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  • (On-Demand) Health, Safety & Efficiency in Action – Designing for Success: Foodservice Equipment

    (On-Demand) Health, Safety & Efficiency in Action – Designing for Success: Foodservice Equipment

    Provided by Multiteria 1 CEU available Learning Objectives: 1) Serving Line Design: Learn how to specify various serving line types, considering operational needs and food safety. 2) Frame Construction: Differentiate modular, uni-body, and millwork foodservice equipment construction methods. 3) Welding Quality: Learn how to evaluate weld quality and its impact on structural integrity and sanitation. 4) Hot & Cold Wells: Understand design considerations for temperature control, insulation, energy efficiency, and food safety. 5) Health & Safety: Apply health, safety, and wellness principles to equipment selection and layout. Jason Carroll: Having 30 years of experience in the construction industry, Jason brings a unique perspective in dealing with Multiteria clients. Jason has worked closely with many companies ranging from dealers, general contractors, architects and building owners in that time. His career has been built on creating paths to connect good people and adding the value of great products. To request an On-Demand Live Presentation, email Hello@multiteriausa.com

  • Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future

    Food Service Technology Center 1075 Serpentine Ln, Suite B, Pleasanton, CA +1 more

    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

  • Modern Kitchen Ventilation Engineering & Design (On Demand)

    Modern Kitchen Ventilation Engineering & Design (On Demand)

    Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge: None Learning Objective 1: Understand kitchen ventilation design with code requirements in regards to fire protection and the proper prevention and maintenance needed to reduce risks Learning Objective 2: Overview of history of indoor environmental quality and the technology as it relates to building ventilation systems Learning Objective 3: Recognizing need for new technologies to address customer/building issues in regards to exhaust, humidity and filtration Learning Objective 4: Understand the need for total system integration when it comes to building design For access, contact Mary Atwood - mary.atwood@captiveaire.com 720-772-9971

  • What’s Brewing? Beverage Trends Driving the Next Wave of Hospitality

    What’s Brewing? Beverage Trends Driving the Next Wave of Hospitality
    On Demand Webinar

    Provided by Middleby 1 CEU available This course explores how beverage trends are reshaping consumer behavior, social spaces, and modern hospitality. Participants will learn why beverages have become powerful drivers of experience, community, and affordability; how third spaces and warm service encourage guests to linger and connect; and how personalization, wellness, and non-alcoholic innovation are redefining beverage menus. The course also examines emerging flavor and seasonal trends, the role of beverages as accessible “little luxuries,” and how operators are responding to rising costs and labor challenges. Finally, participants will gain insight into how beverage automation supports 24/7 access, consistency, customization, and operational efficiency—while still delivering a high-hospitality guest experience. To schedule, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038.

  • (On-Demand) Health, Safety & Efficiency in Action – Designing for Success: Foodservice Equipment

    (On-Demand) Health, Safety & Efficiency in Action – Designing for Success: Foodservice Equipment

    Provided by Multiteria 1 CEU available Learning Objectives: 1) Serving Line Design: Learn how to specify various serving line types, considering operational needs and food safety. 2) Frame Construction: Differentiate modular, uni-body, and millwork foodservice equipment construction methods. 3) Welding Quality: Learn how to evaluate weld quality and its impact on structural integrity and sanitation. 4) Hot & Cold Wells: Understand design considerations for temperature control, insulation, energy efficiency, and food safety. 5) Health & Safety: Apply health, safety, and wellness principles to equipment selection and layout. Jason Carroll: Having 30 years of experience in the construction industry, Jason brings a unique perspective in dealing with Multiteria clients. Jason has worked closely with many companies ranging from dealers, general contractors, architects and building owners in that time. His career has been built on creating paths to connect good people and adding the value of great products. To request an On-Demand Live Presentation, email Hello@multiteriausa.com