EPP Your Place Event - TA

  1. Events
  2. EPP Your Place Event - TA

Events Search and Views Navigation

Event Views Navigation

Today

Middleby – Sustainability Solutions (10 CEUs)

Middleby 2701 E State Hwy 121, Suite 600, Lewisville, TX, United States

Middleby – Sustainability Solutions Series December 4-5, 2023 Dallas, Texas 10 CEUs Program Agenda – 10 CEUs Requested Day 1 1PM – Arrival to Dallas Facility 1PM – 2PM – Facility Tour / Small Bites on the Tour 2PM – 3PM – Rotation 1 – Sustainable Baking 3PM – 4PM – Rotation 2 Sustainable Ice Solutions 4PM – 4:30PM – Break 4:30PM – 5:30PM – Rotation 3 Combi 6:30PM – 7:30PM – Rotation 4 Hood Technology 6:30PM – 8PM – Chef’s Table Dinner Day 2 8:15AM – Arrival to Dallas Facility 8:30AM – 9AM – Continental Breakfast 9AM – 9:30AM – Rotation 5 – Sustainable Coffee Solutions 9:30AM – 10:30AM – Rotation 6 – Steam Sustainability 10:30AM – 11AM – Break 11AM – 12PM – Rotation 7 – Beverage & Refrigeration 12PM – 1PM – Rotation 8 – Rapid Cook 1PM – 2PM – Hands on Cooking, Lunch Preparation & Lunch 2PM – 2:30PM – Closing / Wrap-Up Click HERE to register and learn more

Event Series Turbo Air Inc – Basic Refrigeration (2 CEUs)

Turbo Air Inc – Basic Refrigeration (2 CEUs)

This program is designed to review all types of refrigeration systems,(package & self contained) and includes parts of systems. This is non manufacture specific and covers hydrocarbon refrigerants, controls, and types of compressors and how refrigeration systems work.   Program is about 2- 2.5 hours.  Starts 09:30 AM -11:30/Noon. Lunch will be provided.

Event Series On Demand Content

Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection – 1 CEU

PERLICK WEBINAR Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection   Uncover the secret to greater profits in your bar – where innovation pours as much profit as creativity. Are your bar designs aligned with the dynamic landscape of today's drink menu trends?   Perlick’s webinar will explore the ever-evolving world of bar menus – from cocktails to wines, beers, and non-alcoholic drinks. Dive into the latest trends shaping the drink space and discover how these trends, alongside labor considerations, significantly influence efficient bar design and equipment selection. Crafting an ergonomic, well-organized, bartender-centric design isn't just an aesthetic choice; it's critical for the financial success of restaurants and bars across all categories.   This webinar will spotlight critical factors in designing a bar that empowers even novice bar staff to thrive, delivering unparalleled hospitality and exceptional, contemporary drink service.   Corrinne Walenda, Perlick’s brand ambassador, will navigate the landscape of drink trends, and illustrate how to design labor-saving bar layouts and choose the right equipment packages that resonate with today's and tomorrow's bartenders.   Duration: 60 minutes Live with Q&A OR available on-demand.  

Frontier Energy/SoCal Gas – 2024 FOOD SERVICE ENERGY AND ECONOMIC FORECAST (3 CEUs)

SoCal Gas 9240 Firestone Blvd., Downey, California, United States

Class Title: 2024 FOOD SERVICE ENERGY AND ECONOMIC FORECAST Date: Tuesday, February 13th, 2024 Time: 9:00am to 12:00pm Description: Technological advances, new sustainability initiatives, greater sophistication of diners, labor challenges continue to grow in the ever-changing foodservice industry. This forecast will present market insight and trends to discover the health of the foodservice industry. Special guest speaker and foodservice publisher, Robin Ashton, will discuss the growth and segment trends of foodservice equipment and supply markets. Richard Young, Frontier Energy, will present the latest trends in equipment technology and restaurant sustainability. Speakers: Richard Young, Director of Education at the Frontier Energy, Foodservice Technology Center (FSTC) Robin Ashton, Ashton Foodservice Consulting, and the Ashton Report

Frontier Energy/SoCal Gas – COMMERCIAL FOODSERVICE ENERGY AND ECONOMICS FORECAST 2024 (2 CEUs)

SoCal Gas 9240 Firestone Blvd., Downey, California, United States

Class Title: COMMERCIAL FOODSERVICE ENERGY AND ECONOMICS FORECAST 2024 Date: Wednesday, February 14th, 2024 Time: 10:00am to 12:00pm Description: The 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. In 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 then ever for restaurant profitability. Join our 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. Learning Objectives: 1. Discuss National trends in the restaurant industry related to equipment and operations 2. Understand national and international market and growth trends are driving and shaping the food service industry 3. Utilize utility programs, services, and rebates for qualified energy-efficient equipment Speakers: 1. Richard Young, Director of […]

Event Series Turbo Air Inc – Basic Refrigeration (2 CEUs)

Turbo Air Inc – Basic Refrigeration (2 CEUs)

This program is designed to review all types of refrigeration systems,(package & self contained) and includes parts of systems. This is non manufacture specific and covers hydrocarbon refrigerants, controls, and types of compressors and how refrigeration systems work.   Program is about 2- 2.5 hours.  Starts 09:30 AM -11:30/Noon. Lunch will be provided.

Event Series On Demand Content

Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection – 1 CEU

PERLICK WEBINAR Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection   Uncover the secret to greater profits in your bar – where innovation pours as much profit as creativity. Are your bar designs aligned with the dynamic landscape of today's drink menu trends?   Perlick’s webinar will explore the ever-evolving world of bar menus – from cocktails to wines, beers, and non-alcoholic drinks. Dive into the latest trends shaping the drink space and discover how these trends, alongside labor considerations, significantly influence efficient bar design and equipment selection. Crafting an ergonomic, well-organized, bartender-centric design isn't just an aesthetic choice; it's critical for the financial success of restaurants and bars across all categories.   This webinar will spotlight critical factors in designing a bar that empowers even novice bar staff to thrive, delivering unparalleled hospitality and exceptional, contemporary drink service.   Corrinne Walenda, Perlick’s brand ambassador, will navigate the landscape of drink trends, and illustrate how to design labor-saving bar layouts and choose the right equipment packages that resonate with today's and tomorrow's bartenders.   Duration: 60 minutes Live with Q&A OR available on-demand.  

Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection by Perlick

Eaton Marketing 5325 115th Ave N, Clearwater, FL, United States

PERLICK WEBINAR Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection   Uncover the secret to greater profits in your bar – where innovation pours as much profit as creativity. Are your bar designs aligned with the dynamic landscape of today's drink menu trends?   Perlick’s webinar will explore the ever-evolving world of bar menus – from cocktails to wines, beers, and non-alcoholic drinks. Dive into the latest trends shaping the drink space and discover how these trends, alongside labor considerations, significantly influence efficient bar design and equipment selection. Crafting an ergonomic, well-organized, bartender-centric design isn't just an aesthetic choice; it's critical for the financial success of restaurants and bars across all categories.   This webinar will spotlight critical factors in designing a bar that empowers even novice bar staff to thrive, delivering unparalleled hospitality and exceptional, contemporary drink service.   Corrinne Walenda, Perlick’s brand ambassador, will navigate the landscape of drink trends, and illustrate how to design labor-saving bar layouts and choose the right equipment packages that resonate with today's and tomorrow's bartenders.

Event Series On Demand Content

Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection – 1 CEU

PERLICK WEBINAR Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection   Uncover the secret to greater profits in your bar – where innovation pours as much profit as creativity. Are your bar designs aligned with the dynamic landscape of today's drink menu trends?   Perlick’s webinar will explore the ever-evolving world of bar menus – from cocktails to wines, beers, and non-alcoholic drinks. Dive into the latest trends shaping the drink space and discover how these trends, alongside labor considerations, significantly influence efficient bar design and equipment selection. Crafting an ergonomic, well-organized, bartender-centric design isn't just an aesthetic choice; it's critical for the financial success of restaurants and bars across all categories.   This webinar will spotlight critical factors in designing a bar that empowers even novice bar staff to thrive, delivering unparalleled hospitality and exceptional, contemporary drink service.   Corrinne Walenda, Perlick’s brand ambassador, will navigate the landscape of drink trends, and illustrate how to design labor-saving bar layouts and choose the right equipment packages that resonate with today's and tomorrow's bartenders.   Duration: 60 minutes Live with Q&A OR available on-demand.  

Southern California Edison – Creating an Effective, Code-Compliant, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications – (1.5 CEUs)

Southern California Edison - Foodservice Technology Center 6050 N. Irwindale Avenue, Suite E, Irwindale, California

The purpose of an exhaust hood in your kitchen is to capture all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. New green building and heat illness regulations have introduced challenges to designers, environmental health specialists, and operators, who want to create effective and safe kitchen ventilation systems while remaining true to building and fire codes. Only well-designed and optimized exhaust systems will meet all standards. Learn how to optimize your kitchen exhaust system - whether vented or ventless, know when and how to use ventless exhaust, understand how kitchen electrification will affect hood requirements, and design systems that meet the energy and CalOSHA codes and standards. Learning Objectives: Research findings on indoor air quality in kitchens and dish rooms. See how space design and troubleshooting differ for various hoods, including with typical exhaust hoods, recirculating hoods and unhooded equipment. Understand upcoming revisions to Title 24 of the California Code of Regulations and […]