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  • 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

  • Welbilt Brands 2025 Roadshow

    Kain-McArthur 2000 E. Prairie Circle, Olathe, KS

    3 CEUs available Agenda: Each roadshow event will last three hours, covering all ten attending brands.  During the event, each brand will present its latest innovations and discuss industry trends, including: Ventless applications Sustainability Electrification Kitchens, and more To register, contact Jeremy Strege at 727-946-3363 or jeremy.strege@welbilt.com 

  • NE Chapter Holiday Social

    Davios 75 Arlington St, Boston, MA

    Please join us at the 2025 Northeast Chapter Holiday Social!  The event will take place on Wednesday, December 3, 2025 at Davio’s, 75 Arlington St, Boston, MAThe cost to attend is $175.00 per person. For questions, please contact Michele McDonaldTo purchase tickets, visit https://fcsi.site-ym.com/store/viewproduct.aspx?id=26444070

  • Inform Presents an FCSI Demo Day

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

    Provided by Inform Food Service Solutions, Rational, BSI, Irinox, and Montague 8.75 CEUs available AGENDA Blast Chilling/Freezing The Re-definition of Fresh (2hr)     Blast Chiller/Shock Freezing: Combi Oven: (2hr 30min) Food Shields (1hr 15min) Ranges, Convection, Suites and Broiler (2Hrs) Food Service Technology Center Lab Tour (1hr) To register, contact Scott McCarthy at Scott@informfoodservice.com

  • Designing the All-Day Bar: From Coffee to Cocktails

    Webinar

    Provided by EuroBar 1 CEU available As dining spaces evolve, so does the role of the bar. Today’s most engaging venues are reimagining their beverage programs to span the entire day—serving coffee drinks in the morning, non-alc cocktails and aperitivos by afternoon, and cocktails by night. This session explores how design consultants can create flexible, efficient, and visually stunning bar environments that shift seamlessly between service styles. Led by Livio Lauro, Drinks Expert and Bar Designer, this session will dive into layout considerations and how to specify equipment that supports multiple beverage formats without compromising workflow or aesthetics—ideal for hotels, restaurants, lounges, coffee shops, and multi-use spaces. Learning Objective 1: Industry Shift: Why all-day beverage concepts are growing Learning Objective 2: Design Principals for the All-Day Bar Learning Objective 3: Equipment Strategies for Seamless Transitions To access the webinar, click HERE

  • Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification

    Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification
    AccuTemp 11919 John Adams Drive, New Haven, IN, United States

    Provided by AccuTemp Products Inc. 1 CEU available Factory tour presentation. Adgenda will be steamer focused. Physics of how steam works in a steamer and in general, how steam fits into new designs and what electrification means for steam. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726.

  • Griddle Mysteries- Unwraping the Contruction and Operation of Flat Top Griddles

    Griddle Mysteries- Unwraping the Contruction and Operation of Flat Top Griddles
    AccuTemp 11919 John Adams Drive, New Haven, IN, United States

    Provided by AccuTemp Products, Inc. 1 CEU available Factory tour presentation. Adgenda will be griddle focused. Discussing the construction of different types of griddles, how each operates and what electrification means for griddles gooing forward. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726.

  • (On Demand) Duct Fundamentals – The Magic of Duct

    (On Demand) Duct Fundamentals – The Magic of Duct
    On Demand Webinar

    Provided by CaptiveAir 1 CEU available Speaker: Bill Griffin German Tabor Course Description: No matter how perfect your HVAC unit conditions the air, it can all go awry if the delivery method is not well thought out. The first step is understanding exactly how air behaves in a duct. From Bernoulli’s Theorem to friction, dynamic losses, system effect, we’ll visualize every step of the way to make the concepts intuitive and fun. Prerequisite Knowledge:  None. Learning Objective 1:  Understanding Total, Static, and Dynamic Pressures within the context of ductwork. Learning Objective 2:  Understanding friction losses and the factors at play in a duct. Learning Objective 3:  Understanding dynamic losses and pressure loss coefficients within duct fittings. Learning Objective 4:  Understanding system effect and its impact on duct losses To access, click this link - https://www.youtube.com/watch?v=AXJ79HH3wi0

  • (On Demand) Parallel Ducts – A Balancing Act

    (On Demand) Parallel Ducts – A Balancing Act
    On Demand Webinar

    Provided by CaptiveAire 1 CEU available Speakers: Bill Griffin, German Tabor Kyle Thompson Course Description: Nature does what it wants, which means air in parallel duct branches doesn’t always behave how me might expect. In this video we’ll explain how we can predict and model complex airflows using simple calculations, and how software does it in an efficient, intuitive way. Prerequisite Knowledge: Duct Fundamentals Learning Objective 1: Understand loss coefficients for diverging tees. Learning Objective 2: Understand how to balance a duct system using the Equal Friction method. Learning Objective 3: Understand how to balance a duct system using the Static Regain method. Learning Objective 4: Understand how software may be used as an alternative to hand calculations, including general advantages and limitations. To access, click this link - https://www.youtube.com/watch?v=Gg5dSWIvJiQ

  • Selecting The Right Ice for the Right Application

    Selecting The Right Ice for the Right Application
    Webinar

    Provided by Middleby 1 CEU available Goal: To Educate Design Consultants on hot to choose the right ice, size their production and storage, and optimize efficiency. A) Why Ice Matters in Hospitality (5 mins) B) Ice Types and Applications (10 mins) C) Front of House vs Back of House Applications (10 mins) D) Sizing, Production & Storage (10 mins) E) Real World Scenarios (10 minutes) F) Choosing the Right Equipment (10 minutes) G) Q&A (5 mins) To register, contact Hannah Guy at hguy@middleby.com.

  • (On-Demand) 10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification

    10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification
    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.

  • (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC

    (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC
    On Demand Webinar

    Provided by CaptiveAire 1 CEU provided Speakers: Bill Griffin, German Tabor, Kyle Thompson, Nick Perry Course Description: Nobody cares about ductwork. Should you? Absolutely.  We’ll show you why as we explain proper air diffusion, leakage, condensation, and the impact ductwork has on equipment selection and performance. If you’re still thinking of airflow in terms of 400 CFM per ton and traditional diffusers, this is the video for you. Prerequisite Knowledge: None Learning Objective 1: Understand the purpose of air diffusers, how air moves in a space, as well as the distinction between traditional and high induction systems. Learning Objective 2: Understand the importance of thorough duct design in a building and the negative impact of field changes and leaks in a duct system. Learning Objective 3: Understand how duct design can affect airflow requirements and equipment selection. Learning Objective 4: Understand duct condensation and how smart HVAC controls can prevent it. Video link: https://youtu.be/7uQtCyIHIJ4