FCSI The Americas

Bar Design 101 Training: Ergonomics = Economics for Today’s Bars
2025-03-27 08:00 - 17:00 (America/New_York) | Webinar
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 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.
Corrinne 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.

Corrinne’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.

During 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.

BAR DESIGN ON THE FLY: Your Top 10 Checklist for an Efficient & Profitable Bar
2025-03-27 08:00 - 17:00 (America/New_York) | Webinar
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 that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors.

BEER SYSTEMS BASICS – Elevate Every Pour
2025-03-27 08:00 - 17:00 (America/New_York) | Webinar
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 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.

Fryer Specifying 101
2025-03-28 12:00 - 12:30, 2025-04-25 12:00 - 12:30 (America/New_York) | 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: [REDACTED]
For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

Electricity DC Fundamentals (On Demand)
2025-04-01 08:00 - 09:00, 2025-05-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand electricity on an atomic scale and its history.
Learning Objective 2: Understand the importance of having a fundamental understanding of electrical concepts.
Learning Objective 3: Visualize electrical materials and components – their interactions and constraints.
Learning Objective 4: Understand the basics of utilizing electromagnetic fields.
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

Paragon RTU Training (On Demand)
2025-04-01 08:00 - 09:00, 2025-05-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
Worth 1 CEU
Course Description:
Learn about Paragon RTU’s innovative design that supports energy conservation and reduced operating costs through advanced technologies like direct drive motors, variable speed inverter duty compressors and more. Modulating equipment allows it to deliver the highest efﬁciencies at part-load conditions. Sensors throughout the unit continually measure a wide variety of data points with remote accessibility and control via CASLink cloud monitoring.

Prerequisite Knowledge: None.
Learning Objective 1: Understand the fundamental design of Paragon RTU and the integration of advanced HVAC technologies
Learning Objective 2: Understand the range of applications for Paragon RTU
Learning Objective 3: Understand the beneﬁts of electronic controls that support remote monitoring and accessibility via CASLink cloud software
Learning Objective 4: Understand the beneﬁts of conditioning fresh air and the impact Paragon RTU has on building comfort
For access, contact Mary Atwood at mary.atwood@captiveaire.com
720-772-9971

Commercial Load Calculations (On Demand)
2025-04-01 08:00 - 09:00, 2025-05-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand internal, external and ventilation load sources
Learning Objective 2: Understand impacts of ventilation loads
Learning Objective 3: Understand the process of using load calculations for unit sizing
Learning Objective 4: Understand sizing philosophies and potential risks
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

DOAS vs RTU Overview (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand the traditional mechanical HVAC design and why the market/technology is changing
Learning Objective 2: Understand the primary needs of HVAC equipment in various types of builds
Learning Objective 3: Understand existing equipment challenges with increasing ventilation and filtration requirements
Learning Objective 4: Understand the advancements in dedicated outdoor air systems technology and how this new technology meets changing needs offering affordable and sustainable solutions for the future
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

Introduction to the Psychometric Chart (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand how to use psychometric chart
Learning Objective 2: Understand concept of dew point and saturation in air
Learning Objective 3: Understand the benefits of variable speed HVAC technology
Learning Objective 4: Understand why relative humidity is a poor measure of water content in a volume of air
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

Kitchen Fire Suppression Philosophies (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York)
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

ICE 101 & Industry Cross Reference Tool (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by Scotsman Ice System
1.5 CEU available
Summary:
By attending this program, consultants will have a better understanding of 1) Where to use different types of ice: 2) General knowledge on how ice machines work; 3) Things to consider when deciding on an ice machine; 4) How to cross reference the industry’s ice machines;
1) General Ice Machine Refrigeration Operation Basics
2) General Ice Machine Sizing Guide: How much ice do I need?
3) General Ice Machine Application Guide – Air Cooled, Water Cooled, Remotes, Etc…
4) General Ice Forms – Uses and Applications
Contact Vince Dattolo to schedule: vince.dattolo@scotsman-ice.com or 224.360.9621

Heavy Duty-Range: Design & Application (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by Vulcan- Division of ITW
1.0 CEU available
This CEU-eligible course explores the different options for heavy duty range tops and bottoms and how to best assist your clients with specifications.
Enroll in FCSI Heavy Duty Range Course
**Before you get started, if you have taken the course before, contact Dan Montgomery – dan.montgomery@vulcanequipment.com orAlex Pinero – Alex.Pinero@vulcanequipment.com to have your progress reset.

Basic Electronics and Computer Science (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by CaptiveAire
1 CEU available
Summary
This presentation lays a foundation for understanding the world of electronics and computer science. Several basic computing concepts are taught using various methodologies, from simple switches all the way to transistors and microcontrollers. These concepts include digital logic, binary arithmetic, memory and data storage, basic programming, analog to digital conversion, the use of protocols, and more.
Prerequisite Knowledge:
Basics of Electricity

Learning Objective 1:
Understand basic digital logic
Learning Objective 2:
Understand computer memory
Learning Objective 3:
Understand the fundamental connection between software and hardware
Learning Objective 4:
Understand analog to digital conversion
Learning Objective 5:
Understand protocols, their benefits and uses

To access the content, contact Mary Atwood at mary.atwood@captiveaire.com or 720.772.9971

(On Demand) Virtual NAFEM Booth 2025
2025-04-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Tucs Equipment
1 CEU available
Summary:
I. Introduction (5 minutes)

Welcome and overview of the NAFEM booth tour
Importance of cook-chill systems in food production
What attendees can expect to learn

II. Basic Cook-Chill Line Overview (5 minutes)

Components of a typical cook-chill system:
– Kettles
– Baggers
– Water baths
Process flow summary
Scalability and facility implications

III. In-Depth Look at Kettles (10 minutes)

Types and configurations
Agitators: styles and applications
Controls and automation features
Installation: platforms, pits, steps

IV. Bagging Solutions (5 minutes)

Bagging equipment overview:
– Tipper tie
– Heat sealers
– Auto and mobile pump fills
Selecting the right bagging option

V. Chilling Solutions (5 minutes)

Chiller types:
– Tumble chillers
– Batch chillers
– Linear chillers
Cook-chill tanks
Product quality and cooling efficiency

VI. Supporting Infrastructure (10 minutes)

Hoists and lifts
Ice builders and replacement solutions
Hose washing systems:
– Three-compartment sinks
– Hose wash stations

VII. Accessories & Specialty Equipment (5 minutes)

Pumps and conveyors
Pureeing options:
– Stick blenders
– Emulsifiers
Grease management solutions:
– Grease carts
– Collection systems

VIII. Conclusion (2–3 minutes)

Recap of key benefits
Unique booth innovations
Contact and booth follow-up invitation

IX. Q&A Session (10 minutes)

Open floor for audience questions
Discuss specific challenges or use cases
Share contact info for follow-up

For acccess, contact Rob Mattoch at 303-507-0270 or rmattoch@tucsequipment.com

(On Demand) When to Specify Water Baths vs Blast Chillers
2025-04-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Tucs Equipment
1 CEU available
Summary:

Welcome & Introduction (5 minutes)
Learning Objective: Understand why efficient cooling is critical in commercial kitchens.

Topics:

Importance of cooling hot food safely and efficiently.
Risks of using improper cooling methods.

Cooling Options Overview (10 minutes)
Learning Objective: Identify the pros and cons of water baths (batch chillers) vs. blast chillers.

Topics:

Why walk-in coolers are not ideal for hot food.
How water baths and blast chillers differ in cooling mechanisms (thermal conductivity of water vs. air).
Energy efficiency, space, and operational considerations.

Choosing the Right Method for Your Operation (15 minutes)
Learning Objective: Match cooling methods to specific food products and kitchen needs.

Topics:

Flexibility of blast chillers for diverse food types (pasta, sauces, meats).
Batch chillers for sealed products and shelf life extension.
Space-saving setups: stacking equipment, mobile carts, and installation tips.

Enhancing Efficiency with Automation (10 minutes)
Learning Objective: Learn how automated systems can improve labor efficiency and consistency.

Topics:

Features of automated blast chillers and water baths.
Case example: Labor savings and food safety improvements in St. Paul Schools.

Summary & Takeaways (5 minutes)
Learning Objective: Consolidate key insights for making informed equipment decisions.

Topics:

When to use each method.
Long-term cost savings and efficiency gains.

Q&A Session (15 minutes)
Open discussion with attendees.
Real-world problem-solving and recommendations.
For access, contact Rob Mattoch at 303-507-0270 or rmattoch@tucsequipment.com

Building Management Systems for Modern HVAC (On Demand)
2025-04-01 08:00 - 17:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
Worth 1 CEU
Course Description:
Modern buildings are complex; thre are lighting systems, HVAC, pumps, security systems, utilities, and more. More often than not, it makes sense to connect all this equipment to a centralized controller or Building Management System (BMS) in order to properly monitor and control it all. In this video we explore how a custom BMS can extract the most performance out of a sophisticated piece of equipment like Paragon HVAC. We apply various use cases including troubleshooting, comfort, and efficiency examples, with a look towards the future and the use of AI.

Prerequisite Knowledge: None.
Learning Objective 1: Understand what a Building Management System is and its basic uses
Learning Objective 2: Compare and contrast traditional HVAC troubleshooting with the proactive approach Building Management Systems can provide
Learning Objective 3: Understand how Building Management Systems can be used by engineers to improve the efficiency of HVAC equipment
Learning Objective 4: Understand how HVAC equipment can be improved using large pools of data gathered by Building Management Systems
For access, contact Mary Atwood at mary.atwood@captiveaire.com
720-772-9971

CaptiveAir Fan Fundamentals - From the Wright Brothers to Today (On-Demand)
2025-04-01 08:00 - 2025-04-28 17:00 (America/New_York) | Webinar
Know nothing about fans? Perfect! We’ll cover the most fundamental topics like pressure gradients and the fan laws to build your understanding of both Axial and Centrifugal fans. Don’t worry, we make it fun with lots of demonstrations and animations, while tying some of these concepts to the early days of aviation and even cows. Yes, cows.
Fans excel at one simple job: moving air. Yet, most people don’t really know how they do so, and that’s ok! But if you’re not most people and want to learn about these neat machines, you’re at the right place.
Presenter Information
Bill Grifﬁn, President of Engineering and Manufacturing – CaptiveAire Systems, Inc. He is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. Bill began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and
engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and HVAC industry.
German Tabor, Filmmaker – CaptiveAire Systems, Inc.
With a decade of experience in ﬁlm and video production, and a technical background in Aviation Maintenance encompassing hydraulic, pneumatic, climate control and electrical systems troubleshooting, German Tabor is uniquely positioned to create effective and compelling engineering fundamentals videos. All of German’s videos are thoroughly reviewed by CaptiveAire engineers to ensure accuracy and the correct application of theories and
calculations.
Prerequisite Knowledge: None.
Learning Objective 1:
Understand static and dynamic pressures, as well as their relationship (Bernoulli’s principle).
Learning Objective 2:
Understand and apply the basic fan laws.
Learning Objective 3:
Understand the working principle of axial fans including HVLS, Propeller, Tubeaxial and Vaneaxial.
Learning Objective 4:
Understand the working principle of centrifugal fans of different designs and utilizing various impeller wheels.
For online access, contact Mary Atwood mary.atwood@captiveaire.com

Fan Performance Curves- A Deep Dive (On-Demand)
2025-04-01 08:00 - 2025-05-01 17:00 (America/New_York) | Webinar
Fan Performance Curves – A Deep Dive – 1 Hour Credit
Course Description:
Let’s build a fan curve! We’ll start by collecting data on a real fan, and then use the fan laws to extrapolate all the require data. Then we’ll use the curves to size up fans and motors, and along the way we’ll look into eEiciency’s, safety margins, density, and even system eEect. We condensed a wealth of knowledge into 1 video that connects all the dots.
Prerequisite Knowledge:
None.
Presenter Information
Bill Grifﬁn, President of Engineering and Manufacturing – CaptiveAire Systems, Inc.
Bill Grifﬁn is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. He began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development,
manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and HVAC industry.
German Tabor, Filmmaker – CaptiveAire Systems, Inc.
With a decade of experience in ﬁlm and video production, and a technical background in Aviation Maintenance encompassing hydraulic, pneumatic, climate control and electrical systems troubleshooting, German Tabor is uniquely positioned to create effective and compelling engineering fundamentals videos. All of German’s videos are thoroughly reviewed by CaptiveAire engineers to ensure accuracy and the correct application of theories and calculations.

Learning Objective 1:
Understand how a fan performance curve is built, from data acquisition to extrapolation and visualization.
Learning Objective 2:
Understand how to use fan performance curves to correctly size fans and motors.
Learning Objective 3:
Understand Fan Energy Index and the major factors aEecting eEiciency.
Learning Objective 4:
Understand external variables such as density and system eEect and how to account for them.
For Online Access, Contact Mary Atwood – mary.atwood@captiveair.com

Modern Kitchen Ventilation Engineering & Design (On Demand)
2025-04-02 08:00 - 09:00 (America/New_York)

Nuggett Ice Machine Training
2025-04-09 10:00 - 11:00 (America/Chicago) | Webinar
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.
Contact Keith for link to webinar:
Cell: 337-304-0188
Keith.pennison@pentair.com

From Cash Flow Chaos to Clarity: Master Restaurant Finances in 30 Days
2025-04-09 11:00 - 23:45 (America/Chicago) | Webinar
.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

Meet the Heat Regs: Understanding the New CalOSHA Rules (plus BONUS: Eliminate Kitchen Water Waste)
2025-04-11 10:00 - 11:30 (America/New_York) | Webinar
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 Education at Frontier Energy’s, Food Service Technology Center
To register, contact Gina Christian at 562.803.7305 or gchristian@socalgas.com

Leveraging Technology to Optimize Data Systems and Processes, Increasing Customer Satisfaction
2025-04-16 14:00 - 14:45 (America/Chicago) | Webinar
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

(On-Demand) Methods and Systems for Washing Fruit and Vegetables, Thawing and De-Glazing in the Foodservice Industry
2025-04-22 09:00 - 2025-05-01 10:00 (America/New_York) | Webinar
Presented by Immersion Systems Inc.
1 CEU available
Learning Objectives: To educate attendees on the methods, pros and cons of Washing Fruits and Vegetables and Thawing in the Foodservice Industry.
Who will benefit: Attendees (Consultants) who work with Foodservice Operators in recommending the correct solution for their operational needs and educating them of their options.

Speaker Details:
John Cantrell: John Cantrell owns the leadership role at Immersion Systems, Inc., with a focus on product design, innovation, IP, customer interactions and strategic direction. John is an advocate of “new to the world” equipment systems that can dramatically improve Foodservice processes, sanitation, efficiencies, conservation and team member ergonomics. Prior to serving with ISI, John co-founded Power Soak Systems, Inc., which pioneered the product category of “continuous motion” washing. John has over 35 years in the Foodservice Equipment industry.
Scott Heying: Scott Heying serves in a Sales and Marketing role for Immersion Systems, Inc. supporting all sales and marketing efforts as it relates to all market segments, Chain, Institutional, and Retail sales. Scott also served in a similar role at Power Soak Systems, Inc. Scott has over 8 years in the Foodservice Equipment Industry.
For webinar access, contact Scott Heying – scott.heying@immersionsystems.com

Designing Multi-Concept Bars with Krowne!
2025-04-24 14:00 - 14:30 (America/New_York) | Webinar
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.

The Use of Air Curtains in the Foodservice Industry Beyond the Kitchen's Receiving Door
2025-05-01 08:00 - 08:45 (America/New_York) | On Demand Webinar
Provided by Mars Air Systems
.75 CEU available
The goal of this presentation is to explore additional applications of air curtains beyond the kitchen’s back receiving door. We discuss various air curtain benefits, common industries we serve, various installation applications, and additional features and online tools we provide.
This course is presented by Curtis Rosol, who is a Business Development Engineer at Mars Air Systems. Curtis specializes in new opportunity growth and training, informing and creating awareness of all the benefits air curtains can provide. He is also involved in sales and works closely with the local reps to help promote and sell air curtains.
For access to this webinar, contact Stephanie Rosol at stephanier@marsair.com or (310) 532-1555 x1211.
