BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//FCSI The Americas - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://fcsita.org
X-WR-CALDESC:Events for FCSI The Americas
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20230312T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20231105T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20230312T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20231105T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20240310T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20241103T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20250309T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20251102T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20260308T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20261101T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20230312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20231105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20240310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20241103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260505T181555
CREATED:20250327T141302Z
LAST-MODIFIED:20250327T141302Z
UID:10000940-1743062400-1743094800@fcsita.org
SUMMARY:BEER SYSTEMS BASICS – Elevate Every Pour
DESCRIPTION:Provided by Perlick\n1 CEU available \nBeer Dispensing Systems Overview \nThis is a one hour class which reviews the three primary methods of dispensing beer (and other beverages) from a keg\, each suited to different environments and operational needs. \nEach system type and its components will be reviewed along with best practices and limitations to consider. \n\nRemote Glycol-Cooled Systems\n\nUsed for long-draw setups (25-500 feet).\nUses insulated trunk lines containing beer lines and glycol coolant lines.\nGlycol (a food-grade coolant) circulates through the lines\, maintaining beer at a consistent temperature.\nCommon in bars\, restaurants\, and stadiums where kegs are stored far from the taps.\n\n\nAir-Cooled Systems\n\nUsed for medium-length runs (through keg cooler wall and lengths less thanr 25 feet).\nA fan circulates cold air through an insulated duct to keep beer lines chilled.\nSuitable for bars where the keg cooler is near the taps but not directly underneath.\n\n\nDirect Draw System\n\nThe keg is stored in a refrigerated unit directly under or behind the tap.\nNo need for additional cooling methods as the keg and lines are within the same cold environment.\n\n\n\n  \nCorrinne Walenda is Perlick’s Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales\, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors. \n  \n 
URL:https://fcsita.org/event/beer-systems-basics-elevate-every-pour/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260505T181555
CREATED:20250327T140202Z
LAST-MODIFIED:20250327T140202Z
UID:10000939-1743062400-1743094800@fcsita.org
SUMMARY:BAR DESIGN ON THE FLY: Your Top 10 Checklist for an Efficient & Profitable Bar
DESCRIPTION:Provided by Perlick\n1 CEU available \nIn today’s bar and restaurant industry\, effective bar design is more crucial than ever. With challenges like limited staffing and an increase in less experienced workers\, having a well-thought-out bar layout and organization is essential. A properly designed bar streamlines the preparation of complex drinks and plays a key role in boosting a restaurant’s profitability\, as beverage sales typically yield higher profit margins than food sales. This quick 1 hour webinar serves as a good starting place for any bar design. \nThe 3 main learning objectives are: \n\nUnderstand Key Design Principles: Learn how to design a bar layout that supports smooth cocktail preparation and service efficiency.\nOptimize Workflow and Storage Solutions: Gain insights into efficient workflow patterns\, glassware storage\, and strategic placement of essential bar elements.\nPrioritize Practical Functionality: Recognize the importance of planning for mixers\, ice types\, garnish prep\, and cleanliness to maintain an organized and productive bar environment.\n\nThese objectives will help guide attendees to build a comprehensive and profitable bar design. \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales\, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors. \n 
URL:https://fcsita.org/event/bar-design-on-the-fly-your-top-10-checklist-for-an-efficient-profitable-bar/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260505T181555
CREATED:20250327T135922Z
LAST-MODIFIED:20250327T135922Z
UID:10000938-1743062400-1743094800@fcsita.org
SUMMARY:Bar Design 101 Training: Ergonomics = Economics for Today’s Bars
DESCRIPTION:Provided by Perlick\n4 CEUs available \nToday\, the significance of effective bar design cannot be overstated. With constraints such as reduced staffing and an influx of novice workers\, the need for a meticulously planned bar layout and organization is critical. A well-designed bar not only facilitates the quick preparation of intricate drinks but also significantly impacts a restaurant’s financial success\, given the higher profit margins associated with beverages compared to food items.  This class is 4 hours long. \nCourse Overview: \n\n2025’s (and beyond!) Lucrative Cocktail Trends: Discover the most profitable and sought-after cocktail concoctions in the next 18-24 months.\nEvolution in Beverage Trends: Explore the latest shifts and preferences in wine\, beer\, and non-alcoholic beverages.\nStrategic Approaches for Improved Profit Margins: Learn tactics and methodologies to boost profitability within the bar establishment.\nCutting-Edge Restaurant & Bar Design Trends for 2025: Stay ahead with insights into the latest design trends shaping bar and restaurant spaces.\nOptimizing Bar Design for Enhanced Throughput: Understand the principles behind creating bar layouts that maximize efficiency without compromising quality.\nIdentifying Common Pitfalls in Bar Design: Recognize and avoid common omissions and mistakes made in bar design.\n\nThe session will culminate in an interactive “Pour Decisions: Bar Design Trivia Game”  Attendees will compete on the knowledge shared during this class and analyze various bar designs\, identifying equipment choices and organizational errors\, fostering a hands-on understanding of practical design concepts. \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador.  With 14 years at Perlick and an extensive background in restaurant equipment sales\, Corrinne specializes in creating training programs that engender an understanding of the hospitality working environment while respecting the architect’s and owner’s aesthetics. \n  \nCorrinne’s presentations include storytelling\, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces. \n  \nDuring her free time\, Corrinne enjoys hiking with her German Shepherd\, gardening in her tiny backyard in Chicago\, sipping Old Fashioneds and acting as roadie for her drummer husband’s rock band.
URL:https://fcsita.org/event/bar-design-101-training-ergonomics-economics-for-todays-bars/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260505T181555
CREATED:20250327T135522Z
LAST-MODIFIED:20250327T135522Z
UID:10000937-1743062400-1743094800@fcsita.org
SUMMARY:POUR DECISIONS – PERLICK’S BAR DESIGN TRIVIA GAME
DESCRIPTION:Provided by Perlick\n1 CEU available \nStep into the world of bar design with Corrinne Walenda as she guides you through an engaging and interactive trivia game utilizing Kahoot!\nDelve into the intricacies of bar efficiency\, ergonomics\, and profitability\, and test your knowledge on the following key concepts: \n\nUnderstanding bartender workflow for optimal efficiency.\nStrategic placement of dump sinks\, trash receptacles\, and essential cleanup equipment.\nCalculating the ideal number of cocktail stations for any restaurant or bar.\nIntegration of beverage towers into the bar design for enhanced functionality.\nImplementing best practices to accelerate service speed while prioritizing bartender ergonomics.\nAddressing compromises in design for small spaces.\nAdapting design principles for evolving drink menus.\nDesigning equipment layout for labor savings.\nReview of common mistakes in bar designs.\n\nGet ready to challenge your understanding and learn valuable insights that can elevate your bar design expertise! \nCorrinne Walenda’s presentations include storytelling\, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces.
URL:https://fcsita.org/event/pour-decisions-perlicks-bar-design-trivia-game/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda":MAILTO:corrinne.walenda@perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T080000
DTEND;TZID=America/New_York:20250327T170000
DTSTAMP:20260505T181555
CREATED:20250327T134941Z
LAST-MODIFIED:20250327T134941Z
UID:10000936-1743062400-1743094800@fcsita.org
SUMMARY:BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!
DESCRIPTION:Provided by Perlick\n3 CEUs available \nBEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!  \nFor years\, connoisseurs of fine beverages have savored the unmatched freshness and quality of draft beer. Today\, a diverse array of beverages served on tap\, from wines to cocktails\, non-alcoholic drinks\, and even coffee\, boasts exceptional quality.\nKegged beverages not only offer swift service but also demand less precision from bartenders. Furthermore\, they stand out as the most environmentally responsible packaging option—returnable\, recyclable\, refillable\, and capable of lasting approximately 30 years with proper maintenance.  This class is 3 hours long. \nJoin Perlick’s comprehensive training class to delve into: \n\nUncovering Beer’s Rich Heritage: Trace the fascinating history of beer\, exploring its evolution over time.\nExploring Draft Beer’s History\, Profitability\, and Challenges: Unveil the financial landscape and unique challenges associated with serving draft beer.\nMastering Draft Beer Dispensing Essentials: Dive into the intricacies of dispensing draft beer\, covering temperature control\, achieving the perfect foam\, keg handling\, and more.\nUnderstanding Dispensing Systems: From Direct Draws to Air-Cooled and Dual Duct Systems\, grasp the nuances of various dispensing techniques.\nRemote/Glycol Long Draw Systems: Explore the efficiency and benefits of advanced dispensing systems.\nRevolutionizing Wine Dispensing from Kegs: Learn the art of dispensing wine from kegs\, unlocking both practical and palate-pleasing aspects.\nCrafting Batched and Kegged Cocktails: Discover the world of batched cocktails\, offering efficiency without compromising on taste.\nAvoiding Common Pitfalls in Beverage Systems: Identify and steer clear of prevalent mistakes encountered in managing beverage systems.\n\n  \nThe class culminates in an exhilarating trivia contest\, putting your newfound knowledge to the test in a fun and engaging way! \nCorrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador.  With 14 years at Perlick and an extensive background in restaurant equipment sales\, Corrinne specializes in creating entertaining training programs that engender an understanding of the hospitality working environment while respecting the architect’s and owner’s aesthetics. \n 
URL:https://fcsita.org/event/beverage-systems-101-everything-on-tap/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250326T141500
DTEND;TZID=America/Chicago:20250326T151500
DTSTAMP:20260505T181555
CREATED:20250127T143138Z
LAST-MODIFIED:20250127T143138Z
UID:10000739-1742998500-1743002100@fcsita.org
SUMMARY:Understanding water\, it's impact on a foodservice operation and and how to specify the proper treatment.
DESCRIPTION:Provided by Everpure/Pentair\n1 CEU available \nSummary:\nCommercial water treatment in foodservice operations and how to specify it. \nTo register\, contact Eddie Garmon – eddie.garmon@pentair.com or 863-660-6581
URL:https://fcsita.org/event/understanding-water-its-impact-on-a-foodservice-operation-and-and-how-to-specify-the-proper-treatment-2/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Eddie Garmon":MAILTO:eddie.garmon@pentair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250320T130000
DTEND;TZID=America/New_York:20250320T133000
DTSTAMP:20260505T181555
CREATED:20250312T170529Z
LAST-MODIFIED:20250313T143432Z
UID:10000816-1742475600-1742477400@fcsita.org
SUMMARY:Maximizing Space Behind The Bar With Krowne!
DESCRIPTION:Provided by Krowne\n.5 CEU available \nAs space gets tighter behind the bar\, there are ways you can design to maximize space\, along with storage behind the bar for maximum efficiency in a small space. \nRegister Here
URL:https://fcsita.org/event/maximizing-space-behind-the-bar-with-krowne/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Evan Priesel":MAILTO:epriesel@krowne.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250313T100000
DTEND;TZID=America/Los_Angeles:20250313T113000
DTSTAMP:20260505T181555
CREATED:20250221T204959Z
LAST-MODIFIED:20250221T210332Z
UID:10000802-1741860000-1741865400@fcsita.org
SUMMARY:Steamers and Combi Ovens: Canning and Preserving
DESCRIPTION:Provided by California Energy Wise (CEW)\, SoCalGas\n1.5 CEU \nJoin us as we present Canning\, one of the preservation methods for fruits and vegetables utilizing steamers and combination ovens. Canning is the process of applying heat to food sealed in a jar or can to destroy unwanted microorganisms that can cause food spoilage. This seminar will focus on the steaming and combination oven methods of preserving and canning\, including step-by-step instructions to help you prepare recipes\, purchase ingredients and supplies and learn proper storage guidelines. \nTo be presented: \n\nCanning and preserving methods\, sanitizing and prepping jars and lids\nPreservation and canning equipment selection\, tips\, tools and resources\nIngredient selection – fruits\, vegetables\, herbs\, sauces and more\nUtility programs\, services\, identify cost savings and rebates for qualified energy-efficient equipment\n\nSpeakers: Mark Duesler\, Program Manager and Chef Consultant\, Frontier Energy’s\, Food Service Technology Center \nTo register\, visi https://caenergywise.com/seminars/
URL:https://fcsita.org/event/steamers-and-combi-ovens-canning-and-preserving/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250312T110000
DTEND;TZID=America/Chicago:20250312T124500
DTSTAMP:20260505T181555
CREATED:20241217T190345Z
LAST-MODIFIED:20241217T190345Z
UID:10000711-1741777200-1741783500@fcsita.org
SUMMARY:The New Era of Sustainability Certifications: Navigating Risks and Rewards
DESCRIPTION:.75 CEUs available \nDiners are increasingly prioritizing sustainable food choices\, putting foodservice operators under pressure to meet these expectations. Sustainability certifications have become a popular tool for businesses to showcase their commitment to sustainable practices. But relying on third-party eco-labels comes with risks\, including potential legal challenges. Class action lawsuits accusing major foodservice brands of misleading sustainability claims highlight the importance of transparency and authenticity in sustainability marketing. Join a renowned sustainability and food industry expert to learn how foodservice operators can navigate the complexities of food certifications and ensure they deliver real\, verifiable value. Understand potential sustainability pitfalls facing the industry today and how to avoid them in order to provide genuinely sustainable options that customers demand. \nREGISTER NOW\n 
URL:https://fcsita.org/event/the-new-era-of-sustainability-certifications-navigating-risks-and-rewards/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250311T100000
DTEND;TZID=America/Los_Angeles:20250311T120000
DTSTAMP:20260505T181555
CREATED:20250221T211928Z
LAST-MODIFIED:20250221T211928Z
UID:10000804-1741687200-1741694400@fcsita.org
SUMMARY:Commercial Foodservice Energy and Economics Forecast 2025
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2.0 CEUs available \nThe restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations\, a challenging labor market\, and rising food\, utility\, and real estate costs. \nIn 2024\, operators will need to remain fast\, flexible\, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices\, food delivery\, consumer confidence\, the recovering supply chain\, and the challenge of finding adequate labor. High-output\, energy-efficient\, kitchen equipment and smart facility design are more important than ever for restaurant profitability. \nJoin our guest speakers\, Richard Young from Frontier Energy\, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie\, President and CEO of the California Restaurant Association as they discuss trends\, innovations and the future state of our industry. \nParticipants will be able to: \n\nDiscuss National trends in the restaurant industry related to equipment and operations.\nUnderstand national and international market and growth trends are driving and shaping the food service industry.\nUtilize utility programs\, services\, and rebates for qualified energy-efficient equipment\n\nSpeakers:\nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Technology Center\nRobin Ashton\, Principal\, Ashton Foodservice Consulting & the Ashton Report \nTo register\, visit https://caenergywise.com/seminars/
URL:https://fcsita.org/event/commercial-foodservice-energy-and-economics-forecast-2025-2/
LOCATION:6050 N. Irwindale Ave\, Suite E\, 6050 N. Irwindale Ave\, Suite E\, Irwindale\, CA\, 91702\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Gwen Yamasaki":MAILTO:gwen.yamasaki@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250310T100000
DTEND;TZID=America/Los_Angeles:20250310T120000
DTSTAMP:20260505T181555
CREATED:20250221T211201Z
LAST-MODIFIED:20250221T212357Z
UID:10000803-1741600800-1741608000@fcsita.org
SUMMARY:Commercial Foodservice Energy and Economics Forecast 2025
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Service Tech Center\n2.0 CEU available \nThe restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations\, a challenging labor market\, and rising food\, utility\, and real estate costs.\nIn 2024\, operators will need to remain fast\, flexible\, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices\, food delivery\, consumer confidence\, the recovering supply chain\, and the challenge of finding adequate labor. High-output\, energy-efficient\, kitchen equipment and smart facility design are more important than ever for restaurant profitability.\nJoin our guest speakers\, Richard Young from Frontier Energy\, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie\, President and CEO of the California Restaurant Association as they discuss trends\, innovations and the future state of our industry. \nParticipants will be able to: \n\nDiscuss National trends in the restaurant industry related to equipment and operations.\nUnderstand national and international market and growth trends are driving and shaping the food service industry.\nUtilize utility programs\, services\, and rebates for qualified energy-efficient equipment\n\nSpeakers: \nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Technology Center\nRobin Ashton\, Principal\, Ashton Foodservice Consulting & the Ashton Report\nJot Condie\, President and CEO\, California Restaurant Association \nTo register\, visit https://caenergywise.com/seminars/
URL:https://fcsita.org/event/commercial-foodservice-energy-and-economics-forecast-2025/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kiana Caban":MAILTO:kcaban@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250306T110000
DTEND;TZID=America/New_York:20250306T114500
DTSTAMP:20260505T181555
CREATED:20250205T212541Z
LAST-MODIFIED:20250205T212541Z
UID:10000798-1741258800-1741261500@fcsita.org
SUMMARY:Foodservice Marketing Transformed: Global Insights\, Local Excellence
DESCRIPTION:Provided by InformaConnect\n.75 CEU available \nSummary\nDiscover how technology\, data\, and customer relationships are reshaping foodservice marketing. Explore how global strategies adapt to Brazil’s unique landscape and how local innovations may inspire the world\, from the perspective of one of the fastest growing foodservice operators in Brazil. \nREGISTER\nFor questions\, contact Deryn Fink at Deryn.Fink@informa.com
URL:https://fcsita.org/event/foodservice-marketing-transformed-global-insights-local-excellence/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250228T120000
DTEND;TZID=America/New_York:20250228T123000
DTSTAMP:20260505T181555
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000740-1740744000-1740745800@fcsita.org
SUMMARY:Fryer Specifying 101
DESCRIPTION:Provided by Frymaster\n.5 CEU available \nSummary:\nTo provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. \nAvailable the last Friday of each month at 12:00 pm Eastern Time.\nTraining Login Information\nJoin the meeting now\nMeeting ID: 231 803 714 386\nPasscode: bH7J6PQ6 \nFor questions\, contact Kirk Gross\, kirk.goss@frymaster.com or 770-880-4124
URL:https://fcsita.org/event/fryer-specifying-101/2025-02-28/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kirk Gross":MAILTO:kirk.goss@frymaster.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250227T150000
DTEND;TZID=America/New_York:20250227T170000
DTSTAMP:20260505T181555
CREATED:20250221T223857Z
LAST-MODIFIED:20250221T223857Z
UID:10000805-1740668400-1740675600@fcsita.org
SUMMARY:NAFEM Booth 1316 Happy Hour & Training
DESCRIPTION:Provided by Salvajor\n1 CEU available \nFoodwaste 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.\nJim 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. \nStop by Booth 1316 at NAFEM Show. \n 
URL:https://fcsita.org/event/nafem-booth-1316-happy-hour-training/
LOCATION:NAFEM
CATEGORIES:EPP Set Date Events - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250218T110000
DTEND;TZID=America/New_York:20250218T120000
DTSTAMP:20260505T181555
CREATED:20250203T211716Z
LAST-MODIFIED:20250203T211913Z
UID:10000797-1739876400-1739880000@fcsita.org
SUMMARY:Designing for Safety: Integrating fire suppression systems into kitchen design without compromising functionality
DESCRIPTION:Provided by ANSUL a brand of Johnson Controls and ACCUREX\n1 CEU available \nJoin us for an engaging and informative session that explores the essential components of kitchen ventilation and fire suppression systems! \nOur 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.\nAdditionally\, we will provide an overview of regulatory compliance and industry standards\, equipping attendees with the necessary understanding to navigate local regulations effectively. \nDon’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. \nREGISTER\nFor questions\, contact Nabbie Petit-Homme at nabbie.petithomme@jci.com
URL:https://fcsita.org/event/designing-for-safety-integrating-fire-suppression-systems-into-kitchen-design-without-compromising-functionality/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250212T110000
DTEND;TZID=America/Chicago:20250212T124500
DTSTAMP:20260505T181555
CREATED:20241217T190124Z
LAST-MODIFIED:20241217T190124Z
UID:10000710-1739358000-1739364300@fcsita.org
SUMMARY:Three Key Cost-Cutting Strategies That Can Save You Six Figures
DESCRIPTION:.75 CEUs available \nEvery restaurant operator knows that maintaining profit margins is harder than ever. Join us to unearth three proven cost-saving strategies that helped a thriving restaurant group save over $200\,000 in just one year—and how you can apply them to your own business. From joining a buying group to reduce purchasing costs\, to switching to a self-insured Workman’s Compensation platform\, to leveraging AI-driven voice bots for phone orders—these initiatives deliver immediate financial benefits. Don’t miss the chance to learn actionable steps that can save your restaurant six figures. \nREGISTER NOW
URL:https://fcsita.org/event/three-key-cost-cutting-strategies-that-can-save-you-six-figures/
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250204T120000
DTEND;TZID=America/New_York:20250204T163000
DTSTAMP:20260505T181555
CREATED:20241126T214548Z
LAST-MODIFIED:20241202T154206Z
UID:10000413-1738670400-1738686600@fcsita.org
SUMMARY:BLEND - Where Commercial & Residential Design Meet
DESCRIPTION:Join the Middleby Commercial and Residential teams onsite at your local Middleby Showroom for an in-person\, experience-driven educational and interactive demonstration. \nThe education will dial in on various equipment integrations in Resi-Mercial™ applications\, including: Hotels\, Resorts\, Country Clubs\, Senior Living Facilities\, Welcome Centers\, Office Spaces\, Stadium or Entertainment Suites\, Travel or Executive Lounges\, Retail Spaces and many more! \nApproved for 4 CEUs \nREGISTER\nFor more information contact Meghan Daro\nmdaro@middleby.com\n610-8106038 \nAGENDA
URL:https://fcsita.org/event/blend-where-commercial-residential-design-meet/
LOCATION:Eaton Marketing\, 5325 115th Ave N\, Clearwater\, FL\, 33760\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Meghan Daro":MAILTO:mdaro@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250128T140000
DTEND;TZID=America/Chicago:20250128T150000
DTSTAMP:20260505T181555
CREATED:20241217T185505Z
LAST-MODIFIED:20241217T185808Z
UID:10000709-1738072800-1738076400@fcsita.org
SUMMARY:Your Financial Future in the Silver Tsunami: Unlocking Opportunities with Restaurant Owners Who Want to Sell or Step Back
DESCRIPTION:.75 CEUs available\nThis interactive session will explore the growing wave of restaurant ownership transitions as Baby Boomer founders look to sell to younger operators\, retire in place\, or shift their involvement. Discover strategies for capitalizing on these opportunities\, and the necessary insights to make informed financial decisions. Whether you’re looking to expand\, retire\, or buy your first restaurant\, this is an essential guide for navigating the next wave of industry evolution. You’ll walk away with actionable insights on how to navigate this shift and unlock new possibilities for growth or succession planning. \nREGISTER NOW
URL:https://fcsita.org/event/your-financial-future-in-the-silver-tsunami-unlocking-opportunities-with-restaurant-owners-who-want-to-sell-or-step-back/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20250121T130000
DTEND;TZID=America/Chicago:20250121T140000
DTSTAMP:20260505T181555
CREATED:20241213T224348Z
LAST-MODIFIED:20241213T224348Z
UID:10000708-1737464400-1737468000@fcsita.org
SUMMARY:Understanding water\, it's impact on a foodservice operation and and how to specify the proper treatment.
DESCRIPTION:Commercial water treatment in foodservice operations and how to specify it. \nPresented by Everpure/Pentair \nContact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581 to register.
URL:https://fcsita.org/event/understanding-water-its-impact-on-a-foodservice-operation-and-and-how-to-specify-the-proper-treatment/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Eddie Garmon":MAILTO:eddie.garmon@pentair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250115T090000
DTEND;TZID=America/New_York:20250115T150000
DTSTAMP:20260505T181555
CREATED:20250113T163957Z
LAST-MODIFIED:20250113T163957Z
UID:10000714-1736931600-1736953200@fcsita.org
SUMMARY:The Importance of Water Filtration and Elevating Warewashing & Ensuring Hassle Free Installation
DESCRIPTION:Provided by Jackson WWS\, Cleveland and Convotherm\n1.5 CEUs available \nHands-On Training\nExpert Presentations from Factory Personnel and Local Reps.\nLIVE Cooking and Lunch Will Be Served.\nDiscussions on the Danger Water Poses to Commercial Equipment. \nTo register\, email ashliev@hatchjennings.com. 
URL:https://fcsita.org/event/the-importance-of-water-filtration-and-elevating-warewashing-ensuring-hassle-free-installation/
LOCATION:Hatch Jennings\, 280 Ayer Road\, Harvard\, MA\, 01451\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Carroll Bender":MAILTO:carroll.bender@jacksonwws.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241219T130000
DTEND;TZID=America/New_York:20241219T140000
DTSTAMP:20260505T181555
CREATED:20241213T173235Z
LAST-MODIFIED:20241213T173235Z
UID:10000707-1734613200-1734616800@fcsita.org
SUMMARY:Bar Design Trends to Look for In 2025
DESCRIPTION:As 2024 comes to a close\, there is a lot to look forward to in 2025! Major trends are on the rise\, than will help enhance design\, functionality\, and efficiency of bar equipment in the coming year! Lets review all of these fun trends together with Krowne! \nWhen: December 19th\, 2024\nTime: 1-2pm EST \nRegistration Link: Register Now! \nContact Evan Priesel for more information – epriesel@krowne.com 
URL:https://fcsita.org/event/bar-design-trends-to-look-for-in-2025/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Evan Priesel":MAILTO:epriesel@krowne.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241204T080000
DTEND;TZID=America/Los_Angeles:20241204T170000
DTSTAMP:20260505T181555
CREATED:20241202T204804Z
LAST-MODIFIED:20241202T220421Z
UID:10000417-1733299200-1733331600@fcsita.org
SUMMARY:Inform Presents an FCSI Demo Day
DESCRIPTION:Join us for a Demo Day by Inform!\n8.75 CEUs available \nFor more information and to register\, contact Scott McCarthy\nscott@informfoodservice.com \nItinerary  \n\n8am-8:20am- Welcome Inform/ Joe Deckelman\n8:20am-10:50am- Combi Ovens and Intelligent Braising Pans Presented by Rational Jim Lund\n10:50am-11:05am- Stretch Your Legs\n11:05pm-12:20pm- Food Shield Design and Layout Presented By BSI’s Alicia Bowen\n12:20pm-12:50pm- Lunch\n12:50pm-2:50pm- Science of Blast Chilling/Shock Freezing Presented by Inform’s Scott McCarthy\n2:50pm-4:30pm- Designing in Suites\, Ranges\, Ovens and Broiler and the upcoming electrification of Montague Presented by Montague’s Joe Deckelman\n4:30pm-5pm-Montague Factory Tour\n5pm- Depart
URL:https://fcsita.org/event/inform-presents-an-fcsi-demo-day/
LOCATION:The Montague Company\, 1830 Stearman Ave\, Hayward\, CA\, 94545\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Scott McCarthy":MAILTO:scott@informfoodservice.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20241119T080000
DTEND;TZID=America/Chicago:20241120T150000
DTSTAMP:20260505T181555
CREATED:20240129T195015Z
LAST-MODIFIED:20240129T195106Z
UID:10000203-1732003200-1732114800@fcsita.org
SUMMARY:RATIONAL USA Designer Event 2024 - (13 CEUs)
DESCRIPTION:RATIONAL USA would like to invite you to our US headquarters for a 2-day event. Get up close and personal with our cooking systems as we show you why RATIONAL has become the standard for US kitchens. \nWhere: RATIONAL USA \n1701 Golf Road \nSuite C-120\, Commercium \nRolling Meadows\, IL 60008 \nDates in 2024: \nMarch 19-20 \nJune 11-12 \nNovember 19-20 \nClick here to Register and we will contact you with more information and details. Each event is limited to only 15 attendees. \nhttps://www.rational-online.com/en_us/experience/designer-webinar-us/ \nRATIONAL USA has been pre-approved for the FCSI Continuing Professional Growth educational program. This 15 hour program offers 13 Continuing Education Units\, which will be reported directly to FCSI – The Americas Headquarters for FCSI consultant members.
URL:https://fcsita.org/event/rational-usa-designer-event-2024-13-ceus-3/
LOCATION:Rational USA\, 1701 Gold Road\, Suite C120\, Rolling Meadows\, IL\, 60008\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Jim Lund":MAILTO:j.lund@rational-online.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241114T150000
DTEND;TZID=America/New_York:20241114T160000
DTSTAMP:20260505T181555
CREATED:20241022T225455Z
LAST-MODIFIED:20241022T225534Z
UID:10000389-1731596400-1731600000@fcsita.org
SUMMARY:True Refrigeration Intro to Ice Making Seminar (.5 CEUs)
DESCRIPTION:True Manufacturing presents a one hour “Introduction to Ice Making” seminar \nThursday\, November 14\, 2024 \n3PM \n167 West 12th St.\, New York\, NY 10011 \nAgenda includes general overview\, applications\, machine types\, storage bins\, condenser types\, water filtration\, installation\, and sizing machines. \nTo register contact Contact Craig Volcovici (314) 413-9708
URL:https://fcsita.org/event/true-refrigeration-into-to-ice-making-seminar-5-ceus/
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Craig Volcovici":MAILTO:cvolcovici@truemfg.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20241028
DTEND;VALUE=DATE:20241030
DTSTAMP:20260505T181555
CREATED:20240906T180441Z
LAST-MODIFIED:20240906T180441Z
UID:10000253-1730073600-1730246399@fcsita.org
SUMMARY:Arctic Continuing Education - 6 CEUs
DESCRIPTION:  \nRECEIVE SIX CONTINUING \nEDUCATION CREDITS FROM FCSI \nOCTOBER 28-29\, 2024 \nJoin us in sunny South Florida for a two-day foodservice consultant seminar featuring thought leaders\, industry experts\, factory tours\, and more. \nSEMINAR INCLUDES: \n\nHotel Accommodations at the Hilton Garden Inn\, Dolphin Mall\nOpening Night Welcome Dinner\nMeals\, Transportation\, and Entertainment\nArctic East Factory Tour\nHands-on Walk-in Build\n\n  \nGUEST SPEAKERS: \n\nLenny Condenzio\, CEO\,\nRicca Design Studios\nScott Reitano\, Principal/CEO\,\nReitano Design Group\nTom Flynn\, VP of Sales\, Specialty Rolled Metals\nPatrick Gribbin\, HTPG\,\nEastern Regional Sales Manager\nBrian Murphy\, Pho\, CEO\,\nArctic Industries\n\n  \nSpace is limited to 20 attendees \nRSVP at https://arcticwalkins.com/fcsi2024/ to reserve your spot today \nSubmission deadline is Monday\, September 30th\, 2024
URL:https://fcsita.org/event/arctic-continuing-education-6-ceus-2/
LOCATION:Arctic East\, 9731 NW 114th Way\, Miami\, FL\, 33178\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Ben Casey":MAILTO:bcasey@arcticwalkins.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241025T090000
DTEND;TZID=America/New_York:20241025T150000
DTSTAMP:20260505T181555
CREATED:20240723T171915Z
LAST-MODIFIED:20240723T171915Z
UID:10000238-1729846800-1729868400@fcsita.org
SUMMARY:Infrico - "Refrigerant Trends USA vs Europe: The Future of Commercial Refrigerants" (2 CEUs)
DESCRIPTION:Learning Objectives:\n• Understand the differences in regulatory approaches to refrigerants in the USA and Europe.\n• Analyze the impact of phase-down schedules on market dynamics and technological\ninnovation.\n• Evaluate the effectiveness of GWP limits and refrigerant bans in both regions.\n• Discuss the role of certification\, training\, and incentives in promoting the adoption of low\nGWP refrigerants.\n• Assess the global influence of the USA and Europe in setting refrigerant standards.\nProgram Topics and Schedule: \n\nInfrico will pay for one night of lodging\nInfrico will pay for flights to and from Miami\nInfrico will cover for costs of transportation\nIf using own transportation Infrico will stipend gas\nLunch will be offered the day of the presentation\nGolf & Cocktails are included after the presentation\n\nPlease Reach out to Juan Pablo to learn more\njuanpablo@infrico.com
URL:https://fcsita.org/event/infrico-refrigerant-trends-usa-vs-europe-the-future-of-commercial-refrigerants-2-ceus/
LOCATION:Infrico\, 11200 NW 25TH STREET SUITE 123\, SWEETWATER\, FL\, 33172\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Juan Pablo":MAILTO:juanpablo@infrico.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240828T120000
DTEND;TZID=America/Los_Angeles:20240828T170000
DTSTAMP:20260505T181555
CREATED:20240304T165739Z
LAST-MODIFIED:20240304T171013Z
UID:10000209-1724846400-1724864400@fcsita.org
SUMMARY:BLEND : Served By Middleby MAINS (4 CEUs)
DESCRIPTION:Middleby SoCal Residential Showroom 18650 Macarthur Blvd.\, Irvine\, CA 92612 \nProgram Agenda\n12:00 PM – Attendees Arrive\n12:00 -12:45 PM – Lunch/Heavy Apps/Grazing & Tour of the Showroom \n12:45 – 1:30 PM – Establishing your Parameters\n1:30 – 2:15 PM – Love your Coffee Design A Latte\n2:15-2:30 – Break\n2:30-3:15 PM- Iced Coffee\, Cold Brew & Nitro Notes\n3:15-4:00 PM – The Espresso Martini & Unconventional Spaces \n4:00-5:00 PM – Optional Cocktail Hour \nTotal Educational Program Length: 5 hours \nProgram Outline –  \n\nEstablishing your Parameters (45 mins)\no Coffee origins\, coffee flavor wheel\, roasting techniques\, how to identify quality\no Local roasters tasting experience\no Identifying extraction variables to reach the golden cup standard\nLove your Coffee Design a Latte (45 mins)\no Small scaled beverage center implementation to large scaled beverage operation\no What you’ll need from small to large\no Operational flow and design considerations to optimize a design and reduce staffing\nIced Coffee\, Cold Brew & Nitro Notes (45 minutes)\no Why cold beverages and cold coffee are year-round and not seasonally fluid\no The benefits and client success of implementing cold brew and nitro brews                                                       o Various beverages that can infuse nitrogen\no Flavors and iced beverage trends to keep an eye on\n\n\nThe Espresso Martini and Unconventional Spaces (45 minutes)\n o How to make the perfect espresso martini\no Implementing an elevated coffee offering in unconventional spaces                                                                                         o.  How quality coffee offerings can improve the customer experience                                                                            o Residential trends in commercial design\n\n 
URL:https://fcsita.org/event/blend-served-by-middleby-mains-3-ceus-3/
LOCATION:Middleby SoCal Residential Showroom\, Middleby SoCal Residential Showroom 18650 Macarthur Blvd\, Irvine\, CA\, 92612\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Ryan Norman":MAILTO:rnorman@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240806T073000
DTEND;TZID=America/New_York:20240808T170000
DTSTAMP:20260505T181555
CREATED:20240516T202957Z
LAST-MODIFIED:20240516T202957Z
UID:10000233-1722929400-1723136400@fcsita.org
SUMMARY:Wood Stone - Open Flame and Solid Fuel Cookery and Venting/ Innovations in Stone Hearth Cooking - 5.5 CEUs
DESCRIPTION:Wood Stone/ FCSI Education Program Agenda \nPresenter: Chef Anthony Mukerjee/ Wood Stone Corporate Chef \nTopic: Open Fame/ solid fuel cookery and venting/ Innovations in Stone Hearth Cooking \nAgenda: \nAug 6th–           Reception- meet and greet- arrival. \nAug 8th \n  \n7:30                   Arrival/ Breakfast at factory \n8:30-9:30       Factory tour \n9:30-9:45         Break \n9:45-11:15       Open Flame Cooking and Heat Management (90 Minutes) Education Portion \n11:15-11:30     Break \n11:30-1              Lunch and Learn-   Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion \n1-1:15                Break \n1:15-2:45        Innovations in Stone Hearth Cooking and Heat on Demand \n3-5                     Q&A- Product walkthrough \n5:00                  Dismissed- Dinner
URL:https://fcsita.org/event/wood-stone-open-flame-and-solid-fuel-cookery-and-venting-innovations-in-stone-hearth-cooking-5-5-ceus-3/
LOCATION:Wood Stone\, 1801 Bakerview Rd\, Bellingham\, WA\, 98226\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Anthony Mukerjee":MAILTO:anthonym@woodstone.net
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240625T073000
DTEND;TZID=America/New_York:20240626T170000
DTSTAMP:20260505T181555
CREATED:20240516T202843Z
LAST-MODIFIED:20240516T202843Z
UID:10000232-1719300600-1719421200@fcsita.org
SUMMARY:Wood Stone - Open Flame and Solid Fuel Cookery and Venting/ Innovations in Stone Hearth Cooking - 5.5 CEUs
DESCRIPTION:Wood Stone/ FCSI Education Program Agenda \nPresenter: Chef Anthony Mukerjee/ Wood Stone Corporate Chef \nTopic: Open Fame/ solid fuel cookery and venting/ Innovations in Stone Hearth Cooking \n  \nAgenda: \nJune 25th–           Reception- meet and greet- arrival. \nJune 26th \n7:30                   Arrival/ Breakfast at factory \n8:30-9:30       Factory tour \n9:30-9:45         Break \n9:45-11:15       Open Flame Cooking and Heat Management (90 Minutes) Education Portion \n11:15-11:30     Break \n11:30-1              Lunch and Learn-   Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion \n1-1:15                Break \n1:15-2:45        Innovations in Stone Hearth Cooking and Heat on Demand \n3-5                     Q&A- Product walkthrough \n5:00                  Dismissed- Dinner
URL:https://fcsita.org/event/wood-stone-open-flame-and-solid-fuel-cookery-and-venting-innovations-in-stone-hearth-cooking-5-5-ceus-2/
LOCATION:Wood Stone\, 1801 Bakerview Rd\, Bellingham\, WA\, 98226\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Anthony Mukerjee":MAILTO:anthonym@woodstone.net
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240611T080000
DTEND;TZID=America/New_York:20240612T150000
DTSTAMP:20260505T181555
CREATED:20240129T194805Z
LAST-MODIFIED:20240129T194805Z
UID:10000202-1718092800-1718204400@fcsita.org
SUMMARY:RATIONAL USA Designer Event 2024 - (13 CEUs)
DESCRIPTION:RATIONAL USA would like to invite you to our US headquarters for a 2-day event. Get up close and personal with our cooking systems as we show you why RATIONAL has become the standard for US kitchens. \nWhere: RATIONAL USA \n1701 Golf Road \nSuite C-120\, Commercium \nRolling Meadows\, IL 60008 \nDates in 2024: \nMarch 19-20 \nJune 11-12 \nNovember 19-20 \nClick here to Register and we will contact you with more information and details. Each event is limited to only 15 attendees. \nhttps://www.rational-online.com/en_us/experience/designer-webinar-us/ \nRATIONAL USA has been pre-approved for the FCSI Continuing Professional Growth educational program. This 15 hour program offers 13 Continuing Education Units\, which will be reported directly to FCSI – The Americas Headquarters for FCSI consultant members.
URL:https://fcsita.org/event/rational-usa-designer-event-2024-13-ceus-2/
LOCATION:Rational USA\, 1701 Gold Road\, Suite C120\, Rolling Meadows\, IL\, 60008\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Jim Lund":MAILTO:j.lund@rational-online.com
END:VEVENT
END:VCALENDAR