions reduction.\nUnderstand how induction fits into all-electric and low-carbon kitchen models.\nIdentify equipment types and kitchen strategies that support carbon reduction.\nReview case studies of operations that have successfully electrified cooklines.\nObserve live demonstrations of induction technology’s capabilities\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/the-induction-advantage-fast-clean-powerful/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
END:VCALENDAR