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UID:10001256-1775728800-1775734200@fcsita.org
SUMMARY:Pizza That Performs: Finding the Oven That Delivers Speed\, Savings\, and Great Flavor
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n1.5 CEUs available \nPizza is one of America’s favorite foods—and one of the most versatile menu items in commercial kitchens. From traditional deck ovens to high-speed conveyor and ventless electric platforms\, the range of pizza oven technologies continues to evolve. This class explores the different types of pizza ovens available in today’s foodservice market and examines how each impacts energy use\, throughput\, product quality\, and labor efficiency. Participants will learn how to match oven performance and features to specific operational needs while optimizing energy efficiency\, cost savings\, and workflow. \nLearning Objectives:Participants will be able to: \n\nIdentify the major types of commercial pizza ovens and their key performance characteristics\nCompare energy consumption\, production capacity\, and labor requirements across oven types.\nEvaluate which pizza oven technologies best align with different foodservice concepts\, kitchen layouts\, and menu demands.\nApply available utility resources and rebates to select energy-efficient pizza oven options that reduce operating costs.\n\nTo register\, click this link: Seminars – California Energy Wise
URL:https://fcsita.org/event/pizza-that-performs-finding-the-oven-that-delivers-speed-savings-and-great-flavor/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260219T100000
DTEND;TZID=America/New_York:20260219T120000
DTSTAMP:20260202T233757Z
CREATED:20260130T222231Z
LAST-MODIFIED:20260202T233757Z
UID:10001252-1771495200-1771502400@fcsita.org
SUMMARY:Menu for Success 2026: Foodservice Industry Trends\, Technologies & Forecasts
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n3 CEUs available \nThe foodservice industry continues to evolve rapidly\, shaped by regulatory changes\, workforce challenges\, shifting consumer behavior\, and rising operational costs. In 2026\, California operators must remain agile — embracing energy-efficient technologies\, smarter kitchen design\, and innovative business strategies to stay competitive and profitable. \nJoin industry leaders Richard Young (Frontier Energy)\, Robin Ashton (Ashton Foodservice Consulting & The Ashton Report)\, and Jot Condie (California Restaurant Association) as they break down the newest trends\, economic drivers\, emerging technologies\, and market forces that will define the future of foodservice. This session will help operators and industry professionals plan strategically for the year ahead. \nLearning Objectives: \nParticipants will be able to: \n\nIdentify key national and California-specific trends influencing equipment choices\, operational strategies\, and business models in 2026.\nExplain how economic\, market\, and consumer behavior shifts — both domestic and global — are shaping the foodservice industry’s direction.\nLeverage available utility programs\, incentives\, and services to support the adoption of high-efficiency equipment and reduce operating costs.\n\nAgenda: \n10:00am                          Class Starts\n10:00am – 10:10am         Welcome/Safety/CEW/IR\n10:10am – 10:30am         2026 Foodservice Trends & Market                                                                                      Forces\n10-30am – 10:50am         Economic & Regulatory Impacts in                                                                                     California\n10:50am – 11:10am         Updates on Decarbonization &                                                                                             Electrification\n11:15am – 11:45am         Panel Discussion: Strategies for Success                                                                              in 2026\n11:45am – 12:00pm         Audience Q&A & Key Takeaways\n12:00pm – 12:45pm         Adjourn\n1:00pm – 2:00pm             Lunch/Equipment Demonstration (in-                                                                                               person) \nREGISTER
URL:https://fcsita.org/event/menu-for-success-2026-foodservice-industry-trends-technologies-forecasts/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251204T080000
DTEND;TZID=America/Los_Angeles:20251204T170000
DTSTAMP:20251021T181529Z
CREATED:20251021T181442Z
LAST-MODIFIED:20251021T181529Z
UID:10001206-1764835200-1764867600@fcsita.org
SUMMARY:Inform Presents an FCSI Demo Day
DESCRIPTION:Provided by Inform Food Service Solutions\, Rational\, BSI\, Irinox\, and Montague\n8.75 CEUs available \nAGENDA\n\nBlast Chilling/Freezing\nThe Re-definition of Fresh (2hr)\n    Blast Chiller/Shock Freezing:\nCombi Oven: (2hr 30min)\nFood Shields (1hr 15min)\nRanges\, Convection\, Suites and Broiler (2Hrs)\nFood Service Technology Center Lab Tour (1hr) \nTo register\, contact Scott McCarthy at Scott@informfoodservice.com
URL:https://fcsita.org/event/inform-presents-an-fcsi-demo-day-2/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251105T100000
DTEND;TZID=America/Los_Angeles:20251105T113000
DTSTAMP:20251017T213957Z
CREATED:20251017T213957Z
LAST-MODIFIED:20251017T213957Z
UID:10001195-1762336800-1762342200@fcsita.org
SUMMARY:Refrigerant Regulations for Foodservice
DESCRIPTION:Provided in conjunction with Frontier Energy\n1.5 CEUs available\n*In-person and remote \nSummary:\nThis presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. \nParticipants will be able to:\n1. Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations.\n2. Specify equipment that uses the most current adopted low-GWP refrigerants.\n3. Use no-cost\, online\, utility resources to locate energy efficient refrigeration equipment\, calculate ROI\, and receive incentives under the CA Energy Wise Instant Rebates program. \nTo register for In-Person instruction – Refrigerant Regulations for Foodservice – IN-PERSON – PG&E Energy Education Classes \nTo register for remote instruction – https://pge.docebosaas.com/learn/courses/3349/refrigerant-regulations-for-foodservice \n 
URL:https://fcsita.org/event/refrigerant-regulations-for-foodservice-2/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
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