Designing for Safety: Integrating fire suppression systems into kitchen design without compromising functionality

Webinar

Provided by ANSUL a brand of Johnson Controls and ACCUREX 1 CEU available Join us for an engaging and informative session that explores the essential components of kitchen ventilation and fire suppression systems! Our comprehensive program will cover a wide range of topics, including an introduction to kitchen ventilation systems such as exhaust fans, make-up air units, various hood types, and grease extraction methods. We will also delve into the fundamentals of kitchen fire suppression systems, discussing both appliance-specific coverage and overlapping protection strategies. Building on this foundational knowledge, we will explore advanced integration techniques, offering valuable insights into best practices for seamlessly incorporating fire suppression systems into innovative kitchen designs. Additionally, we will provide an overview of regulatory compliance and industry standards, equipping attendees with the necessary understanding to navigate local regulations effectively. Don't miss this opportunity to enhance your knowledge and skills! Join us for a brief Q&A session at the end, where you can ask your specific questions and engage with our experts. Interested attendees should register using the below link. REGISTER For questions, contact Nabbie Petit-Homme at nabbie.petithomme@jci.com

NAFEM Booth 1316 Happy Hour & Training

NAFEM

Provided by Salvajor 1 CEU available Foodwaste Scrapping Solutions: Hands On training of Disposers, Foodwaste Collector and TroughVeyors. A demonstration of Labor Savings and Sustainability for environmental impact.  General information on labor, environmental impact, operational best practices for design, installation and service should be 60 minutes. Jim Otter, National Sales Manager 7yrs will teach along with Scott Goodin, Technical Sales Manager 12yr, Sheryl Reynolds 28 yrs and Michele Poteet, Service Manager 31yrs. Implementing, designing, I stalling and Service procedures for foodwaste equipment in commercial operations scaling from small to extra large facilities. Stop by Booth 1316 at NAFEM Show.  

Event Series Fryer Specifying 101

Fryer Specifying 101

Webinar

Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

Foodservice Marketing Transformed: Global Insights, Local Excellence

Webinar

Provided by InformaConnect .75 CEU available Summary Discover 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. REGISTER For questions, contact Deryn Fink at Deryn.Fink@informa.com

Commercial Foodservice Energy and Economics Forecast 2025

Webinar +1 more

Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Service Tech Center 2.0 CEU available The 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. In 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. Join 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. Participants will be able to: Discuss National trends in the restaurant industry related to equipment and operations. Understand national and international market and growth trends are driving and shaping the food service industry. Utilize utility programs, services, and rebates for qualified energy-efficient equipment Speakers:  Richard Young, Director of Education, Frontier […]

Commercial Foodservice Energy and Economics Forecast 2025

6050 N. Irwindale Ave, Suite E 6050 N. Irwindale Ave, Suite E, Irwindale, CA, United States

Provided by California Energy Wise (CEW), Southern California Edison 2.0 CEUs available The 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. In 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. Join 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. Participants will be able to: Discuss National trends in the restaurant industry related to equipment and operations. Understand national and international market and growth trends are driving and shaping the food service industry. Utilize utility programs, services, and rebates for qualified energy-efficient equipment Speakers: Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center […]

The New Era of Sustainability Certifications: Navigating Risks and Rewards

Webinar

.75 CEUs available Diners 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. REGISTER NOW  

Steamers and Combi Ovens: Canning and Preserving

Webinar

Provided by California Energy Wise (CEW), SoCalGas 1.5 CEU Join 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. To be presented: Canning and preserving methods, sanitizing and prepping jars and lids Preservation and canning equipment selection, tips, tools and resources Ingredient selection - fruits, vegetables, herbs, sauces and more Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment Speakers: Mark Duesler, Program Manager and Chef Consultant, Frontier Energy’s, Food Service Technology Center To register, visi https://caenergywise.com/seminars/

Maximizing Space Behind The Bar With Krowne!

Webinar

Provided by Krowne .5 CEU available As 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. Register Here

BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!

Webinar

Provided by Perlick 3 CEUs available BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP! For 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. Kegged 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. Join Perlick's comprehensive training class to delve into: Uncovering Beer's Rich Heritage: Trace the fascinating history of beer, exploring its evolution over time. Exploring Draft Beer's History, Profitability, and Challenges: Unveil the financial landscape and unique challenges associated with serving draft beer. Mastering Draft Beer Dispensing Essentials: Dive into the intricacies of dispensing draft beer, covering temperature control, achieving the perfect foam, keg handling, and more. Understanding Dispensing Systems: From Direct Draws to Air-Cooled and Dual Duct Systems, grasp the nuances of various dispensing techniques. Remote/Glycol Long Draw Systems: Explore the efficiency and benefits of advanced dispensing systems. Revolutionizing Wine Dispensing from Kegs: Learn the art of […]

POUR DECISIONS – PERLICK’S BAR DESIGN TRIVIA GAME

Webinar

Provided by Perlick 1 CEU available Step into the world of bar design with Corrinne Walenda as she guides you through an engaging and interactive trivia game utilizing Kahoot! Delve into the intricacies of bar efficiency, ergonomics, and profitability, and test your knowledge on the following key concepts: Understanding bartender workflow for optimal efficiency. Strategic placement of dump sinks, trash receptacles, and essential cleanup equipment. Calculating the ideal number of cocktail stations for any restaurant or bar. Integration of beverage towers into the bar design for enhanced functionality. Implementing best practices to accelerate service speed while prioritizing bartender ergonomics. Addressing compromises in design for small spaces. Adapting design principles for evolving drink menus. Designing equipment layout for labor savings. Review of common mistakes in bar designs. Get ready to challenge your understanding and learn valuable insights that can elevate your bar design expertise! Corrinne 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.