FCSI The Americas

(On Demand) Modular Ice Machine Training
2026-08-15 08:00 - 09:00, 2026-07-15 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Manitowoc Ice
1 CEU available
Summary:
Lern the basics of how and when to specify Modular Ice Machines for your project.
Contact Keith for a link to the webinar:
Keith.pennison@pentair.com
337-304-0188

Hatco University
2026-08-12 - 2026-08-13, 2026-07-22 - 2026-07-23 | Hatco University, 208 E. Deck St., Sturgeon Bay, WI, 54235, United States
12.5 CEUs available
The overall objective of our training is to educate on Food Warming, Light Cooking, Hot/Cold Wells, Hot/Cold Shelves, Humidified Cabinets, Lockers, Water Heating, Merchandisers, Drawer Warmers, Toasters, Sneeze Guards and their applications in foodservice. We present and discuss the basics and history of each category, the rules and restrictions that need to be adhered to meet NSF and UL guidelines. The class will also have hands-on interaction with the different types of products. We will also cover items such as the different options and accessories that can improve the efficiency of each product in its application.
We will tour of our factory/ This will allow the consultants to see the end-to-end manufacturing process of each product category. We will finish the event with a final exam of the product knowledge they have attained.
Agenda
To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378

Modern Kitchen Ventilation Engineering & Design (On Demand)
2026-08-05 08:00 - 09:00, 2026-07-01 08:00 - 09:00
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

34th Annual Golf Scramble and Crab Feast
2026-08-05
This event supports the FCSI Educational Foundation, which provides scholarship and conference monies for hospitality, restaurant, and foodservice management students. To date your contributions have totaled over $639,300! THANK YOU!

Come for both events or just golf, or dinner. Please feel free to extend this invitation to other industry affiliates. Deadline for registration is JULY 17th! This is a hard deadline so register EARLY! No refunds after this date.

Golf Crab Feast

Queenstown Harbor Atlantic Golf Links Maria’s Love Point Bed & Breakfast
310 Links Lane 1710 Love Point Road
Queenstown, MD 21658 Stevensville, MD 21666
Directions Directions

Registration Start Time: 09:15 AM Hors d’oeuvres Start: 04:00 PM
Event Start Time: 10:15 AM Dinner Starts: 05:30 PM
Event Contact
Bob Jacobs
Email: fcsicrabs@gmail.com

Register

Chill-Rite: Cold Beverage Systems - Webinar On Demand
2026-08-01 08:00 - 17:00, 2026-07-01 08:00 - 17:00 | On Demand Webinar
Cold beverage systems overview, including: beer, soda, wine, carbonated beverages and new bulk milk for schools.
Contact Mike Teders for on demand access to the webinar
miketeders@chillrite32.com
260-249-0361

(On-Demand) Ghost Kitchen Adaptive Hood Systems
2026-08-01 08:00 - 09:00 | On Demand Webinar
Provided by Halton
1 CEU available
This is a 1 hour webinar that that will provide understanding on how a Ghost Kitchen Adaptive Hood System can enable flexible, energy‑efficient, safe ventilation, and how its integrated controls, IoT platform, and demand‑control technology support multi‑tenant operations.
This is an online webinar that can be requested at any time by emailing sarah.marcotullio@halton.com.

(On-Demand) Food Hall Adaptive Hood Systems
2026-08-01 08:00 - 09:00 | On Demand Webinar
Provided by Halton
1 CEU Available
This is a 1 hour webinar that that will provide understanding on how a Food Hall Adaptive Hood System can enable flexible, energy‑efficient, safe ventilation, and how its integrated controls, IoT platform, and demand‑control technology support multi‑tenant operations.
This is an online webinar that can be requested at any time by emailing sarah.marcotullio@halton.com or by visiting https://www.foodhallkitchenventilation.com/foodhall_webinar_registration/.

(On-Demand) Fan Wheel Design
2026-08-01 08:00 - 09:00, 2026-07-01 08:00 - 09:00 | On Demand Webinar
Provided by CaptiveAire Systems Inc.
1 CEU provided
Course Description:
Fan wheels move air through your HVAC system, but their basic design is shared with machines such as water wheels, pumps, and even jet engines. In this presentation, we intuitively explain essential turbomachinery concepts as we develop and test several fan wheel prototypes.
Prerequisite Knowledge: None.
Learning Objective 1:
To achieve a basic understanding of specific speed, specific diameter, and how they relate to one another and influence fan design using the Cordier diagram.
Learning Objective 2:
To achieve a basic understanding fan blade angle, shockless fluid entry and tangential fluid velocity using Euler’s Pump/Turbine equation.
Learning Objective 3:
Understanding how fan design changes as fans are scaled for HVAC applications.
Learning Objective 4:
Understanding the basics of different fan testing methodologies.
Click here to access the webinar – https://youtu.be/Bh7pHLedo8c

(On Demand) Fundamentals of Refrigeration
2026-08-01 08:00 - 09:00, 2026-07-01 08:00 - 09:00 | On Demand Webinar
Presented by Utility Refrigerator
Fundamentals of Refrigeration (1.0 CEU) – A discussion of the basics of refrigeration, applicable to all refrigeration systems ranging from a small dorm refrigerator up to a refrigerated warehouse. Participants will have a thorough understanding of what makes refrigeration works after attending this session. We also discuss newer hydrocarbon refrigeration systems, such as those operating on R-290 and R-600a.
Contact Marcella Zavala for On Demand access

HVAC Maintenance - A Step by Step Guide
2026-08-01 08:00 - 09:00, 2026-07-01 08:00 - 09:00 | On Demand Webinar
Provided by CaptiveAire Systems
1 CEUs available
Course Description:
A little TLC goes a long way in ensuring your unit performs the way it should.
Whether you’re a seasoned tech, and engineer, or an owner with a knack for DIY, this video gives you all the steps, tips and tricks to keep an HVAC unit in tip top shape.
Prerequisite Knowledge: None.
Learning Objective 1:
Understanding how to properly and safely disassemble and inspect an HVAC unit.
Learning Objective 2:
Understanding how to properly clean and maintain heat pre-filters, exchange coils, drain pans and drains.
Learning Objective 3:
Understanding what cooling and heating parameters must be tested and verified during preventive maintenance.
Learning Objective 4:
Understanding how to correctly and safely make adjustments to indirect fired heaters.
To access, https://www.youtube.com/watch?v=TDMlGDtu20shttps://www.youtube.com/watch?v=TDMlGDtu20s

Electricity DC Fundamentals (On Demand)
2026-08-01 08:00 - 09:00, 2026-07-01 08:00 - 09:00
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

(Access On Demand) Alto-Shaam Webinar - Elevating Healthcare Dining: From Kitchen to Patient & Beyond (.5 CEUs)
2026-08-01, 2026-07-01 | On Demand Webinar
According to Technomic, 80% of healthcare operators have innovated their menus in the last year. However, growing a healthcare foodservice program can mean many things, from implementing nutritious dishes to adding an extended à la carte menu. Find out how real-life operators innovate their menus and deal with everyday challenges in this upcoming online event: Elevating Healthcare Dining: From Kitchen to Patient & Beyond.
For On Demand Access to this webinar contact Matt Webber MattWe@alto-shaam.com 262-251-3800

On Demand Content
2026-08-01, 2026-07-01
Our Education Providers are pleased to offer a variety of education programs online . Please note, you must request online access with the contact person listed in the program description. Once you have been given access to the program, it will be available to you on demand.
Visit our on demand page for more details on individual events offered:
On Demand Content

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

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

(On Demand) Water Treatment for Commercial Foodservice Operations
2026-07-15 09:00 - 10:00 | On Demand Webinar
Provided by Pentair/Everpure
1 CEU Provided
Learn the basics water treatment and how to specify technologies in a commercial foodservice operation.
Contact Keith for a link to the webinar:
Keith.pennison@pentair.com
337-304-0188

(On-Demand) Health, Safety & Efficiency in Action - Designing for Success: Foodservice Equipment
2026-07-15 08:00 - 09:00
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

What's Brewing? Beverage Trends Driving the Next Wave of Hospitality
2026-07-15 08:00 - 09:00 | 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) 10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification
2026-07-15 08:00 - 09:00 | In-Person or Virtual
Provided by Perlick
1 CEU available
Either In-Person or Virtual
Corrinne Walenda offers a glimpse into the future of beverage service with this fast-paced session exploring 10 emerging trends redefining the drinks landscape in 2025 and beyond.
From the rise of botanical beverages and boundary-pushing martinis to the return of maximalism, theatrical bartending, and the growing demand for sophisticated low- and no-alcohol cocktails — this class unpacks what’s driving consumer tastes and how bars must evolve in response.
We’ll connect these trends to practical implications for bar layout, equipment selection, and operational flow, offering actionable takeaways for foodservice design consultants and their architects and clients.
Ideal for: Foodservice design consultants, F&B directors, architects,interior designers, equipment specifiers, and anyone shaping the future of hospitality spaces.
To schedule, contact Corrinne Walenda at corrinne.walenda@perlick.com or 414-399-8859.
