Provided by Everidge, Inc. 1.5 CEUs available Factory Tour of an HD Rail Walk-in manufacturing facility to learn the ins and outs of what makes HD rails different and the value it brings to consultants and specifiers. To schedule a tour, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.
Your Nerdy Best Friend Beth Z once again joins us to explore more of the AI Universe. We’ve covered the bases of becoming a better writer for your promotional material, presentations and proposals so now what? Beth will show you the many areas where we can take that new text and make it shine. During this 1 hour webinar she will show you how to design better proposals, better social media postings, better presentations, even better marketing materials. Let Beth sift through the many options available and recommend which ones work best so you don’t have too. Not only will this help you get back precious time in your work day, you will also earn 1 CEU for attending. CLICK to WATCH Passcode: 5?U74&qk CLICK for HANDOUTS
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
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 Dixie Beadles at dixieb@esourcemiller.com or 214-614-0215
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
.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
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 […]
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
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
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.
Provided by Salvajor with Chill-Rite and Meiko 6 CEUs available Chill-Rite factory tour and training on beverage systems, delivery lines and beverage savings, layout, service and design of deliverysystems, meiko dishroom solutions full hour and reuse/recycle vs disposable, Salvajor Scrapping Solutions. April 25-26, 2025 Omni Hotel/Chill-Rite Factory New Orleans, LA Proposed Agenda: Friday: 9am-10am: Continental Breakfast at Chill-Rite factory 10am-11am: Salvajor Scrapping Solutions Jim Ottmer (antic) 1 CEU point 11am-11:15am: Break 11:15am-12:15pm: Meiko Warewashing Solutions (antic) 1 CEU point. Kate McDevitt 12:15-1:15pm Catered Lunch and Discussion 1:15pm-1:30pm: Break 1:30pm-2:30pm: Chill Rite Factory Tour and Stations (antic) 1 CEU point. Hunter Abraham 2:30-3:30pm: Chill Rite Beverage Delivery System (antic) .5 CEU point Greg Elliott 3:30pm-3:45pm: Break 3:45pm-4:30pm: Chill Rite et al or Discussion then head to hotel. May leave earlier to allow Friday arrivals to check in before our dinner at Commander's Palace. 6:15pm: Bus picks up for dinner at Commander's Palace Saturday: 8:30am-9:30am: Breakfast, opening remarks and depart on Jazzfest bus 10am-11:30am: Chill-Rite live demo on site and Recycle/ReUse by Meiko/Salvajor (antic) .5 CEU points. 11:31am: FFA! Enjoy Jazzfest we can wing it for lunch, dinner or fair food. General Admission tickets are provided. TBD: Return bus from Jazzfest to […]
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: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124
