EPP Set Date Events - TA

Provided by Perlick 4 CEUs available Today, 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. Course Overview: 2025's (and beyond!) Lucrative Cocktail Trends: Discover the most profitable and sought-after cocktail concoctions in the next 18-24 months. Evolution in Beverage Trends: Explore the latest shifts and preferences in wine, beer, and non-alcoholic beverages. Strategic Approaches for Improved Profit Margins: Learn tactics and methodologies to boost profitability within the bar establishment. Cutting-Edge Restaurant & Bar Design Trends for 2025: Stay ahead with insights into the latest design trends shaping bar and restaurant spaces. Optimizing Bar Design for Enhanced Throughput: Understand the principles behind creating bar layouts that maximize efficiency without compromising quality. Identifying Common Pitfalls in Bar Design: Recognize and avoid common omissions and mistakes made in bar design. The session will culminate in an interactive "Pour Decisions: Bar […]

Provided by Perlick 1 CEU available In 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. The 3 main learning objectives are: Understand Key Design Principles: Learn how to design a bar layout that supports smooth cocktail preparation and service efficiency. Optimize Workflow and Storage Solutions: Gain insights into efficient workflow patterns, glassware storage, and strategic placement of essential bar elements. Prioritize Practical Functionality: Recognize the importance of planning for mixers, ice types, garnish prep, and cleanliness to maintain an organized and productive bar environment. These objectives will help guide attendees to build a comprehensive and profitable bar design. Corrinne 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 […]

Provided by Perlick 1 CEU available Beer Dispensing Systems Overview This 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. Each system type and its components will be reviewed along with best practices and limitations to consider. Remote Glycol-Cooled Systems Used for long-draw setups (25-500 feet). Uses insulated trunk lines containing beer lines and glycol coolant lines. Glycol (a food-grade coolant) circulates through the lines, maintaining beer at a consistent temperature. Common in bars, restaurants, and stadiums where kegs are stored far from the taps. Air-Cooled Systems Used for medium-length runs (through keg cooler wall and lengths less thanr 25 feet). A fan circulates cold air through an insulated duct to keep beer lines chilled. Suitable for bars where the keg cooler is near the taps but not directly underneath. Direct Draw System The keg is stored in a refrigerated unit directly under or behind the tap. No need for additional cooling methods as the keg and lines are within the same cold environment.   Corrinne Walenda is Perlick’s Brand Ambassador. With 14 years dedicated to Perlick and a robust background […]

Provided by Manitowoc Training 1 CEU available When to specify nuggett and flake ice machines, how to size for various applications, do's and do not's when selecting the machine loaction. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581.

.75 CEUs available Take 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. REGISTER NOW  

Provided by California Energy Wise (CEW), SoCalGas 1.5 CEUs available Summary: This 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. To be presented: Appraise an employee's indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations. Explain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization. Employ corrective techniques to reduce water waste in commercial kitchens and dishrooms. Speaker: Richard Young, Director of […]

Provided by InformaConnect .75 CEU available Join 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). Register

Provided by Krowne .5 CEU available More 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! Register in advance for this meeting: REGISTER HERE After registering, you will receive a confirmation email containing information about joining the meeting.