Beolter Consultant Services Event
2026-01-27 - 2026-01-28 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Boelter Foodservie Design, Equipment & Supply
7.25 CEUs available
Agenda_Boelter Consultant at MIK
To register, contact Carly Sadd at csadd@boelter.com

Complaints Are Gifts: How to Turn Feedback into Loyalty
2026-02-18 11:00 - 12:00 (America/Chicago) | Webinar
Provided by the National Restaurant Show by Informa
.75 CEU available
Guest complaints are more than just challenges—they’re opportunities to strengthen your business, build trust, and foster lasting loyalty. Learn how to transform critical feedback into actionable insights that drive growth and improve guest satisfaction. By focusing on compassion, structured processes, and team collaboration, you’ll gain the tools to turn negative experiences into positive outcomes. This session will empower you to protect your reputation, enhance guest retention, and create a culture of care that benefits both your customers and your team. Don’t miss this chance to turn complaints into a competitive advantage for your business.

REGISTER

Menu for Success 2026: Foodservice Industry Trends, Technologies & Forecasts
2026-02-19 10:00 - 12:00 (America/New_York) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
3 CEUs available
The foodservice industry continues to evolve rapidly, shaped by regulatory changes, workforce challenges, shifting consumer behavior, and rising operational costs. In 2026, California operators must remain agile — embracing energy-efficient technologies, smarter kitchen design, and innovative business strategies to stay competitive and profitable.
Join industry leaders Richard Young (Frontier Energy), Robin Ashton (Ashton Foodservice Consulting & The Ashton Report), and Jot Condie (California Restaurant Association) as they break down the newest trends, economic drivers, emerging technologies, and market forces that will define the future of foodservice. This session will help operators and industry professionals plan strategically for the year ahead.
Learning Objectives:
Participants will be able to:

Identify key national and California-specific trends influencing equipment choices, operational strategies, and business models in 2026.
Explain how economic, market, and consumer behavior shifts — both domestic and global — are shaping the foodservice industry’s direction.
Leverage available utility programs, incentives, and services to support the adoption of high-efficiency equipment and reduce operating costs.

Agenda:
10:00am Class Starts
10:00am – 10:10am Welcome/Safety/CEW/IR
10:10am – 10:30am 2026 Foodservice Trends & Market Forces
10-30am – 10:50am Economic & Regulatory Impacts in California
10:50am – 11:10am Updates on Decarbonization & Electrification
11:15am – 11:45am Panel Discussion: Strategies for Success in 2026
11:45am – 12:00pm Audience Q&A & Key Takeaways
12:00pm – 12:45pm Adjourn
1:00pm – 2:00pm Lunch/Equipment Demonstration (in- person)
REGISTER

MAINS: Hospitality & Entertainment
2026-02-23 - 2026-02-24 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
10.25 CEUs available
This 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
solutions and evolving technologies shaping today’s commercial kitchen environments.
The 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.
Attendees 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.
MAINS Hospitality & Entertainment Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-hospitality-feb-23-24-consultants

Going Beyond Discounts: Using Email Marketing to Drive True Diner Loyalty
2026-03-12 11:00 - 12:00 (America/Chicago) | Webinar
Provided by the National Restaurant Show by Informa
.75 CEU available
Think “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!
REGISTER

Deep Dive - Steam Applications in Commercial Foodservice Operations
2026-03-19 11:00 - 12:00 (America/Chicago) | Webinar
Provided by Pentair/Everpure
1 CEU available
The 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.
Register

Pizza That Performs: Finding the Oven That Delivers Speed, Savings, and Great Flavor
2026-04-09 10:00 - 11:30 (America/Los_Angeles) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
Pizza 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.
Learning Objectives:Participants will be able to:

Identify the major types of commercial pizza ovens and their key performance characteristics
Compare energy consumption, production capacity, and labor requirements across oven types.
Evaluate which pizza oven technologies best align with different foodservice concepts, kitchen layouts, and menu demands.
Apply available utility resources and rebates to select energy-efficient pizza oven options that reduce operating costs.

To register, click this link: Seminars – California Energy Wise

From No-Shows to Loyal Employees: Overcoming Hiring Challenges for Long-Term Success
2026-04-09 11:00 - 12:00 (America/Chicago) | Webinar
Provided by the National Restaurant Show by Informa
.75 CEU available
Hiring 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.
REGISTER

From Heat Waves to Water Wins: Helpful Tips for Smarter Kitchens
2026-04-14 10:00 - 11:30 (America/Los_Angeles) | Webinar
Provided by So Cal Gas
1.5 CEUs available
Explore 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.
Learning Objectives: Participants will be able to:

Understand 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.
Identify 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.

Audience: Restaurant owners, chefs, facility managers, dealers, kitchen managers, service technicians, maintenance personnel, risk and safety managers, consultants, designers, equipment manufacturers.
Focus: New ventilation and heating regulations, energy efficiency, safety updates.
Speakers:

Brandon Pimental, Engineer at the Frontier Energy, Foodservice Technology Center (FSTC)
Trey Young, Engineer at Frontier Energy, Foodservice Technology Center (FSTC)
To register, contact Andrew Gibson at ARGibson@socalgas.com

From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies
2026-04-30 10:00 - 13:00 (America/Los_Angeles) | Southern California Edison – Foodservice Technology Center, 6050 N. Irwindale Avenue, Suite E, Irwindale, California, 91702
Provided by SCE Foodservice Technology Center
3 CEUs available
This 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.
Learning Objectives:
Participants will be able to:

Explain the core functions, capabilities, and benefits of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies.
Identify how these technologies enhance food safety, support labor savings, and improve menu flexibility.
Evaluate the energy and water efficiency considerations for each technology
Assess appropriate applications, sizing requirements, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations.
Apply best practices for selecting, operating, and maintaining these technologies to maximize performance, labor efficiency, and overall return on investment.

Speakers:
Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center
To register, contact Andre Saldivar at Andre.Saldivar@sce.com

Hatco University
2026-05-06 - 2026-05-07, 2026-06-17 - 2026-06-18, 2026-07-22 - 2026-07-23, 2026-08-12 - 2026-08-13, 2026-09-09 - 2026-09-10 | Hatco University, 208 E. Deck St., Sturgeon Bay, WI, 54235, United States
12.5 CEUs available
The 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.
We 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.
Agenda
To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378

Upper Midwest Chapter Networking Reception during NRA Show
2026-05-17 17:00 - 19:00 (America/Chicago) | The Exchange, 224 S. Michigan Avenue, Chicago, IL, 60604, United States
Join the Upper Midwest Chapter of FCSI The Americas for the
annual networking reception during the NRA Show!
Sunday, May 17th
5:00 – 7:00 pm
The Exchange
224 S. Michigan Ave, Chicago
Cost is $60 in advance – $75 at the door.
REGISTER

How to Design a Bar Using the Cocktail Life Cycle
2026-05-21 11:00 - 12:00 (America/New_York) | Webinar
Provided by Glastender
1 CEU available
How 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.
To register, contact Jay Bravinder at jbravinder@glastender.com or
612-991-6505.

Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice
2026-06-11 10:00 - 13:00 (America/Los_Angeles) | Southern California Edison – Foodservice Technology Center, 6050 N. Irwindale Avenue, Suite E, Irwindale, California, 91702
Provided by SCE Foodservice Technology Center
3 CEUs available
As 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.
Learning Objectives:
Participants will be able to:

Explain the basics of heat pump water heaters and resistance water heaters.
Approve a HPWH for use in limited-service commercial kitchens
Access additional resources that explain optimized hot water systems design.

Speakers:
Daniel LaCommare, Frontier Energy Food Service Tech Center, Engineer
To register, contact Andre Saldivar at Andre.Saldivar@sce.com

Custom Fabrication - Turning Visions Into Reality
2026-06-16 - 2026-06-17 | Eagle Group, 100 Industrial Blvd., Clayton, DE, 19938, United States
Provided by Eagle Group
5 CEUs available
The 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.
To register, contract Justin Clough at jclough@eaglegrp.com.

Cooking Big, Cooking Smart: Expert Tips for High-Volume Kitchen
2026-06-23 10:00 - 12:00 (America/Los_Angeles) | So Cal Gas Energy Resource Center, 9240 Firestone, Downey, CA, 90241
Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)
2 CEUs available
Designed 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.
Audience: Restaurant owners, chefs, facility managers, kitchen managers, foodservice directors, nutritionists, dieticians
Focus: Large-volume cooking systems, workflow optimization
Learning Goals: After attending this class, participants should be able to:

Learn how to plan and organize large‑batch cooking so operations may stay more efficient, timely, and help consistency during high‑volume production.
Understand key food‑safety practices and temperature controls which may help keep large‑scale kitchens compliant and provide assistance with protecting customer health.
Discover practical techniques for portion control, workflow optimization, and quality assurance to boost efficiency without potential risk of compromising quality.

To register, contact Gina Christian at gchristian@socalgas.com

Merchandiser Applications/Production/Design Factory Tour & Education
2026-07-30 | Structural Concepts Factory, 800 E. Porter Road, Norton Shores, MI, 49441, United States
Provided by Structural Concepts
3.5 CEUs available

FCSI Consultant Factory Tour and Education Program
Arrival-7.29.2026
6:30PM Dinner- NOTO’s Bil-Mar
Training Day 7.30.2026
8:00AM Depart Hotel
8:15AM Arrive HQ
9:00AM Plant 2 tour-education program (1.0 CEU)
10:45AM Showroom/Classroom-Merchandising Specification (1.5 CEU)
12:15PM Lunch
1:00PM Plant 1 tour- education program (1.0 Ceu)
3:00PM Departure
For more information and to register, contact Sarah Kurth at 616-304-7414 or skurth@structuralconcepts.com

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future
2026-08-20 10:00 - 11:30 (America/Los_Angeles) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
Modernizing 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.
Learning Objectives: Participants will be able to:

Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.
Assess cost factors, operational impacts, and staff training considerations associated with the transition.
Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens.
Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.

To register, click link Seminars – California Energy Wise

MAINS: Business & Industry
2026-08-24 - 2026-08-25 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
10.25 CEUs available
This 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
beverage solutions, ventless solutions, baking solutions, and the evolving technologies shaping today’s commercial kitchen environments.
The 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,
scalability, and experience-driven design are critical.
Attendees 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.
MAINS Business and Industry Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-bi-aug-24-25-consultants

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future
2026-08-26 10:00 - 13:00 (America/Los_Angeles) | SCE Energy Education Center, 4175 S. Laspina, Tulare, CA, Tulare, United States
Provided by SCE Energy Education Center
3 CEUs available
Modernizing 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.
Learning Objectives:
Participants will be able to:

Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.
Assess cost factors, operational impacts, and staff training considerations associated with the transition.
Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens.
Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.

Speakers:
Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center
To register, contact Jey Lacey at Jey.Lacey@sce.com

MAINS: Institution
2026-09-21 - 2026-09-22 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
10.25 CEUs available
This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their
understanding of commercial kitchen equipment and its application within institutional foodservice environments,
including 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.
The program focuses on specifying and designing for institutional foodservice operations such as K–12 schools, higher
education campuses, hospitals, long-term care facilities, government buildings, and correctional facilities. Participants
will 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.
Attendees 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.
MAINS Institution Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-inst-sept-21-22-consultants

Fall 2026 FWE/Ovention Consultant Seminar
2026-10-14 - 2026-10-16 | Hyatt Place Nashville Downtown, 301 3rd Avenue South, Nashville, TN
Provided by FWE & Ovention
12 CEUs available
This 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.
For more details and to register, contact Travis Hartley at thartley@fweco.net

Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice
2026-10-15 10:00 - 11:30 (America/Los_Angeles) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
As 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.
Learning Objectives: Participants will be able to:

Explain the basics of heat pump water heaters and resistance water heaters.
Approve a HPWH for use in limited-service commercial kitchens
Access additional resources that explain optimized hot water systems design.

To register, click link – Seminars – California Energy Wise
