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X-WR-CALDESC:Events for FCSI The Americas
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20240201
DTEND;VALUE=DATE:20240202
DTSTAMP:20260610T105726
CREATED:20231005T200229Z
LAST-MODIFIED:20231005T200831Z
UID:10000020-1706745600-1706831999@fcsita.org
SUMMARY:On Demand Content
DESCRIPTION: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. \nVisit our on demand page for more details on individual events offered: \nOn Demand Content
URL:https://fcsita.org/event/on-demand-content/2024-02-01/
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20240201
DTEND;VALUE=DATE:20240202
DTSTAMP:20260610T105726
CREATED:20231208T190306Z
LAST-MODIFIED:20231211T164819Z
UID:10000143-1706745600-1706831999@fcsita.org
SUMMARY:Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection - 1 CEU
DESCRIPTION:PERLICK WEBINAR  \nCrafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection \n  \nUncover 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? \n  \nPerlick’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. \n  \nThis 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. \n  \nCorrinne 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. \n  \nDuration: 60 minutes Live with Q&A OR available on-demand. \n 
URL:https://fcsita.org/event/crafting-profitable-bars-2024-drink-menu-trends-and-impact-on-design-equipment-selection-1-ceu/2024-02-01/
CATEGORIES:EPP Webinar - TA,EPP Your Place Event - TA
ORGANIZER;CN="Corrine Walenda - Perlick":MAILTO:Corrine.Walenda@Perlick.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240201T080000
DTEND;TZID=America/New_York:20240201T090000
DTSTAMP:20260610T105726
CREATED:20240725T171904Z
LAST-MODIFIED:20240725T171904Z
UID:10000240-1706774400-1706778000@fcsita.org
SUMMARY:(Access On Demand) Vulcan - Heavy Duty Range Design/Applications (1.0 CEU)
DESCRIPTION: \n\n\n\nVulcan Wolf Online Learning\n\n\nThis online learning platform hosts on-demand course for you to increase your knowledge of commercial kitchen equipment and provides resources to assist in your understanding of Vulcan and Wolf Products.\n\n\n\n\nEnroll in FCSI Heavy Duty Range Course\n\n\n\nPlease contact Dan Montgomery – dan.montgomery@vulcanequipment.com or Alex Piñero – Alex.Pinero@vulcanequipment.com
URL:https://fcsita.org/event/access-on-demand-vulcan-heavy-duty-range-design-applications-1-0-ceu/2024-02-01/
CATEGORIES:EPP Flexible Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Dan Montgomery":MAILTO:dan.montgomery@vulcanequipment.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240201T090000
DTEND;TZID=America/New_York:20240201T100000
DTSTAMP:20260610T105726
CREATED:20231026T203428Z
LAST-MODIFIED:20231102T204346Z
UID:10000113-1706778000-1706781600@fcsita.org
SUMMARY:Scotsman Ice Systems: Ice 101 & Industry Cross Reference Tool [1+ CEU]
DESCRIPTION:Flexible Dates and Locations – contact Scotsman to schedule \nBy 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; \n  \n1)     General Ice Machine Refrigeration Operation Basics \n2)     General Ice Machine Sizing Guide: How much ice do I need? \n3)     General Ice Machine Application Guide – Air Cooled\, Water Cooled\, Remotes\, Etc… \n4)     General Ice Forms – Uses and Applications \n Contact Vince Dattolo to schedule: vince.dattolo@scotsman-ice.com or 224.360.9621
URL:https://fcsita.org/event/scotsman-ice-systems-ice-101-industry-cross-reference-tool-1-ceu/2024-02-01/
CATEGORIES:EPP Webinar - TA
ORGANIZER;CN="Vince Dattolo":MAILTO:vince.dattolo@scotsman-ice.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240213T090000
DTEND;TZID=America/Los_Angeles:20240213T120000
DTSTAMP:20260610T105726
CREATED:20240118T180800Z
LAST-MODIFIED:20240118T180811Z
UID:10000153-1707814800-1707825600@fcsita.org
SUMMARY:Frontier Energy/SoCal Gas - 2024 FOOD SERVICE ENERGY AND ECONOMIC FORECAST (3 CEUs)
DESCRIPTION:Class Title: 2024 FOOD SERVICE ENERGY AND ECONOMIC FORECAST \nDate: Tuesday\, February 13th\, 2024 \nTime: 9:00am to 12:00pm \nDescription: \nTechnological 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. \nSpeakers: \n\nRichard Young\, Director of Education at the Frontier Energy\, Foodservice Technology Center (FSTC)\nRobin Ashton\, Ashton Foodservice Consulting\, and the Ashton Report
URL:https://fcsita.org/event/frontier-energy-socal-gas-2024-food-service-energy-and-economic-forecast-3-ceus/
LOCATION:SoCal Gas\, 9240 Firestone Blvd.\, Downey\, California\, 90241\, United States
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240213T100000
DTEND;TZID=America/New_York:20240213T110000
DTSTAMP:20260610T105726
CREATED:20240118T185449Z
LAST-MODIFIED:20240129T203346Z
UID:10000178-1707818400-1707822000@fcsita.org
SUMMARY:How to Maximize Bartender Efficiency Lead by Krowne - 1 CEU
DESCRIPTION:What makes a bartender efficient? \nHow can an efficient bar layout make a bar more profitable? \nWhat are the key elements in an efficient workstation? \nHow to build an efficient workstation that allows the bar to maximize profit? \nWhat tools/items can you specify to maximize efficiency? \n  \nLink to Presentation
URL:https://fcsita.org/event/how-to-maximize-bartender-efficiency-lead-by-krowne-1-ceu/
CATEGORIES:EPP Webinar - TA
ORGANIZER;CN="Evan Priesel":MAILTO:epriesel@krowne.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240214T100000
DTEND;TZID=America/Los_Angeles:20240214T120000
DTSTAMP:20260610T105726
CREATED:20240118T180546Z
LAST-MODIFIED:20240118T180839Z
UID:10000152-1707904800-1707912000@fcsita.org
SUMMARY:Frontier Energy/SoCal Gas - COMMERCIAL FOODSERVICE ENERGY AND ECONOMICS FORECAST 2024 (2 CEUs)
DESCRIPTION:Class Title: COMMERCIAL FOODSERVICE ENERGY AND ECONOMICS FORECAST 2024\nDate: Wednesday\, February 14th\, 2024\nTime: 10:00am to 12:00pm\nDescription:\nThe 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.\nIn 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.\nJoin 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.\nLearning Objectives:\n1. Discuss National trends in the restaurant industry related to equipment and operations\n2. Understand national and international market and growth trends are driving and shaping the food service industry\n3. Utilize utility programs\, services\, and rebates for qualified energy-efficient equipment\nSpeakers:\n1. Richard Young\, Director of Education at the Frontier Energy\, Foodservice Technology Center (FSTC)\n2. Robin Ashton\, Ashton Foodservice Consulting\, and the Ashton Report\n3. Jot Condie\, CEO and President at the California Restaurant Association (CRA)
URL:https://fcsita.org/event/frontier-energy-socal-gas-commercial-foodservice-energy-and-economics-forecast-2024-2-ceus/
LOCATION:SoCal Gas\, 9240 Firestone Blvd.\, Downey\, California\, 90241\, United States
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240215T080000
DTEND;TZID=America/New_York:20240215T090000
DTSTAMP:20260610T105726
CREATED:20240118T184001Z
LAST-MODIFIED:20240118T184001Z
UID:10000155-1707984000-1707987600@fcsita.org
SUMMARY:Building Management Systems for Modern HVAC - (1 CEU)
DESCRIPTION:Building Management Systems for Modern HVAC – PDH\nCourse Description:\nModern buildings are complex; there 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. \nPrerequisite Knowledge:\nNone \nLearning Objective 1:\nUnderstand what a Building Management System is and its basic uses. \nLearning Objective 2:\nCompare and contrast traditional HVAC troubleshooting with the proactive approach\nBuilding Management Systems can provide. \nLearning Objective 3:\nUnderstand how Building Management Systems can be used by engineers to improve\nthe efficiency of HVAC equipment. \nLearning Objective 4:\nUnderstand how HVAC equipment can be improved using large pools of data gathered\nby Building Management Systems.
URL:https://fcsita.org/event/building-management-systems-for-modern-hvac-1-ceu/2024-02-15/
CATEGORIES:EPP Flexible Date Events - TA
ORGANIZER;CN="Kelly Drose":MAILTO:kelly.drose@captiveaire.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240215T093000
DTEND;TZID=America/New_York:20240215T233000
DTSTAMP:20260610T105726
CREATED:20240118T184746Z
LAST-MODIFIED:20240118T184746Z
UID:10000167-1707989400-1708039800@fcsita.org
SUMMARY:Turbo Air Inc - Basic Refrigeration (2 CEUs)
DESCRIPTION: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.   \nProgram is about 2- 2.5 hours.  Starts 09:30 AM -11:30/Noon. Lunch will be provided.
URL:https://fcsita.org/event/turbo-air-inc-basic-refrigeration-2-ceus/2024-02-15/
CATEGORIES:EPP Flexible Date Events - TA,EPP Your Place Event - TA
ORGANIZER;CN="Bill Smith":MAILTO:bill@turboairinc.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240217T080000
DTEND;TZID=America/New_York:20240217T090000
DTSTAMP:20260610T105726
CREATED:20240120T155515Z
LAST-MODIFIED:20240120T162620Z
UID:10000189-1708156800-1708160400@fcsita.org
SUMMARY:Norbec - How To Specify a Custom Walk-In Cooler - (1 CEU)
DESCRIPTION:Course Description​: Walk-in coolers and freezers are not just for restaurants. They’re found in schools\, hospitals\, food-processing plants\, and laboratories. Sometimes a stocked\, prefabricated walk-in will suffice\, but most coolers and freezers require a custom solution.​ \nThis course will walk you through the specification considerations for a custom walk-in including size\, temperature\, refrigeration\, energy efficiency\, floors\, doors\, and more. You’ll see how each area relates to one another in supporting an energy-conscious and durable walk-in assembly.​ \n  \nLearning Objectives​:  \nAt the end of this course\, participants will be able to: ​ \n\nReview all components of a walk-in cooler/freezer assembly and how an energy-efficient refrigeration system works.​\nIdentify all the considerations when determining the size of a walk-in cooler including the products to be stored\, shelves and carts\, ventilation\, and future needs.​\nDetermine a walk-in’s temperature based on type of products\, humidity\, usage\, and more.​\nAcknowledge the importance of the cooler’s insulated panels’ R-value\, efficient refrigeration\, and controls/monitors to meet or exceed energy-administration requirements. ​\nExplain how walk-in panels contribute to LEED v4.​\n\nAddress the importance of specifying the right door\, floor\, finishes\, and other considerations \n  \nContact Marilou Leclaire for more info – mleclaire@norbec.com
URL:https://fcsita.org/event/norbec-how-to-specify-a-custom-walk-in-cooler-1-ceu/2024-02-17/
CATEGORIES:EPP Webinar - TA
ORGANIZER;CN="Marilou Leclaire":MAILTO:mleclaire@norbec.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240229T100000
DTEND;TZID=America/New_York:20240229T110000
DTSTAMP:20260610T105726
CREATED:20240118T185635Z
LAST-MODIFIED:20240301T164607Z
UID:10000179-1709200800-1709204400@fcsita.org
SUMMARY:Bar Design 101 Lead by Krowne - (1 CEU)
DESCRIPTION:Sit in with our awesome team to go over all things bar design 101. What is a bartender workstation? How to build a workstation to maximize bartender effeciency? What are industry standard requirements and dimensions of a bar? What is the benefit of Modular bar die vs bar equipment on legs? How to incorporate functional angle fillers in radius bars?How does optimizing bartender efficiency help a bar be more profitable? \n  \nLink To Presentation \nMeeting Recording
URL:https://fcsita.org/event/bar-design-101-lead-by-krowne-1-ceu/
CATEGORIES:EPP Webinar - TA
ORGANIZER;CN="Evan Priesel":MAILTO:epriesel@krowne.com
END:VEVENT
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